Job Description

Maître/ Maîtresse de Maison: An experienced, motivated individual to join our restaurant as a Maitre'd/Maîtresse’d. As a lead member of our front-of-house service team, you greet guests, make and confirm reservations, and manage team members to ensure the highest possible standards of service. You are responsible for both the logistic details, including reservations and arrangements for large parties, as well as setting the overall ambiance and atmosphere of the restaurant space. An impeccable demeanor, customer service skills, and logistical and organizational acumen.  

You enjoy service and hospitality and are able to speak with guests knowledgeably about New Orleans and things to see and do around the city. You understand the importance of building a local clientele and seek to create lasting relationships with all of our guests.  

Essential Job Functions   

• You communicate clearly and professionally with management, staff, and guests  

• You present yourself to others as calm, confident, and positive.  

• Ensures table selection corresponds with proper rotation, customer seating preference and size of party.  

• Assists with seating requests when necessary and provides customers with clean menus.  

• Assist wine stewards with water service.  

• Relays information to service staff, requests feedback from guests as to their experience and gives a final salutation upon exit from the restaurant.  

• Maintains a clean and organized station. Ensures the cleanliness of menus, and keeps necessary stock of pens, pencils, menus, and other departmental supplies.  

• Promptly answers the phones with appropriate greeting.  

• Responds to guest inquiries related to operating hours, reservations, directions to MaMou.  

• Ensures backup coverage for the host stand when necessary. (updating our reservation book throughout the night).  

• Completes all side work requirements prior, during and after shift.  

• Periodically checks restrooms for cleanliness and proper stocking of supplies  

Service   

• Google every guest prior to service and adding important information into their reservation.  

• Ensuring quality information is asked when taking a reservation.  

• Guiding guests to neighboring restaurants/bars when reservations are full or until their table is ready.  

• Attending pre-service meeting to make staff aware of VSOP/VS guests.  

• Gauging and assisting in proper table reset times.  

• Properly storing items guests bring for their dining experience (i.e. cake, flowers, decorations).  

• Seating chart and steward map is complete.  

• Thoughtfully seat guests ensuring the restaurant can attain multiple service rotations.  

Closing  

• Cleaning and organizing the host stand after the last reservation.  

• Organize menus  

• Stock business cards and mints/toothpicks.  

• Bathrooms: check light bulbs, check for stray glassware, wipe mirrors, check toilet paper, garbage levels and soap .  

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