Maitre D

Maitre d’ | Leadership in Hospitality

Join our team as Maitre d’, where hospitality meets excellence.

As the first and last point of contact for our guests, the Maitre d’ sets the tone for the entire dining experience — blending warmth, professionalism, and precision to ensure every service runs seamlessly. You’ll oversee the flow of the dining room, lead the host team, and collaborate closely with management to deliver exceptional service that exceeds expectations.

Guest Experience

Greet and engage guests with genuine warmth and professionalism, creating memorable first impressions.

Manage and coordinate reservations to optimize table flow while honoring guest preferences and special requests.

Oversee seating and pacing to ensure smooth service and a balanced dining room.

Handle guest inquiries, feedback, and concerns with poise and grace, turning challenges into opportunities for excellence.

Uphold the highest standards of service etiquette and presentation.

Operational Leadership

Maintain and manage the reservation system with accuracy, ensuring guest notes and VIP preferences are updated.

Communicate effectively with the front and back of house to ensure flawless coordination.

Monitor menu counts, pacing, and wait times to ensure an efficient and enjoyable guest experience.

Ensure the host stand, entrance, and dining areas remain clean, organized, and welcoming at all times.

Follow and enforce all sanitation, cleanliness, and safety standards.

Team Management

Lead, train, and inspire the host and support teams to deliver consistent, top-tier service.

Foster a culture of collaboration, respect, and hospitality across all departments.

Support staff development through hands-on leadership, coaching, and clear communication.

Act as a liaison between guests, management, and staff to maintain a harmonious and efficient environment.

Professional Excellence

Demonstrate impeccable presentation, communication, and leadership skills.

Stay current on hospitality trends and best practices to continually elevate service standards.

Utilize reservation and guest management software (e.g., OpenTable or SevenRooms) to maximize efficiency and guest satisfaction.

Represent the brand with professionalism, enthusiasm, and a genuine passion for guest service.

Qualifications

Minimum 2 years of leadership or supervisory experience in a high-volume or fine dining restaurant.

Strong interpersonal, communication, and organizational skills.

Proficiency with reservation systems and basic computer applications.

Ability to thrive in a fast-paced environment with grace under pressure.

Current health and sanitation certifications.

Flexible availability, including evenings, weekends, and holidays.

Physical Requirements

Ability to stand and walk for extended periods, including navigating stairs and varying surfaces.

Lift and move up to 25 pounds regularly, and occasionally up to 50 pounds.

Comfortable working in a range of temperatures and environments.

Safely and effectively use all required tools and cleaning supplies.