Major Responsibility:  Serve as the ‘face’ of the restaurant and first point of contact for arriving guests to make a positive initial impression. 

Supporting Actions:

• When possible, open the front door for guests entering or leaving the restaurant.
• Acknowledge the guest the moment they walk in without making the guest be the first to show friendliness or give a greeting; Offer to take guests’ coats if applicable.
• If speaking to arriving guests immediately is not possible, provide a simple glance/nod to acknowledge their presence.
• Greet guests in front of host/hostess stand when possible, vs. standing behind podium.
• Use an opening sentence like, “Good Evening!  Welcome to ______.  Will you be dining with us this evening or are you here for drinks”?; Inquire if they have made a reservation and proceed to seat them if a table is available.
• For guests who do not have reservations, direct them to the appropriate waiting areas such as the bar or lounge.
• Escort guests to available table and engage in simple conversation to determine their experience with the restaurant; Pass any applicable information on to server that will enhance the guest experience. Inquire as to whether or not any guests have food allergies that the Chef/kitchen team should be aware of.
• Answer phone using proper telephone etiquette. If dealing with a in-person guest when phone rings, politely ask guest on phone to hold for a moment while completing interaction with in-person guest.
• Directly hand menus to each guest seated at table; Point out location of key information on the menu and any specials being offered.
• Assist servers by taking initial drink orders when necessary; Ensure that standards for responsible alcoholic beverage service are adhered to.
• Address complaints promptly in a courteous manner, and notify manager of escalated issues.
• When needed, assist in process payment and making change.
• Attend to other guest needs throughout the dining experience as warranted.

Major Responsibility:  Execute proper dining room management to support servers in delivering an efficient and timely dining experience for every guest.

Supporting Actions:

• Monitor open dining sections of the restaurant for empty and cleaned tables.
• Estimate wait times and monitor the waiting list; Maintain communication with waiting customers and ensure that needs are met while they are waiting.
• Work proactively to fulfill special seating requests whenever possible.
• Seat guests at tables that distribute the workload effectively to all servers so as to not overload or distract servers from delivering an exceptional dining experience.
• Move tables together to accommodate large parties.
• Inspect tables and serving stations to insure that they are clean, neat, and contain the necessary dining room supplies.

Major Responsibility:  Maintain CRG’s standards for cleanliness and sanitation throughout host stand area to include interior/exterior entrance, lobby/wait area, and restrooms.

Supporting Actions: 

• Maintain a presentable image throughout the entrance of restaurant by keeping area neat and clean, sweeping as necessary, wipes down seating and removing any visible trash.
• Clean all entry area glass with appropriate cleaners.
• Check cleanliness of restrooms a minimum of once per hour.
• Assist with re-stocking of equipment and supplies
• Maintains proper supply of clean menus.
• Perform other related duties, tasks and responsibilities as required from time to time.

Major Responsibility:  Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service.

Supporting Actions: 

• Follow all CRG uniform and grooming standards.
• Attend pre-shift meetings and follow instructions from management; Ask questions to ensure clear and complete understanding of event flow, needs and assignments.
• Follow established procedure for time and attendance and taking assigned meal breaks.
• Apply consistent focus on the customer and pay close attention to detail in the performance of all tasks.
• Participate in and foster positive team relations with wait staff, bartenders and management.
• Perform other related duties, tasks and responsibilities as required from time to time.

Major Responsibility:  Implement, support and maintain standards for workplace safety at all times.

Supporting Actions: 

• Follow all established standards and guidelines for sanitation and safe food handling.
• Continuously observe surroundings and maintain awareness of all customer activities; Immediately report suspicious, violent or inappropriate behavior.
• Wash and dry hands frequently.
• Utilize proper lifting procedures; Use caution when carrying trays; Utilize a hand truck or cart to transport large items and ask for assistance when necessary.
• Do not move too quickly or run through restaurant areas.
• Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas.

Job Qualifications/Skills

Required:

• 21 years of age or older.
• High school graduate or equivalent. 
• Sufficient exposure to a food service environment.
• Ability to understand written and oral direction and to communicate same with others.
• Ability to promote and participate in a team environment.
• Ability to work independently and in a high stress, fast paced environment
• Ability to perform simple mathematical calculations

Preferred:

• TABC certified
• Must be able to speak, read, write and understand the primary language(s) used by guests who typically visit the work location.

Other Requirements:

• Requires lifting up to 50 pounds on a regular and continuing basis.  Must be able to work in extremes of cold and heat.  Hours may be extended or irregular to include nights, weekends and holidays.
• Must be able to meet the following requirements with reasonable accommodation:
• While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time.
• The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell.
• The employee is occasionally required to stoop, kneel, or crouch.
• The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
• Ability to physically walk approximately one-fourth (¼) of a mile
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat.
• Employee must be able to perform repetitive motions.
• The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
• Employee must be able to work in a cold environment – such as when working in walk-in refrigerators.
• The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Employee must be able to operate in an environment with moderate to high noise
• Employee must have the ability to walk with non-skid shoes at all times.