GENERAL JOB DESCRIPTION

• Report to Manager and/or Supervisor to obtain buffet count and buffet cards. Sort buffet cards, accordingly, pursuant to schedule established by reservation count.
• Sign out cash bank from Cashier’s cage. Take immediately to the cash register and place it in the cash drawer.
• Maintain visual assessments of dining area and seated tables, and for any unseated guests entering from the forward staircase. Hostess should politely redirect guests via starboard aisle, to starboard side Hostess stand for proper seating procedures. If there is a circumstance where buffet is utilizing dual lines, Hostess must have heightened awareness of dining area and take additional care/precautions in addressing un-seated guests entering the dining area. See the Supervisor or Manager for assistance if needed.

SKILLS AND ABILITIES

• Must be 16 years old or older.
• Must have a high school diploma or equivalent.
• Ability to communicate with Managers/Supervisors, Servers, and other Cashiers.
• Must have good personal hygiene.
• Must respect all fellow employees and guests.
• Ability to learn.
• Ability to count money.
• Ability to work cash register/Micros POS system/ Clover credit card system.
• Must be able to stand for several hours at a time.
• Must be pleasant and cordial.
• Ability to handle stressful situations that may arise from a guest.

WORK ENVIRONMENT/PHYSICAL REQUIREMENTS

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Report to Manager or Supervisor to obtain buffet count and buffet cards. Sort buffet cards, accordingly, pursuant to schedule established by reservation count.
• Assign sections to Servers and Bussers, according to the rotation schedule. Ensure name cards are available/ready for use for the Servers scheduled.
• Ensure all table sets are complete, including sugar caddies, salt and pepper shakers, and silverware sets.
• Sign out cash bank from Cashier’s cage and take immediately to the cash register and place into cash drawer.
• Obtain details and be knowledgeable of all food items presented at the daily dining station as well as the A la Carte Menu.
• Greet guest at Hostess Stand WITH A SMILE. Verify guests have a dining card. If a guest has a dining card, obtain the name card for the next available Server for guests to be sat, and escort guests to their table. Notify the Server guests have been seated for service. Let guests know who their Server will be and place the name placard on table.
• Assist Servers as needed to clear, clean, or reset tables
• Handle guest’s questions, compliments and/or concerns accordingly, and defer to Manager and/or Supervisor to handle if needed.
• Maintain visual assessments of the dining area and seated tables, and for any unseated guests entering from the forward staircase. Hostess should politely redirect guests via starboard aisle, to starboard side Hostess stand for proper seating procedures. If there is a circumstance where buffet is utilizing dual lines, Hostess must have heightened awareness of dining area and take additional care/precautions in addressing un-seated guests entering the dining area. See the Supervisor or Manager for assistance if needed.
• Monitor floors for trash, napkins, food, or any item that guests may have left behind. In the event guests’ items are left behind, DO NOT TOUCH the items. Contact the Manager and/or Supervisor on duty IMMEDIATELY.
• Monitor dessert table and restock as needed.
• Immediately notify Security, a F&B Manager and/or Supervisor of any emergency.
• Follow all health department safe food handling procedures.
• Ensure all dining cards are collected from line Server once buffet service is closed.
• Upon buffet closing, Hostess should take allotted break.
• After break, see duty list (roll silverware and stock cakes) posted at each wait station and assist others upon duty completion.
• Roll all silverware and place it in bus tubs.
• Prepare cakes for the next cruise (plate, decorate if needed, and place them on a rack). Cover rack and ensure a date is placed on rack. Rotate cakes as needed to ensure freshness.
• At the conclusion of gaming, for a la carte service, assist Server by seating guests at table in an effort to avoid an extraordinary line at POS terminal.
• Perform other related duties as requested by the Food and Beverage Supervisor and/or Manager.
• The use of personal items including, but not limited to, books, any form of electronic device and/or cell phone is prohibited. These items are permitted to be used in the employee area during the employees allotted break time. Some exceptions may apply. See Manager or Supervisor for approval.