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.


Since 2012 is helping hoteliers around the world to set up their hotel operations. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. See you around and happy Hoteliering.


Subscribe to our new interactive newsletter. Don’t miss on any posts.

Subscribe Now!
We do not spam!