Job Title: Restaurant Maitre D’
Department: Food Beverage – Front-of-house
FLSA Status: Non-Exempt
Reports To: General Manager / Restaurant Manager / Service Director
Job Overview
The Maître D’ serves as a key guest-facing leader responsible for creating a polished, welcoming, and seamless arrival experience for every guest. This role manages reservations, greeting, seating flow, and VIP coordination while acting as the primary liaison between guests, the host team, and floor management.
While this position does not carry full managerial authority, the Maître D’ provides day-to-day leadership and guidance to the Host team, supports service flow during peak periods, and upholds the restaurant’s standards of hospitality, professionalism, and presentation. The Maître D’ leads by example on the floor and plays a critical role in setting the tone for service.
General Responsibilities
Guest Experience Floor Presence
Warmly and graciously greet all guests upon arrival and departure
Manage efficient, thoughtful seating based on reservations, guest preferences, server rotation, and service pacing
Maintain a visible presence at the host stand and on the floor during service
Coordinate VIP arrivals, special occasions, and repeat guests with Service Director and management
Address guest questions or minor concerns and escalate issues appropriately when needed
Ensure lobby, entry, host stand, and waiting areas are clean, organized, and guest-ready at all times
Host Team Support Oversight (Limited Supervisory)
Assist in guiding and supporting the Host team during service
Help train new Hosts on greeting standards, reservation systems, and seating procedures
Reinforce service standards, professionalism, grooming, and posture at the host stand
Support fair table rotation and clear communication with servers and managers
Provide real-time feedback to Hosts and communicate performance observations to management
Reservations Communication
Manage reservations, waitlists, and table status using the reservation system
Answer phones, respond to guest inquiries, and manage incoming calls professionally
Communicate guest needs, pacing updates, and table availability to FOH leadership
Maintain clear communication with kitchen, service staff, and management to ensure smooth service flow
Operational Support
Assist with opening and closing host stand procedures
Monitor restrooms and guest-facing areas for cleanliness and readiness
Support private events, buyouts, and special service programming as needed
Attend pre-shift meetings and contribute service observations or improvement ideas
Perform other duties as assigned in support of service excellence
Management Activities
Provides day-to-day guidance and support to the Host team
Assists with onboarding and training of Hosts
Reinforces standards and escalates concerns to management
Does not have authority to hire, terminate, discipline, or set pay rates
Discretion / Independent Judgment
This role exercises moderate independent judgment in managing guest flow, seating decisions, and guest recovery at the host stand. The Maître D’ is expected to use sound judgment in prioritizing guest experience and service flow, while deferring higher-level decisions to management when appropriate.
Job Qualifications
Education:
Experience:
Minimum 3–5 years of hospitality experience, preferably in an upscale or fine-dining environment
Prior host or guest-relations experience strongly preferred
Excellent verbal communication and interpersonal skills
Professional demeanor with strong attention to detail
Must speak and understand English fluently; bilingual a plus
Physical Requirements (ADA)
Ability to speak and hear clearly in a busy environment
Close and distance vision; ability to distinguish colors
Stand and walk for extended periods of time
Frequent reaching, bending, and light lifting (up to 25 lbs occasionally)
Ability to maintain polished posture and professional appearance throughout service
Working Conditions
Fast-paced, guest-facing restaurant environment
Indoor and outdoor dining areas depending on outlet
Exposure to varied temperatures, noise levels, and crowded service areas
Variable schedule including evenings, weekends, holidays, and extended hours as business dictates
Licenses/Certifications:
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Food Handler’s
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Responsible Vendor
Benefits:
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Competitive pay based on experience
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Opportunities for career advancement within a growing restaurant
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Employee discounts on meals
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A positive and passionate working environment
Application Process:
If you are passionate about hospitality and eager to contribute to a dynamic team of professionals, we encourage you to apply!
This job description provides an overview of the essential functions and responsibilities of the Assistant Restaurant Manager role. It is not an exhaustive list, and additional duties may be assigned based on operational needs.
SeaHawk Prime is an equal-opportunity employer and welcomes applicants from all backgrounds.
