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You are here: The Job Explorer > Job Description > Food Services > Host/Hostess Responsibilities

Host/Hostess Duties

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SUMMARY

This is work as host/hostess and cashier in an institutional dining room.

Work usually involves performance of host/hostess duties and responsibility for supervising the display and serving of foods. General supervision is received from an administrative superior, but employee works with some independence in carrying out normal activities.

DUTIES AND RESPONSIBILITIES

Acts as host/hostess and cashier; seats dining room patrons.

Instructs new employees in work routines, assigns work areas; checks attendance and reports employees' time.

Operates a cash register; keeps records and turns in cash receipts.

Supervises and participates in setting tables, cleaning and polishing silverware, and cleaning and maintaining dining room equipment and premises.

Performs related work as required.

EDUCATION AND EXPERIENCE

Graduation from a standard high school; and some experience in an institutional or commercial food service establishment; or any equivalent combination of training and experience.


KNOWLEDGE, SKILLS AND ABILITIES

Some knowledge of the methods, materials, and practices of food service.

Some knowledge of health hazards in food service and the necessary precautionary measures.

Ability to control and manage routine food serving operations.

Ability to instruct, supervise, and coordinate the work of subordinates.

Ability to keep simple records of employees' attendance and cash receipts.

Ability to establish and maintain congenial relationships with the dining room patrons.

 

 


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