Maître D’
Guest Reception:
Greet guests warmly upon arrival, ensuring they feel welcomed and attended to throughout their visit.
Table Management:
Oversee table assignments, manage reservations, and ensure smooth seating arrangements to maximize guest comfort and flow.
Staff Supervision:
Coordinate and supervise the front-of-house staff, including servers and hosts, while providing training and support as needed.
Menu Knowledge:
Maintain a comprehensive understanding of the menu, wine selections, and special offerings to assist guests with recommendations.
Service Quality Control:
Monitor dining service to ensure it meets the establishment's standards for quality and efficiency.
Guest Relations:
Address guest inquiries and complaints promptly and effectively, ensuring satisfaction and encouraging repeat business.
Event Coordination:
Collaborate with event planners and kitchen staff for special events, ensuring seamless service and execution.
Inventory Oversight:
Assist in managing inventory for the dining area, including linens, tableware, and other supplies.
Health and Safety Compliance:
Ensure adherence to health regulations, cleanliness, and safety standards within the dining area.
Communication:
Facilitate clear communication between the kitchen and dining staff to coordinate service and manage special requests.
A Maître D’ plays a vital role in creating a polished and enjoyable dining experience, ensuring that guests receive exceptional service from start to finish.
