Maitre d

Proper Hospitality Careers•Palm Springs, CA

16h•Onsite

About The Position

The Maitre d' is responsible for overseeing the daily operations of the front-of-house dining experience, ensuring that guests receive exceptional service from the moment they arrive until they leave. You will manage reservations, seating arrangements, and the flow of guests, while maintaining a high standard of hospitality and guest satisfaction. As a leader of the front-of-house team, you will coordinate the dining room staff, ensure smooth service, handle guest inquiries, and work closely with the culinary and management teams to deliver a seamless dining experience.

Requirements

High school diploma or equivalent required; hospitality management degree or certification is a plus.
Minimum of 3–5 years of experience in a front-of-house role, with at least 1–2 years in a supervisory or management capacity.
Previous experience in fine dining or upscale restaurant environments preferred.
Strong knowledge of food and beverage service, including wine and menu pairings.
Experience managing reservations, waitlists, and guest seating in a high-volume dining setting.
Excellent communication and interpersonal skills, with the ability to engage with guests, staff, and management in a professional manner.
Strong leadership and team management skills, with the ability to motivate, coach, and support front-of-house staff.
In-depth knowledge of restaurant operations, including dining room organization, guest service protocols, and conflict resolution.
Strong organizational skills, with the ability to manage multiple tasks, prioritize effectively, and handle high-pressure situations.
Ability to stand for long periods and move between dining areas, wine cellars, and storage rooms.
Ability to lift and carry heavy wine cases (up to 40 pounds) and other related items.
Ability to work in various environmental conditions, including cool cellar temperatures and busy dining areas.
Flexibility to work evenings, weekends, and holidays as required by the demands of the dining service.

Nice To Haves

hospitality management degree or certification is a plus.
Previous experience in fine dining or upscale restaurant environments preferred.

Responsibilities

Greet and welcome guests with a warm, professional demeanor, creating a welcoming and positive first impression.
Manage guest reservations and seating arrangements, ensuring timely seating while minimizing wait times and balancing table assignments.
Oversee the entire guest experience, ensuring that guests are satisfied with their service and addressing any issues or concerns promptly and professionally.
Anticipate guest needs and go above and beyond to ensure a memorable dining experience.
Personally handle special requests, FOP guests, and high-profile reservations to ensure they receive exceptional service.
Communicate with guests to confirm their dining preferences and ensure all requirements are met.
Supervise, train, and manage the front-of-house staff, including servers, hosts/hostesses, and busboys, ensuring they are well-prepared, knowledgeable, and efficient.
Create and maintain staff schedules, ensuring appropriate coverage for peak hours, special events, and holidays.
Lead by example, providing hands-on support to staff during service, ensuring service standards are maintained.
Conduct regular briefings with the team to discuss daily specials, menu updates, guest preferences, and special requests.
Provide coaching and feedback to staff, ensuring continuous improvement and adherence to service protocols.
Oversee the dining room to ensure it is clean, well-organized, and properly set for service.
Ensure the smooth flow of guests from the entrance to their seats, managing the pace of service and coordinating with the kitchen team to ensure timely food delivery.
Monitor guest satisfaction throughout the meal, ensuring that guests’ needs are met in a timely manner and that the dining experience exceeds expectations.
Work with the kitchen and bar teams to coordinate menu specials, dietary restrictions, and wine pairings to ensure a seamless dining experience.
Manage the reservation system, ensuring efficient handling of reservations, waitlists, and last-minute bookings.
Coordinate and oversee private events, banquets, or special occasions, ensuring that the event runs smoothly and meets the expectations of the client or guest.
Work with event coordinators or clients to ensure specific event needs are met, from menu selections to seating arrangements.
Ensure that all special requests for events, such as personalized menus or décor, are executed flawlessly.
Handle guest complaints and issues swiftly and professionally, taking immediate action to resolve any concerns while maintaining a positive atmosphere.
Collect guest feedback, both positive and negative, and use it to improve service standards and the overall guest experience.
Ensure that any guest dissatisfaction is addressed in a way that maintains the integrity of the restaurant’s reputation and hospitality standards.
Liaise with the restaurant’s management and kitchen teams to ensure smooth operations and consistent service levels.
Collaborate with the kitchen and bar teams to ensure accurate communication of guest orders, food preparation, and beverage service.
Assist in creating and maintaining service standards, operational procedures, and front-of-house policies to ensure consistent delivery of quality service.
Assist with managing guest check-outs, billing, and payment processing, ensuring accuracy and efficiency.
Monitor front-of-house costs, including supplies and labor, and assist in budgeting and cost-control efforts.
Ensure the dining area is prepared and stocked for each shift, including overseeing the inventory of tableware, glassware, and linens.