Primary Function: As a Host at Holland America Line’s Alt. restaurants you will be the restaurant ambassador of the team who creates a memorable dining experience for all guests by providing professional, attentive service, with a personable approach.
Reports to (Shipboard): Pinnacle Gill Manager / Sel de Mer Manager / Tamarind Manager/ CAC Manager
Responsibilities and essential job functions include, but are not limited to, the following:
Responsible for providing professional, attentive service, with a personable approach.
Attends all food and wine tastings and is expected to have full menu knowledge.
Greets guests, creates a welcoming dining environment, presents menus, and explains daily specials to guests.
Works as a team to seamlessly execute all special events and theme dinners and lunches.
Delivers excellent guest service to all guests by acting with a ‘guest comes first’ attitude and connecting with the guest, consequently exceeding our guest service scores.
Responds to guest issues promptly and in a courteous manner. Makes decisions for service recovery and follows up with guest and manger to ensure complete satisfaction.
Acts with integrity, honesty and ethics that promote the culture, values and mission of Holland America Line.
Maintains a calm demeanor during periods of high volume or unusual events and sets the pace for an enjoyable dining experience.
Anticipates guests’ needs by constantly evaluating environment and guests for cues.
Communicates information to chefs and wine stewards so that the team can respond as necessary to create the most efficient service possible.
Assists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.
Promotes other specialty restaurants, special events and meets revenue targets.
Follows Holland America Line operational policies and procedures, including those for inventory handling and safety and security, to ensure the safety of all guests, officers and crew.
Maintains a clean and organized workspace at all times.
Is responsible for pre-shift set up.
Maintains regular and consistent attendance and punctuality.
Follows health, safety and sanitation guidelines in the workplace and for all products.
Carries out any other duties and responsibilities as assigned.
Preparing a table assignment for each meal period
2-3 hours of the day assigned to the general reservations desk
In charge of signage related to the restaurant including table displays – promos
Actively communicate the availability of the restaurant to other departments
Updating guest comments in Issuetrax
During sail a ways take reservations with the tablets
Being the restaurant ambassador, roam around the public spaces and chat with the guests
Check on the effectiveness of the crew who are promoting the restaurant
Confirmation phone calls to the guests on the day of the reservation
In charge of upkeep and maintenance of menu’s & covers
Administration of the checks each meal period
Dealing with the gift orders each cruise
Greeting team embarkation
Partake in each team briefing and post the minutes for the crew
The restaurant hostess is assisting the manager with creating and adjusting the marketing strategies each cruise depending on the demographics.
Motivate and train the staff on the importance of selling the restaurant
Excellent command of the English Language.
Extensive knowledge of food and wine.
Is passionate about service and finding ways to exceed guest expectations.
Has an upbeat personality with an ability to make a connection with others.
Strong problem solving skills and confident in making decisions to resolve guest issues. Ability to investigate and solve passenger complaints, follows up to meet/exceed guest expectations.
Superior customer service approach, positive attitude, hard worker, punctual and professional.
Is versatile and has the ability to work in various work environments.
Possess excellent communication skills for dealing with guests and fellow crew members within a diverse and upscale environment.
Cost awareness and full understanding of inventory control and inventory taking.
Ability to train and guide new staff.
Work successfully as part of the team, while under pressure.
Excellent appearance, self-starter.
Maintain a positive morale and professional attitude.
Revenue and guest satisfaction focused.
Willing to work on weekends, holidays, and seven days a week and as business requires.
Certificate or diploma of a Hotel School or the international equivalent preferred.
Minimum of 3 years fine dining restaurant experience.
All international applicants must have the ability to obtain a US C1/D visa (and other relevant visas) when applicable.
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.