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Category
Hotel
Cuisine
American
  • Summary
  • Description
  • Skills
Summary
Maitre' D Jean Georges Restaurant - PUBLIC
Salary To Be discussed
Schedule Full Time, Part Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Maitre' D Jean Georges Restaurant - PUBLIC


Description
Position: Maitre’ D
Department/Outlet: Food and Beverage
Leader: Director of Food and Beverage

As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always innovative about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are personal and you treat everyone with the utmost respect while being accessible for their needs. You are naturally a smart, daring person and your welcoming, fun approach makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you, the real you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you

SUMMARY & MISSION

The Maitre’D is a key position and imperative to driving business into the restaurant. The Maitre’D is responsible for coordinating and managing all reservations, dining room and banquet seating, guest assistance, guest needs and the flow of guests in and out of the restaurant. Hospitality and communication skills are necessary and required. The Maitre’D is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, host training, and operational procedures. The Maitre’d will ensure that all Hosts deliver attentive, courteous and efficient service to guests throughout, in accordance with Standards.

Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:
1. Organize greeting, seating and exiting of all guests using a professional demeanor.
2. Organize all reservations, and guests using the most effective guest and restaurant conscious procedures.
3. Professionally and effectively communicate with guests and team members to ensure guest satisfaction.
4. Organize special request birthdays, specialty cakes, third party pay form, repeat guests, celebrity guests and banquets.
5. Maintain guest relationships to promote repeat business.
6. Implement quick and efficient decisions based on guest and/or restaurant needs.
7. Uses business savvy skills to maximize seating space and increase revenue based on seating all guests, walk ins and large parties.
8. Communicate with bar, service, kitchen PUBLIC Advisors and leadership staff.
9. Provide the highest quality service to guests at all times.
10. Awareness of all team member needs, guests’ needs, reservation needs and restaurant needs at all times.
11. Create and maintain a database with local concierges and maintain incentive program.
12. Program, Manage and utilize Seven Seas to the best of its capacities.
13. Maintain a high standard of personal appearance and hygiene at all times, aligned with PUBLIC Style and Grooming standards.
14. Maintain integrity of service.
15. Speak with team members and guests to encourage feedback.
16. Treat every guest, team member and vendor with respect and dignity.
17. Report for duty punctually wearing appropriate attire.
18. Effectively communicate with the team before, during and after shift.
19. Understand, plan and execute steps of service.
20. Knowledge of all food and beverage menus and venue hours of operation.
21. Attend and participate in weekly leadership meetings.
22. Assist hosts/hostesses on the floor with guests during meal periods, and high demand times should always be at door.
23. Uphold PUBLIC Core Values while performing position responsibilities and adhering to Hotel policies and procedures, as stated in the Team Member Handbook.
24. Aware of department targets and objectives and strive for their achievement.
25. Commercially aware in order to continuously drive the business forward.
26. Proactive in maximizing sales and generating revenue.
27. Generate new ideas for service and products to maintain competitive and leading edge.
28. Analyze business activity and compile statistics/reports as required.
29. Support the Restaurant Manager/General Manager in the implementing and/or following of department procedures.
30. Greet all guests and clients in a professional and friendly manner.
31. Handle all enquiries and bookings for the restaurant in an efficient manner in order to maximize sales.
32. Prepare and print menus as required.
33. Ensure promotions are communicated correctly to team members, suppliers, guests and clients.
34. Lead by example.
35. Support the leadership team in the development and training of the host/hostess team.
36. Coach and mentor individual team members to develop their skills and maximize performance.
37. Motivate and be proactive in encouraging team commitment and spirit.
38. Ensure appearance of team members is according to company grooming standards.
39. Share ideas, best practices and problems with the team and encourage their input in helping make decisions where possible

Behavior/Skills:
Personality:

 Passionate
 Curious
 Sincere
 Empathetic
 Social

Skills:
 Ensure the company culture is visible in all aspects of the business.
 Have the ability to follow-through on any outstanding opportunities and provide consistent, thorough training on operational areas.
 Have the ability to work in a fast-paced office hotel setting which include multi-tasking demands while working in a self-directed role.
 Be a champion of our core values by adopting an open and consultative style of management leadership to provide a role model for all staff that inspires employees to make a positive contribution to the business.
 Create a customer responsive culture where exceptional customer service prevails.
 Possess the ability to maximize individual potential through a positive commitment to training and development and succession planning at all levels, in order to meet current and future manpower demands as well as addressing business issues.
 Lead, develop, motivate and empower employees to deliver operational best practices, identifying opportunities and asking
Position: Maitre’ D
Department/Outlet: Food and Beverage
Leader: Director of Food and Beverage

As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always innovative about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are personal and you treat everyone with the utmost respect while being accessible for their needs. You are naturally a smart, daring person and your welcoming, fun approach makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you, the real you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you

SUMMARY & MISSION

The Maitre’D is a key position and imperative to driving business into the restaurant. The Maitre’D is responsible for coordinating and managing all reservations, dining room and banquet seating, guest assistance, guest needs and the flow of guests in and out of the restaurant. Hospitality and communication skills are necessary and required. The Maitre’D is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, host training, and operational procedures. The Maitre’d will ensure that all Hosts deliver attentive, courteous and efficient service to guests throughout, in accordance with Standards.

Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:
1. Organize greeting, seating and exiting of all guests using a professional demeanor.
2. Organize all reservations, and guests using the most effective guest and restaurant conscious procedures.
3. Professionally and effectively communicate with guests and team members to ensure guest satisfaction.
4. Organize special request birthdays, specialty cakes, third party pay form, repeat guests, celebrity guests and banquets.
5. Maintain guest relationships to promote repeat business.
6. Implement quick and efficient decisions based on guest and/or restaurant needs.
7. Uses business savvy skills to maximize seating space and increase revenue based on seating all guests, walk ins and large parties.
8. Communicate with bar, service, kitchen PUBLIC Advisors and leadership staff.
9. Provide the highest quality service to guests at all times.
10. Awareness of all team member needs, guests’ needs, reservation needs and restaurant needs at all times.
11. Create and maintain a database with local concierges and maintain incentive program.
12. Program, Manage and utilize Seven Seas to the best of its capacities.
13. Maintain a high standard of personal appearance and hygiene at all times, aligned with PUBLIC Style and Grooming standards.
14. Maintain integrity of service.
15. Speak with team members and guests to encourage feedback.
16. Treat every guest, team member and vendor with respect and dignity.
17. Report for duty punctually wearing appropriate attire.
18. Effectively communicate with the team before, during and after shift.
19. Understand, plan and execute steps of service.
20. Knowledge of all food and beverage menus and venue hours of operation.
21. Attend and participate in weekly leadership meetings.
22. Assist hosts/hostesses on the floor with guests during meal periods, and high demand times should always be at door.
23. Uphold PUBLIC Core Values while performing position responsibilities and adhering to Hotel policies and procedures, as stated in the Team Member Handbook.
24. Aware of department targets and objectives and strive for their achievement.
25. Commercially aware in order to continuously drive the business forward.
26. Proactive in maximizing sales and generating revenue.
27. Generate new ideas for service and products to maintain competitive and leading edge.
28. Analyze business activity and compile statistics/reports as required.
29. Support the Restaurant Manager/General Manager in the implementing and/or following of department procedures.
30. Greet all guests and clients in a professional and friendly manner.
31. Handle all enquiries and bookings for the restaurant in an efficient manner in order to maximize sales.
32. Prepare and print menus as required.
33. Ensure promotions are communicated correctly to team members, suppliers, guests and clients.
34. Lead by example.
35. Support the leadership team in the development and training of the host/hostess team.
36. Coach and mentor individual team members to develop their skills and maximize performance.
37. Motivate and be proactive in encouraging team commitment and spirit.
38. Ensure appearance of team members is according to company grooming standards.
39. Share ideas, best practices and problems with the team and encourage their input in helping make decisions where possible

Behavior/Skills:
Personality:

 Passionate
 Curious
 Sincere
 Empathetic
 Social

Skills:
 Ensure the company culture is visible in all aspects of the business.
 Have the ability to follow-through on any outstanding opportunities and provide consistent, thorough training on operational areas.
 Have the ability to work in a fast-paced office hotel setting which include multi-tasking demands while working in a self-directed role.
 Be a champion of our core values by adopting an open and consultative style of management leadership to provide a role model for all staff that inspires employees to make a positive contribution to the business.
 Create a customer responsive culture where exceptional customer service prevails.
 Possess the ability to maximize individual potential through a positive commitment to training and development and succession planning at all levels, in order to meet current and future manpower demands as well as addressing business issues.
 Lead, develop, motivate and empower employees to deliver operational best practices, identifying opportunities and asking

Details
Salary To Be discussed
Schedule Full Time, Part Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
TIPS Awareness
Menu Development
Microsoft Office
Open Table
Social Media
Basic Beers/Spirits Knowledge
Casual Dining Experience
Fine Dining Experience
OpenTable Experience
Able to lift 30+ pounds
Fast-Paced Experience
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA