FOH - Maître D

Service Key Responsibilities/Accountabilities

• Aid in planning service flow – assign table numbers based on reservation details and service staff availability, adjust floor plans during pre-shift meetings
• Perform daily floor checks to ensure proper setting counts and make adjustments as needed
• Be present at the door and/or entrance bar/lounge area to greet and seat guests, address their needs, and follow up on service
• Communicate with service staff and management regarding guest feedback and execute actions as directed
• Assist in hosting duties as necessary, guiding and coaching service staff as needed
• Take on supervisory roles as required, completing closing tasks such as tip distribution, cleaning, and side work
• Maintain cleanliness and prepare for the day ahead, including opening the restaurant
• Manage cake orders, take-out/delivery orders, and future pick-up orders, coordinating with chefs and managers
• Keep menus updated and order necessary supplies, ensuring proper stock levels
• Monitor and communicate reservations, cancellations, and special requests to management and service staff
• Facilitate relationships with concierges, attend gatherings, and update reward programs
• Operate reservation systems, troubleshoot issues, and provide reports for management
• Work on guest databases, enhancing email lists and personalizing service
• Collaborate with Director of Communications and PR company to promote the restaurant

Restaurant Performance

• Control reservation book operations, monitor cancellations, special requests, and regulars, and communicate these to management and service staff
• Forecast and implement promotional actions to increase cover count
• Build and maintain relationships with concierges, attend gatherings, and monitor reward programs
• Operate and manage reservation systems, handle malfunctions, and provide reports for management
• Engage in self-development by staying informed about restaurant trends and industry developments

Esthetics and Surroundings

• Inspect dining room and patio (during the season) for correct lighting, music levels, flower freshness, cleanliness, and trash removal
• Ensure proper display areas and entrance door conditions

Self-Development

• Maintain current knowledge of restaurant industry trends and practices
• Evaluate progress in education on an ongoing basis
• Participate in educational goals related to Maître D’ duties with management approval