Hostess Requirements
Also known as a maître d', a hostess is the woman in charge of greeting and seating clients upon their arrival at a restaurant. She is an essential part of the full dining experience and she can be invaluable to a successful eating establishment. Because she is often the first person a diner encounters, she can set the mood for the meal and the evening ahead. Often a part time position occupied by young women, hostesses earn just above minimum wage. According the the Bureau of Labor Statistics, in 2006, hostesses earned between $6 and $11 an hour.
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Knowledge is Key
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The hostess must have a full knowledge of the policies and procedures of the restaurant, its employees and both its food and cocktail menus. She must know what the daily specials are, what the chef's and her own recommendations may be and what the restaurant can and cannot do regarding dietary restrictions.
Services
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Because a hostess works in the service industry, she must be available for the operating hours of the restaurant, which usually includes nights and weekends. She will be expected to be actively engaged and on her feet for most of her shift.
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First Impressions
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A good hostess looks pleasant, professional and competent. She must dress according to her restaurant's guidelines and present the best possible first impression, as she greets the restaurant's clientele. She also must assure that the entryway and the overall appearance of the restaurant remains clean and clear. It is important that the restaurant's standards are consistent throughout.
Customer Relations
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She must interact well with the restaurant's clientele, familiarizing herself with regular patrons and their seating and dining preferences. A good hostess will helpfully handle special requests such as birthday, anniversary and engagement instructions from her clientele.
Reservations
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The hostess will accurately take and honor reservation requests made in person and by telephone. Additionally, she may be expected to be familiar with "Open Tables" and Internet reservation program.
Duties
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The hostess seats diners and equitably assigns waitstaff to tables and diners. She determines wait times and assures that traffic flows well between lounge and dining room. She also assists in dining room preparation for large parties.
Follow Up
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Checking on diners once they have been served may be left to an owner or to a trusted hostess. The hostess may also be asked to handle questions and complaints and will serve as liaison between patrons, waitstaff and kitchen staff. Finally, in the heat of a mad restaurant rush, a good hostess pitches in to clear tables, take drink orders and perhaps offer a complimentary cocktail or dessert to satisfy a wait or a meal issue.
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References
- Photo Credit http://www.orchid-restaurant.com/
