Maitre’ D

Nestled high above LoHi on the fifth floor of 2930 Umatilla, El Five boasts spectacular, unobstructed views of the downtown Denver skyline. The menu pays tribute to Spain and the Mediterranean, featuring tapas & small plates built on bold flavors found throughout the region: Spain, North Africa, the Middle East. Inside, the highlight of the space is a large, open-air patio to enjoy incredible views of the Denver skyline.

Employee Benefits:

• Medical, Dental, and Vision insurance available
• Life insurance
• 401k with 4% safe harbor match
• JOON wellness benefit
• ESOP Share Vesting with Tenure (**See Below)
• Paid leave
• Employee discount
• Family meal

Starting wage $30-$34 with tips

El Five is part of Edible Beats (ediblebeats.com) restaurant group. Edible Beats and its sister restaurants (Linger, Ophelia’s Electric Soapbox, Vital Root, El Five, & Root Down) are 100% Employee Owned (ESOP aka. Employee Stock Ownership Plan).

Operating some of Denver’s most forward-thinking concepts and sustainably-sourced cuisine, the Edible Beats’ success is built on a team of passionate & collaborative professionals that value hospitality, connectedness to the community, and the desire to constantly evolve.

Requirements/Qualifications/Skills:

A Maitre’D at Edible Beats plays an essential role in helping execute the guest experience, providing support, presence, and awareness to guests and staff during service. The Maitre’D also maximizes seating and maximizes the functionality of OpenTable to ensure we are operating our high standard of hospitality, efficiency, and excellence.

Additionally, The Maitre’D provides general assistance and communication to the management and operations team regarding the day-to-day setup, preparation, and breakdown of the restaurant.

Requirements:

• A Maitre’D will be required to work a minimum of one shift in this role per week; and can/may work more as agreed upon by the team.
• They must generally work a minimum of 3-4 shifts per week, as part of accepting the role, responsibilities, and the corresponding point-share. (not all shifts must be lead shifts, leads may work their regular service shifts as part of their schedule)
  • Some variance may exist with RO’s and/or schedule needs
• Must be able to work at least one shift on weekends, defined as Saturday & Sunday shifts
  • In coordination with the management team, there can be some variance provided it serves the needs of the business
• Must be available for various leadership meetings i.e. all-staffs, position-specific meetings, and, from time to time, manager meetings

HOST STAND OVERSIGHT & LEADERSHIP:

Organization & Cleanliness:

• Be an exemplar of organizational and cleanliness standards.

Training:

CORE RESPONSIBILITIES:

Culture:

• Uphold Edible Beats’ cultural & philosophical priorities, including:
  • Daily awareness of the Quadrilogy: Guests, Staff, Financial & Safety.
  • Honest, proactive problem-solving in regards to the guest experience.
  • Apply empathy and emotional intelligence to staff support.
  • Display a positive attitude, especially in times of high volume and adversity.
  • Search for “Yes” and is solution oriented; goes above and beyond to facilitate guest satisfaction & staff support.
  • Set an example and tone for other staff members.

Teamwork:

• Be a team player and display a positive attitude.
• Communicate professionally with your team members and supervisors.
• Help make those around you better by contributing to, and fostering, an environment of coaching and mentoring staff.
• Be a role model for standards of punctuality and attendance.
• Be willing to step in when needed to cover the restaurant's needs.

Expertise & Knowledge:

• Can assist in multiple areas of FOH support with a high level of aptitude and execution.
• Consistently applies the highest levels of hospitality and technical skills, steps of service, and understanding of restaurant flow and areas that need attention
• Has exceptional knowledge of all major product areas, including the food, alcohol & cocktails, and beer & wine.
• Understands and excels at the basic workings of the restaurant.
• Is able to train and support new and current staff members.
• Can use SpotOn, OpenTable, and other relevant systems as needed to ensure a smooth service.
• The most experienced level host, who displays expertise and mastery of the steps of service and Edible Beats’ internal standards. Can work with minimal supervision and upholds excellence in the work environment.

IN-SERVICE RESPONSIBILITIES:

• Provides relevant information and support to managers & staff regarding issues warranting escalation, such as a dissatisfied guest or employee performance concerns.
• Assists and monitors guests, and provides direct support to staff in-service, including food/drink running, hosting, bussing, table touching, POS assistance (comps/voids), and managing unique or dissatisfied guests..
• Effectively communicates the importance of staff adherence to internal standards, and escalates concerns that remain unresolved to appropriate management personnel.
• Communicates with the kitchen and beverage program management to make sure that all appropriate and essential information related to food and beverage is available to staff, and, by extension, guests.
• Proficient at performing opening and/or closing procedures, including daily cash handling and some financial reporting
• If agreed upon as part of their responsibilities, product management relevant to their position; for the host stand, supply needs, OT & phone maintenance, menu needs
• Proactively communicates relevant details to the management team after each shift, including concerns & commendations related to employee wellness and performance, the guest experience, inventory/prep needs, and scheduling changes.

IMPORTANT AWARENESS:

• Should NOT use or fill out the daily tipsheet. End-of-day financial responsibilities are limited to cash management and deposits.
• Should NOT discipline staff or engage in accountability dialogues outside of standard peer-to-peer communication. They are encouraged to share performance concerns with management on a regular basis.
• CAN and SHOULD communicate miscellaneous issues and awareness regarding maintenance, supplies, product needs, and general quality control, but are NOT directly responsible for solving or rectifying these issues unless it has been discussed and communicated to do so.

Position Specific Perks:

• When working a support shift, the Lead is entitled to a manager meal.
• FOH Leads receive preferential scheduling, as business needs permit.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.