Maître d’

The June•Jacksonville, FL

About The Position

The June is seeking a polished, personable, and highly organized Maître d’ to lead the front-of-house arrival experience and help set the tone for every visit. As a primary point of contact for members and guests, this role combines thoughtful hospitality with operational leadership to make arrivals, reservations, and transitions throughout the club seamless. The Maître d’ oversees dining room flow, reservations, and seating; communicates closely with service and management teams; and builds genuine relationships with members through attentive, personalized service. The ideal candidate can read a room, anticipate needs, manage competing priorities, and remain calm and confident during busy service. This role will help establish The June’s service culture and create a distinctive, welcoming arrival experience. The Maître d’ leads front-of-house coordination and supports consistent service standards, including training and coaching hosts and other team members. The role also participates in pre-opening preparation, service rehearsals, and the development of front-of-house systems and procedures. Success means members and guests feel recognized and cared for, service teams communicate cohesively, and the arrival experience reflects The June’s warmth, polish, and attention to detail.

Requirements

Previous experience as a Maître d’, Head Host, Lead Host, or in a comparable front-of-house leadership role in an upscale restaurant, private club, hotel, or hospitality environment.
Strong understanding of reservations, seating strategy, dining room pacing, and front-of-house operations.
Exceptional interpersonal and communication skills, including the ability to build rapport with a diverse membership and guest base.
Ability to anticipate needs, read a room, and make people feel genuinely welcome.
Strong organizational skills and attention to detail, particularly when managing reservations, guest preferences, and competing requests.
Composure and sound judgment in a fast-paced environment, including discretion when navigating service challenges.
Collaborative leadership style and ability to communicate effectively across front-of-house and back-of-house teams.
Professional presentation and genuine interest in creating thoughtful, memorable hospitality experiences.
Flexibility to work evenings, weekends, holidays, and varying shifts based on the needs of the club.

Nice To Haves

Experience in a private members’ club, luxury hotel, or high-touch dining environment.
Familiarity with reservation and table management platforms.
Experience maintaining member profiles, guest preferences, and reservation notes to support personalized service.
Experience training or leading a host team.
Knowledge of food, wine, and beverage service sufficient to answer common questions and direct members to the appropriate team member.

Responsibilities

Welcome members and guests warmly and professionally, setting the tone for their visit.
Build relationships with members by learning their names, preferences, and recurring needs.
Maintain a strong presence at the entrance and host stand, organizing arrivals, departures, and transitions.
Respond to inquiries and concerns professionally, resolving them promptly or escalating when appropriate.
Manage reservations, seating assignments, waitlists, and walk-in requests while considering member preferences, availability, and service pacing.
Oversee dining room flow and coordinate seating to support balanced covers and a consistent guest experience.
Communicate reservation notes, special occasions, dietary considerations, and other relevant details to the service team before each seating.
Coordinate with servers, bartenders, managers, and kitchen leadership to anticipate pacing changes and keep service running smoothly.
Use discretion and flexibility when handling last-minute requests, VIP arrivals, and changing service conditions.
Serve as a central communication point between members, the host team, and the broader front-of-house operation.
Keep the host stand organized and maintain accurate reservation systems, guest notes, seating charts, and waitlists.
Partner with management to address service bottlenecks, adjust seating plans, and respond to evolving needs during shifts.
Help establish and maintain arrival, reservation, and guest communication procedures.
Coordinate with other teams as members move between dining, bar, lounge, and private event spaces.
Set a professional and composed example for the front-of-house team and uphold hospitality fundamentals.
Help train and coach hosts and other team members on greeting standards, reservation management, member recognition, and service communication.
Lead by example during busy services, maintaining attention to detail and a welcoming presence under pressure.
Contribute to a collaborative service culture built on communication, accountability, and anticipating colleagues’ needs.
Work with management to identify opportunities to improve the arrival experience and service consistency.
Participate in pre-opening preparation, including training, service rehearsals, reservation procedures, and development of front-of-house standards.
Help establish systems and routines for a consistent, high-quality arrival and seating experience.
Approach opening challenges with flexibility, initiative, and a solutions-oriented mindset.