Tips and Warnings. Related Articles. Article Summary. Part 1. Make sure you have all of the supplies you need before your shift starts. You should have plenty of pens and highlighters, a seating chart, and paper for making notes at your host stand. You should also check to make sure there is plenty of clean silverware available.
Keep track of each section. Keep track of how many tables are seated in each section, how many people are in each party, and what time each party arrived. This will help you assign new tables to the servers who have the most open tables. Communicate with your servers. You need to know if a server is overwhelmed with just 2 tables or if they can handle another one even if they already have a 6-top.
The best way to know what your servers can handle is to talk to them. You can also ask servers if they're comfortable handling big groups if you have a large party come in. Walk the floor to keep track of the tables. Look for any tables that are marked as seated but which are actually free. You can also check to see which customers have moved on to dessert, as the server in that section will probably be ready for a new table soon.
Help to clear and set tables when necessary. Part 2. Greet guests with a smile and welcome them to the restaurant. Greet guests warmly, addressing them by name if they are repeat customers.
Let guests know right away if there will be a wait so they can decide whether they want to make other dinner plans. Ask how many people are in the party. The rest of their group might not have joined them yet. Ask customers if they have a seating preference. Answer the phone promptly. The host of a restaurant is usually the one responsible for answering the phone.
Make sure you answer the phone promptly and professionally. State the name of the restaurant, your name, and ask the caller how you can help them. Maintain your composure even if the restaurant gets hectic. When the dinner rush hits, it can be hard to stay calm and composed, but if you get frazzled, the whole restaurant could become disorganized.
If you feel stressed, take deep breaths and remember that even the busiest dinner service will be over in a couple of hours. Part 3. Show your guests to their table.
Make sure you do not walk faster than your customers. Walk slightly ahead of them, carrying menus and silverware to the table where you want them to sit.
Ask if the table is okay before the customers sit down. Apologize to your customers if they have had to wait long. If your guests have waited much longer than that, offer a sincere apology as you show them to their table. Make sure your guests are seated comfortably. Of course, if the restaurant is very busy, guests will have to sit near other diners, but try to make sure all of your guests have enough space to be comfortable.
Rotate stations. Rotating stations will also help keep servers from becoming overwhelmed by getting several tables at the same time. Place a menu and silverware for each guest at their place setting. You never want to throw all of the menus down on a table, as this seems rude and dismissive. Instead, carefully lay a menu and silverware at each place setting, and make sure your guests are seated before you leave the table.
Be prepared to get water or other small items for guests. If they request more than that, politely let them know that their server will be right with them.
For this and other entry-level jobs, restaurants do not generally require previous work experience in the foodservice industry. Female hostess will have to wear all black clothing , no shorts or shear shirts. The skirt or dress should be no less than 2 inches above the knee. Look professional and presentable.
Along with black shoes and the heel should not be more than 2 inches. But you can also refer to your strengths especially strengths that are relevant for a hostess , such as your communication skills.
My greatest weakness is that I am a shy and nervous person by nature. The result is that I have a difficult time speaking up in groups. Even if I have good ideas, I have trouble asserting them. Often I keep them to myself. Save my name, email, and website in this browser for the next time I comment. Sign in. Forgot your password?
Get help. Privacy Policy. As soon as a guest enters, the host should greet them warmly with a smile. This is the initial rapport that is built with your customer. Hosts should seat guests based on their preferences, if available. Hostesses greet guests as they enter a restaurant and show them to their table. A hostess must provide menus, estimate how long guests will have to wait for a table, rotate sections so that all servers have the same number of guests, and communicate with the kitchen about large parties.
Some examples of strengths you might mention include: Enthusiasm. Save my name, email, and website in this browser for the next time I comment. Sign in. Forgot your password?
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