We are hiring a Maitre D’ for Santi!

Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group. Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.

The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico. Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say: “Le mani degli chef sono come le mani dei santi” – “The hands of chefs are like the hands of saints.” At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes. It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.

The Maitre D' is the first point of contact for guests and plays a pivotal role in setting the tone for their dining experience. This position is responsible for managing reservations, greeting guests, and coordinating the flow of service. The Maitre D' works closely with the management team to ensure a seamless and exceptional experience for every guest, reflecting the standards and culture of the restaurant and BBianco Hospitality Group.

Duties and responsibilities

• Collaborate with the management team and front of house team to ensure that service operations enhance the guest experience and meet high service standards
• Oversee daily floor operations, including guest flow, table assignments, and service timing to optimize efficiency and guest satisfaction.
• Opening and Closing the restaurant
• Warmly greet and welcome guests upon arrival, ensuring they feel valued and well taken care of.

• Manage and oversee the reservation system, ensuring that tables are allocated efficiently, and guest preferences are accommodated whenever possible.
• Maintain an organized and calm demeanor during peak service times, managing guest flow to ensure a smooth and efficient seating process.
• Communicate closely with the floor team to ensure that guest seating, special requests, and any necessary adjustments are handled smoothly.
• Assist in managing the waitlist during busy periods, providing accurate wait times and offering guests options to enhance their experience while they wait.

• Train, mentor, and develop front-of-house staff to maintain a knowledgeable and motivated team, fostering a culture of excellence and continuous improvement
• Maintain compliance with all health, safety, and sanitation standards and all applicable city, state, and federal regulations.
• Participate in the recruitment, selection, and onboarding of new front-of-house team members.

• Handle guest inquiries, special requests, and concerns with professionalism and poise, ensuring that all issues are resolved to the guest’s satisfaction.

Candidates can expect

• Competitive wages, above industry standard benefits, paid sick leave, and generous vacation time
• To be part of a growing team, and regularly engage together in cross-company dialogue and exchange
• A dedicated team of operators to support the venue and team

Compensation and Benefits

• $80,000 annually
• Health insurance
• Pre-tax transit benefits
• Paid time off

Position Requirements

• Minimum 2+ years of experience in a fine dining or high-volume restaurant environment, with experience in a guest-facing role. Strong interpersonal and communication skills, with the ability to make guests feel welcome and valued.

• Excellent organizational skills and the ability to multitask in a fast-paced environment.
• Familiarity with reservation systems and POS systems preferred.
• A polished and professional appearance and demeanor.
• Ability to remain calm and composed under pressure.
• Strong problem-solving skills and the ability to handle difficult situations with tact and diplomacy.
• Flexibility to work nights, weekends, and holidays as needed.
• Holds or willing to obtain a NY Department of Health and Mental Hygiene Food Protection Certificate or equivalent.

Physical Demands

• Ability to be flexible with job demands and open-minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to handle stress under pressure
• Ability to move or handle equipment throughout the restaurant generally weighing 50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day

BBianco Hospitality Group is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.