Maitre D

GITANO was born in Tulum. At Pier 17 it's a restaurant, bar, and nightlife destination on the East River, alongside Club Bohemia. Big room. Big energy. Guests come for dinner and stay for the night.

The Role

The Maître d’ is responsible for overseeing the guest experience from arrival through departure, ensuring the highest standards of hospitality, service, and operational execution. This role serves as a key point of contact between guests, the front-of-house team, and management, overseeing reservations, seating arrangements, table management, and guest relations. The Maître d’ is expected to lead by example, exercise sound judgment, anticipate guest needs, and maintain a seamless flow of service while upholding the restaurant’s standards and reputation.

Essential Duties and Responsibilities

• Oversee the overall guest arrival, seating, and departure experience, ensuring every guest is welcomed and accommodated professionally.

• Manage reservations, walk-ins, waitlists, VIP guests, special requests, and seating preferences using the designated reservation management system.

• Maintain control of the floor plan, table assignments, seating rotations, pacing, and table turns to maximize operational efficiency without compromising the guest experience.

• Lead and supervise the host team, ensuring adherence to greeting standards, reservation procedures, communication protocols, and professional presentation.

• Coordinate closely with restaurant management, servers, bartenders, and support staff to ensure seamless service and effective floor execution.

• Monitor service flow throughout the shift, anticipate potential bottlenecks, and proactively adjust seating and pacing as needed.

• Build and maintain strong guest relationships, recognize returning guests, and ensure VIPs and special occasions receive appropriate attention.

• Handle guest complaints, special accommodations, and service recovery situations with discretion, professionalism, and sound judgment.

• Communicate guest feedback, operational concerns, reservation updates, and service issues to management promptly.

• Oversee reservation accuracy, guest notes, cancellations, no-shows, and waitlist management in accordance with established policies.

• Ensure the host stand, entrance, waiting area, and dining room presentation remain clean, organized, and consistent with restaurant standards.

• Monitor team professionalism, punctuality, grooming, and adherence to uniform and service standards.

• Assist with opening and closing procedures, shift briefings, floor assignments, and other operational responsibilities as directed.

• Maintain confidentiality regarding guest information, VIP arrangements, internal operations, and sensitive guest matters.

• Support management in training and developing hosts, reinforcing hospitality standards and consistent execution.

• Ensure all guest interactions reflect the restaurant’s service philosophy, brand identity, and commitment to excellence.

• Perform additional duties as assigned by restaurant management.

Qualifications

• Previous experience in an upscale, high-volume restaurant or hospitality environment required.

• Prior experience in a Maitre d’, lead host, or supervisory front-of-house position strongly preferred.

• Excellent communication, interpersonal, and guest relations skills.

• Strong leadership, organizational, and decision-making abilities.

• Ability to manage competing priorities and remain composed under pressure.

• Strong knowledge of reservation management, seating systems, floor plans, and table pacing.

• Professional demeanor, discretion, and the ability to handle sensitive guest situations appropriately.

• Flexible availability, including evenings, weekends, and holidays.

Performance Expectations

The Maitre d’ is expected to maintain full awareness of the dining room and reservation flow, lead the host team effectively, communicate proactively with management, and ensure consistent execution of guest service standards. Success in this position requires strong leadership, accountability, attention to detail, sound judgment, and the ability to balance guest satisfaction with the operational needs of the restaurant.

The Maitre d’ is expected to take ownership of the front door, maintain control of the seating process, and contribute to a polished, organized, and seamless guest experience at all times.