The hostess is typically a customer’s first point of contact with an event, venue or establishment and, therefore, will be expected to provide customers with a courteous, efficient and professional manner. The role generally involves the ability to manage customer reservations, assign tables, manage seating for large groups, and greet and seat customers.
Depending on the place of work or the volume of business, the role may involve assisting food and drink servers, setting tables, clearing tables, cleaning tables, replenishing condiments and table supplies, handling customer orders, answering queries on menu items, advising on menu choices, and handling customer payments. Numeracy, fluency in English and/or French, good communication skills and the ability to work well in teams will generally be expected.
Remuneration varies considerably, depending on the exact demands of the role and the establishment, but will often include bonuses, gratuities and other benefits. Hourly rates range from C
$9 to C
$15.