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.
- The hostess was the first one to speak to the guest and extended a warm greeting.
- The guest’s 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 was informed of the approximate seating time.
- The guest was escorted to the table.
- The host was knowledgeable and able to answer questions related to food promotions, menu items, ingredients, preparation, and also hotel facilities.
- The guest was assisted to sit in the Chair.
- Table settings were adjusted according to the number of guests being seated and the Table was fully set up.
- The menu was presented to guests, For Dinner Wine or beverage list was presented.
- The host was the last one to speak (kind comment, etc.)
- The guest was thanked upon departure.
- The host was well-groomed and uniformed, name tag was present.
- Staff did not eat, drink, smoke, or chew gum.
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