Maitre D

Overview
The Maitre D' is the first point of contact for guests and plays a pivotal role in setting the tone for their dining experience. This position is responsible for managing reservations, greeting guests, and coordinating the flow of service. The Maitre D' works closely with the management team to ensure a seamless and exceptional experience for every guest, reflecting the standards and culture of Little Rest Hospitality.

Essential Functions:

 Duties and Responsibilities 

• Collaborates with management and front-of-house teams to ensure service operations enhance the guest experience and meet high service standards
• Oversees daily floor operations including guest flow, table assignments, and service timing to optimize efficiency and satisfaction 
• Warmly greets and welcomes guests upon arrival, ensuring a professional and hospitable first impression
• Manages and oversees the reservation system, allocating tables efficiently and accommodating guest preferences whenever possible 
• Maintains composure and organization during peak service times while managing seating flow and waitlists 
• Communicates closely with the floor team to coordinate seating, special requests, and real-time service adjustments
• Provides accurate wait times and guest options during busy periods to enhance the waiting experience 
• Handles guest inquiries, concerns, and special requests with professionalism, escalating issues to management as appropriate
• Ensures VIP guests are recognized, seated appropriately, and communicated to the manager on duty, chef, and assigned service staff
• Answers incoming guest phone calls and provides knowledgeable, courteous assistance 
• Trains, mentors, and supports front-of-house staff to maintain a knowledgeable and service-driven team 
• Maintains compliance with all health, safety, and sanitation standards and applicable local, state, and federal regulations 
• Maintains complete knowledge of policies and procedures and ensures they are consistently upheld 
• Attends required staff meetings and leadership meetings
• Adheres to posted schedules, attendance, and punctuality standards
• Performs additional duties as assigned by management 

 Qualifications 

• Minimum of 3 years of experience in a fine dining or high-volume restaurant environment in a guest-facing role
• Fluency in written and spoken English
• High school diploma or GED required 
• Proficiency with reservation and hospitality technology systems 
• Ability to work variable schedules including nights, weekends, and holidays as business needs require
• Strong interpersonal, written, and verbal communication skills
• Excellent organizational, time management, and problem-solving abilities
• Ability to remain composed and adaptable in fast-paced environments
• Polished personal presentation consistent with company standards
• Passion for hospitality, food, and beverage service

  Physical Demands 

• Ability to perform essential job functions with or without reasonable accommodation
• Standing and active movement for up to 12 hours per shift
• Lifting and carrying items weighing up to 25 pounds
• Frequently standing, walking, reaching, bending, stooping, pushing, pulling, and kneeling
• Frequently using stairs while carrying items
• Occasionally crouching and climbing
• Prolonged use of computers and reservation systems
• Exposure to fluctuating temperatures ranging from kitchen heat to cooler service areas

Equal Employment Opportunity Statement 
The Twenty Two New York is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, merit, and business needs without regard to any protected characteristic.