Restaurant Maitre d'

JOB TITLE: MAÎTRE D' / GUEST EXPERIENCE LEAD, Henrietta's

REPORTS TO: Restaurant Manager
FLSA STATUS: Hourly, Non-Exempt
JOB TYPE: Part-Time

Company Overview

Henrietta's, a concept under the Rally umbrella, is a cozy neighborhood restaurant located in Charlotte's Lower South End. Created in partnership with Chef Andres Kaifer of Customshop, Henrietta's is known for its seasonal dishes made with local farm ingredients, an intentional wine program, and an atmosphere where thoughtfulness and hospitality shine.

Position Overview

At Henrietta's, the front door sets the tone for everything that follows.

Our Maître d' is more than a Host. They are the conductor of the dining room—welcoming guests with genuine warmth, orchestrating the flow of service, supporting the team throughout the evening, and ensuring every guest leaves feeling cared for.

This role blends gracious hospitality with thoughtful leadership. While much of the shift is spent overseeing reservations and the guest arrival experience, the Maître d' also serves as a visible presence on the floor, touching tables, assisting with service recovery, supporting opening and closing procedures, completing staff checkouts, and helping the restaurant operate smoothly from start to finish.

The best Maître d's don't stay behind the podium. They're present throughout the dining room—building relationships with guests, supporting the team, anticipating needs, and helping create a seamless evening from first arrival to last farewell.

The ideal candidate is calm under pressure, naturally hospitable, highly organized, and takes pride in setting the tone for every service through quiet confidence, thoughtful leadership, and exceptional hospitality.

For the right person, this is an opportunity to become one of the defining faces of Henrietta's—a trusted presence for our guests, a steady leader for our team, and an essential part of what makes every evening feel special.

Team Commitment

At Henrietta's, we believe in communication, accountability, and care. Our leaders create environments where both guests and teammates feel welcome, supported, and valued. We expect every team member to communicate clearly, follow through on commitments, and contribute to a culture of professionalism, collaboration, and genuine hospitality.

Responsibilities

Guest Experience

• Welcome every guest with warmth and professionalism.
• Manage reservations, walk-ins, waitlists, and seating strategy using sound judgment and thoughtful pacing.
• Build relationships with regular guests while recognizing special occasions and opportunities to create memorable experiences.
• Conduct table touches throughout service to ensure guest satisfaction.
• Resolve guest concerns with professionalism and urgency, partnering with management when appropriate.
• Maintain an organized, polished, and welcoming entrance at all times.

Floor Leadership

• Serve as a visible hospitality leader throughout the dining room—not just behind the host stand.
• Support managers in leading smooth and efficient dinner service.
• Monitor dining room flow and communicate seating pace with the kitchen, bar, and service teams.
• Assist with opening and closing procedures.
• Complete nightly server checkouts and cash reconciliation.
• Support the coaching and development of hosts and service assistants through daily feedback and example.
• Jump into service wherever needed to support the team during busy shifts.

Operations

• Answer phones and assist guests with reservations and inquiries.
• Coordinate arrivals for private dining events and special experiences.
• Maintain cleanliness and organization throughout guest-facing spaces.
• Communicate guest feedback, VIP arrivals, and operational needs to the management team.
• Uphold Henrietta's standards of hospitality, professionalism, and attention to detail.

To Be Successful in This Role, You'll…

• Bring genuine warmth and a natural sense of hospitality.
• Communicate with clarity, tact, and kindness—even during busy services.
• Remain calm and composed under pressure.
• Anticipate guest needs before they arise.
• Take ownership of every guest's experience from arrival through farewell.
• Enjoy collaborating across departments to create seamless service.
• Lead with humility, professionalism, and consistency.
• Be punctual, organized, detail-oriented, and solution-focused.
• Be available to work evenings, weekends, and holidays.

Preferred Experience

• 1–3 years of hospitality experience.
• Experience as a Host, Lead Host, Maître d', or Floor Supervisor preferred.
• Experience using OpenTable or similar reservation platforms.
• Experience opening and closing a restaurant, completing cash reconciliation, and supporting daily floor operations is preferred.
• Wine knowledge or a genuine interest in food and beverage is strongly preferred.
• Restaurant leadership experience is a plus but not required.

Physical Requirements & Work Environment

This position operates in a lively, guest-facing restaurant environment. To perform this role successfully, an individual must be able to perform the essential duties with or without reasonable accommodation.

Team members should be able to:

• Stand and move throughout the restaurant for extended periods.
• Communicate effectively with guests and teammates in both quiet and busy environments.
• Lift and carry items up to 25 pounds.
• Navigate varying noise levels, lighting, and temperatures.
• Work evenings, weekends, holidays, and fluctuating schedules based on business needs.

Pay: $18.00 - $20.00 per hour

Expected hours: 20.0 – 30.0 per week

Benefits:

• Employee discount

Work Location: In person