Maitre D'hotel

MAITRE D’
- Reports to Vice President Food & Beverage/Executive Chef_

**Key Goals & Objectives**
- Assist with The Mansion at Glen Cove’s (“GCM”) catering and food & beverage departments with all essential functions
- Lead the front of house team and ensure excellent customer experience for guests that results in return visits
- Hire and train hourly FOH staff, including servers, bussers and baristas
- Protect the integrity and assets of the property by maintaining a positive and professional partnership with our guests, employees, and owners

**Responsibilities**
- Adhere to all the policies and procedures; professional and clean appearance with accordance to GCM’s company standards outlined in the employee handbook
- Understand and respond to all guest needs and requests in a timely and professional manner
- Communicate with supervisors/ leadership team to maintain consistent practices and secure policy and procedure
- Communicate GCM goals to team effectively and motivate others
- Collaborate with the GCM marketing team to grow customer base and increase traffic through promotions within and outside of GCM
- Respond appropriately to ideas, concerns, complaints, and comments from management and staff
- Model proper attendance, punctuality, customer service and overall attitude
- Ensure GCM function space is maintained at all times, including all public area, breakout rooms, entrances, and FOH/BOH
- Create bespoke memories with each client engagement to promote GCM and to protect the reputation and integrity of the property, management and/or ownership
- Act as liaison between hotel and meeting planner to ensure a successful event. This includes but not limited to creating a chart, handling on site event logistics, coordinating with outside vendors, and enforcing the outline of the signed contract
- Discuss sales contract details with the catering sales manager and the executive chef
- Plan the venue layout according to the number of guests and the type of event
- Work and coordinate set ups for a la carte, restaurants, banquet events and any event inside the property, e.g. pool, tents, etc.
- Determine the number of table waiters and servers required
- Supervise and assist with the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations
- Consult with the executive chef regarding the timing of meal courses to be served
- Oversee the seating of guests, the serving of meals and beverages, and the clearing of tables
- Managing the availability of liquor and soft drinks, when required
- Prepare work schedules and complete documentation in a timely manner
- Plan group’s beverage events, including wine selection, decoration, entertainment and audio visual
- Create and execute banquet event orders that include detailed information on the agenda, menu items, room set up, as well as oversee billing arrangements
- Meet the client upon arrival and conduct pre-conference review, including the introduction of Department Heads, overview of events, and guest arrival details
- Present banquet check when applicable
- Participate in weekly BEO meetings and any other relevant meeting requested by manager
- Maintain the professional standards of the hotel as set forth by GCM and participate in special projects as required
- Perform other functions as required and directed

**Requirements and Experiences**
- High school diploma or GED required, associate’s degree preferred
- Must know restaurant service, white table cloth service, banquet service, wine tasting service
- Food handlers permit preferred
- Excellent knowledge of wines and liquor and ability to recognize cocktails
- Strong network in Long Island, New York
- Flexible working hours, which may include evenings, weekends, and holidays
- Able to sit/stand for extended time periods
- Able to lift at least 30 pounds

**Skills and Abilities**
- Excellent interpersonal, written and oral communication skills
- Excellent in time management and organizational skills
- Take accountability for yourself and others
- Exceptional attention to detail
- Ability to prioritize, multi-task and adapt quickly to strategic change on the spot
- Results-driven, business-minded
- Ability to influence and build trust with new/existing employees
- Ability to work collaboratively
- Ability to solve problems creatively and implement standards of operations (SOPs)
- Self-motivator with a team player spirit
- Ability to make sound judgements and exercise confidentiality with necessary
- Polished and professional presence
- Professional and excellent customer service
- Ability to manage a catering event or a la carte restaurant

Pay: From $60,000.00 per year

**Benefits**:

- Employee discount
- Health insurance
- Paid time off
- Referral program

Schedule:

- Day shift
- Holidays
- Night shift
- Overtime
- Weekends as needed

Supplemental pay types:

- Bonus opportunities
- Tips

**Education**:

- High