The host or hostess is the critical first impression of the restaurant, and therefore is empowered to create memorable guest experiences.

Prepare food of consistent quality and assist in kitchen functions.

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Prepare food of consistent quality and assist in kitchen functions.

Assist the Front Office Manager in managing the Front Office operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals. Ensure that the arrival, departure, and any other guest contact experience are conducted in an efficient and friendly manner. 

Ensure guest service standards of the guest arrival, departure, and any other guest contact experience are met through optimal training, staffing, and supervision of labor, efficient management of operating supplies, and proactive monitoring of guest service scores and comments.

Provide superior customer service while maintaining a clean and attractive outlet for guests.

Provide guests with a fully-stocked and well-maintained mini-bar on a consistent basis throughout their stay.

Serve guests in a hospitable manner to ensure positive guest experience.

Maintain the hotel rooms and building to ensure safe and clean experience for hotel guests, associates and vendors.