Overview

The team is seeking a Maitre'd candidate who is passionate about service and hospitality. The ideal candidate is well versed in running the door, handling guests with care & grace but with confidence & operating reservation system(s). Candidate should have the ability to communicate effectively with FOH teammates and BOH kitchen staff. 

You will need strong communication skills and an affinity for making guests feel welcome at the door and on the floor.  

This role pays an hourly rate of $25.00 

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until October 10, 2025.

Responsibilities

This candidate's roles will include: 

• Overseeing the host staff to make sure they are following all the guidelines that are written out for their job duties 
• Assisting the General Manger with any paperwork & oversite needed for staff 
• Running Sunday shift by yourself and closing the restaurant 
• Working on the floor with staff 
• Menu printing 
• Covering the GM when needed.  
• Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events. 
• Training new & current employees with regard to property procedures & best practices. 
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. 

The Maitre'd role requires quick-thinking and is perfect for a candidate who loves the theater of creating a great dining experience. 

Qualifications

• Sunday shift from 3-10pm- Must be available
• Able to close when necessary 
• Available 4-5 Shifts a week 
• Ability to take charge on the floor and lead a team of 10-20 staff members 
• Experience with RESY a plus 
• Experience training new employees. 
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. 
• Ability to work well in a team-oriented, fast-paced, event-driven environment. 
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG concession operations. 
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. 
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.