Maître d’

oya•Boston, MA

1d•Onsite

About The Position

Umami Riot was born from a simple idea: pair joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrite them – with heart, craft and fearless creativity. o ya is a refined, chef-driven dining experience rooted in precision, technique, and intentional hospitality. Every dish reflects discipline, creativity, and an uncompromising commitment to excellence. This is an opportunity to work in a Michelin-minded environment where craftsmanship matters and growth is earned through dedication to the art. We’re looking for a Maître d’ who is a visible leader on the floor, setting the tone for how the restaurant feels, flows, and performs. This role blends presence and precision — reading the room, guiding service, and ensuring guests feel welcomed, valued, and perfectly timed throughout their experience.

Requirements

Hospitality comes naturally, and presence is your superpower
You read a room instinctively and know how to pace service without calling attention to it
You’re calm under pressure and composed in high-energy environments
You care deeply about the guest experience and the team delivering it
You enjoy leading from the floor, not the sidelines
You believe great service should feel effortless, even when it’s not
This is a high-energy restaurant where the pace is constant, the room stays lively, and the floor never really slows down.
You’ll spend your shifts front and center — moving with confidence through a busy dining room, connecting with guests, and staying locked into the rhythm of service — in a hands-on role that values presence, polish, and a strong commitment to cleanliness, safety, and hospitality standards.
We’re committed to providing reasonable accommodations to support individuals in performing the essential functions of the role.

Responsibilities

Set the tone for the dining room from open to close, owning first impressions, pacing, and the overall flow of service
Guide the rhythm of the floor with calm authority, balancing warmth, confidence, and precision even when the room is full
Welcome, seat, and engage guests with intention, making them feel seen, valued, and excited to be there
Manage reservations, walk-ins, and waitlists with clarity, honesty, and grace while coordinating closely with FOH and HOH leadership
Maintain a polished, organized entry experience and support the floor with table turns, service adjustments, and real-time problem solving
Lead by presence — staying visible, guest-ready, and composed through nights, weekends, and high-energy services