Host Manager

Maître D & Host Manager Position

$22.00/hr + gratuities

Summary

The Maître D & Host Manager is the ambassador of the restaurant's hospitality and the guardian of the guest experience. This role oversees the dining room, reservations, and front-of-house guest flow while upholding the elegance, precision, and warmth characteristic of French fine dining. The position balances gracious service with operational leadership, ensuring every guest interaction reflects refinement, professionalism, and care.

Core Responsibilities

1. Guest Experience & Service Excellence. Serve as the primary point of welcome and farewell for all guests. Deliver polished, gracious, and anticipatory service consistent with French fine-dining traditions. Manage guest expectations before, during, and after service. Handle VIP guests, regular patrons, critics, and special occasions with discretion and personalization. Resolve guest concerns promptly and diplomatically, ensuring satisfaction and retention. Maintain a visible presence on the floor during service

2. Reservations & Seating Management. Oversee reservation systems and guest databases. Strategically manage seating to balance guest comfort, pacing, and revenue optimisation. Coordinate walk-ins without disrupting service flow. Manage table turns while preserving the unhurried fine-dining experience. Communicate clearly with kitchen and service teams regarding pacing and special requests. Maintain accurate notes on guest preferences, allergies, celebrations, and seating history.

3. Dining Room Leadership & Floor Management. Lead the front-of-house team during service. Coordinate timing between kitchen, servers, sommeliers, and hosts. Monitor service standards, presentation, posture, and guest interactions. Step in to support service when needed without disrupting hierarchy. Ensure smooth transitions between courses and tables.

4. Host Team Management & Training. Recruit, train, and schedule host staff. Establish and maintain host stand protocols. Train hosts in etiquette, professional language, posture, and guest recognition. Develop scripts and standards for phone, email, and in-person interactions. Mentor hosts for growth into service or supervisory roles.

5. Standards, Etiquette & Brand Representation. Uphold traditional French hospitality values: formality balanced with warmth. Enforce dress code, grooming, and demeanour standards. Ensure dining room ambience aligns with brand vision (lighting, noise level, table presentation)Act as a cultural and service role model for the team. Protect the restaurant's reputation at all times.

6. Communication & Collaboration. Work closely with the Executive Chef and General Manager on service flow and guest feedback. Communicate special guest requests and dietary needs clearly to kitchen and service staff. Participate in pre-service briefings and post-service evaluations. Provide insights on guest trends, feedback, and service improvements.

7. Administrative & Operational Duties. Manage reservation notes and guest profiles. Assist with floor plans and special event layouts. Track guest feedback and recurring concerns. Support private dining and special event coordination. Ensure compliance with health, safety, and service regulations.

Required Skills & Qualifications

Experience 3–7+ years in fine-dining front-of-house roles. Prior experience as a Maître d', Head Host, or FOH Manager preferred. Experience in French or European fine dining is strongly preferred. Strong knowledge of the Opentable Reservation software. Skills Exceptional interpersonal and communication skills. Deep understanding of fine-dining service etiquette. Strong leadership and conflict-resolution abilities. Excellent organisational and multitasking skills. Calm, polished demeanour under pressure. Fluent or conversational French preferred (not required)

Personal Attributes

Elegant, composed, and confident presence. Detail-oriented with a strong memory for guests and preferences. Discreet, diplomatic, and emotionally intelligent. Passionate about hospitality as an art form. Natural leader who inspires respect and trust.

Physical & Scheduling Requirements

Ability to stand and walk for extended periods.Evening, weekend, and holiday availability required. Professional appearance maintained at all times.

Success Metrics

Guest satisfaction and return visits. Consistency of service flow and pacing. Team professionalism and morale. Reservation accuracy and seating efficiency. Positive reviews and guest feedback.

Job Type: Full-time

Pay: From $22.00 per hour

Expected hours: 30 – 40 per week

Work Location: In person