Opportunity for "End of Season Completion Bonus"!!

About US

Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska!

Our Core values: Be Legendary, Be Honorable, Be One Team.

We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: https://www.northernhospitalitygroup.com/

We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values.

?Greeter / Host / Hostess

The host or hostess job description in a broad overview is to supervises and coordinate the activities of the dining room. The host or hostess stand is as much the lifeblood to a restaurant as the kitchen or bar, but is an often overlooked position. You are a vital key in the operational flow of the dining experience.

Try to keep jewelry to a minimum and do not over perfume. Hair needs to be neat and clean and tied back in a ponytail all the time.

The host stand is your domain. To be effective, organization is the key! The host or hostess job description includes keeping the stand clean and organized at all times. Your first duty when getting to work is making sure that it is organized and ready for operation.

1.Make sure all menus are wiped down- free of spots or stains.

2.Make sure entry doors are clean.

3.Check with manager to assure there are no large or private parties you do not know about.

4.Greets guests, escorts them to their table and presents menus- take off unnecessary things from tables (for example-extra cups and silverware). 5.Keep an eye out that the dining room, entryway, bathrooms and menus are kept clean at all times.

6.Say good-bye to all of the guests. Not only is the host or hostess the first impression the guest gets when they come to an establishment they are also the last.

Duties During Service:

SMILE!

Greet guests, escort them to their table, and present menus. Engage in conversation while walking with them, do not race ahead to the table and wait for them to follow.

Keep the counts for individual server so things come out fair at the end of the night.

Keep in constant contact with the servers and the kitchen to make sure you are not putting them in the weeds. Control the flow of the restaurant to ensure our success. If you have to make guests wait, make them wait. But, you must communicate a reasonably accurate wait time to set their expectation.

If running a wait list take down a name, phone number, a basic description, and size of the party. While running a wait, tables will not be seated unless all guests in the party are present.

Answer all phone calls within two rings. Carry the phone with you if leaving the stand for an extended period of time.

Process all To Go orders.

Assist with food running and bussing when appropriate.

Thank all departing guests and invite them back. Not only is the host or hostess the first impression the guest gets when they come to an establishment they are also the last.