Maitre d

The Maitre d' is responsible for overseeing the daily operations of the front-of-house dining experience, ensuring that guests receive exceptional service from the moment they arrive until they leave. You will manage reservations, seating arrangements, and the flow of guests, while maintaining a high standard of hospitality and guest satisfaction. As a leader of the front-of-house team, you will coordinate the dining room staff, ensure smooth service, handle guest inquiries, and work closely with the culinary and management teams to deliver a seamless dining experience.

Essential Job Duties and Responsibilities

• Guest Relations & Service Excellence:
  • Greet and welcome guests with a warm, professional demeanor, creating a welcoming and positive first impression.
  • Manage guest reservations and seating arrangements, ensuring timely seating while minimizing wait times and balancing table assignments.
  • Oversee the entire guest experience, ensuring that guests are satisfied with their service and addressing any issues or concerns promptly and professionally.
  • Anticipate guest needs and go above and beyond to ensure a memorable dining experience.
  • Personally handle special requests, FOP guests, and high-profile reservations to ensure they receive exceptional service.
  • Communicate with guests to confirm their dining preferences and ensure all requirements are met.
• Staff Management & Coordination:
  • Supervise, train, and manage the front-of-house staff, including servers, hosts/hostesses, and busboys, ensuring they are well-prepared, knowledgeable, and efficient.
  • Create and maintain staff schedules, ensuring appropriate coverage for peak hours, special events, and holidays.
  • Lead by example, providing hands-on support to staff during service, ensuring service standards are maintained.
  • Conduct regular briefings with the team to discuss daily specials, menu updates, guest preferences, and special requests.
  • Provide coaching and feedback to staff, ensuring continuous improvement and adherence to service protocols.
• Dining Room Management & Operations:
  • Oversee the dining room to ensure it is clean, well-organized, and properly set for service.
  • Ensure the smooth flow of guests from the entrance to their seats, managing the pace of service and coordinating with the kitchen team to ensure timely food delivery.
  • Monitor guest satisfaction throughout the meal, ensuring that guests’ needs are met in a timely manner and that the dining experience exceeds expectations.
  • Work with the kitchen and bar teams to coordinate menu specials, dietary restrictions, and wine pairings to ensure a seamless dining experience.
  • Manage the reservation system, ensuring efficient handling of reservations, waitlists, and last-minute bookings.
• Event Coordination & Private Dining:
  • Coordinate and oversee private events, banquets, or special occasions, ensuring that the event runs smoothly and meets the expectations of the client or guest.
  • Work with event coordinators or clients to ensure specific event needs are met, from menu selections to seating arrangements.
  • Ensure that all special requests for events, such as personalized menus or décor, are executed flawlessly.
• Customer Feedback & Conflict Resolution:
  • Handle guest complaints and issues swiftly and professionally, taking immediate action to resolve any concerns while maintaining a positive atmosphere.
  • Collect guest feedback, both positive and negative, and use it to improve service standards and the overall guest experience.
  • Ensure that any guest dissatisfaction is addressed in a way that maintains the integrity of the restaurant’s reputation and hospitality standards.
• Collaboration with Management & Kitchen:
  • Liaise with the restaurant’s management and kitchen teams to ensure smooth operations and consistent…