FOH - Maître D

Key Responsibilities/Accountabilities:
Service:

Assist in planning of the flow of service – assigning the table number to each reservation based on arrival time, preference and service staff coverage, work on floor plan with General Manager
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 – remain at the door when assigned (host stand) and/or remain present in the entrance bar/lounge area - greeting/welcoming guests, if necessary, seating guests at their preferred table, assisting them with any requests and following up on execution
Actual service – monitoring service, 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 – monitoring performance and training/coaching/guiding if necessary
Act as Supervisor on duty when necessary (complete closing duties that include tip distribution, cleaning checklist, side work of staff, etc.)
Ability to open the restaurant – ensure cleanliness, organize staff and plan for the day ahead.
Facilitate cake orders, take-out/delivery orders and future pick-up orders – be able to coordinate with chefs and managers on duty to ensure proper execution.
Maintain stock of menus and keep menus updated with correct and most up-to-date products – order weekly menus/business cards/gift certificate-related paper products

Restaurant Performance:

Reservation Book control – constantly monitoring reservations, cancellations, XP guests and regulars, special requests, etc. and communicating all above to the management and the service staff
Forecasting and action – checking reservation books of days and weeks prior, comparing prior years and suggesting the promotional action to increase the cover count
Relationships with concierges - attending frequent concierge gatherings as assigned by General Manager and visiting concierges personally with updated menus, monitoring the reward program if any is created and its results in terms of revenue.
Being well versed to operate reservation system, deal with any malfunctions and system updates, providing reports that show facts about guests, database, seating gaps that need to be filled, etc. suggesting improvements and discussing with management team on weekly meetings.
Guest Database – constantly working on increasing the database of guest’s emails and specific preferences to be used for personalized service.
Assisting Director of Communications in working closely with PR company and our social media coordinator to provide feedback and ideas for potential exposure of the restaurant.

Esthetics and Surroundings:

Overall dining room and patio (during the season) check – checking the correct lighting and music sound level, flowers on tables and other displayed floral arrangements to be fresh, floor cleanliness for pieces of trash and glass display areas as well as entrance door for finger prints, etc.

Self-Development
It is understood that as Maître D’ in the restaurant you are responsible to maintain current knowledge of the world of restaurants when it comes to food, wine, beer and spirits. You will be required to continually develop this knowledge on your own time and stay on top of current industry trends. Your progress in education will be evaluated on ongoing basis. Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Maître D’ (with prior management approval).

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.