Agern - Maitre D

New York, United States Part-time

Essential Duties & Responsibilities:

  • Handles all guest concerns and complaints in a professional manner and further communicates these to the management team.
  • Maintains a visible presence on the floor and regular guest interaction during business periods.
  • Maintains daily knowledge of all restaurant private events, special events and dinners, and holidays. 
  • Makes sure MeyersUSA’s highest quality standards of Food and Beverage service and products are maintained. 
  • Operates the computer and reservation system with accuracy and appropriate speed.
  • Receives reservations and answers in-person and telephone inquiries.
  • Greets, accompanies and seats guests at an appropriate walking pace for the guest according to station charts, rotation guidelines and departmental procedures.
  • Oversees the hosts in seating guests, maintaining the restaurant and restrooms, and keeping the Management team informed of the dining room status.
  • Assists in table setting and general dining room maintenance.
  • Is familiar with all menus; menu specifications; menu abbreviations; Maintains knowledge of menu cuisine, wine list, special items, etc. featured in the restaurant.
  • Is familiar with all POS systems, pre-check and cashiering procedures; Is able to sell gift certificates.
  • Demonstrates a courteous, friendly, congenial, polite, professional and efficient attitude.
  • Adheres to all departmental and company policies and procedures as well as local, state & federal laws - including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, service and sanitation.

Skills and Qualifications:

  • Customer service orientation should consist of organization, ability to handle multiple tasks simultaneously and the ability to work in teams in a fast-paced environment.
  • Must provide overview over the Host team to prepare and serve delicious and safe food to our patrons while meeting or exceeding our business objectives.
  • Must be a natural service provider who assure their assigned area is operating smoothly and efficiently while providing a great Guest experience. Nurture a culture of happiness, self-awareness, measurement, and continuous improvements.
  • Must be detail oriented and self-driven in order to resolve basic operational issues in a timely manner and conduct oneself as a role model.
  • Guest service orientation should consist of organization, ability to handle multiple tasks simultaneously, ability to work in teams, ability to record orders, and entering orders as required into POS system.
  • Required to become familiar with the menu, and standard operational procedures for the restaurant, equal to what is expected by the servers and bartenders.
  • Team-service experience is strongly recommended and a minimum of six (6) months of experience from a comparable establishment required.