Maitre'd

Job Summary: The Maitre d' is responsible for executing timely and courteous seating of guests. They are to assure and maintain the highest standard of service, sanitation and hospitality in the restaurant . They must be able to display knowledge of the menu and food ingredients. They must be properly dressed and maintain a clean, professional appearance throughout the shift.

Essential Job Functions:

·         Welcome guests by greeting them per the Wolfgang Puck Fine Dining Group standards and respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction

• Escort and seat guests to their table or reserved table
• Handle and process telephone and in person reservations to document in Open Table system
• Promote and maintain the highest level of customer service to all guests while staying alert to their needs at all times
• Coordinate between all the staff and ensure that everything is in working order in the restaurant
• Maintain a pleasant and welcoming environment for the guests
• Anticipate and address guests’ needs, assess guest complaints, inquiries and recommendations
• Ensure highest quality of standards are met for service, cleanliness and profitability
• Maintain knowledge of menu, including daily specials
• Maintain current information on all general activities of the restaurant
• Be knowledgeable with regards to operating hours of the restaurant and any promotion/events
• Thanking and greeting guests with genuine appreciation before they leave
• Performs other job-related duties as assigned

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School Diploma or general education degree (GED)

Required Experience:

·         Excellent reading, writing and oral proficiency in the English language.

·         Minimum 2 years previous experience as a Maitre d' preferably in fine dining operation

·         Minimum 1 year Open Table experience

·         Open Availability - able to work all shifts, weekends, holidays

Knowledge, Skills, & Abilities:

·         Ability to coordinate multiple tasks while maintaining standards of operations

·         Excellent guest service and hospitality skills and professional presentation

·         Outgoing and energetic personality

·         Self-motivated with excellent organizational skills and attention to detail

·         Demonstrate ability to proactively prioritize needs and effectively manage resources

·         Must be a team player with a positive, helpful, can-do attitude

·         Skilled in customer service and personal service

·         Be articulate, communicative, and professional with excellent verbal and written communication skills

·         Ability to speak clearly and listen attentively to guests and other employees and managers

·         Ability to read and/or follow written and verbal instructions and implement the same

·         Ability to apply common sense understanding to carry out instructions furnished in written, or oral form

Physical Requirements:  

While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions:  May require evening and weekend hours.  While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen.  The noise level in the work environment is usually moderate but may be loud dependent on specific work site anad/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must 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.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. 

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.