P O S I T I O N D E S C R I P T I O N
Position Title: Restaurant Host/Hostess
Department: Sub-Department:
Reports To: Waiters (in role as Assistant Waiter) Head Waiter, and Restaurant Manager
Direct Reports: N/A
Position Summary
The Restaurant Host/Hostess position is a combination of Assistant Waiter job responsibilities, as well a s a c ting
as Host/Hostess in Specialty restaurants.
Essential Duties and Responsibilities
Operational
As Host/Hostess
Greet guests personally in the dining room, at the reservation table, or on the telephone
Offer appropriate seating arrangements for guests.
Ensure the quantity of menus is sufficient for the number of guests before the venue will be open.
Relay orders to the kitchen and ensure all orders are filled in a timely and accurate fashion.
Assist with dining room set-up and make reservation arrangements at reservation desk during the
reservation hours.
Maintain clean and organized reservation table and work area .
Manage event-related work including setting up tables and maintaining both exterior and interior of
the restaurant.
Possess working knowledge of reservation system s oftware, seating plans for Specialty Dining Rooms
and Rescompany Touch POS User Manual .
Check the reservation system for reservations for the next meal period.
Notify the supervisor of any large parties that exceed the capacity of standard tables.
Distribute reservations among all waiter stations equally.
Advise waiters of birthdays, anniversaries, dietary needs or any other unusual requests.
Check with galley for daily specials.
Answer the phone promptly before three rings, using a friendly tone and providing requested
information.
Possess complete knowledge of all food and beverage menus , including daily specials, ingredients,
preparation, how items are served and with what accompaniments.
Know the cover charges for all Specialty Restaurants.
Read and have the Daily Cruise News available.
Inquire regarding special occasion or dietary requirements and repeat it back to the guest.
Advise guest that reservation will be held for 15 minutes, then released.
Issued on: Page 1 of 4 Prepared by: P Ward
Last reviewed on: December 2017 Approved by:
Introduce yourself.
Guide guests to the assigned table.
Pull out the chairs for the ladies first, then any other guest you can accommodate.
Distribute menus to guests and advise of server’s name
Acknowledge all guests on departure from restaurant.
Report any complaints to Restaurant Manager immediately.
As Asst. Waiter
Clean, organize, and maintain designated service station
Prepare mise-en-place to ensure that station is ready when required.
Provide attentive and personalized service to ensure that guest requests are fulfilled promptly.
Replenish water, bread, butter and other items as anticipated or required.
Deliver food from the galley to restaurant stations.
Maintain clean and orderly tables and station if assigned to food buffet areas.
Assist guests with beverage orders.
Minimize breakage and loss of all equipment.
Use only authorized chemicals in approved manner.
Respect fellow colleagues.
Respect and cooperate with all management decisions.
Attend ship and departmental meetings as required.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Financial
N/A
Safety Responsibilities
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or
company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health
Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
As assigned
Qualifications
Knowledge, experience, skill, and/or ability
Required
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Issued on: Page 2 of 4 Prepared by: P Ward
Last reviewed on: December 2017 Approved by:
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Preferred
Fluency in additional language(s)
Required computer skills
N/A
Education/experience/certifications
High School education or better.
Minimum of three years related experience in a hotel, restaurant, or cruise ship.
Equivalent combination of education and experience.
Other Skills:
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills .
Ability to interact with senior-level management and owner representatives.
Math Ability:
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common
fractions, and decimals.
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or
diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee
to successfully perform the essential functions for this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to
Stand
Use hands to finger, handle, or feel;
Reach with hands and arms;
Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Issued on: Page 3 of 4 Prepared by: P Ward
Last reviewed on: December 2017 Approved by:
Vision Requirements:
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be
able to otherwise perform the essential functions of the job in a manner that does not present danger
to the employee or others with or without a reasonable accommodation.
Issued on: Page 4 of 4 Prepared by: P Ward
Last reviewed on: December 2017 Approved by:
