Front of House

We are always looking to hire only the best Hosts Our iconic image and commitment to Devilishly Good service and proprietary products demands no less. We are now looking to hire dynamic, outgoing and friendly team members to join us as a host. You must be fun, energetic and have passion for engaging and wowing our guests. Full-time and part-time restaurant positions are available. Take-Out/ Busser REPORTS TO: Manager on duty PRIMARY RESPONSIBILITY: Execution of Devilishly Good Service to create the ultimate guest experience We are always looking to hire only the best takeout cashiers Our iconic image and commitment to Devilishly Good service and proprietary products demand no less. We are now looking to hire dynamic, outgoing and friendly team members to join us as a takeout cashier. You must be fun, energetic and have passion for engaging and wowing our guests. At St. Louis we value personality, dedication, and integrity. If you believe that you embody these St. Louis takeout cashier. **Responsibilities**: - answer phone (English proficient) - pack up takeout orders while ensuring accuracy and quality - provide guest first service with customers coming in for orders and over the phone - learn the POS system - process payments - communicate with the BOH - have great communication skills and be able to multitask Full-time and part-time restaurant positions are available. Host/Hostess REPORTS TO: Manager on duty PRIMARY RESPONSIBILITY: Execution of Devilishly Good Service to create the ultimate guest experience As a Host/hostess for St. Louis Bar and Grill your position is vital in achieving our goal of exceeding guests" expectations. The manner in which they are greeted at the door lets our guests know immediately that St. Louis Bar and Grill is a “cut above" when it comes to personal customer service. Remember the old adage: ‘YOU NEVER GET A SECOND CHANCE TO MAKE A FIRST IMPRESSION" As a Host/hostess, you are that first impression, so remember to always make it a great one. Start of Shift Duties - Check for reservations (if applicable) - Set up dining room to accommodate these reservations - Check the schedule to see who is working and in which section - Ensure you have a pen and Guest Wait List sheets - Familiarize yourself with the section breakdown within the dining room Greeting and Seating One of the most important aspects of our business is greeting guests, and the first impression that we create as they enter our establishment. The following basic rules apply: - Every guest must be greeted with a smile and eye contact - Always face the entrance - The guest"s name if known should be used at every opportunity - The greeting should be warm and sincere. Remember, you have been hired for your dynamic personality. Use it. - You are encouraged to exchange pleasantries such as “How are you tonight?" etc. - Ask them if they have a preference for the bar or restaurant area - If there is a child with them, offer a highchair or booster seat - Once you are aware of where they would like to sit and how many are in the party, ask them politely if they would mind giving you a moment to see what"s available to best accommodate their needs - Never point at a table across the room instructing them where to sit - Grab enough menus to accommodate the number of people in the party - For children, remove the standard menu and replace it with a kid"s menu colouring place mat and crayons and ask what their favourite colour is - Let the guests know as they are being seated what the special is and that their assigned server will be with them shortly When the Restaurant is Full - Ensure that only two groups are situated in the waiting area at a time in accordance with new social distancing measures - Lead guests to additional waiting area if needed to maintain physical distancing between guests as well as staff - Ensure that there are sufficient copies of the Guest Wait List for the shift (see sample on the following page) - Let the guest know the approximate wait time and ask if they would like to have a seat at the bar (if available). - Take one of the party"s names and inform them they will be called as soon as a table is available - Use your discretion when suggesting the guest(s) have a drink at the bar while they wait - Keep the guests informed at all times, if the wait is longer than expected, apologize and show concern - If a guest becomes angry, do not raise your voice or talk back, inform the manager of the situation