Maitre D

Reservation Book Organization and Confirmation

• Reservation Book organization and confirmation – first thing Maitre’d does is to make sure all large groups are re-confirmed. Based on confirmed covers, pre-calculate and organize the seating for the night to make sure there’s a minimum waiting for guests while turning table maximum.
• Dining Room Dressing – Prior to the Staff Meeting, checks the room to make sure it is dressed 100% (i.e., lights, music, table settings, candles, menus, centerpiece, etc.)
• Greet All Guests 100% - In charge of making sure all guests are checked-in, greeted, and placed in the order of their reservation time and the time they walked in with a Maitre’d assistance (therefore, trains all new Maitre’ds coming in).
• Seat All Guests (100%) - Maitre'd is the only staff who decides where and seats guests at Vanderpump Cocktail Garden. If guests are waiting for a table at the Bar, he is the one to get them seated and carries drinks for guests if any to their table.
• Take Drink Orders - As needed to help the Server in charge of drink orders to expedite service and turn tables. Maitre’d needs to follow the Sequence of Service when taking drink orders.
• Take Food Orders - As needed to help the Server in charge of drink orders to expedite service and turn tables. Maitre’d needs to follow the Sequence of Service when taking food orders.
• Bus Tables - To expedite table turning, helps Servers to clear dirty glassware and plates, wipe tables and reset when needed.
• Table Setup - Make sure tables are set up accordingly for the next guests waiting.
• Circulate the Dining Room and Bond with Guests - Works the room throughout the night to ensure everyone is being serviced to the Vanderpump standard.
• Food and Drink Service - Whenever necessary, Maitre'd serves food and drinks (i.e., refilling wine glasses, water, and coffee).
• Dealing with Guest Complaints if any – Gather facts, inform the manager of the guest opportunity, and do not try to resolve it.
• Special Requests – Communicate with Servers and Managers regarding special requests (birthdays, anniversaries, or special events).

Essential Job Functions

• Approaching and Seating the Guest
• While approaching, find the leader of the group
• Quickly evaluate the guest(s) (who they are, where they should be sat, etc.)
• Eye contact with the leader {in that split second, tell the leader everything}
• Hand shake almost all the time
• Never leave the table empty — make a smooth transition with server
• Waiter must meet you whenever possible (if not, at least body language to you and guests)
• Drinks should be ordered within minutes.
• Maitre’d will introduce the server by name.
• Bonding - Take time to build rapport when greeting and while seating guests.
• Make communication with the rest of the group positive, charming, and controlling body language
• The whole front staff should have awareness of your presence in taking guests to the table.
• Arrival at the table - Project with an attitude/body language that this beautiful table is the only one for you.
• Manipulate and control the seating - Women inside, host outside, etc. This is basic ABC etiquette.
• Transition from the Maitre'd to the Waiters

Staff Training

• How to Answer the Phone - Take a Reservation
• How to Greet a Guest
• How to Seat - Where for Whom and How
• How to Say Hello and Goodbye
• How to Escort the Guest to Their Table
• How to Develop Perfect Body Language
• How to Keep Focus on the Door
• How to Control Guest Waiting in Line
• How to Develop and Use Birds Eye View to See the Whole Room
• How to Converse with Guests and TM’s During Service Hours
• How to Deal with Celebrities
• How to Serve a Drink and Food
• How to Open a Bottle of Wine and Serve
• How to Open a Bottle of Champagne and Serve
• How to Clear a Table
• How to Clear a Plate
• How to Accept Gratuity
• How to Wear a Uniform
• How to Dress the Restaurant - Lighting, Candles, Music, Etc.
• How to Take a Food Order
• How to Turn Table - Speed

Qualifications

Relevant experience in a high-quality, high-volume operation preferred.

Physical, Mental and Environmental Demands

Food Safety Team Member Training required. Training for Intervention Procedures (TIPS) required.

Disclaimer: This is not an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise it whenever necessary.

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