REQUIREMENTS:

• Effective style of leadership promoting a team atmosphere
• Ability to inspire staff to achieve their potential
• May be required to lift up to 30 lbs. occasionally
• Possess a proven track record for guest satisfaction

EDUCATION AND EXPERIENCE:

High School diploma, College degree preferred. Two years prior front of the house experience in a high volume establishment. Previous supervisory experience in a New York City dining establishment preferred. Experience in various capacities of restaurant staff (id: waiter, host, bartender, runner, etc.) strongly preferred.

STATEMENT OF PURPOSE:

Under the direction of the Food and Beverage Leadership team, the Maitre d’hotel is responsible for overseeing the efficient and effective operation of the restaurant reservations, be a liaison at the door and the gatekeeper of the flow of service.

PRIMARY DUTIES:

• Uphold Caviar Kaspia at The Mark Values and Mission Statement while performing positional responsibilities and adhering to Caviar Kaspia at The Mark company policies and procedures, as stated in Employee Handbook.
• Demonstrate and promote Caviar Kaspia at The Markand Restaurant culture, always positively representing the Company.
• Responsible for managing all aspects of the front door, guest arrival, seating and departure.
• Ensures that service flow and reservations are carried out in accordance with established policy.
• Supervises the Host team according to established personnel policies and procedures.
• Solid knowledge of our repeat guest and VIP’s. Keeps guest profiles up to date.
• Assists in training and evaluating the Host team in accordance with policies and procedures.
• Promotes positive public / employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area of responsibility.
• Promote teamwork within the restaurant, creating a positive work environment.
• Treat every customer, employee and vendor with respect and dignity.
• Ensure the highest levels of organization are maintained.
• Responsible for inventory and upkeep of all the menus in circulation.
• Perform other job related activities as required or assigned by supervisor.