TriBeCa Hospitality Group
Overview
Job Description:
Maitre'D Reports To: General Manager The Maitre'D positively impacts the dining experience at the restaurant, ensuring exceptional service, and managing the front-of-house operations. Qualified candidates will be able to consistently promote and demonstrate positive guest relations and must have a strong interest in food and wine. The role requires a charismatic individual who can create a welcoming atmosphere, supervise staff, and coordinate all aspects of the guest experience. The Maitre'D will work closely with the kitchen and service teams to ensure seamless operations and maintain high standards of hospitality. Essential Functions
Guest Experience: Anticipate needs, curate personalized experiences, and ensure that each guest feels welcomed and valued. Communicate clearly on the telephone, provide information, answer questions for callers, and convey etiquette and calmness. Staff Management: Train, supervise, and evaluate the staff at the Host desk, ensuring adherence to service standards and fostering a culture of excellence. Reservation Management: Oversee reservations, seating arrangements, and special requests, optimizing table turnover while accommodating guest preferences. Service Execution: Oversee dining room flow, coordinate with the Dining and Culinary leadership teams, and maintain high levels of refinement. Technical Systems Proficiency: Utilize and train Host team on hospitality software systems, including SevenRooms, Resy, Tripleseat, and Toast POS, to streamline operations and enhance the guest experience. Responsibilities
Service Coordination: Coordinate front-of-house operations during service periods, ensuring timely and efficient service delivery. Conflict Resolution: Address guest complaints and concerns promptly, ensuring satisfaction and maintaining a positive dining experience. Inventory Oversight: Assist with managing inventory levels for dining supplies, ensuring the restaurant is well-stocked for service. Collaboration: Work closely with kitchen staff to communicate special requests and menu changes, ensuring smooth service operations. Event Planning: Assist in planning and executing private events and special occasions, ensuring seamless coordination and execution of service. Health and Safety Compliance: Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards in the dining area. Performance Evaluation: Provide regular feedback and performance evaluations to the Host team, promoting continuous improvement and development. Promote Upselling: Encourage staff to upsell menu items and specials, maximizing revenue while enhancing the guest experience. Competencies
Leadership Skills: Strong leadership capabilities to inspire and manage front-of-house teams effectively. Interpersonal Skills: Exceptional communication and interpersonal skills, with the ability to build rapport with guests and staff. Problem-Solving: Ability to think on your feet and resolve issues quickly and efficiently. Attention to Detail: Strong focus on detail to ensure high standards of service and presentation. Organizational Skills: Excellent organizational skills to manage multiple tasks and priorities in a fast-paced environment. Work Environment/Physical Demands
Primarily restaurant-based, with a dynamic and fast-paced work environment. May require long hours, including evenings, weekends, and holidays, depending on service demands. Minimum Qualifications
Education: High school diploma or equivalent; degree in Hospitality Management or a related field is preferred. Experience: 3+ years of experience in a fine dining environment, with a proven track record in a supervisory or leadership role. Knowledge: Strong knowledge of food and beverage service, as well as wine and cocktail offerings. Supportive Functions
Collaborate with management to develop training programs and staff development initiatives. Assist in marketing and promotional efforts to enhance the restaurant's brand and guest engagement. More detail about Beefbar NYC part of Tribeca Hospitality Group, please visit https://culinaryagents.com/entities/624255-Beefbar-NYC Seniority level
Mid-Senior level Employment type
Full-time Job function
Customer Service Industries Bars, Taverns, and Nightclubs Referrals increase your chances of interviewing at TriBeCa Hospitality Group by 2x Get notified about new Front of House Manager jobs in
New York, NY . New York, NY $90,000 - $100,000 2 weeks ago New York, NY $70,000 - $80,000 2 weeks ago New York, NY $75,000 - $100,000 2 weeks ago New York City Metropolitan Area $70,000 - $75,000 2 weeks ago New York, NY $75,000 - $85,000 7 months ago New York, NY $115,000 - $130,000 1 week ago New York, NY $75,000 - $90,000 1 month ago New York, NY $80,000 - $90,000 1 month ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr
Job Description:
Maitre'D Reports To: General Manager The Maitre'D positively impacts the dining experience at the restaurant, ensuring exceptional service, and managing the front-of-house operations. Qualified candidates will be able to consistently promote and demonstrate positive guest relations and must have a strong interest in food and wine. The role requires a charismatic individual who can create a welcoming atmosphere, supervise staff, and coordinate all aspects of the guest experience. The Maitre'D will work closely with the kitchen and service teams to ensure seamless operations and maintain high standards of hospitality. Essential Functions
Guest Experience: Anticipate needs, curate personalized experiences, and ensure that each guest feels welcomed and valued. Communicate clearly on the telephone, provide information, answer questions for callers, and convey etiquette and calmness. Staff Management: Train, supervise, and evaluate the staff at the Host desk, ensuring adherence to service standards and fostering a culture of excellence. Reservation Management: Oversee reservations, seating arrangements, and special requests, optimizing table turnover while accommodating guest preferences. Service Execution: Oversee dining room flow, coordinate with the Dining and Culinary leadership teams, and maintain high levels of refinement. Technical Systems Proficiency: Utilize and train Host team on hospitality software systems, including SevenRooms, Resy, Tripleseat, and Toast POS, to streamline operations and enhance the guest experience. Responsibilities
Service Coordination: Coordinate front-of-house operations during service periods, ensuring timely and efficient service delivery. Conflict Resolution: Address guest complaints and concerns promptly, ensuring satisfaction and maintaining a positive dining experience. Inventory Oversight: Assist with managing inventory levels for dining supplies, ensuring the restaurant is well-stocked for service. Collaboration: Work closely with kitchen staff to communicate special requests and menu changes, ensuring smooth service operations. Event Planning: Assist in planning and executing private events and special occasions, ensuring seamless coordination and execution of service. Health and Safety Compliance: Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards in the dining area. Performance Evaluation: Provide regular feedback and performance evaluations to the Host team, promoting continuous improvement and development. Promote Upselling: Encourage staff to upsell menu items and specials, maximizing revenue while enhancing the guest experience. Competencies
Leadership Skills: Strong leadership capabilities to inspire and manage front-of-house teams effectively. Interpersonal Skills: Exceptional communication and interpersonal skills, with the ability to build rapport with guests and staff. Problem-Solving: Ability to think on your feet and resolve issues quickly and efficiently. Attention to Detail: Strong focus on detail to ensure high standards of service and presentation. Organizational Skills: Excellent organizational skills to manage multiple tasks and priorities in a fast-paced environment. Work Environment/Physical Demands
Primarily restaurant-based, with a dynamic and fast-paced work environment. May require long hours, including evenings, weekends, and holidays, depending on service demands. Minimum Qualifications
Education: High school diploma or equivalent; degree in Hospitality Management or a related field is preferred. Experience: 3+ years of experience in a fine dining environment, with a proven track record in a supervisory or leadership role. Knowledge: Strong knowledge of food and beverage service, as well as wine and cocktail offerings. Supportive Functions
Collaborate with management to develop training programs and staff development initiatives. Assist in marketing and promotional efforts to enhance the restaurant's brand and guest engagement. More detail about Beefbar NYC part of Tribeca Hospitality Group, please visit https://culinaryagents.com/entities/624255-Beefbar-NYC Seniority level
Mid-Senior level Employment type
Full-time Job function
Customer Service Industries Bars, Taverns, and Nightclubs Referrals increase your chances of interviewing at TriBeCa Hospitality Group by 2x Get notified about new Front of House Manager jobs in
New York, NY . New York, NY $90,000 - $100,000 2 weeks ago New York, NY $70,000 - $80,000 2 weeks ago New York, NY $75,000 - $100,000 2 weeks ago New York City Metropolitan Area $70,000 - $75,000 2 weeks ago New York, NY $75,000 - $85,000 7 months ago New York, NY $115,000 - $130,000 1 week ago New York, NY $75,000 - $90,000 1 month ago New York, NY $80,000 - $90,000 1 month ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr