Host / Cashier

Duties & Responsibilities include but are not limited to:

• Warmly and graciously greet all guests upon arrival.
• When possible, open the front door for guests entering or leaving the restaurant.
• When immediate seating is limited, record guest names and number of people in party.
• Call out name and number of party, text or page when tables become available.
• Provide guests with estimated waiting time provided by a manager.
• Accommodate special seating requests for guests whenever possible.
• Seat guest guests based on guest preferences and balancing of customer flow in service stations.
• Upon seating, offer guests a menu and inform them of their server's name.
• Inspect table for proper presentation and completeness. 
• Collect payments from guests and balance all receipts.
• Handle an assigned house bank and follow all cash handling procedures.
• Complete all checklists.
• Relay messages to servers and bus persons as needed.
• Assist servers with serving guests our bread & butter service and/or water upon their arrival.
• Be ready and willing to assist fellow servers, bus persons, food runners as situations arise..
• Thank guests for their visit and invite them to return.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Maintain cleanliness of the entire property.
• Must be trained to take drink orders should the situation arise.
• Attends all scheduled employee meetings and brings suggestions for improvement.

Job Requirements Include but are not limited to:

• At least 18 years of age
• Must be able to work indoor/outdoor in all weather conditions.
• Able to work independently and a Team Player
• Ability to work under pressure and prioritize tasks.
• Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form.
• Excellent organizational skills
• Maintain a professional, neat and well-groomed appearance adhering to Blue Mountain appearance standards.
• Must be able to stand for entire shift and work for long periods of time.
• Timely and reliable attendance is absolutely essential even in inclement weather.
• Must be available to work a flexible workweek including all weekends and holidays and the stamina to work 20 to 40 hours per week.
• Must have a basic knowledge of dining room and service procedures and functions.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.

Reports to: Restaurant Manager