Hostess

**General Information**

• Country/Region- Mexico- Province/City- Riviera Maya- Location- Rosewood Mayakoba- Department- Food & Beverage - Services- Job Type- Full-time Permanent**Position**: Hostess

**Working Group**: Rank & File

**Workplace**: Centers for Food and Beverage Consumption (all Outlets)

**Division**: Food and Beverage

**Reports to**: Assistant Restaurant Manager and Restaurant Manager

**Responsible for**: N / A

**SCOPE**

Given the constantly changing market and to improve her own career to be versatile and handle multiple tasks is absolutely expected. To ensure the operation and service of the hotel can change laterally to other areas such as (Pueblito, Zapote Bar, Pool, Ceiba, Family cocktail, Punta Bonita, Agave Azul, Suite Service, Banquet, etc.) and service of the hotel may change laterally to other areas as a waiter, taking orders or special events in the medium or long term with or without notice.

**BASIC FUNCTIONS**

Provide guests who attend a center of consumption (Pueblito, Zapote Bar, Pool, Ceiba, cocktail Management, Punta Bonita, Agave Azul, Suite Service, Banquet, etc.), a pleasant introduction to a cuisine and expert service based on the implementation of standards of excellence in quality, professionalism and cordiality as policies and procedures Mayakoba Rosewood.

Responsible for welcoming, accommodation and registration of guests. In charge of organizing menus and assistant to the center of consumption and bar areas, lobby and health are in perfect condition and ready to receive guests.

Proactive support for the supervision of the restaurant in general.

**DUTIES AND RESPONSIBILITIES**

• Undertake and manage all reservations in an efficient manner to maximize the flow of guests at the centers of consumption (% of check daily).
• Assist in the operation and service if requested.
• Handle any suggestions or complaints of guests efficiently and courteously and will report to their supervisors, and not the solution to immediately ensure that the guest is informed of the follow-up.
• Establish a harmonious relationship with the guests and be able to recognize the guest by their name after the second day of their stay.
• Keep track of preferences, important dates, etc, guest repetitive.
• Have the knowledge and ability to monitor, edit and show all the tasks in the workplace.
• Totally agree rotated to any center of consumption or any other department designated (Zapote Bar, Ceiba, Punta Bonita, Agave Azul, Suite Service, Banquet,Aqui me quedo etc.) by the hotel at any designated time.
• Knowing fully all the services and areas offered by the hotel.
• Total knowledge of food and beverages offered at all sites of consumption.
• Proper use and proper storage and transportation of equipment to prevent breakdowns. And prevent waste of supplies, stationery, etc..
• Responsible for keeping your work area and other areas relating to the consumption area clean and well organized at all times.
• Perform a check-list for opening and closing of the center of consumption.
• Make orders for maintenance or repair any damage.
• Reviewing a daily log of hostess.
• Review and update the books reservations for lunch and dinner.
• Verify that have the necessary paperwork (checks, lists, etc.).
• Clean and sort the menu and wine list.
• Always have a selection of breakfast, lunch, dinner and menus, all in good condition and clean, re-printed if needed. (check% occupancy in high season or special events)
• Review the daily specials, as well as missing the chef, to print the menus.
• Verify that it has all the necessary equipment in your work area before and start work (menus, glasses, newspapers, shawls, paper, pens, etc.).
• Make travel around the center of consumption to ensure that the toilets are clean closest.
• Perform the roles briefing with all the information that there is detailed and constantly updates.
• Daily briefings to attend and actively participate, present papers information briefing, allergies report.
• Attend monthly meetings of your department and the other is required.
• Appropriate management of the company's values, following a timely policies and procedures for financial
• Ensure good communication with the kitchen, wait staff and supervisory personnel to provide professional service and without errors.
• Make sure you have a professional, warm, sincere and proper handling of your body language. And impeccable personal hygiene.
• Supporting coaches appointed (AEO) and personal income again
• Learn and implement the information in the training manual.
• Maintain a good working relationship with partners from the center of consumption as well as with other departments
• Report to work on time and with full uniform and clean.
• Keeping a strict control over every table during the service, including name, number of persons (pax) room, arrival time and number of the table.
• AM shifts and special events (Banquets)