Job description for hostesses

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Job description for hostesses. Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

The hostess belongs to the category of specialists.
The position of hostess is assigned to a person who has a secondary vocational education without presenting requirements for work experience or initial vocational education and work experience in the specialty in the public catering system for at least 2 years.
Appointment to the position of a hostess and dismissal from it is carried out by order of the director of the enterprise on the proposal of the director of the restaurant.
The hostess should know:

resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering;
rules for the production and sale of products (services) of public catering;
organization of production and management of a public catering enterprise, tasks and functions of its divisions;
rules and methods of organizing the process of serving visitors;
the range of services offered;
basics of marketing;
catering economics;
pricing procedure;
principles of planning and design of premises, shop windows, organization of advertising;
fundamentals of aesthetics, ethics, psychology and customer service;
advanced domestic and foreign experience in organizing public catering and customer service;
rules of internal labor regulations;
rules and regulations of labor protection.

Hostess reports to _______.
During the absence of the hostess (vacation, illness, etc.), his duties are performed by a person appointed by order of the director of the organization. This person acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.

II. Official duties

Hostess:

Provides effective and cultural service to restaurant visitors, creating comfortable conditions for them.
Greets and receives guests.
Accompanies guests to the table, serves the menu.
Manages the attention of the client at the initial moment of being in the restaurant and further if necessary.
Controls the current situation of filling seats.
Advises visitors on the provision of services, ensures their familiarization with the range of available dishes and drinks.
Controls the rational design of the hall, bar counters, shop windows, etc.
Ensures cleanliness and order in the room.
Takes measures to prevent and eliminate conflict situations.
Examines claims related to unsatisfactory customer service and takes appropriate organizational and technical measures.
Informs the management of the organization about the existing shortcomings in servicing visitors, takes measures to eliminate them.
Performs individual official assignments of his immediate supervisor.

III. Rights

The hostess has the right:

Get acquainted with the draft decisions of the management of the enterprise relating to its activities.
Submit proposals for improvement of the work related to the responsibilities provided for in this instruction for consideration by the management.
Within its competence, inform the management of the restaurant about all the shortcomings in the activities of the enterprise (its structural divisions) identified in the process of performing official duties and make proposals for their elimination.
Require the management of the enterprise to assist in the performance of their duties and rights.

IV. A responsibility

The hostess is responsible for:

For improper performance or non-performance of their official duties provided for by this Job Description - within the limits determined by the current labor legislation of Ukraine.
For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.

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