The functions of a Hostess in a restaurant may vary from one establishment to another, in general, the main tasks are: reservation management, welcome, reception, accompaniment of the client to the table and final farewell. But these are just the basic tasks. If we delve into the day to day of this profession we can say, to some extent, that the tasks of Hostess are intimately linked to those of the waiter. The hostess is a host, they provide a service and are a very important commercial and public relations piece. Among their basic responsibilities we can highlight:
- Manage reservations, locating in the place corresponding to each client as they arrive, take new reservations that arise (by telephone, networks or in person depending on the format of the place where you work).
- Assemble a waiting list for those who arrived without reservation, providing information on approximate waiting time.
- Manage waiting, managing the anxiety of those who are momentarily unlocated, providing care and reporting waiting times.
- Relating to customers during the service, following up on the tables during the service gives us the possibility of knowing the moment in which they are, so we will have a notion of when that table will be available for new customers. It also helps us create a relationship of trust and intimacy with our clients.
- Deliver the menu and announce the name of the waiter who will serve them, and if time allows, offer a first drink (usually water).
- Be attentive to everything that is happening in the room and prepared to intervene and help your colleagues whenever necessary. For this you must be very in tune with the place where you work, know the menu of food and drinks and everything related to the service. Who are your companions, what are your tasks, what are the times of the kitchen, when is the location of things, etc.
- Supervise the activity of the restaurant to be able to determine the flow of tables and meals and coordinate with the room team. In this it is very important to be attentive to everything: at what point of attention each table is, which customers sat recently, which tables paid the bill, how many tables are available and how many places are in each one to be able to have a greater notion of space with respect to the waiting list.
- Keep the reception area clean and tidy, taking care in detail of both the appearance itself, and its work area, which must be impeccable since it is the first impression that the client has when entering.
- Respond to customer inquiries and requests in a timely, friendly and efficient manner. For this, once again, it is necessary to know every detail of the place where you work and its operation.
- Assist other colleagues with secondary work, assisting them if necessary, in cleaning, storage, assembling tables, etc. whenever necessary to make them available to subsequent customers.
- Perform shift opening and closing tasks, assisting your roommates as needed.
- Assist the customer’s complaints and help resolve them as best as possible.
- Say goodbye to customers on their departure, inviting them to return and thanking them for the visit.