Maitre D

Job Description: Maitre'D
Reports To: General Manager

Summary
The Maitre'D is responsible for overseeing the dining experience at the restaurant, ensuring exceptional service, and managing the front-of-house operations. Qualified candidates will be able to consistently promote and demonstrate positive guest relations and must have a strong interest in food and wine. The role requires a charismatic individual who can create a welcoming atmosphere, supervise staff, and coordinate all aspects of the guest experience. The Maitre'D will work closely with the kitchen and service teams to ensure seamless operations and maintain high standards of hospitality. This is a managerial role with associated responsibilities.  

Essential Functions

• Guest Experience:  Anticipating needs, curating personalized experiences and ensuring that each guest feels welcomed and valued.
• Staff Management: Train, supervise, and evaluate front-of-house staff, ensuring adherence to service standards and fostering a culture of excellence.
• Reservation Management: Oversee reservations, seating arrangements, and special requests, optimizing table turnover while accommodating guest preferences.
• Service Execution: Overseeing dining room flow, coordinating with the Dining and Culinary leadership team, and maintaining the highest levels of refinement. 
• Technical Systems Proficiency: Utilize and train staff on key hospitality software systems, including SevenRooms, Resy, Tripleseat, and Toast POS, to streamline operations and enhance the guest experience.

 Responsibilities

• Service Coordination: Coordinate front-of-house operations during service periods, ensuring timely and efficient service delivery.
• Conflict Resolution: Address guest complaints and concerns promptly, ensuring satisfaction and maintaining a positive dining experience.
• Inventory Oversight: Assist with managing inventory levels for dining supplies, ensuring the restaurant is well-stocked for service.
• Collaboration: Work closely with kitchen staff to communicate special requests, menu changes, and ensure smooth service operations.
• Event Planning: Assist in planning and executing private events and special occasions, ensuring seamless coordination and execution of service.
• Health and Safety Compliance: Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards in the dining area.
• Performance Evaluation: Provide regular feedback and performance evaluations to front-of-house staff, promoting continuous improvement and development.
• Promote Upselling: Encourage staff to upsell menu items and specials, maximizing revenue while enhancing the guest experience.

Competencies

• Leadership Skills: Strong leadership capabilities to inspire and manage front-of-house teams effectively.
• Interpersonal Skills: Exceptional communication and interpersonal skills, with the ability to build rapport with guests and staff.
• Problem-Solving: Ability to think on your feet and resolve issues quickly and efficiently.
• Attention to Detail: Strong focus on detail to ensure high standards of service and presentation.
• Organizational Skills: Excellent organizational skills to manage multiple tasks and priorities in a fast-paced environment.

Work Environment/Physical Demands

• Primarily restaurant-based, with a dynamic and fast-paced work environment.
• May require long hours, including evenings, weekends, and holidays, depending on service demands.

Minimum Qualifications

• Education: High school diploma or equivalent; degree in Hospitality Management or a related field is preferred.
• Experience: 3+ years of experience in a fine dining environment, with a proven track record in a supervisory or leadership role.
• Knowledge: Strong knowledge of food and beverage service, as well as wine and cocktail offerings.

Supportive Functions

• Collaborate with management to develop training programs and staff development initiatives.
• Assist in marketing and promotional efforts to enhance the restaurant's brand and guest engagement.