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 judgment 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 role calls for someone who can read a room, anticipate needs, navigate competing priorities, and remain calm and confident during busy service. This position will help establish The June’s service culture from the ground up, creating a distinctive and welcoming arrival experience. It includes participating in pre-opening preparation, developing front-of-house standards and procedures, and helping train and coach the host team. The role requires flexibility to work evenings, weekends, holidays, and varying shifts based on the club’s needs.

Requirements

Previous experience in a Maître d’, Head Host, Lead Host, or 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.
Natural hospitality skills, including anticipating needs, reading a room, and making 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 confidently, setting the tone for their visit.
Build relationships with members by learning names, preferences, and recurring needs, and providing personalized service.
Maintain a strong presence at the entrance and host stand, ensuring arrivals, departures, and transitions are organized.
Respond professionally to inquiries and resolve concerns promptly, escalating when appropriate.
Represent The June’s service standards with polished, approachable hospitality.
Manage reservations, seating assignments, waitlists, and walk-in requests while balancing preferences, availability, and service pacing.
Oversee dining-room flow and coordinate seating to support an even distribution of 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 changes and keep service running smoothly.
Use discretion and flexibility to accommodate last-minute requests, VIP arrivals, and changing service conditions.
Act 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 consistent 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 demonstrate strong 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 grounded in communication, accountability, and anticipating colleagues’ needs.
Work with management to identify improvements to 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 flexibly and proactively as club operations evolve.