Maitre D - Steakhouse - Steady Extra (Horseshoe LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Maître D’ is responsible for ensuring a seamless and efficient guest experience by proactively managing all advance reservations and large‑party bookings. At the start of each shift, the Maître D’ reconfirms all large groups and reviews confirmed covers to develop an organized seating plan for the evening. By strategically coordinating table assignments and optimizing dining room flow, the Maître D’ minimizes guest wait times while maximizing table turns and overall operational efficiency.

Requirements

Must be 21 years of age or older
SNHD Food Handler’s Card and Alcohol Awareness Card
3–5 years of front‑of‑house experience in upscale, high‑volume dining or hospitality environments.
Proven ability to manage reservations, seating flow, and guest pacing in busy service settings.
Strong understanding of fine‑dining or elevated service standards, including etiquette, guest engagement, and table service flow.
Proficiency with reservation and seating management systems (e.g., OpenTable).
Ability to follow and enforce the Sequence of Service for food and beverage.
Skilled in supporting service operations: running food/drinks, bussing, resetting tables, and guest transitions.
Exceptional guest‑facing communication skills, with the ability to defuse challenging situations gracefully.
Ability to build rapport quickly and deliver a polished, welcoming presence.
Strong awareness of body language, pacing, and hosting etiquette.
Excellent ability to prioritize, organize, and manage fast‑changing seating dynamics.
Strong attention to detail in room readiness, table presentation, and guest arrival flow.
Experience training or mentoring front‑of‑house staff, especially new hosts or Maître D’s.
Availability to work evenings, weekends, and holidays.
Must be able to stand for extended periods of time.
Must be able to lift, pull, or push 25 lbs.
Must be able to twist, bend, or reach with no significant boundaries.
This position may be exposed to a smoke-filled environment.
Comfortable communicating special requests, preferences, or issues to servers and management.
Strong sense of ownership, professionalism, and accountability.
Capable of managing multiple tasks simultaneously while staying calm under pressure.
Highly professional appearance and demeanor.
Positive, hospitality‑focused attitude with a commitment to elevated guest experiences.

Nice To Haves

Previous experience as a Maître D’, Host Lead, or Floor Manager strongly preferred.

Responsibilities

Reservation & Seating Management Organize and manage the reservation book, including reconfirming all large‑party reservations at the start of each shift.
Review confirmed covers and create a strategic seating plan to minimize guest wait times while maximizing table turns.
Oversee all guest check‑ins, greetings, and seating order based on reservation time and arrival, while training new Maître D’s on proper standards.
Serve as the sole decision-maker for guest seating assignments and manage transitions from bar waiting areas to tables, ensuring seamless service and transporting drinks when necessary.
Dining Room Readiness Ensure the dining room is fully prepared prior to the staff meeting, including verifying lighting, music, table settings, menus, candles, and centerpieces.
Oversee table resets and ensure all tables meet service standards for incoming guests.
Guest Interaction & Service Excellence Greet 100% of guests and maintain an elevated, hospitality‑driven presence throughout the dining room.
Circulate regularly to ensure all guests are receiving excellent service standards according to restaurant outlet and build rapport throughout the experience.
Assist with drink and food orders when needed, following the established Sequence of Service to support servers and expedite table turns.
Provide service support, including delivering food and beverages, refilling wine, water, and coffee, and assisting with bussing and resetting tables.
Guest Experience Leadership Manage all guest complaints by gathering facts, communicating issues to management, and refraining from resolving concerns independently.
Communicate special requests—such as birthdays, anniversaries, and events—to servers and managers to ensure personalized experiences.
Guest Greeting & Seating Protocol Approach each party by identifying the group leader and quickly assessing where they should be seated.
Maintain intentional eye contact, offer a handshake when appropriate, and build rapport in the first interaction.
Ensure smooth handoff to the server, confirming the server is present or acknowledges the table through body language.
Introduce the server by name to establish guest comfort and continuity of service.
Convey confidence and hospitality when arriving at the table, presenting it as the ideal seating for the guests.
Follow etiquette‑based seating guidelines—such as seating women first—to create an elevated and thoughtful experience.
Maintain strong, positive communication and body language with the entire party and ensure the front‑of‑house team is aware of all guest movements and seating transitions.