Maitre

Description

Job Summary: Coordinate daily service operations, supervise staff, welcome guests, and monitor feedback to drive continuous improvement in a high-standard environment. Key Highlights: 1. Inspiring leadership focused on results and team development 2. Excellence in service and effective communication 3. Knowledge of service techniques, wines, and food-and-wine pairing Maitre Responsibilities: * Coordinate daily service operations at the point-of-sale under their responsibility. * Supervise and guide waitstaff, busboys, and hosts, ensuring adherence to the resort's quality and service standards. * Ensure mise en place, cleanliness, and organization of dining rooms, buffets, and service areas. * Welcome guests and customers cordially, escort them to their tables, and supervise service throughout their entire experience. * Collaborate closely with the kitchen and bar teams to align service timing, menus, and special requests (e.g., dietary restrictions, birthdays, etc.). * Manage reservations, staff schedules, and service flow—especially during peak occupancy periods. * Monitor guest feedback and propose continuous improvements to operations and guest satisfaction. * Ensure proper use of materials and supplies, supporting cost control without compromising quality. Requirements: * Proven experience as a Maitre or dining room leader in luxury hotels, resorts, or fine-dining restaurants. * Inspiring leadership with focus on results, empathy, and team development. * Excellence in service, refined demeanor, and effective communication. * Knowledge of service techniques, wines, and gastronomic food-and-wine pairing. * Strong organizational skills, agility, and attention to detail. * Availability to work rotating shifts, including weekends and holidays. * Intermediate level of English or Spanish is desirable. Schedule: * Rotating schedule: 6 days on, 1 day off. From 11:40 AM to 8:00 PM. Compensation: * Industry-standard salary + on-site meals + Attendance and Best Practices Bonus