Maitre D

POSITION SUMMARY 

The Maitre D' is responsible for coordinating and managing all reservations, walk-ins, dining room and PDR seatings, guest assistance, and the flow of guests in and out of the restaurant as well as providing the host team with directives throughout the shift. 

ESSENTIAL JOB RESPONSIBILITIES 

• Receive and record dining reservations or respond to general inquiries via telephone or online reservation system 
• Strategically plots reservations, and appropriately accommodates walk-ins to ensure a smooth shift 
• Properly set-up front desk area, performs side-work and other opening/closing procedures as directed by management 
• Welcome guests by greeting them per the company standards and respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction 
• Promote and maintain the highest level of customer service to all guests while staying alert to their needs 
• Confer with dining room staff to ensure guests are receiving prompt and courteous service 
• Provide guests with information about the restaurant and environs including giving direction 
• Maintain dining ambiance with an enthusiastic and graceful attitude 
• Actively participate during lineup 
• Professional demeanor, polished appearance with the ability to exceed guest's expectations 
• Maintain impeccable standards of cleanliness and appearance throughout all areas of the Host booth before, during and after service 
• Adhere to sanitation, safety, and alcohol beverage control policies 
• Complete all assigned side work relevant to guest interactive service 
• Follow all company policies, procedures, and guidelines 
• Consistently report to scheduled shifts on time and ready to work in proper uniform 
• Operate ethically to protect the assets and image of the company 
• Performs other duties and responsibilities as per business need  

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Minimum of two (2) years of related experience; fine dining and high-volume restaurant experience required 
• A passion for food, wine, and service 
• A strong sense of urgency 
• Strong organization skills 
• Ability to deliver unsurpassed hospitality and guest experience  
• Strong interpersonal and communication skills  
• Mastery of tableside etiquette 
• A desire for growth 
• Have long-term goals in the service industry 
• A rigorous attention to detail 
• Ability to take direction and execute 
• High standards for cleanliness of workspace and service areas 
• Ability to work a flexible schedule including days, nights, weekends, and holidays 
• Professional demeanor, polished appearance with the ability to exceed guest's expectations 

PHYSICAL REQUIREMENTS 

• Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Must be able to lift and carry up to 50 lbs
• Ability to stand for prolonged periods of time and climb steps regularly. 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

COMPENSATION 

The base pay range for this position is $18.00 to $22.00 per hour plus tips. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.