Since its inception in 2011, Craig’s has become an anchor to the WeHo Design District. Behind Craig’s notable hospitality is a dedicated team of culinary and hospitality professionals who thrive on curating a one-of-a-kind experience. These individuals are sincere, creative, passionate, and bring a wide range of talents to come together around a shared vision for creating a dining experience rooted in relationships and familiarity. 

Over the last twelve years, Craig’s has nearly doubled in size, continues to cultivate longstanding relationships with our guests, and even launched a brand of vegan ice cream. And now there is more on the horizon and so we’re looking for experienced hospitality professionals, maître d’s, and restaurant managers, to come grow with us!

Maître d’ Job Summary:

Maître d’ is responsible for developing positive guest relations, ensuring that guests receive superior service during their arrival and departure from the restaurant, and managing the reservation system to maximize the flow and capacity of the restaurant. In addition, they work in conjunction with floor staff, management, and directors to achieve Craig’s notable service standards, respond to the needs of regular and VIP guests and look to cultivate new relations with customers all while being mindful of sustainable and profitable operations.

 Description of Maître d’ position

As one of the first and last points of contact for guests, the maître d’ is responsible for greeting all guests as they arrive, checking them in, and attending to their needs.

The maître d’ is responsible for management of the reservation system during their scheduled shift. This includes facilitating existing reservations, optimizing the book to maximize available tables for online booking, and accommodate walk-in guests; all in accordance with the predefined parameters and standards of service. This also includes optimizing the system to maximize the capacity and efficiency of the restaurant based on the shift’s specific circumstances, such as expected volume, staffing, and capacity of the restaurant. In addition, the maître d’ is responsible for maintaining individual guests’ profiles including seating preferences, dietary needs, and other needs, and general upkeep of the guest’s database.

The maître d’ is responsible for developing a rapport with guests to enhance their dining experience as well as anticipate their needs. This includes utilizing the guest’s database within the reservation system and ensuring this information is communicated to management and other staff.

During service, the maître d’ works in partnership with management to facilitate the flow of service. This includes communication around table statuses, needs of the maître d’ station, and notification or circumstances relative to the guests experience or flow of service. This also includes keeping table statuses current as well as receiving information from the management or hospitality team regarding guest or tables updates. They should also alert management to any anticipated guests service issues that could be arising from circumstances surrounding management of the reservation system.

When acting as the closing supervisor, the maître d’ is responsible for completion of end of night financial duties such as completing any remaining paperwork or closing duties, securing cash, ensuring the restaurant is shut down properly, and security of the facility. In the absence of management, the maître d’ serves as the key leadership of the restaurant. This includes supervision of employees and assisting with general operations of the restaurant.

Essential Functions and responsibilities (include, but not limited to);

• Assigning server stations based on volume and staff abilities allowing for best experience for guest and team members.
• Conducting or overseeing or being present for pre-service meetings.
• Daily cash management including bar drawers and end of night reconciliation.
• Ensuring guest satisfaction, retention, and experiences happen in accordance with parameters of Craig’s.
• Monitoring and Adjusting OpenTable to maximize profitability of the business.
• Guest Relations as it relates to point of entry and exit and corresponding technology processes.
• Manage reservation system.
• Develop rapport with guests.
• Ensure guest needs are communicated to staff.
• Work in partnership with floor management to maintain flow of service and create superior guest experience.
• Assist floor management with various duties as necessary.
• Serve as key member of leadership in the absence of management.

Experience and Qualifications:

• Have proven experience and ability to cultivate and maintain strong customer relationships with a wide range of people from varied backgrounds and experiences.
• Ensure all company standards are being met through adherence to processes, development and implementation of processes, and effective communication both with employees and among leadership.
• Demonstrate strong operational skills with attention to detail around high standards of service.
• Ability to enforce company rules in an appropriate and professional manner.
• Ability to function, produce, and curate guests’ relationships, while applying a high level of discretion.
• Willingness to work well in a team environment while balancing multiple functions of daily operations.
• Experience in guest-centric environments (restaurant or otherwise).
• Ability to multitask, as well as prioritize tasks, to ensure those relevant to immediate needs are completed in a timely manner.
• Ability to maintain a positive attitude and have a professional attitude during guests and employee interactions.
• At least 3 years of previous experience in high volume, fine dining restaurants.

Compensation and Benefits:

• Average annual 62,000 – 85,000 compensation for full time employment based on experience and actual workload
• Potential for quarterly bonuses
• Paid parking
• 401k with employer match
• Health/Medical/Dental/Mental Health Coverage
• Daily Meals
• Paid time off
• Paid sick time
• Opportunity for advancement