Hostess

ibis, ibis Styles, ibis budget; Makkah Region; On-site; SAR 60,000 - 90,000; Full time

Job summary

Accor is seeking a Host/Hostess for its restaurant team to welcome guests, manage reservations, and coordinate seating with care and efficiency. You will greet guests, answer calls, and ensure smooth operations during service, maintaining a high standard of hospitality.

The role requires excellent communication, a calm demeanor under pressure, and strong teamwork to deliver memorable dining experiences for guests in a fast-paced hotel setting.

Qualifications

• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Strong interpersonal and problem solving abilities.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively and collaboratively as part of a team.

Responsibilities

• Greet guests at the entrance and guide them to their tables.
• Manage reservations and seating plans to optimize guest flow.
• Answer phones, take reservations, and relay changes to management.
• Ensure dining areas and hostess stand are clean and organized.
• Collaborate with restaurant staff to deliver excellent service.

Skills

Interpersonal skills

Customer service

Communication

Teamwork

Job description

Company Description

Accor have more than 300,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our integrated ecosystem of leading brands, personalized services and expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world.

Job Description

• Maintain complete knowledge of:
  • Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code
  • Restaurant reservation procedures
  • Daily house count, arrivals, departures, VIP’s
  • Scheduled in-house group activities, locations and times
  • All department policies / service procedures
• Answer telephone within 3 rings, using correct salutations and telephone etiquette.
• Take record and confirm restaurant reservations / cancellations in accordance with departmental standards.
• Communicate reservation or cancellation changes to management as they arise throughout the shift.
• Monitor the preparation of own assignments, ensuring compliance to departmental standards.
• Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
• Ensure that the hostess stand is cleaned and organized.
• Review the Reservation book, pre-assign designated tables and follow up on all special requests.
• Greet the guests at the entrance of the restaurant.
• Seat Guest accordingly to floor plan / being fair to each waiter.
• Show guests their table which has been designated to them
• Ensure that the guests are pleased with their table.
• Present the open menu to the guest.
• Ensure that the tables are set to the best service of the guest.
• Anticipate heavy business times and organize procedures to handle waiting lines.
• Anticipate guests needs, respond to them promptly and acknowledge guest, however busy and whatever time of the day.
• Maintain positive guest relations at all times.
• Be familiar with hotel services / activities to respond to guest inquiries accurately.
• Handle guest complaints following instant pacification procedures and insuring guest satisfaction.
• Monitor guests’ reactions and confer frequently with management to ensure guest satisfaction.
• Monitor and participate to ensure that all tables are cleared and reset according to the department procedures.
• Monitor and maintain cleanliness and working conditions of own section equipment and supplies.
• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
• Promote a cooperative working climate, maximizing productivity and quality.
• Do table visits systematically at each meal period to ensure guest satisfaction.
• Promote F&B Outlets to each customer in down time.
• Successful completion of the training process.
• To assist the Supervisor to ensure proper cashiering procedures are followed and accurately balanced.
• To assist in Menu printing.

Other Duties

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To provide friendly, courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.

Qualifications

Ability to focus attention on guest needs, remaining calm and courteous at all times.

Strong interpersonal and problem solving abilities.

Ability to work well under pressure in a fast paced environment.

Ability to work cohesively and collaboratively as part of a team.

Additional Information

Excellent communication skills.

Able to work autonomously and as part of a team.

Passion for food and beverage.

Excellent time management.

Strong organizational skills.