EmploymentPolicyHostManager

Keep a running count of people for each server. Children do not count in the count. Fair rotation of stations. If a table wants a certain server in someone else's section, you must notify both servers and make up the difference. Check constantly on general well being of customers, and if possible, attend to their needs, or direct someone to do so.
1.   In charge of all TO GO orders and pick ups. You will have guest check numbers for this, and be in charge of making change for customers from the bar register. You will be responsible for your own check out.
2.   Have accounted guest check numbers for servers on server sheet. Any additinal guest checks issued must be documented.
3.   Make sure tables are presentable (before seating) and direct bus personal. DO NOT seat people at any table not properly dressed.
4.   Help servers and bussers out whenever you can.
5.   Take reservations (name/date/time/smoking or non/ & phone number. Get customers to fill out comment cards, or get on mailing list. Make yourself available to cutomers questions or needs.
6.   Take information for parties and give to management to talk to or call back.
7.   Make sure host stand is clean inside and out.
8.   Check paper supply in credit card machines, etc. as well as inventory of it, reported twice weekly to management.
9.   Properly stocked and presentable toothpicks, candies, promotional materials, etc., for host stand and for wait staff.
10. Check special's board, confer with Chef regarding specials.
11. Flowers and plants watered.
12. No outgoing phone calls by ANYONE. There is a pay phone. Emergency phone calls only.

1.   Hiring/Scheduling and Training of all front of house staff.
2.   Any and all parties to be booked/ organized/ menu set up, special needs, deposites, etc. with scheduling of party, conferring with Chef, staffing of party etc.
3.   Good flow of the floor, handling complaints.
4.   Enough promotional materials for servers and hostess.
5.   To fill in any capacity, including kitchen.
6.   Cooking demo's, schools, press releases, advertising, newspapers, donations, gift certicates, etc.
7.   Organizational structure of restaurant/lounge
8.   Guidelines for employee policy to be explained and fullfilled.
9.   Marketing and Promotions
10. Menu designs, implementatins, specials, holidays, replacement, training etc
11. Inventory list updates and print outs
12. Purveyor lists and contacts
13. Payroll and accounts receivable/payable control, set up & other pertinent records for accountant delivery.
14. Web page, E mail, Snail Mail design and control
15. Mailing list control, updating, printing lables, bulk mail mailing.
16. Twice weekly inventory gathered from bar, wait and bus personal.
17. Collecting check outs.
18. Video game contol for pay outs, etc.,
19. Office supplies, promotional materials (updated)
20. Strong cutomer contact, visiting as many tables as possible.
21. Troubleshooting.