Maitre D’

Qualifications:

• Proven experience in a leadership or supervisory role in a fine-dining or high-volume restaurant
  
• Exceptional customer service skills with the ability to handle difficult situations with tact and professionalism
  
• Strong communication, interpersonal, and organizational skills
  
• Ability to multi-task and manage time effectively in a fast-paced environment
  
• A keen eye for detail and commitment to maintaining high standards of service and presentation
  
• Knowledge of restaurant operations, including reservation systems, point-of-sale systems, product knowledge and food/beverage menus
  
• Ability to work flexible hours, including nights, weekends, and holidays
  

Preferred Qualifications:

• Hospitality or Restaurant Management degree or equivalent
  
• Experience with high-end/ Fine dining etiquette and wine pairings Restaurant
  

• Guest Relations: Greet and welcome guests upon arrival, ensuring a positive first impression. Attend to any special requests, complaints, or concerns promptly and professionally
  
• Reservations Management: Oversee the reservation system, ensuring proper scheduling and optimizing table allocation to maximize efficiency and guest satisfaction
  
• Seating Coordination: Supervise and manage the seating of guests, ensuring timely seating and adherence to restaurant policies
  
• Staff Supervision: Direct and coordinate service staffs, hostesses and bar staffs. Provide guidance, training, and motivation to ensure high standards of service
  
• Dining Room Management: Maintain the flow of service in the restaurant, balancing guest needs with staff performance. Anticipate guest preferences and make recommendations when appropriate
  
• Quality Control: Monitor the quality of service and food presentation to ensure consistency and guest satisfaction. Ensure cleanliness and organization of the restaurant
  
• Communication: Act as the liaison between Hostesses and Service Team. Relay important guest preferences or special requests to kitchen staff
  
• Upselling: Promote and recommend menu items, specials, and beverage offerings to enhance the guest experience and contribute to sales
  
• Problem Resolution: Handle guest complaints and issues efficiently, seeking satisfactory resolutions while maintaining the restaurant’s reputation
  
• Event Coordination: Assist with organizing and overseeing special events, private parties, Banqueting or group bookings as necessary
  
• Team Collaboration: Work closely with the other Brands/ Departments and leadership Team to ensure smooth operations and address any staffing, operational, or guest concerns