Maître D'

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Description

JOB DESCRIPTION: Maître D’

DEPARTMENT: Clubhouse/Member Dining FLSA STATUS: Exempt

Job Summary: Leads and supervises all member dining food and beverage personnel to assure member and guest satisfaction. Leads an efficient and properly trained staff to provide gracious hospitality for each member’s dining experience. Prepares the dining rooms and patios for service. Interacts and works closely with other departments to assure members and guests receive service in a timely and consistent manner in accordance with our HCC standards.

Reports to: Clubhouse Manager/Director of Restaurants/F& B Managers

Direct Reports: Servers and Server Assistants

Works Closely With: Bartenders, Barbacks, Food Runners, Banquet Servers and Banquet Bartenders, Banquet Managers, Beverage Manager/Sommelier, Club Café Staff, and Kitchen Team

RESPONSIBILITIES AND AUTHORITIES:

OPERATIONS:

• Manages, motivates and educates team on proper service and techniques.
• Completes the dining room opening and closing checklists consistently and in a timely manner.
• Checks for reservations on Seven Rooms and sets the room, accordingly, granting as many member requests as possible.
• Attends taste panel for every shift with iPad designated to Maître d’s dining room. Reviews all pertinent information for service about each member (special requests, special occasions, prior comments, allergies, preferences etc.) with the team at taste panel.
• Ensures cleanliness and organization of dining area. This includes lighting levels, adhering to TV policies, music levels, cleanliness of tables, floors, China, silver and glass etc.... Must report any issues to MOD prior to service.
• Confirms that service staff understands the menu, daily specials and any dining features.
• Participates in the training of new and existing staff to ensure that proper training has been completed and that HCC standards are being followed.
  
  

Ensures that staff is properly trained in equipment use and handling of supplies to minimize breakage and shrinkage of glassware, flatware, linen and general operational supplies.

• Supervises servers and server assistants to ensure proper and efficient service provided.
  
  

Greets members and guests and escorts them to the table. Introduces the member to the server if the server is not familiar with the member.

• Directs servers to check tables prior to service. Then, inspects all tables prior to members' arrivals to make sure that they are clean, properly set and ready to go.
• Checks pre-shift side work to ensure side stations are properly set and all supplies are on hand including bread and butter mise plates, soup spoons, iced teaspoons, utensils and necessary products service items etc.
• Supervises and trains servers and SAs to ensure that HCC service standards are followed consistently. This includes all food being served in trays (no hand carrying), tray jacks being used in proper locations and only for service, no dirty tray jacks being left in the dining rooms, menu knowledge, proper service presentations and utensils etc.
  
  

Completes and signs off on the closing shift report after all side work is complete and areas are ready for the next service. This includes restocking all necessary items including supplies, polishing flatware and stemware. All tables in dining rooms should be set and ready to go for the next shift.

• Assist the Food and Beverage team to implement proper cost control procedures to control expenses without sacrificing member service.
  
  

Ensures that all legal requirements are consistently adhered to federal, state and local laws pertaining to responsible alcohol service and safe food handling guidelines.

• Must have solid knowledge of wine and the club’s wine list. Be able to properly open and serve wine in the absence of the Beverage Manager/Sommelier.
  
  

Does final check on all buffets assigned to their dining room to confirm all items are present, utensils are available, and signage is present to label items. Throughout service, checks the buffets for cleanliness and replenishment of items for entire duration of the buffet.

LEADERSHIP & MANAGEMENT:

• Assigns servers and SA sections for success and best service possible for the members based on skill level and experience.
• Based on business levels, successfully manage multiple dining areas if necessary. May be required to assist in other dining rooms if needed.
• Completes and additional responsibilities as requested by managers.
• Takes ownership of the overall member experience from start to finish and provides gracious hospitality.
• Takes overall accountability and responsibility for the success of the culinary and service teams together.
• Exhibits respect for all staff, other departments and the management team. Works with everyone for the greater good of the member experience.
• Communicates in a positive manner and supports the decisions that are made to improve the operation. Does not use the phrase, this is what we’ve always done.
• Makes recommendations for consideration to improve processes and procedures to improve service consistency. Once decisions are made on new standards or processes, Maître d provides ongoing support for their implementation.
• Make recommendations for consideration to generate additional revenues, increase profitability and increase member usage of the club.
• Assist the Leadership Team to foster a positive work environment with a highly skilled and motivated staff.
• Possess the ability to lead staff and build morale in staff to instill a CAN-DO attitude for everyone.
• Exhibits and supports the club’s core values.
• Demonstrates the ability and willingness to change and adapt new ideas and concepts to continually improve the operation.
  
  

Exhibits and supports the club’s core values.

MEMBER SERVICE:

• Ensures that members and guests are greeted and cared for in a timely and friendly manner.
• Ensures that a high level of service is maintained, and service team is completing all the steps of service at each table.
• Works with the staff to ensure members’ names are learned and utilized.
• Talks with each table after entrees are delivered to ensure that members have received everything, they need and food is properly prepared to HCC standards.
• Provides a safe environment for members, guests and staff. Reports any issues or concerns to MOD as they arise.
  
  

ADMINISTRATION:

• Understands the Seven Rooms reservation system and follows established processes and procedure for its use.
• Understands the Jonas POS system and follows established procedures for its use.
• Communicates member issues, concerns, comments at end of shift to the Manager on Duty for inclusion in the NDR. This includes recooking, errors, omissions, equipment shortages, non-working equipment, 86’d items etc.
  
  

Reports any maintenance or housekeeping items in a timely manner to the Manager on Duty Facilities Team for immediate repair or attention or to the Manager on Duty for planned repairs at a later time.

• Creates and turns in any necessary requisitions for supplies or products to appropriate department head (Director of Culinary Ops, Purchasing Manager, Director of Restaurants).
  
  

Attends meetings as requested.

HUMAN RESOURCES:

• Reports to work in uniform and ready to go in the dining room at least 5 minutes prior to the scheduled time.
• Familiar with the HCC employee handbook to make sure that employees comply with the policies and procedures within the employee handbook. This includes staff uniform and grooming standards, personal hygiene and appearance, wearing nametags, etc. Provides appropriate direction and counseling to make sure that standards are consistently achieved. Reports infractions to the Manager on Duty.
• Completes the deviation form for staff assigned to your room that do not report to work as scheduled. Turn this into the Manager on Duty prior to the end of your shift.
  
  

SPECIAL REQUIREMENTS:

• Schedule to be set with Director of Restaurant Operations – it is flexible and may vary based on business demand
• Able to work a varied schedule set according to business needs including evenings, weekends and holidays – coverage and availability on weekends is a must
• Must be a team player and treat others with respect
• Must always conduct oneself in a professional manner
• Comfortable in a fast-paced and high-pressure environment
• Is available to take after-hours phone calls and monitor emails regarding Club business
  
  

WORKING CONDITIONS:

• Must be able to work in a busy environment.
• Must be able to work in a warm and humid environment at times.
• Functions outside may require working in hot, sunny, cool, cold, and/or rainy conditions.
  
  

PHYSICAL FUNCTIONS AND METHODS:

• Independent mobility throughout Clubhouse and Club property
• Manual dexterity to handle computer equipment and papers
• Hearing and talking sufficient enough to communicate with members, guests, and co-workers
• Vision sufficient enough to read, plan, and implement any events
• Must be able to push, pull or lift up to 30 lbs.
• Required to bend, stoop, and stand up to 8 hours a day
  
  

Requirements

SPECIAL REQUIREMENTS:

• Schedule to be set with Director of Restaurant Operations – it is flexible and may vary based on business demand
• Able to work a varied schedule set according to business needs including evenings, weekends and holidays – coverage and availability on weekends is a must
  
  

Must be a team player and treat others with respect· Must always conduct oneself in a professional manner

• Comfortable in a fast-paced and high-pressure environment
• Is available to take after-hours phone calls and monitor emails regarding Club business
  
  

PHYSICAL FUNCTIONS AND METHODS:

• Independent mobility throughout Clubhouse and Club property
• Manual dexterity to handle computer equipment and papers
• Hearing and talking sufficient enough to communicate with members, guests, and co-workers
• Vision sufficient enough to read, plan, and implement any events
• Must be able to push, pull or lift up to 30 lbs.
• Required to bend, stoop, and stand up to 8 hours a day