Job Summary

The Maitre d’ reports to the General Manager and plays a key leadership role in delivering a consistent, high-quality front-of-house experience. As the primary steward of guest flow and first impressions, the Maitre d’ oversees the host team, manages reservations, and ensures clear and effective coordination between guests, service teams, and management. This role is responsible for addressing guest concerns in real time, supporting dining room operations, and maintaining established standards of hospitality and service throughout every shift.

Key Responsibilities

·      Maintain a clean, safe, and organized working environment in compliance with health and safety standards

·      Proactively anticipate the needs of guests and team members to support smooth service flow.

·      Maintain strong knowledge of food and beverage offerings to guide guests with informed recommendations

·      Execute service with consistency and precision by following established steps of service

·      Ensure host stations and front-of-house areas are properly stocked and prepared for service

Host Team Leadership

·      Onboard, train, schedule, and support members of the host team

·      Provide ongoing coaching and supervision to ensure consistent service standards.

·      Monitor host performance to ensure alignment with company standards. S

In-Venue Guest Experience

·      Oversee the entire guest experience prior to seating, ensuring a welcoming and organized arrival process

·      Ensure warm, professional greetings at the door, clear communication regarding seating and wait times, and smooth escorting of guests to tables

·      Conduct pre-shift meetings with the host team to review reservations, VIPs, special occasions, and service strategy

·      Coordinate with the management team to proactively address seating challenges and guest flow throughout service

·      Ensure management and culinary leadership are informed of VIP guests and special celebrations

Reservations & SevenRooms Management

·      Audit reservations prior to service to confirm accurate plotting and communication of key guest details

·      Monitor SevenRooms throughout service to assess pacing, optimize seating opportunities, and manage demand

·      Prepare weekly reservation reports outlining trends, insights, and opportunities for improvement

Events & BEO Coordination

·      Serve as the primary point of contact for all booked BEOs and events, ensuring guest needs are met

·      Maintain consistent communication with the Events Manager regarding upcoming events

·      Ensure management and culinary teams are fully prepared for all scheduled BEOs and special events

Qualifications

·      Strong multitasking skills with a diligent, detail-oriented work ethic

·      Maintain a clean, polished, and professional appearance

·      Proven ability to anticipate guest needs and manage dining room flow

·      Minimum of two (2) years of experience in a full-service fine-dining environment

·      Previous supervisory or leadership experience preferred

·      Strong knowledge of cocktails, spirits, and wine

·      Availability to work nights, weekends, and holidays

Job Summary

The Maitre d’ reports to the General Manager and plays a key leadership role in delivering a consistent, high-quality front-of-house experience. As the primary steward of guest flow and first impressions, the Maitre d’ oversees the host team, manages reservations, and ensures clear and effective coordination between guests, service teams, and management. This role is responsible for addressing guest concerns in real time, supporting dining room operations, and maintaining established standards of hospitality and service throughout every shift.

Key Responsibilities

·      Maintain a clean, safe, and organized working environment in compliance with health and safety standards

·      Proactively anticipate the needs of guests and team members to support smooth service flow.

·      Maintain strong knowledge of food and beverage offerings to guide guests with informed recommendations

·      Execute service with consistency and precision by following established steps of service

·      Ensure host stations and front-of-house areas are properly stocked and prepared for service

Host Team Leadership

·      Onboard, train, schedule, and support members of the host team

·      Provide ongoing coaching and supervision to ensure consistent service standards.

·      Monitor host performance to ensure alignment with company standards. S

In-Venue Guest Experience

·      Oversee the entire guest experience prior to seating, ensuring a welcoming and organized arrival process

·      Ensure warm, professional greetings at the door, clear communication regarding seating and wait times, and smooth escorting of guests to tables

·      Conduct pre-shift meetings with the host team to review reservations, VIPs, special occasions, and service strategy

·      Coordinate with the management team to proactively address seating challenges and guest flow throughout service

·      Ensure management and culinary leadership are informed of VIP guests and special celebrations

Reservations & SevenRooms Management

·      Audit reservations prior to service to confirm accurate plotting and communication of key guest details

·      Monitor SevenRooms throughout service to assess pacing, optimize seating opportunities, and manage demand

·      Prepare weekly reservation reports outlining trends, insights, and opportunities for improvement

Events & BEO Coordination

·      Serve as the primary point of contact for all booked BEOs and events, ensuring guest needs are met

·      Maintain consistent communication with the Events Manager regarding upcoming events

·      Ensure management and culinary teams are fully prepared for all scheduled BEOs and special events

Qualifications

·      Strong multitasking skills with a diligent, detail-oriented work ethic

·      Maintain a clean, polished, and professional appearance

·      Proven ability to anticipate guest needs and manage dining room flow

·      Minimum of two (2) years of experience in a full-service fine-dining environment

·      Previous supervisory or leadership experience preferred

·      Strong knowledge of cocktails, spirits, and wine

·      Availability to work nights, weekends, and holidays