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Maitre D
Position : Maître d’
Reports to : Chef Owner / General Manager
Overview
The Maître d’ is the orchestrator of the dining room - the first and last impression of Lilli. This role requires extraordinary emotional intelligence, technical command of fine-dining service, and the ability to lead a team with calm authority.
You will manage guest flow, direct the service team with precision, and act as the voice and heart of hospitality in the room. Your leadership ensures that each evening runs not just smoothly, but beautifully.
Guest Experience & Service Flow
- Welcome each guest personally - ensuring a gracious, unhurried start to every guest’s experience
- Curate the rhythm of the dining room from seating through farewell, maintaining awareness of pacing and energy at all times
- Oversee all aspects of guest communication - confirmations, seating preferences, dietary notes, and special occasions.
- Collaborate with the Chef to align service timing with the kitchen’s flow for synchronized coursing
- Ensure seamless coordination between dining room and kitchen teams - anticipate transitions, troubleshoot silently, and maintain composure.
- Guide the guest narrative
- Conclude every service with personalized farewells and recognition of repeat guests
Leadership & Team Management
Conduct pre-service stand up to align staff on menu details, table assignments, and guest recognitionMaintain, train, and enforce steps of service standardsLead by example and lead from the frontCoach servers, captains, and hosts on language, tone, and guest awarenessManage post-service debriefs to gather feedback and reinforce consistency across nights.Administrative & Operational Duties
Manage seating chart, reservations, and communication with the booking platformMaintain all aspects of guest notes to ensure seamless coordination with the entire teamTrack sales and end-of-night reconciliations in coordination with the leadership teamContribute to hiring, onboarding, and performance evaluations for dining room staffUphold health, safety, and service standards in compliance with local regulationsQualifications
Minimum 3 years in fine-dining front-of-house managementDeep understanding of service traditions, wine and beverage pairing, and guest psychologyExceptional communication, leadership, and multitasking abilities under pressureGraceful physical presence and professional demeanorMastery of reservation systems, POS operations, and guest-experience trackingPassion for mentorship — you inspire excellence through calm, clarity, and presence.Compensation & Growth
Competitive salary (based on experience)Tip share and service bonuses from pop-up operationsOpportunity to lead the opening service team of Lilli’s permanent homeMentorship under Chef Tyler and future General Manager