Location Lake Forest, IL
Property Deer Path Inn
Date Posted May 6, 2019
Job Type Customer Service, Food & Beverage


Lake Forest, IL- The Host/Hostess is responsible for making reservations to guests in a timely, friendly and efficient manner therefore delivering outstanding guest service. Essential hospitality standards must be used at all times: speak first, smile, eye contact, and engage in polite conversation (when time permits).


  • Check the reservation book for reservations for the next meal period.
  • Notify the supervisor of any parties of more than six.
  • Distribute reservations among all servers equally, informing them of all necessary information. Example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
  • See that the reservation signs are placed on the tables.
  • Inquire with the kitchen what the daily specials are for the shift.
  • Always answer the phone politely using a friendly tone and being informative.
  • The telephone must be answered on a maximum of three rings.
  • If a customer has any questions, it is your responsibility to answer them accurately.
  • Be knowledgeable of the product and price list.
  • You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the daily specials.
  • Read the Area Information Magazine to know the area and what is going on.
  • Ask the day and date required.
  • Ask the time they would like to dine.
  • Ask how many in the party.
  • Ask under what name they would like the reservation.
  • Ask the phone number or room number.
  • Ask if there is any special occasion or requirements.
  • Once all of the information is obtained, repeat it to the customer using their name.
  • All reservations are to be printed directly into the reservation book. Never write a reservation on a piece of paper.
  • Please inform the reservation that we will hold their reservations for 15 minutes and them we will be releasing it.
  • Except in emergency situations, no employees are permitted personal phone calls or have the use of the telephone at any time.
  • You are not permitted to give out any personal information over the telephone. Example, Phone numbers, schedules to anyone except staff members.
  • When a staff member calls to inform us that they will be absent or late, you are to inform the supervisor on duty.
  • All messages are to be taken on the appropriate message pad, and not on a scrap piece of paper.
  • The hostess is a very important part of Your Restaurant’s experience. Always remember you are the first and the last person the customer sees. Therefore you are their first and last impression.
  • It is of utmost importance that someone is present at the hostess station at all times.
  • Go to the guest at the entrance and welcome them to Aqua and introduce yourself.
  • Never walk more than three paces in front of the guest.
  • Never walk to fast.
  • Once at the table, pull out the chairs for the ladies first and then any other guest you can accommodate.
  • Once the guests are seated, hand them the menu in their hand and tell them who their server will be. Then tell them to enjoy their evening at Your Restaurant.
  • On departure of a guest, you must make contact with them. Ask them how their evening was and say good-bye.
  • If there are any complaints, retrieve a manager or supervisor immediately
  • Handover the Restaurant Survey tracking form and get feedback from the guest.


  • The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
  • Good working knowledge of accepted standards of sanitation.
  • Ability to read, write, speak and understand the English language in order to communicate with guests other team members.
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 20 lbs. on a continuous schedule.
  • Ability to stand and to work continuously in confined spaces.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to add, subtract, multiply and divide. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
  • Ability to read and write correspondence. Ability to effectively present information and respond to questions from managers, clients, and customers.
  • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists
  • Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

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