The purpose of the Maître D’ is to oversee the service of food and beverages to guests in our restaurants. They also check reservations, greet guests, and supervise the waiting staff. The Maître D’ job is not just to oversee the bar, lounge, and overall restaurant, but to be a host of the evening. You are one of the first interactions with our host stand that a guest has and, also, often one of the last. You must be able to create unique and personalized guest experiences for all. You will not just set the tone; you will tell stories and assist with creating the experience.
As the Maître D’ you will work to support our staff to successfully provide guests with a service that is warm, knowledgeable, and noticeably appreciative. You will take a 'hands on' approach to management and are willing to lead by example and with empathy. As a Maître 'D, you will work closely with senior management and Human Resources to ensure that restaurant standards and policies are represented clearly to the team and are being followed. In addition to being present on the floor during service, your job duties will include administrative tasks such as composing daily reports, tip sheet processing, cash handling, ordering, and closing the restaurant.
A comprehensive knowledge of classic cocktails, food and wine is a must. We value our employees and are committed to creating an inclusive and welcoming work culture. We expect all departments to support and motivate each other to achieve our goal of guest satisfaction. As an employee, you will interact with all these departments regularly and should be able to communicate effectively and respectfully with your co-workers and managers.
The Maître D’ also works in coordination with the Private Events Manager and Coordinator to oversee the event and ensure it is set up perfectly according to the details provided by the Private Events Team. The Maître D’ acts as the direct contact for the event’s host.
The Maître D’ will also be expected to perform other duties as assigned to meet business needs.
This is a full-time position and requires flexible schedule availability: including nights, weekends and lunches.
Job Duties:
- receive and confirm reservations
- supervise waiters, waitresses and wine stewards
- train new staff
- pre plot tables
- creating floor plans
- allocations of side work duties
- hold pre–shift/service meetings/briefings with staff
- liaise with kitchen staff about specials and menu changes
- allocate table sections for service
- ensure tables are set correctly
- Organize greeting, seating, and exiting of all guests using a professional demeanor
- offer and serve drinks to guests
- deal with any problems that may arise
- check bills
- order stock
- organize the clean-up and closing of the restaurant
- Handling reservations and table allocations
- Coordinating private dining room service
- Working with the chef and sommelier on menu and wine list creation
- Professionally and effectively communicate with guests to ensure guest satisfaction
- Maintain guest relationships to promote repeat business
- Implement quick and efficient decisions based on guest and/or restaurant needs
- Always provide the highest quality service to guests
- Awareness of all guests’ needs, reservation needs, and restaurant needs at all times
- Create and maintain a database with local concierges
- Utilizing Open Table/Resy to the best of its capacities
- Maintain integrity of service
Job Requirements/Skills Needed:
- Waiting skills
- Knowledge of table service and menu items
- Wine knowledge
- Bar service skills
- Dining room set up
- Menu creation skills
- Elegant and refined appearance and manner
- Professional and proficient customer service
- Leadership and decision-making skills
- Organizational and planning skills
- Ability to work well under pressure
