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Maitre'D - Hiring Immediately
4 months ago
$20-25/hr
DescriptionThe host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room and the rest of the host team. Constant communication with the kitchen and managers is key to a successful dining serviceRequirements:• At least 3 years of hospitality sales and management experience.
• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English in both oral and written forms
• Professional and polished appearance and demeanorResponsibilities:
• Enthusiastically welcomes every guest at the door
• Ability to clearly communicate with all guests
• Always approaches and moves towards the guest. Never waits for the guest to come to them.
• Goes above and beyond to accommodate guests’ special requests.
• Shows guests to their table while providing welcoming service.
• Graciously says goodbye to all guests and extends an invitation to return to visit soon
• Acknowledges all departing guests. Oversee daily restaurant reservations, pre - assign seating where necessary.
• Communicate with Restaurant Reservations regarding special orders, cake orders, and special requests – responsible for conveying all such information to management.
• Answer restaurant telephone courteously and efficiently.
• Escort guests to tables and assist in seating at tables; present menus and extend pleasantries.
• Shut down podium and forward phones to voice - loop at end of shift.
• Work as a team, assist with all guests’ and employees’ needs and inquiries.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of scheduled daily activities and in - house groups, daily house count, table/seat/station numbers, proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant.
• Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Maintain the cleanliness and counts of all menus.
• Effectively communicate with management, when menus need to be reprinted.
• Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Perform all other job-related duties as requested.
Work Environment:
• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.
• While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell.
• The employee frequently is required to walk.Preferred:
• At least 3 year of host person experience in a high - volume and/or upscale dining environment.
• High school diploma or equivalent.
• Previous experience working in a similar resort setting
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
