Bourbon Steak Maitre D'

Description

Scope of Position

It is the responsibility of the Maitre D’ to provide overall direction of the Front of the House Restaurant Team Members while providing excellent guest service.  All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Previous food and beverage experience in a luxury hotel setting is preferred.
• Obtain/maintain alcohol awareness certification and food handler’s permit where necessary
• Knowledge of food and wine is essential.
• Excellent eye for detail and the ability to multi-task in a fast-paced environment.
• Effective at listening, understanding, and clarifying the concerns and issues raised by guests.
• Must have appearance, communication skills and business etiquette to properly represent a fine dining restaurant
• Three years Server or Captain Experience in fine dining, one year supervisory experience in food and beverage operations preferred.
• Self-motivated with excellent organizational skills and attention to detail.

Responsibilities

• Ensures prompt, attentive, courteous and efficient service for all guests.
• Supervises all Team Members on the floor during set-up, service, and end of service.  Supports front servers, takes orders when necessary, and assures Team Members follows sequences of service properly.
• Follows through on VIP procedures.
• Supervises testing of new and regular staff for menu knowledge, service standards, etc.
• Handles all elevated guest issues during service.  Acts as person in charge of the restaurant in the absence of the Restaurant General Manager or Restaurant Assistant General Manager.
• Assists with any back of house – front of house issues during service.  Assists kitchen with running food when necessary.  Communicates any kitchen issues with Executive Chef or Executive Sous Chef when necessary.  May assist with order expediting when necessary.
• Maintains service quality standards by supervising the training of new staff, carefully observing front of house staff and giving feedback in a respectful manner.
• Ensures quality service by visiting each table during service in station.
• Assists management with pre-service meetings.
• Responsible for timing of orders within restaurant guidelines.
• Closes restaurant properly based on Closing Procedures as assigned on closing duties.
• Effectively communicates any staff issues (scheduling, tool needs, uniform issues, etc.) directly to management in a timely manner. 
• Determines when a guest should not be served alcoholic beverages in accordance with Mina Group policy and alcohol awareness training.
• Supervises/Manages the Front of House Restaurant team to include efficient staffing, team member development and training, performance management and policy enforcement.
• Promotes and maintains the highest level of customer service to all guests while staying alert to their needs.
• Responds effectively to guest inquiries related to Business Partner hotel/resort and the local area providing excellent guest service.
• Resolves guest complaints within scope of authority; otherwise refers the matter to management in a timely matter.  Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
• Performs other job-related duties as assigned.

Education

• High school diploma or GED. 

Skills and Abilities

• Ability to communicate in the English language. A second language is a plus. 
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.  
• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.
• Ability to handle and maintain confidential information.
• Ability to function in a fast paced environment, under short time constraints, and within established deadlines.
• Ability to work a flexible schedule including extended hours, weekends, and holidays.

Physical Requirements

• Must be able to work in a fast-paced environment.
• Ability to work in an environment where pipe, cigar, and cigarette smoking is permitted.
• Must be able to walk, stand, reach, push, pull, lift, bend, turn, carry, visually recognize, and make eye contact up to eight hours a day with minimal breaks. 
• Must be able to lift up to 50 pounds with restaurant supplies, and regularly carry plates, silverware, linens and other supplies up to 30 pounds.

Qualifications