Maitre d'

Responsibilities and duties include but are not limited to the below.
• Serving as a leader of the host team by assigning duties, workstations, and responsibilities
• Greeting guests and ensuring a seamless flow through the restaurant and to arranged dining tables
• Inspecting work areas for cleanliness
• Printing all menus as well as making the floor plans & shift summary notes
• Speaking clearly and persuasively in positive or negative situations and responding well to questions
• Upholding service standards to ensure a memorable guest experience
• Maintaining and upholding our company's vision and values
• Demonstrating a passion for details and a willingness to learn
• Exhibiting a familiarity with daily menus
• Participating in service/culinary education sessions
• Prepare a summary of total covers, guest information and special notes for each shift and present to the full team at each pre-service, relaying information to both FOH and BOH
• Write a report per shift communicating any important information for the shift via “Avero” software
• Ensure employees are present for their scheduled shift
• Provide a high level of organization and hospitality to all guests at all times, without exception
• Maintain integrity of service by proactively communicating with Managers to address any potential negative experiences
• Manage reservation system and plot the reservations for the shift, knowing when and where we can accommodate walk ins in order to maximize covers for the shift
• Ability to be resourceful, calm, and proactive when issues arise
• Maintain mental athleticism for coordination with hosts, servers, and managers to seat guests in a warm and hospitable manner, while also meeting the needs of the restaurant
• Ready and willing to fill in where needed to ensure our high service standards and efficiency of operations by helping other team members as needed
• Recognize key people in the industry, VIP guests, and contacts related to the company and follow company protocol related to their visit
• Maintain a visible presence on the floor and regular guest interaction during business periods
• Sales Management: Counting of cash sales and credit card sales.
• Cash Management: Provide daily bank, collect bank at the end of shift, and collect cash sales from servers on duty
• Perform opening and closing procedures for the venues

Qualifications
• At least 3 years as a Lead Host or Maitre D in a fine dining setting
• Strong knowledge and interest in food and beverage
• Knowledge of POS and reservation systems
• Has a sincere interest in the hospitality industry
• Demonstrate clear written and verbal communication skills
• Able to work in a team environment and welcome feedback and direction
• Capability to stand for prolonged periods of time
• Lift up to 50 pounds of weight
• Ability to reach, bend, stoop, climb up and down stairs, walk, carry multiple objects

Physical Demands
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.


Equal Opportunity Employer

Responsibilities and duties include but are not limited to the below.
• Serving as a leader of the host team by assigning duties, workstations, and responsibilities
• Greeting guests and ensuring a seamless flow through the restaurant and to arranged dining tables
• Inspecting work areas for cleanliness
• Printing all menus as well as making the floor plans & shift summary notes
• Speaking clearly and persuasively in positive or negative situations and responding well to questions
• Upholding service standards to ensure a memorable guest experience
• Maintaining and upholding our company's vision and values
• Demonstrating a passion for details and a willingness to learn
• Exhibiting a familiarity with daily menus
• Participating in service/culinary education sessions
• Prepare a summary of total covers, guest information and special notes for each shift and present to the full team at each pre-service, relaying information to both FOH and BOH
• Write a report per shift communicating any important information for the shift via “Avero” software
• Ensure employees are present for their scheduled shift
• Provide a high level of organization and hospitality to all guests at all times, without exception
• Maintain integrity of service by proactively communicating with Managers to address any potential negative experiences
• Manage reservation system and plot the reservations for the shift, knowing when and where we can accommodate walk ins in order to maximize covers for the shift
• Ability to be resourceful, calm, and proactive when issues arise
• Maintain mental athleticism for coordination with hosts, servers, and managers to seat guests in a warm and hospitable manner, while also meeting the needs of the restaurant
• Ready and willing to fill in where needed to ensure our high service standards and efficiency of operations by helping other team members as needed
• Recognize key people in the industry, VIP guests, and contacts related to the company and follow company protocol related to their visit
• Maintain a visible presence on the floor and regular guest interaction during business periods
• Sales Management: Counting of cash sales and credit card sales.
• Cash Management: Provide daily bank, collect bank at the end of shift, and collect cash sales from servers on duty
• Perform opening and closing procedures for the venues

Qualifications
• At least 3 years as a Lead Host or Maitre D in a fine dining setting
• Strong knowledge and interest in food and beverage
• Knowledge of POS and reservation systems
• Has a sincere interest in the hospitality industry
• Demonstrate clear written and verbal communication skills
• Able to work in a team environment and welcome feedback and direction
• Capability to stand for prolonged periods of time
• Lift up to 50 pounds of weight
• Ability to reach, bend, stoop, climb up and down stairs, walk, carry multiple objects

Physical Demands
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.


Equal Opportunity Employer