Maitre d'

Key Responsibilities/Accountabilities:

Service

• Plan the flow of the service – assigning the table number to each reservation based on arrival time, preference and even service staff coverage per cover
• Floor check – walking through dining room to make sure tables have the right number of settings based on reservation assignment and make last minute changes
• Daily pre-shift meeting – attending and sharing important guest notes and requests
• Door presence – always remain at the door - greeting/welcoming guests, seating guests at their preferred or requested table, assisting them with any further requests
• Actual service – monitoring service pace, making eye contacts with guests to feel the satisfaction level, touching tables and offering assistance if needed
• Communication with service staff and management – sharing and acting upon any guest feedback (slow or great service, food quality issue or compliment, kitchen related comments, etc)
• Host/Hostess/Coat check – monitoring performance and training/coaching/guiding towards excellence if necessary

Restaurant Performance:

• Reservation Book control – constantly monitoring reservations, cancellations, XP guests and regulars, special requests, etc. and communicating all above to mgmt and service staff
• Relationships with concierges - attending frequent concierge gatherings and visiting concierges personally with updated menus, monitoring the reward program and its results
• Open Table – being well versed to operate OT reservation system, deal with any malfunctions and system updates
• Guest Database – constantly working on increasing the database of guest’s emails and specific preferences to be used for personalized service, ensuring this is done by other colleague hosts and hostesses as well
• Esthetics and Surroundings:

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• Newspaper display – making sure it is always presentable with multiple popular reading options
• Overall dining room check – checking the correct lighting and music sound level, flowers on tables and other displayed floral arrangements, floor cleanliness for pieces of trash and glass display areas for finger prints, etc.
• Coat check –checking cleanliness and organization prior to service start – tips belong to host/hostess when there is one scheduled

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Physical setting:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

Salary : $55,000 - $65,000