Hostess training manual pdf. Download Hostess Training Manual PDF Book

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Employee Training Guide for a Day Hostess

hostess training manual pdf

In a restaurant, we know our guests are here to buy, not browse no one comes in to try on the goulasch. A guest may have had a hard day at the office, and now wants to relax; a guest may be celebrating a special occasion; a guest may be lonely, and want to meet people. Take pride in yourself, and others will be proud of you. To thank them, by name, for their patronage. As business slows down, stations may close, and the floor plan will change. Items are then placed in the Lost and Found area, as soon as possible, by the Manager. Even a comment on the weather can make him feel at home.

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Employee Training Guide for a Day Hostess

hostess training manual pdf

To allow our customers the best of seasonal items. No matter how beautiful the surroundings or how delicious the food; poor service will certainly ruin the entire dining experience. Our goal is to take a negative situation and make it a positive one. Please inform friends of this. You are the first person a customer sees; so greet the customer with a smile.

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Download Hostess Training Manual PDF Book

hostess training manual pdf

Other days, the tables will turn very fast. Supervisor can request you stay longer or leave early if not busy. Schedules are posted weekly on Fridays. Remember, friendly service is always essential. A complete handbook with certification test is provided at orientation. Always be courteous and diplomatic when receiving calls for reservations; especially when we are unable to accommodate them at their specific time. Our Mission statement simply put! The Over-Familiar Guest: Be courteous, dignified, and avoid long conversations.

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Restaurant Training Manual Templates

hostess training manual pdf

. Although this is unlikely, some guests may be regulars, day after day. This will enable you to assist any guest with questions in person, or on the phone. Our business trends will dictate our availability and further policies on reservations. You are responsible for knowing your schedule. This enables you to describe them thoroughly, and answer any questions the customer may have.

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Employee Training Guide for a Day Hostess

hostess training manual pdf

We have Training Manual Templates for the following positions - This form is available in the following formats. This is important for complaints in person, as well as over the telephone. Be sure to have everything just right, before serving the fussy guest. It's the only thing people can wear that never goes out of style. The excitement of the aroma, the decor, the music, and the lighting are stimulated by your dynamic personality and service. Use this training manual template as a guide to create your own detailed training manual for this position.

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Hostess Training Manual

hostess training manual pdf

Learn to read expressions and body language. Our function as a Restaurant is to acquire and maintain business, to turn casual customers into loyal, repeat guests. Kindness and politeness can often change him into a steady and appreciative customer. Running duties refer to ongoing duties while the Restaurant is open for business. There is a greater sense of urgency for selling, moving, and serving our products. When seating a guest, inform them of our daily specials, and make suggestions: i.

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Employee Training Guide for a Day Hostess

hostess training manual pdf

All shifts must be filled for operations to run smoothly. Leave them in the designated area. In describing the specials, you must use adjectives, which will entice the customers. If they are happy with you and your service, they will probably return. Seat four-tops at tables, and parties of five or more putting tables together. If they wish to transfer their tab to the table, we will be happy to do so.

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Employee Training Guide for a Day Hostess

hostess training manual pdf

Advertising brings the product to the consumer; promotion brings the guest to the product. To make sure their last impression is a positive one. One hour non-paid break is to be taken for every 5 hour work period. These are the tools of your trade. Unlike most retail operations, such as department stores, our product has a limited shelf life, due to potential spoilage. We do this through superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees like family. You will be paid for scheduled time only.

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