guest center training videos
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CRAFT ETHICS OF A MONKEYPOD KITCHEN GREETER
- We know that we are the very beginning of our guest experience from the moment they call, to the moment they arrive to the time they leave. We know that how we start their experience and the way that we thank them for their visit affects the entire value of their experience with us.
- When we take reservations we always get correct spelling, verify location, enter all notes and information that the guest provide us with. We always repeat the information for the reservation back to guest and upon confirming.
- We know the importance of doing restaurant table checks and updating our floor maps.
- We always stop conversation when guests walk through the door and greet guest with eye contact & warm aloha.
- We organizing logo area and keep it clea and approachable.
- We are concious of our waiting area and bring in glassware from front lanai, check our water station for cleanliness and that it is fully stocked.
- We thank all of our guest for dining with us.
- We walk with a smile at all times throughout dining room.
- We greeting all guests that make eye contact
- We always acknowledge and thank all guest for spending their special occasion with us
- We acknowledge guests outside of the greet stand with “Aloha folks” & “Enjoy your dinner” (in other areas of the restaurant)
- We let guests know they may enjoy a drink at the bar seats while they wait
- We relate all information learned about our guest and important information regarding their reservation by handing chits to servers and adding notes upon guest departure.
- We wipe and check the inside of menus to make sure that they are always presentatble.
- We give our coworkers positive comments whenever the opportunity presents itself
- We make sure our entrance are clean and fingerprint free by wiping the doors/windows with Windex
- We grab menus from menu boxes after walking tables.
- We start conversations with guests on the way to the tables
- We always open menus for guests and we always wait for all guest to be seated first before giving our menus out.
- We always fold all towels not in use
- We always set up table with menus aligned properly with settings
- We open door for guests who are entering or leaving and ensure that any guest with difficulties always get doors opened.
- We keep our greet stand clean, organized and clear of clutter including personal items
- We reset or clearing glassware during downtime
craft ethics of an ng1
- We are NG1ʻs at all times including when we are not scheduled in the position and uphold all of the craft ethics always and support anyone who is in the NG1 position because we know that as a team we achieve more.
- We are aware of all weather issues & reservations that may cause issues with reservations and are proactive to avoid any situations in the upcoming shift.
- We are aware of all shift notes and request and plan accordingly to the best of our ability to exceed our guests experience.
- We delegate tasks through out the night and keep our greet team focused during downtime ensuring that the floor chart is always updated, bathroom checks are aways on time, outside waiting areas are cleaned and water is filled, greet stand is organzied and our entrances are fingerprint free as much as possible.
- We seat in proper roation as much as possible, we are always aware of the floor, adjust waitlist times as needed, stay in proper communication with the team and notify the managers of any help needed,
- We lead with positivity and always speak with a smile and aloha