Restaurant Host or Hostess Service Standard Audit Checklist
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Guest acknowledged with eye contact and smile within 10 feet.
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A polite greeting and offer of assistance, etc. was made within 5 feet.
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Hostess was the first one to speak to the guest and extended a warm greeting.
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Guest name was obtained and passed off to the relevant team that would take care of them during their experience.
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If the restaurant was full and a wait was required, then the guest informed of approximate seating time.
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Guest was escorted to the table.
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Host was knowledgeable and able to answer questions related to food promotions, menu items, ingredients, preparation and also hotel facilities.
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Guest was assisted to seat in the Chair.
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Table settings were adjusted according to the number of guests being seated and Table was fully set up.
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Menu was presented to guest, For Dinner Wine or beverage list was presented.
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Host was the last one to speak (kind comment, etc.)
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Guest was thanked upon departure.
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Host was well groomed, uniformed, name tag was present.
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Staff did not eat, drink, smoke or chew gum.