Maitre D

About the Role

The
** Head*
* ** Maître d’
** owns NORTE’s reservation book and leads the guest experience from the first request for a table through theend of the visit. This role combines commercial judgment, precise dining room management, and highly personal hospitality.. . Working closely with the General Manager, the Head Maître d’ builds demand, develops regular guests, and ensures the roomfeels exceptional every night.. . In preparation for our upcoming opening, this position requires participation in a mandatory training program..

.

• Own table inventory, availability, seating plans, pacing, and turn times..
• Manage cancellations, waitlists, last-minute requests, and walk-ins to make effective use of every service..
• Protect the guest experience while making sound decisions about covers and revenue..
• Balance regulars, first-time guests, VIPs, celebrations, and walk-ins throughout the room..

• Recognize guests,anticipatepreferences, and turn first visits into lasting relationships..
• Maintainaccurateguest profiles and visit history in Loyalist..
• Build genuine relationships with regulars, concierges, and the New York hospitality community..
• Handle sensitive requests and guest recovery with discretion, warmth, and sound judgment..

• Partner with the General Manager on daily reservation priorities, VIP arrivals, pacing, and guest experience..
• Communicate seating decisions and guest information clearly to the host and service teams..
• Maketimelydecisions during service as conditions change..
• Serve as a trusted point of contact and an informed presence in the dining room..

• Prior experience as a Maître d’,Head Maître d’,or Reservations Manager at a high-demand New York City restaurant..
• Direct, hands-on ownership of the reservation book, table inventory, waitlist, VIP relationships, and service pacing..
• Strong command of Resyor Open Table and restaurant table management..
• Demonstratedability to recognize guests, build regular clientele, and make effective decisions under pressure..
• Excellent communication, organization, discretion, andsound businessjudgment..
• Required:
  
  Fluent in English and Spanish, with the ability to communicate effectively in both languages.
• Strong social intelligence, presence, and emotional awareness in high-profile guest-facing environments.
• Proven ability to handle confidential and sensitive guest matters with professionalism, discretion, and sound judgment.
• Warm, polished, and hospitality-driven demeanor, with a genuine passion for creating memorable guest experiences..
• High levelof professionalism, confidence, and poise in fast-paced, high-demand restaurant environments.
• Preferred:
  Experience with a hospitality CRM such as Loyalist and established relationships within New York City’s restaurantcommunity..

• Ability to work standing and walking for extended periods of time.
• Ability to move and lift items up to 40lbsas needed.

Success will be evaluated through covers and occupancy, effective use of released inventory, waitlist conversion, repeat visits,growth of the regular guest base, guest recognition, revenue performance, and the quality of the dining room experience.

Compensation:$90,000.00 - $ annual salary.

Schedule:

Full-time .

• Paid Time Off
• Employee Discounts
• Health Insurance

Experience: Required
Employment: Full-time
Salary: $90,000 – $100,000 yearly

Norte is bringing the spirit of the asador de barrio to New York—a Neighborhood Mexican Steakhouse where fire, exceptional ingredients, and genuine hospitality bring people together. As the second restaurant from I Am Hospitality, Norte celebrates the traditions of northern Mexico through open-fire cooking, fresh coastal seafood, handmade tortillas, and the recipes our cooks grew up with. We're creating more than a restaurant;

we're building a neighborhood gathering place rooted in warmth, craftsmanship, and connection. If you're passionate about hospitality, take pride in your craft, and want to help shape an exciting new opening, we'd love to have you on our team.. .