Overview
DescriptionThe primary goal of the Maitre D is to be responsible for the overall atmosphere of all 13 food outlets; supervising and ensuring the smooth running of the restaurants ensuring that excellent service quality is delivered and complete adherence to the hotel policy and standards. Summary of Duties & Responsibilities:Direct and delegate tasks to team members in order to ensure guests have a high-quality dining experienceResponsible for the appearance, service standards, and on-the-job day-to-day training of positions such as waiter, hostess, and waitress.Oversees and proactively addresses guest queries and complaints and provides the Directors with updatesRecruits, trains, schedules, and supervise restaurant staffMaintains stock levels and order supply accordinglyProactively strategize with management to ensure maximum seating and staffing needs for the restaurantConduct briefings, evaluations, and motivational talks with supervisors and line staff as necessaryRoutinely supported other areas of the restaurant when needed, including hosts and waitersMaintain cost control proceduresConduct inventories as per scheduleAssist in restaurant opening when necessaryLiaise between kitchen and restaurant staffCommunicate with all appropriate departments to ensure proper and accurate serviceEnsure the successful arrangement and execution of special functions or arrangementsEnsures that at all times, all team members are appropriately attired in uniform, and name tags and maintain good personal hygieneEnsures interactions with guests are courteous, demonstrating excellent customer service with the palladium smile, consistently turning guests into fansBe fully aware of environmental programs and maintain standards accordinglyEnsures that established sanitation and HACCP procedures are followedBe knowledgeable of the company’s fire, hurricane, and safety proceduresTimely prepare relevant reports as per requestParticipates in mandatory training and other departmental and hotel meetingsPerforms any other duties assigned from time to timeCOMPETENCIESGood management skillsExcellent interpersonal skillsExcellent communication skills both verbally and in writingAbility to work in a fast- pace, high energy and demanding work environmentAbility to work under pressureGood knowledge of the hotel operations or ability to learn quicklyTeam player with the ability to motivate team membersDedicated, hard-working, self – motivated and solution-orientedExcellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.Ability to work flexible hours and multitaskPractice safety standards at all timesMinimum requirementsBachelor’s Degree in Food Service/ Hospitality Management3-4 years experience in related field (Food & Beverage/Restaurant Management)Operational experience in a luxury resortSupervisory trainingValid Food Handlers permit
