Maitre D - Gjelina LV

Gjelina Group•Las Vegas, NV

4d•$20 - $25

About The Position

As a team member of the Gjelina Group, every role is key in our mission to consistently create thoughtfully nuanced experiences for guests in each of our locations. We ask all our team members to participate in knowledgeable and respectful communication with guests and each other, coming to work with a desire to learn and work together. Each position in our team requires teamwork, a flexible schedule, the ability to stay calm within a busy environment, and the ability to multitask and stay organized. The Maitre d' presents a positive first impression of the establishment's hospitality, friendliness, excellent service and high standards. The Maitre d' is responsible for controlling the flow of seating in the restaurant in a way that maximizes covers without compromising service. This role is also responsible for recognizing repeat guests and their dining preferences, greeting all guests, anticipating guest needs, setting realistic expectations regarding wait times, entering guest names into the computer system, showing guests to their table and bidding guests farewell as they leave. This position also makes bookings and delivers a delightful yet efficient reservations service. As a reservationist, you are meticulous at administration, ensuring that every detail of a guest's reservation has been accurately recorded following established procedures.

Requirements

Must be organized, self-motivated, and proactive with a strong attention to detail
In-depth knowledge of all dishes on the menu and their ingredients
Familiar with all beverage items in-house
Ability to use all relevant items of equipment
Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures
Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner
Ability to keep calm when faced with any unusual
Ability to perform the essential functions of the job
County/State Approved Mgr. Food Handler
State Approved Alcohol Awareness Training Program
State Sexual Harassment Training
Must understand how to abide by the rules of the Department of Health related to Food Service and Employee +Guest Safety

Responsibilities

Report for duty on time, clocking in for your shift using the timeclock
Manage your time including taking rests and meal breaks in compliance with New York Labor Law; keeping managers informed when you leave the floor
Maintain high standards of appearance and hygiene at all times, that includes clean hair, nails, and no heavy perfumes or colognes
Adhere to all health, safety, alcohol control and sanitation protocols
Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes
Organize, clean, and maintain all areas of your service station
Keep a manager informed when leaving the floor
Use reservation system to manage/track guest flow into the dining and bar area, provide accurate wait times to incoming guests; maintain awareness of the status of the restaurant as a whole during service to make informed decisions regarding wait times and seating
Communicate with floor staff about necessary table arrangements before and during service
Communicate with Bussers, Servers, and Managers throughout service, updating on turn times, late reservations, out-times, guest notes, etc.
Answer incoming calls to the restaurant and provide appropriate service; encourage guests to make reservations; respond efficiently and politely to all telephone, internet, and in-person inquiries
Ensure that all reservations are recorded following established procedures with full and clear information and that they are input accurately and promptly in the reservation system
Liaise with all departments to ensure the best service is provided to our customers
Adhere at all times to the strictest of confidences, customer lists, customer information, business plans, and financial information
Inform and involve managers when "Friend & Family" and special occasion events are booked before and during service
Understand the right of way (guests, food runners, and staff)
Knowledge of all food menu items; understanding main ingredients in each dish; understand how to communicate each dish to guests
Fully understand the floorplan, table numbers, and seat positions of the entire venue
Attend mandatory training and pre-shift meetings