Maitre D

Reports to: General Manager

Motek, part of Happy Corner Hospitality Collective, is an Israeli-Mediterranean concept restaurant that prides itself on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations, and we are currently seeking passionate individuals to join our front of house team.

Position Summary:
The Maître D’ oversees the guest service area at Motek, focusing on managing reservations, welcoming and seating guests, and ensuring smooth communication between front-of-house and kitchen teams. This role also involves ensuring the functionality and consistency of reservation platforms like Resy and OpenTable across all venues. The Maître D’ plays a key role in creating exceptional guest experiences
while maintaining service standards, addressing guest concerns, and fostering team collaboration.

Responsibilities:

• Ensure the guest greeting process is managed professionally to create a positive first impression.
• Address and resolve guest inquiries, special requests, or complaints promptly and professionally.
• Enhance the guest experience by leveraging reservation platforms to personalize service and recognize returning guests.
• Support the execution of special events, group reservations, and private dining experiences.
• Oversee the functionality of reservation platforms (e.g., Resy, OpenTable), ensuring systems align with no-show, cancellation, and reservation policies.
• Regularly audit and update the platforms to reflect accurate table availability, operational hours, and special events.
• Monitor compliance with reservation-related policies and address discrepancies promptly.
• Train and mentor hosts/hostesses on effective use of reservation systems, including recording guest details, adding notes and tags, and maintaining accurate profiles.
• Build a comprehensive guest book to support consistent and high-quality guest service.
• Collaborate with managers at each venue to standardize reservation processes and ensure alignment with best practices.
• Coordinate with front-of-house and kitchen teams to ensure smooth communication and service execution.
• Act as a key point of contact for resolving operational challenges related to reservation systems or guest flow.
• Maintain compliance with health, safety, and cleanliness standards throughout all front-of-house operations.