Host/Cashier

Harrah's Northern California•Ione, CA

3d•Onsite

About The Position

Provides excellent service by welcoming and seating guests in Louie Oliver’s. Manages reservations, waiting list, rotation, and seating priority. Takes walk-in and phone reservations. Processes cash, comp, coupon, and credit card transactions for to-go orders.

Requirements

Required minimum of 6-months previous work-related experience.
Must be at least 21 years of age.
Must possess excellent customer service and communication skills.
Must be able to initiate and engage in conversation in a professional and friendly manner.
Must be able to work independently, with little supervision.
Must be able to work any day of the week and any shift.
Must be able to get along with co-workers and work as a team.
Must present a well-groomed appearance.
Must have cash handling experience and process multiple payment options accurately.
Ability to read, write, speak and understand English.
Must be able to respond to visual and aural ques.
Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures.
Must be able to work a varied schedule including holidays, nights and weekends as needed.
Must be able to work a reasonable amount of overtime when required.

Responsibilities

Provides quick and friendly service to all guests.
Makes reservations for guests upon availability, using Louie Oliver’s reservation system.
Checks guests in using computer system.
Takes to-go orders from guests, processes cash, comp, coupon, and credit card transactions and provides change and receipts.
Ensures accuracy of to-go orders and packages all utensils and appropriate condiments before delivering to guests.
Accurately processes discounts and comps.
Determines requirements and/or accommodations for guest’s, i.e. number in a party, wheelchair access, comps, special event, etc.
Takes reservations, efficiently facilitates and manages a waiting list, and overflow guests.
Properly rotates server stations when seating guests.
Answers telephone using proper phone etiquette as described by department standards.
Possesses knowledge of all menus to take to-go orders accurately and effectively by asking the appropriate follow-up questions regarding modifications, substitutions, sides, and ingredients.
Cleans restaurant areas as needed, including counter tops, display shelves, tables, storage areas and lounge areas at assigned station.
Handles and solves any concerns and questions customers may have.
Performs all side work (stocking bus station and rolling silverware) and stocking of supplies at assigned station.
All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”.
Team members will participate in all mandatory meetings and pre-shift BUZZ sessions.
Ability to read, write, speak and understand English.
Must be able to respond to visual and aural ques.
Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures.
Must be able to work a varied schedule including holidays, nights and weekends as needed.
Must be able to work a reasonable amount of overtime when required.
Perform other duties as assigned.