Core Responsibilities:
 Check restaurant for proper set up upon arrival.
 Obtain and assume responsibility for cash bank. Handle cash transactions accurately,
quickly, carefully and responsibly.
 Control guest checks to prevent loss, theft or mishandling. Follow proper procedures with regard to check issuance and control. Collect payment from guest/server.
Accurately and efficiently count and give change to guest/server. Ensure correct amount of cash is given on money transactions.
 Check MICROS machines to make sure they are set up to the proper menu. Have
complete knowledge of MICROS system (or register).
 Fill out floor plan by checking station rotation chart. Assign side work schedule on floor plan. Post floor plan at host stand.
 Perform station opening duties.
 Warmly greet and acknowledge the guest in a friendly manner immediately upon their
arrival. Determine the number of guests in the party and seating preference.
 Anticipate guest needs, respond promptly and acknowledge all guests, maintaining
positive guest relations at all times.
 Provide guest with information on available food and beverage items. Suggest and sell
special items. Introduce food server. Inform server of any special requests, beverages, etc.
 Promptly answer the telephone within 3 rings and respond appropriately to the needs
of the caller in a friendly and professional manner. In absence of room service server, answer room service phone within 3 rings. Take order and ensure timely delivery of
room service order.
 Take reservations.
 Report any problems that may occur with service or a guest complaint to management.
Resolve guest complaints, ensuring guest satisfaction in each interaction.
 Keep front entrance of restaurant and restaurant menus clean and presentable at all times.
 Work in a cooperative and friendly manner with fellow associates.
 Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
 Perform any reasonable request as assigned or directed by management.
Knowledge, Skills, and Competencies:
 Strong communication skills verbal and written
 High work ethic and self-initiative
 Regular attendance according to established guidelines
 May be required to work varying schedules to reflect the business needs of the property
 Focus and maintain attention to multiple tasks in a short time period, and complete
work assignments within deadline demands, despite frequent interruptions
 Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times

Physical Requirements:
 Ability to stand and walk for extended periods of time
 Lift approximately ten (10) pounds
 Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
listening and hearing ability and visual ability
 Must have finger dexterity to be able to operate office equipment such as computers,
ten-key calculator, printers, multi-line tone tone phone, filing cabinets, photocopiers
and other office equipment as needed
This job description is not an exhaustive list of all job functions that are required of an employee in this position.
 Therefore, other duties may be asked of an employee in this position from time to time.

The Restaurant Cashier/Host provides courteous and professional service by greeting guests at
the door, escorting them to their table, presenting menus and taking reservations. They
accurately and courteously handle cash and credit card transactions for payment of guest
checks, in accordance with management company’s accounting and credit policies and procedures.