Maitre D

The 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 experience
* Responsible 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 updates
* Recruits, trains, schedules, and supervise restaurant staff
* Maintains stock levels and order supply accordingly
* Proactively strategize with management to ensure maximum seating and staffing needs for the restaurant
* Conduct briefings, evaluations, and motivational talks with supervisors and line staff as necessary
* Routinely supported other areas of the restaurant when needed, including hosts and waiters
* Maintain cost control procedures
* Conduct inventories as per schedule
* Assist in restaurant opening when necessary
* Liaise between kitchen and restaurant staff
* Communicate with all appropriate departments to ensure proper and accurate service
* Ensure the successful arrangement and execution of special functions or arrangements
* Ensures that at all times, all team members are appropriately attired in uniform, and name tags and maintain good personal hygiene
* Ensures interactions with guests are courteous, demonstrating excellent customer service with the palladium smile, consistently turning guests into fans
* Be fully aware of environmental programs and maintain standards accordingly
* Ensures that established sanitation and HACCP procedures are followed
* Be knowledgeable of the company's fire, hurricane, and safety procedures
* Timely prepare relevant reports as per request
* Participates in mandatory training and other departmental and hotel meetings
* Performs any other duties assigned from time to time
COMPETENCIES
* Good management skills
* Excellent interpersonal skills
* Excellent communication skills both verbally and in writing
* Ability to work in a fast- pace, high energy and demanding work environment
* Ability to work under pressure
* Good knowledge of the hotel operations or ability to learn quickly
* Team player with the ability to motivate team members
* Dedicated, hard-working, self - motivated and solution-oriented
* Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.
* Ability to work flexible hours and multitask
* Practice safety standards at all times

* Bachelor's Degree in Food Service/ Hospitality Management
* 3-4 years experience in related field (Food & Beverage/Restaurant Management)
* Operational experience in a luxury resort
* Supervisory training
* Valid Food Handlers permit