Restaurant Host or Hostess Service Standard Audit Checklist

• Guest acknowledged with eye contact and smile within 10 feet. 

• A polite greeting and offer of assistance, etc. was made within 5 feet.

• Hostess was the first one to speak to the guest and extended a warm greeting.

• Guest name was obtained and passed off to the relevant team that would take care of them during their experience.

• If the restaurant was full and a wait was required, then the guest informed of approximate seating time.

• Guest was escorted to the table.

• Host was knowledgeable and able to answer questions related to food promotions, menu items, ingredients, preparation and also hotel facilities.

• Guest was assisted to seat in the Chair.

• Table settings were adjusted according to the number of guests being seated and Table was fully set up.

• Menu was presented to guest, For Dinner Wine or beverage list was presented.

• Host was the last one to speak (kind comment, etc.)

• Guest was thanked upon departure.

• Host was well groomed, uniformed, name tag was present.

• Staff did not eat, drink, smoke or chew gum.