Position: Maître D’ Manager

Department: Front of House Management

Reports to: General Manager

Direct Reports: Lead Host, Host

Type: Full-time

Status: Exempt

Position Summary

The Maître D’ Manager is responsible for overseeing all aspects of guest booking and reception. This includes managing reservations protocols, optimizing restaurant seating, leading the host team, and ensuring an exceptional guest experience from arrival to departure. The individual in this role will take ownership of the front door, reservation flow, seating strategies, and the VIP guest experience, while also maintaining standards for host training and guest service. They serve as a gracious and professional brand ambassador, setting the tone for hospitality excellence.

Key Responsibilities

Hospitality

• Promotes the organization’s core values, particularly excellence in food, beverage, and hospitality.
• Personally oversees the experience of all VIP guests while on-site.
• Cultivates positive relationships with customers and addresses service needs proactively.

Operations

• Maintains full oversight of the reservations system in partnership with the broader reservations team.
• Monitors reservations and grid efficiency; provides creative solutions to drive business demand.
• Coordinates seating strategies and gifting for VIPs with management teams.
• Balances service through equitable table assignments and flow management.
• Manages VIP reservations and relationships, including personalized booking and attention to preferences.
• Ensures the front-of-house areas are guest-ready and clean prior to service.
• Leads daily administrative duties such as payroll, floor plans, and walkthroughs.
• Supervises hourly staff and provides clear operational direction.
• Implements accountability systems and offers coaching and corrective action when necessary.
• Leads health and safety compliance efforts and coordinates all Department of Health walk-throughs.
• Supports tech readiness, resource inventory, and entrance presentation.
• Delivers regular host training and educates team members on service standards.

Staff Management

• Recruits, trains, supervises, and evaluates all front-of-house host team members.
• Models exceptional service and sets the benchmark for hospitality.
• Coaches peers and direct reports to exceed service standards.
• Resolves team or guest concerns in alignment with company policies.
• Fosters a collaborative and morale-boosting work environment.

Standards & Culture

• Demonstrates brand knowledge and represents core values including learning, culture, and sustainability.
• Upholds professional conduct, dress code, and grooming standards.
• Adheres to company policies, handbooks, and operational manuals.
• Maintains safety, cleanliness, and sanitation requirements.
• Complies with local, state, and federal regulations.

Qualifications

• Strong verbal and written communication skills in English.
• Proficiency in phone and email communication.
• Excellent organizational and interpersonal skills.
• Ability to remain composed in high-pressure or fast-paced settings.
• Familiarity with food safety protocols and Department of Health standards.
• Current Food Handler’s Certification or willingness to obtain.
• Flexible availability, including weekends and holidays.
• Experience with point-of-sale, reservation, inventory, and office management systems.
• Understanding of human resource principles and supervisory leadership.
• Strong analytical, problem-solving, and customer service abilities.
• Hospitality, Culinary Management, or related degree preferred.
• Must meet legal requirements to serve alcohol and obtain appropriate certifications.
• Minimum 2+ years in a fine-dining, high-volume setting required.

Physical Requirements

• Ability to stand or move for extended periods (up to 12 hours/day).
• Ability to lift up to 50 pounds and perform physical tasks such as bending, kneeling, climbing stairs.
• Exposure to variable temperatures and kitchen hazards.
• Occasional desk-based computer work and vendor/site visits as needed.