The Maitre d' reports to the General Manager and is responsible for managing, training and development of  the host stand and the smooth flow and operation of special event VIP bookings of a single restaurant. Work with the General Manager and Executive Chef in planning special events and special VIPs as well as a plan to grow the business, drive sales and manage costs.

Lead Host Operations 

• Staff and Manage Host Operations
• Provide ongoing coaching and Training for all members of team
• Lead pre shift meetings
• Understand Labor and scheduling 
• Host Schedule 

Floor Shift / Venue Presence 

• Establishing a 5 night a week schedule to spend 7 -8 core hours working on the floor at the venue. 
•  While there are no operational responsibilities attached to this role, operational fluency is required as a contingency to any emergency situation. 
• The capability to assist in any operational component during any given night - such as making drinks, running food, and operating the POS system.

Qualifications

• A minimum of 3 years in a supervisory level for hosts.
• A minimum of 3 years experience in a Full Service Dining Experience
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus.
• Available to work nights, weekends and holidays.
• Must be able to stand for the duration of shifts and lift up to 35 lbs 

The Maitre d' reports to the General Manager and is responsible for managing, training and development of  the host stand and the smooth flow and operation of special event VIP bookings of a single restaurant. Work with the General Manager and Executive Chef in planning special events and special VIPs as well as a plan to grow the business, drive sales and manage costs.

Lead Host Operations 

• Staff and Manage Host Operations
• Provide ongoing coaching and Training for all members of team
• Lead pre shift meetings
• Understand Labor and scheduling 
• Host Schedule 

Floor Shift / Venue Presence 

• Establishing a 5 night a week schedule to spend 7 -8 core hours working on the floor at the venue. 
•  While there are no operational responsibilities attached to this role, operational fluency is required as a contingency to any emergency situation. 
• The capability to assist in any operational component during any given night - such as making drinks, running food, and operating the POS system.

Qualifications

• A minimum of 3 years in a supervisory level for hosts.
• A minimum of 3 years experience in a Full Service Dining Experience
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus.
• Available to work nights, weekends and holidays.
• Must be able to stand for the duration of shifts and lift up to 35 lbs