Maitre' D - LOLA'S French Bistro

About the role

The Restaurant Maitre’D is a key position and imperative to driving business into the restaurant. The Maitre’D is responsible for coordinating and managing all reservations, dining room seating, guest assistance, guest needs, and the flow of members in and out of the restaurant. Hospitality and communication skills are necessary and required. The Maitre’D is a pivotal role in shaping the member experience, driving operational efficiency, and leading a dedicated team to achieve exceptional standards.

Responsibilities

• Organize greetings, seating, and exiting of all members using a professional demeanor.
• Organize all reservations and guests using the most effective member- and restaurant-conscious procedures.
• Professionally and effectively communicate with members and team members to ensure guest satisfaction.
• Organize special requests for special events, birthdays, specialty cakes, flowers, etc.
• Maintain guest relationships to promote repeat business.
• Implement quick and efficient decisions based on guest and/or restaurant needs.
• Use business skills to maximize seating space to accommodate all members, walk-ins, and large parties.
• Communicate with bar, service, kitchen, and leadership staff.
• Provide the highest quality service to members at all times.
• Maintain awareness of all member needs, reservation needs, and restaurant needs at all times.
• Program, manage, and utilize 7 rooms to full system capabilities.
• Maintain a high standard of personal appearance and hygiene at all times, aligned with the Club’s personal grooming standards.
• Maintain integrity of service.
• Speak with team members and members to encourage feedback.
• Treat every member, team member, and vendor with respect and dignity.
• Report for duty punctually wearing appropriate attire.
• Effectively communicate with the team before, during, and after shifts.
• Understand, plan, and execute steps of service.
• Knowledge of all food and beverage menus and venue hours of operation.
• Attend and participate in Food and Beverage leadership meetings.
• Assist hosts/hostesses on the floor with guests during meal periods and high-demand times; should always be at the door.
• Uphold the Club’s Core Values while performing position responsibilities and adhering to Club policies and procedures, as stated in the Team Member Handbook.
• Be aware of department targets and objectives and strive for their achievement.
• Generate new ideas for services and products to maintain a competitive and leading edge.
• Support the Restaurant Manager in implementing and/or following department procedures.
• Greet all members and clients in a professional and friendly manner.
• Handle all inquiries and bookings for the restaurant in an efficient manner to maximize sales.
• Prepare and print menus as required.
• Ensure restaurant promotions are communicated correctly to team members and members.
• Lead by example.
• Support the leadership team in the development and training of the host/hostess team.
• Coach and mentor individual team members to develop their skills and maximize performance.
• Motivate and be proactive in encouraging team commitment and spirit.
• Ensure the appearance of team members is according to company grooming standards.
• Share ideas, best practices, and problems with the team and encourage their input in helping make decisions where possible.

Qualifications

• High School Diploma and/or bachelor’s degree in hospitality management, Business Administration, or a related field preferred.
• Proven experience (3+ years) in a lead role in a private club or luxury hospitality, with a strong track record of operational excellence and member satisfaction.
• Wine knowledge preferred; ability to recommend wine pairings and wines based on customer preferences.
• Exceptional leadership and team-building skills, with the ability to inspire and motivate a diverse team.
• Excellent interpersonal, communication, and negotiation skills.
• Knowledge of industry trends, best practices, and emerging technologies in hotel/club management.
• Demonstrated ability to maintain composure in high-pressure situations and effectively manage crises.
• Proficiency in relevant software and technology used in hotel/club operations.
• Ability to follow through on outstanding opportunities and provide consistent feedback for optimal results.
• Ability to work in a fast-paced restaurant setting which includes multi-tasking demands while working in a self-directed role.
• Champion of core values by adopting an open and consultative style of leadership to provide a role model for all staff that inspires employees to make a positive contribution to the Club.
• Create a customer-responsive culture where exceptional member experience prevails.
• Possess the ability to maximize individual potential through a positive commitment to training and development and succession planning at all levels to meet current and future manpower demands and address business issues.
• Lead, develop, motivate, and empower employees to deliver operational best practices and identify opportunities.

Working Conditions

• Work is performed in a restaurant environment and may require overtime hours based on business needs.
• Evening, weekend, and holiday hours.
• Extended periods of standing and walking are required.