Maitre'D

Responsibilities:

1. Provide excellent customer service by greeting guests, assisting with seating arrangements, and addressing any inquiries or concerns promptly and professionally. Ensure that all guests have a positive dining experience.

2. Oversee the reservation system, manage guest bookings, and optimize seating arrangements to maximize restaurant capacity. 
3. Supervise the dining room operations, including seating rotation, table assignments, and guest flow management. Ensure that service standards are met, and guests are seated in a timely manner.

4. Train, schedule, and supervise the restaurant host/hostess team. Provide guidance and support to ensure a high level of professionalism, efficiency, and teamwork. Conduct regular performance evaluations and address any performance issues.
5. Have a thorough understanding of the menu offerings, including food and beverage options, ingredients, and preparation methods. Train the host/hostess team to effectively upsell and promote menu items.

6. Maintain effective communication with the kitchen, bar, and waitstaff to ensure smooth operations. Relay guest preferences, special requests, and dietary restrictions to the appropriate teams.

7. Handle guest complaints or issues professionally and in a timely manner. Work closely with the restaurant team and other departments to address and resolve any concerns, ensuring guest satisfaction.

8. Conduct regular inspections of the dining area to ensure cleanliness, proper table settings, and adherence to health and safety standards. Address any maintenance or cleanliness issues promptly.

9. Assist in monitoring restaurant revenue and costs, including inventory control, waste reduction, and pricing strategies. Collaborate with the hotel's Food and Bar department to optimize profitability while maintaining service quality.

Requirements:

1. High school diploma or equivalent. Additional education in Hospitality or a related field is preferred.

2. Proven experience (usually 3+ years) in restaurant management or a similar role, preferably in a hotel or fine dining establishment.

3. Strong customer service skills and a genuine passion for providing exceptional guest experiences.

4. Excellent communication and interpersonal skills to interact with guests, staff, and other departments effectively.

5. Leadership abilities to supervise and motivate a team.

6. Organizational and multitasking skills to manage reservations, guest flow, and special events.

7. Knowledge of dining etiquette, food and beverage offerings, and wine pairing is desirable.

8. Proficiency in using reservation systems and point-of-sale (POS) software.

9. Ability to remain calm under pressure and handle difficult situations professionally.

10. Flexibility to work evenings, weekends, and holidays as required.