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    Maitre D - New York, United States - Romer Hell's Kitchen New York

    Romer Hell's Kitchen New York
    Romer Hell's Kitchen New York New York, United States

    3 weeks ago

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    Description

    Compensation Type: Yearly Highgate Hotels:

    Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgates portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industrys most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

    Location:

    Romer Hell's Kitchen New York

    Overview:

    The Maitre d/Floor Manager reports to the Director of Food & Beverage. The Maitred/Floor Manager is a key figure for ensuring our guests have the best possible experience and does so by managing guest and team flow in the Front-Of-House, handling immediate guest concerns, assisting with operating the bar and entertainment and ensuring that the team provides impeccable service at all times.

    Responsible for all aspects of the day-to-day shift operations and activities of the venue, while maintaining the upkeep of the physical elements and atmosphere of the venue (i.e. music, lighting, temperature, cleanliness, line of sight, repair & maintenance of the FFE - furniture, fixtures, and equipment). Experienced and motivated hospitality professional with a track record of working in Dynamic Environments. Comprehensive experience in overseeing bar operations, executing events, and providing exceptional guest service in upper scale environment.

    Responsibilities:

    Responsibilities:

    1. Greet guests upon arrival and provide a warm welcome.
    2. Manage and prioritize reservations, ensuring efficient table turnover.
    3. Coordinate seating arrangements to accommodate guest preferences and optimize restaurant capacity.
    4. Oversee daily operations of the floor, ensuring smooth and efficient service.
    5. Maintain detailed notes on returning guests' preferences, including favorite dishes, drinks, and allergies, to personalize their dining experience.
    6. Oversee Front-Of-House cleanliness and organization, maintaining high standards.
    7. Assist the manager in training and supervising staff members.
    8. Monitor food safety practices and ensure compliance with health and safety regulations.
    9. Coordinate catering events and manage food production for large groups.
    10. Address customer inquiries, concerns, and complaints in a professional and timely manner.
    11. Deliver kitchen VIP slips and allergy notes to the kitchen promptly after guests are seated to ensure accurate and customized meal preparation.
    12. Monitor inventory levels of Front-Of-House supplies and equipment, and coordinate restocking as needed.
    13. Ensure all menus are clean and up to date.

    Salary $70,000.00

    Qualifications:

    Requirements:

    1. Proven experience as a Maitre'd/Floor Manager or similar role in the hospitality industry.
    2. Excellent communication and interpersonal skills.
    3. Strong organizational and multitasking abilities.
    4. Ability to remain calm and composed in high-pressure situations.
    5. Knowledge of bar operations and customer service best practices.
    6. Familiarity with reservation management systems such as RESY/Seven Rooms.
    7. Leadership qualities with the ability to motivate and inspire a team.
    8. Flexibility to work evenings, weekends, and holidays as needed.
    9. Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance.
    10. Department of Health Food Handlers License

    Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, qualifications, or working conditions associated with the role.

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