Maitre'd

Riviera Dining Group Inc•Miami, FL

22d

About The Position

The Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities.

Requirements

State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.)
Ability to multi-task.
Must be a team player and possess strong leadership abilities.
Self-motivated and performance driven.
Professionalism and courtesy.
Must be detail oriented and possess effective communication and written skills.
Remain in stationary position for up to 8 hours throughout work shift.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Punctuality and regular and reliable attendance.
Effective communication, written and interpersonal skills.
Time management skills.
Compute basic arithmetic.
Ability to comprehend and follow recipes.
Maintain confidentiality of company information and recipe data
A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market.
Experienced with online booking platforms such as OpenTable, Resy, Seven Rooms.

Responsibilities

Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; act with a sense of urgency, be friendly, professional and engaged.
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.
Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition.
Positively handle guests requests and accept feedback with grace and humility
Manage host team to provide seamless guest interaction.
Maximize seating utilizing Seven Rooms.
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels).
A complete understanding of all menus, menu structure, ingredients, origins
An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees
Possess knowledge of the beer and N/A program
Train new and existing employees on MILA service standards.
Assist management with training needs as required
Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day
Attend employee meetings and communicate suggestions for improvement as needed.
Manager and coordinate all menu changes and communicate with the service team
Understand and comply with Company Policies.
Promptly report equipment and food quality problems to Management team
Always maintain positive co-worker and guest relations.
Maintain and strictly abide by State sanitation/Health regulations and company standards.
Follow up on daily side work duties