Lead Hostess resume example

I worked in two restaurants as a host in the Grapevine Great Wolf Lodge, the buffet and the steak house. I also did room service deliveries for deserts and wine. It was a fast passed environment where I had to not only greet and seat guests, but frequently also serve drinks and buss tables due to the influx of people. I was required to always have a smile on my face and be extremely friendly in order to enhance the customer experience and make sure their stay at the hotel as a whole was amazing in every aspect. I worked nights so I had to do opening and closing duties as there was no afternoon shift.

• Enhanced guests' experiences by fulfilling special requests during visits.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
• Designed custom private function and banquet packages to accommodate groups of up to 40, including business dinners, sales presentations, club meetings, weddings and charity events.
• Assisted servers by taking guests drink orders.
• Answered customers' questions about hours, seating, current wait time and other information.
• Tracked seated guests and available seating using [System].
• Checked dining and serving areas every hour to verify proper cleanliness and readiness for guests.
• Notified servers after seating parties in section for prompt service.
• Set up and decorated menu marketing boards with current specials information and drink features.
• Accommodated guests with special needs, including accommodations for child seats and wheelchairs.
• Kept tables neat, cleared away dirty dishes, wiped down surfaces and refreshed glasses.
• Guided guests to appropriate seating for party size, provided with menus.
• Managed guest expectations by relaying information regarding hours, wait times and specials.
• Walked through dining room during service to ensure guest satisfaction and advise servers and bussing staff of specific service needs.
• Helped to plan and execute parties for more than 6 guests, including coordinating menus and preparing tables.
• Stayed on top of server availability and table turnover to make accurate decisions about seating locations.
• Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
• Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.