Maitre d'

Job Summary The Maître d’ serves as the primary steward of the guest experience from arrival through departure. This role is responsible for overseeing the host stand, managing reservations and walk-in’s, coordinating seating flow, setting the tone for hospitality standards, and ensuring a seamless front-of-house experience aligned with service standards and expectations. This position focuses on guest flow, first impressions and service orchestration.

Primary Job Duties Guest Experience & Service Excellence

Serves as the first point of contact for guests, setting a polished, welcoming tone.

Personally greets VIP, returning, and special-occasion guests.

Monitors the dining room experience in real time and proactively escalate guest concerns.

Partners with management to execute service recovery when needed.

Reservations & Seating Management

Manages the reservations system and walk-in flow to optimize seating, pacing, and table turns.

Coordinates seating assignments to balance server sections, fulfill server requests from guests, rotate large groups, avoid bottlenecks, and support kitchen flow.

Anticipates high-volume periods and adjust seating strategies accordingly.

Maintains accurate wait times and communicate clearly with guests.

Host Stand Coordination

Leads the host stand during service, ensuring hosts are aligned with standards and expectations.

Provides in-the-moment work direction to hosts and servers regarding seating priorities, special requests, accessibility needs, and break times.

Ensures the host stand and entry area remain organized, professional, and guest-ready always.

Collaboration with Restaurant Leadership

Partners with the Restaurant Manager and Assistant Restaurant Manager to support smooth service execution.

Escalates staffing, performance, or operational concerns appropriately.

Provides input on guest feedback trends and service opportunities.

Supports pre-shift alignment and post-shift communication as requested.

Occasional Tasks

Assists in the cleaning of the front and back areas of restaurant.

Assists in serving food to guests and bussing tables.

Monitors guest satisfaction metrics or feedback.

Job Requirements

Reflects minimum education, training, certification and experience required in order to meet the expectation of this job.

3–5 years of front-of-house experience in an upscale or fine-dining restaurant, preferably a steakhouse.

Prior experience in a Maître d’, Lead Host, or comparable elevated guest-facing role.

Strong knowledge of reservation systems and table management best practices.

Exceptional interpersonal, communication, and conflict-resolution skills.

Ability to remain calm, polished, and demonstrate sound professional judgment in a fast-paced, high-volume environment.

Proven ability to collaborate and influence without formal authority.

Demonstrated organization and detail-orientation in a service environment.

This position is required to work evenings, weekends and holidays and requires flexibility to adjust hours based on reservations, events and operational needs.