Required Years of Experience
1 year
Job Details
The Maitre D is a pivotal member of our front of house team at the Experimental Cocktail Club. They are the first and last face our guests will encounter at the venue. The Maitre D will greet customers, confirm reservations, oversee the flow of the floor, and deliver the highest possible service standards. This is a hybrid role where you will also be expected to help with cocktail service whenever the extra support is needed.
DUTIES AND RESPONSIBILITIES
- Own all elements of the host stand including.
- Organizing reservations in Resy prior to service
- Oversee the reservations email, responding to guests in a timely manager and forwarded anything relevant or urgent to management.
- Preparing the daily reservations report and communicating any special requests or allergies.
- Welcoming guests as soon as they walk in, seating reservations, and assisting walk-ins.
- Overseeing the flow of service in an orderly and thoughtful way, staying in close communication with the service team to ensure even distribution of guests, ensuring one section never gets too overloaded while another section has very few tables
- Updating guest profiles and communicating with the floor team to best build guest profiles.
- Keeping the host area clean and organized throughout service
- Assist with any opening duties that may be necessary for the day
- Assist in cocktail service
If you are interested in the role please email [email protected] directly with a resume and cover letter.
ABOUT YOU
- Basic service skills, food and beverage knowledge preferred
- Previous experience running a door in NYC preferred
- Excellent customer service skills
- Technical proficiency in restaurant POS, reservation systems, Microsoft Office strongly recommended
- High volume, fast-paced, high profile restaurant experience preferred
- Ability to demonstrate quick thinking and adaptability in a constantly changing environment
- The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
Compensation Details
Compensation: Hourly ($16.00) plus tips
Benefits & Perks: Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Excellent Customer Service Skills
Technical Proficiency in Restaurant POS and Reservation Systems
Food and Beverage Knowledge
Time Management
Ability to Demonstrate Quick Thinking and Adaptability
Attention to Detail
Experience With High Volume, Fast Paced Environments
Problem Solving Skills
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Bar / Lounge
Part of Experimental US
Ten years after the opening of Compagnie des Vins Surnaturels in SoHo, Experimental Group is set to open its second Compagnie des Vins Surnaturels wine bar in New York: La Compagnie Wine Bar Flatiron (La Compagnie Flatiron). Following the wine bar, the group will also open Experimental Cocktail Club New York (ECC New York). Both bars will be located at 6 West 24th Street in New York’s Flatiron neighborhood, with ECC’s subterranean bar tucked underneath La Compagnie.
This marks a return to New York for Experimental Cocktail Club, which closed its original, lauded location back in 2016 after four years of serving as a Lower East Side destination and neighborhood gem. Large upholstered banquettes, colored glass sconces, and large mirrors will house a lacquered white piano that sits in the middle of the bar, welcoming pianists and DJs alike, in a nod to the Experimental Cocktail Club Paris. Intimate seating and standing room will both be on offer in the bustling subterranean space.
On the back bar, guests will discover the most extensive collection of rare, artisanal, and sometimes out-of-production regional French aperitifs and liqueurs. Carefully curated by Experimental Group partners Romée De Goriainoff, Olivier Bon, Pierre-Charles Cros, and Xavier Padovani, this selection of spirits comprises precious finds only otherwise available in small villages throughout France. Entering this new iteration of ECC will be akin to touring the country’s finest local distillers and producers.
ECC New York also marks a reunion with Nico de Soto, who started out with the group as head bartender at Experimental Cocktail Club Paris, then at ECC Chinatown in London and ECC Lower East Side in New York. Since then, he has opened Mace in NYC, Danico in Paris, and Wacky Wombat in London, traveling the world in an insatiable quest for new flavors and techniques. Nico will be designing Experimental Cocktail Club’s beverage menus, which will feature classics such as Old Cuban, St Germain des Près, and Kota Ternate, as well as surprising novelties using clarification, carbonation and lacto-fermentation.
About Experimental Group
Experimental Group was founded in 2007 by three childhood friends: Olivier Bon, Pierre-Charles Cros and Romée de Goriainoff. Xavier Padovani later joined the group and their shared vision: to offer the ultimate hospitality experience to discerning clientele. Renowned for bringing the cocktail bar culture to Paris, Experimental Group operates five Experimental Cocktail Club bars in Paris, London, Venice, the Cotswolds and Verbier. To the mix, the group has added STEREO, a late night restaurant and bar with live music; Compagnie des Vins Surnaturels, a wine bar concept in Paris, London and New York City; and Ibiza’s iconic beach club, Experimental Beach. Today, the flagship of the group is its hotel collection with ten hotels across London, the Cotswolds, Biarritz, Paris, Ibiza, Menorca, Verbier and Venice, where each hotel offers something unique, be it a bar, restaurant or spa.
For more information on Experimental Group, please visit https://www.experimentalgroup.com/.
