• Greet restaurant patrons and escort them to their tables • Ascertain that a waiter or waitress is assigned to each patron or group that comes in • Assist waiters in taking and recording
orders • Serve water and welcome drinks to patrons • Relay
orders to the kitchen area and ensure that all condiments are placed on the tables • Replenish water and drinks as needed and inquire if patrons need to
order additional ones • Clean tables and chairs and ensure that clean tablecloths are placed • Bus tables with plates, glasses and cutlery • Ascertain that soiled dishes are taken away and replaced by
new ones • Assist kitchen personnel in preparing, garnishing and portioning
food items • Set up banquet rooms and buffet tables in an aesthetic manner • Ascertain that
food items are constantly replenished in buffet dishes • Supply service bars with
food items such as soup and salads • Provide dessert menus to patrons and take and serve their
orders • Maintain inventory of supplies such as condiments and napkins • Coordinate efforts with procurement personnel to ensure on - time delivery of supplies
InterContinental Hotel,
New York, NY 5/2014 to Present Restaurant Hostess • Welcome patron as they enter the restaurants and ask if they have reservations • Verify reservations and make them comfortable in the waiting area until their tables are free • Lead customers to reserved tables and provide them with menus • Provide customers with information on special dishes and the chef's special of the day • Respond to questions asked regarding menu
items, ingredients and preparation times • Take and repeat
food and beverage
orders to ensure accuracy • Relay
orders to the kitchen area and instruct servers to serve water and beverages • Follow up on
orders, ensure portion control and deliver
orders to tables • Assist servers in serving
food platters to customers • Ascertain that customers are served their
orders accurately • Provide customers with bills and assist them through the payment procedure • Ascertain that tables are cleaned and serviced once customers have left • Keep record of supplies and condiments inventory