Maitre’d

Maitre’d

The Maitre d' is responsible for overseeing the daily operations of the dining room, ensuring that guests receive excellent service and a memorable dining experience. This role involves managing reservations, greeting guests, coordinating seating arrangements, and leading the front-of-house team to provide top-tier service in a professional, efficient, and friendly manner.

Key Responsibilities

• Greet guests promptly and warmly upon arrival, ensuring a welcoming atmosphere.
• Manage reservations, ensuring proper seating arrangements are made based on guest preferences and availability.
• Address guest inquiries, concerns, and complaints in a courteous and efficient manner.
• Ensure guests’ satisfaction throughout their dining experience by checking in regularly.
• Maintain a calm and professional demeanor, especially in high-pressure situations.
• Supervise the front-of-house team, including servers, hosts, and bussers, ensuring they are well-trained, well-prepared, and attentive to guest needs.
• Direct the flow of guests into the dining area, ensuring efficient seating and minimizing wait times.
• Collaborate with kitchen and bar staff to coordinate timing and ensure smooth operations.
• Maintain an organized and clean front-of-house area.
• Oversee the reservation system to ensure all bookings are accurate and up-to-date.
• Monitor guest flow to ensure seating arrangements are executed promptly.
• Handle walk-in guests and manage waitlists effectively.
• Assist with opening and closing procedures, including setting up the dining area for service.
• Ensure all guests’ needs are met promptly and courteously.
• Monitor dining area for cleanliness and orderliness, addressing any issues immediately.
• Ensure all team members provide high standards of service and professionalism at all times.
• Keep track of guest preferences, special requests, and recurring reservations.
• Maintain a high level of knowledge of the restaurant’s menu, specials, and wine list.
• Assist with scheduling and training new staff members as needed.
• Provide feedback to the Restaurant Manager about staff performance and guest feedback.

Qualifications

• High school diploma or equivalent (Associate’s or Bachelor’s degree in Hospitality preferred).
• Proven experience in a customer service or restaurant management role, with at least 2 years of experience in a leadership position.
• Strong communication and interpersonal skills.
• Excellent organizational and multitasking abilities.
• Ability to remain calm and composed in a fast-paced, high-stress environment.
• Knowledge of food safety, service standards, and health regulations.
• Flexibility with working hours, including evenings, weekends, and holidays.
• Ability to stand for extended periods.