Maître d

Dawn Ranch Lodge•Guerneville, CA

6d•$19 - $21

About The Position

The Lead Host is a key leader in the front-of-house team, responsible for managing guest reception, coordinating with the host team, and ensuring a seamless, elegant dining experience from arrival to seating. This role demands exceptional hospitality skills, strong organizational ability, and leadership to maintain the highest standards of service and ambiance.

Requirements

Minimum 3 years experience in hospitality, with at least 1 year in a supervisory or lead role, preferably in fine dining or luxury settings.
Strong leadership, communication, and organizational skills.
Exceptional interpersonal skills with a polished, professional demeanor.
Ability to remain calm and efficient during high-pressure situations.
Proficiency with OpenTable and other reservations systems
Knowledge of fine dining service standards and etiquette.
A genuine passion for hospitality and guest satisfaction.
Flexible availability, including nights, weekends, and holidays.
Ability to work standing and walking for extended periods (the duration of the meal service period).
Ability to grasp, lift, carry, and move items weighing up to 25 lbs.
Adhere to all health and safety regulations and procedures, including food handling and sanitation.
Ability to work effectively in a fast-paced, high pressure service environment.
Present valid California Food Handler Certification, Responsible Beverage Service (RBS) Certification within 14 days of hire.
Follow all company policies and procedures related to dining room service.
Perform other duties as assigned.

Responsibilities

Supervise and mentor hosts to maintain smooth and efficient front-of-house operations.
Train new hosts in reservation systems, guest interaction, and fine dining etiquette.
Lead by example, serving as the face and voice of the restaurant by delivering warm, professional, and polished guest service.
Greet guests with genuine hospitality and professionalism, setting the tone for their fine dining experience.
Manage reservations, waitlists, and walk-ins with accuracy and tact, ensuring optimal seating flow.
Communicate wait times clearly and manage guest expectations with grace.
Escort guests to tables, providing information about the restaurant and any special offerings.
Oversee seating assignments to balance captain sections to maintain excellent guest service.
Monitor table turnover and dining room flow to maximize efficiency without compromising guest comfort.
Maintain an organized and welcoming host station and entrance area.
Assist with phone and online reservation management and handle special guest requests.
Support team members by communicating guest preferences or special needs to relevant staff.
Act as a liaison between hosts, captains, and management to ensure smooth operations.
Address and resolve guest concerns promptly and professionally or escalate when necessary.
Support opening and closing procedures as assigned by management.
Assist other departments within the restaurant when needed