Maitre D

Salmagundi Club

Job Title: Maître d’ (Part-Time)

Location: Salmagundi Club, 47 Fifth Avenue, New York, NY
Schedule: Evenings only — Tuesdays, Wednesdays, Thursdays (with potential for expanded hours)
Compensation: Hourly (Part-Time; No Benefits): $25-32
Reports To: Executive Chef
Collaborates With: Executive Director; Restaurant Committee; Bar & Dining Staff

Position Summary

The Maître d’ is a key front-of-house leadership role responsible for ensuring exceptional hospitality, smooth dining-room operations, and a welcoming environment for members and guests of the Salmagundi Club. Working closely with the Executive Chef, this position helps supervise bar and dining staff, supports the coordination of evening service, and upholds the Club’s standards of professionalism, warmth, and member-focused service.

This role allows the Executive Chef to focus more fully on kitchen leadership, menu execution, and culinary management, while the Maître d’ oversees the guest experience, staff coordination, and front-of-house flow. The Maître d’ operates under the overall leadership of the Executive Chef and works in close coordination to ensure seamless alignment between front-of-house service and kitchen operations. The Maître d’ does not have authority over kitchen operations, menu design, food purchasing, kitchen staffing, or culinary management. All culinary and back-of-house decisions remain under the direction of the Executive Chef.

This is a part-time, evening-only position with the potential to grow into a full-time role with benefits.

1. Front-of-House Leadership

● Serve as the primary host and point of contact for members and guests during dinner service.

● Greet and seat guests, manage reservations, and ensure smooth table flow throughout the evening.

● Maintain a polished, professional, and welcoming presence at all times.

● Ensure the dining room and bar areas are clean, organized, and properly set before service.

2. Staff Coordination & Support

● Collaborate with the Executive Chef to coordinate front-of-house bar and dining staff during evening service, while the Executive Chef retains authority over all kitchen and back-of-house personnel.

● Provide front-of-house direction during service under the operational leadership of the Executive Chef.

● Assist with training new front-of-house staff in service standards, member etiquette, and Club protocols.

● Help maintain a positive, respectful, and team-oriented work environment.

3. Service Execution

● Oversee the pacing and timing of service to ensure a seamless dining experience.

● Communicate effectively with the kitchen to coordinate course timing, special requests, and member preferences.

● Final authority over pacing of food preparation, plating, and culinary standards remains with the Executive Chef.

● Monitor service quality and address issues promptly and professionally.

● Support the bar and dining staff during peak periods as needed.

4. Member Engagement

● Build rapport with members and guests, learning preferences and anticipating needs.

● Receive and relay member feedback to the Executive Chef and Executive Director.

● Uphold the Club’s culture of hospitality, discretion, and personalized service.

5. Collaboration & Communication

● Report directly to the Executive Chef, who retains ultimate authority over kitchen operations and overall food and beverage standards. The Maître d’ oversees front-of-house guest experience and service execution in coordination with the Executive Chef.

● Collaborate with the Executive Director on service standards, member relations, and operational improvements.

● Work with the Restaurant Committee (Board Directors and member volunteers) on service enhancements, member experience, and special initiatives.

● Participate in pre-service briefings and post-service reviews as needed.

6. Operational Responsibilities

● Manage the evening reservation list, walk-ins, and seating plan.

● Ensure menus, specials, and announcements are communicated clearly to guests and staff.

● Assist with closing procedures, including verifying that the dining room and bar are properly reset for the next day.

● Support compliance with NYC and NYS health and safety standards in all front-of-house areas.

● The Maître d’ does not independently implement operational policy changes, pricing adjustments, menu changes, or staffing decisions without consultation and approval from the Executive Chef and/or Executive Director.

7. Qualifications

● Prior experience as a Maître d’, host/hostess, front-of-house supervisor, or comparable hospitality role.

● Strong interpersonal and communication skills, with a warm and polished demeanor.

● Ability to manage staff, multitask, and maintain composure during busy service periods.

● Familiarity with reservation systems and dining-room operations.

● Commitment to exceptional service and member satisfaction.

● Experience in private clubs or fine dining environments preferred.

Performance Expectations

The Maître d’ is expected to consistently deliver:

● A welcoming, well-organized, and member-focused dining experience.

● Smooth coordination between front-of-house and kitchen operations.

● Professional, attentive, and courteous service from all bar and dining staff.

● Positive feedback from members and guests.

● Reliable, consistent presence during scheduled evenings.

This role is designed to strengthen front-of-house leadership and enhance member hospitality. It supplements and supports the Executive Chef’s leadership but does not replace or supersede the Executive Chef’s authority over culinary operations, staffing decisions, purchasing, budgeting, or kitchen management.

Salmagundi Club is an Equal Opportunity Employer

The Salmagundi Club does not discriminate on the basis of race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability, marital status, veteran status, or any other characteristic protected by applicable federal, state, or local law.

Please submit cover letter, resume, and three references to [email protected].