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TableOne Overview:
TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Location:TableOne So&So- Romer Hell's Kitchen
Overview:The Maitre D is responsible for overseeing the dining experience, including seating guests and ensuring impeccable service in the dining room. They directly interact with diners to cater to their needs and supervise a team that assist the Maitre D. The role of a Maitre D revolves around service and the overall experience of the guests. Responsible for initial guest interaction at the door, welcoming all visitors to the restaurant, and setting the tone for their experience. Must be pleasant, conscientious, and professional with excellent hospitality instincts & drive to provide customer service. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth, quality service
Responsibilities:- Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
- Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
- Supervise a team for service.
- Train new staff members.
- Handle guest complaints and resolve any issues that arise.
- Ensure impeccable service.
- Seat guests to their table with gracious hospitality.
- Answer phones and take reservations including special requests.
- Maintain cleanliness of restaurant entrance and workstation.
- Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality.
- Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
- Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
- Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
- Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
- Oversee all aspects of the daily operation of the hotels F&B outlets.
- Respond to guest complaints in a timely manner.
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in the Beverage outlets.
- Prepare and submit required reports in a timely manner.
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Monitor quality of service in Beverage outlets.
- Have extension knowledge of cocktails, spirits, wine and beer.
- Ensure compliance with all local liquor laws, and health and sanitation regulations.
- Ensure compliance with SOPs in all Beverage outlets.
- Ensure compliance with requisition procedures.
- Be visible on the floor and assist staff as needed during each meal period.
- Organize and conduct department meetings in a timely manner.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Ensure the training of employees on SOPs and technical job tasks.
- Ensure overaall guset satisfaction