Maitre D

Maître D' responsibilities include:

• Approach all encounters with guests in an attentive, friendly, courteous, and service-oriented manner.

• Full knowledge of Baso's dining room, flow of service, and full restaurant buyout setup and capabilities.

• Meet and greet in-house guests upon arrival and provide exemplary introductions to the restaurant.

• Ensure all new hosts are properly trained in phone etiquette, booking reservations properly, and overall host role duties.

• Oversees host development, assists in host scheduling with Floor Managers

• Maintaining and organizing host stand

• Updating new menus and promotional menus communication through Resy and social media, and with guests.

• Ability to manage Resy reservation system and maximize seating potential at all times.

• Ensure all reservations are confirmed in advance and all policies of the restaurant are communicated

• Monitoring the overall flow of the restaurant

• Working with floor staff in collecting key guest preferences and maintaining Resy guest database, researching and maintaining guestbook

• Responsible for service excellence as the first and last impression of the restaurant

• Assisting in food and drink running when needed

• Performing other related duties as assigned

• 1 years experience hosting in a high volume, fine dining establishment
• Ability to work 30 hours per week, including nights and weekends
• proficiency in Resy
• exceptional time management skills

Preferred skills:

• Spanish/English bilingual

All positions require:

• Perform more than one task at a time

• Valid TABC Complete Food Handler Certification per state requirement

• Follow supervisor instructions

• Report to work in a complete required uniform

• Maintain a well-manicured appearance and persona that reflects the image of the restaurant

• Meet personal schedule requirements punctually

• Be courteous, friendly and pleasant

• Stand and walk for an entire shift

• Ability to lift and carry up to 30 lbs. via food or beverage trays or required equipment needed to perform specific job duties

• Safely transport items to and from kitchen on a slick uneven surface

• Lift and carry multiple plates from kitchen to dining room

• Safely move about in all areas of the restaurant

• Frequently bend, stoop, reach, lift, carry, and wipe

• Attending monthly meetings, trainings and deep cleaning