Job Description

Position Summary: The Maitre d' plays a key leadership role in the successful daily operation of the dining room, overseeing the front-of-house team and ensuring an exceptional dining experience for all Residents and guests. This individual is responsible for fostering a welcoming atmosphere, optimizing service flow, coordinating staff coordination assignments, managing table distribution, and upholding the highest standards of hospitality and professionalism.




Qualifications:

Hich school diploma or equivalent. Prior experience in a hospitality or dining leadership role strongly preferred. Demonstrates strong professional leadership skills essential for supervising the front-of-house. Exceptional interpersonal and communication skills. Ability to lead, train, and motivate staff. Exhibits strong organizational, attention to detail, sound judgement, and problem-solving abilities. Ability to work in a fast-paced environment with professionalism and grace. Capable of fostering a collaborative team environment while maintaining high standards of hospitality and service excellence.

Work Environment:

This position operates within an upscale senior living dining environment and requires a high level of professionalism. The role requires standing and walking for extended periods with occasionally lifting or moving items weighing up to fifty pounds (50 lb.).

Dress Code:

Maitre d' staff are expected to maintain a polished and professional appearance at all times. Thid includes wearing clean, well-fitted uniforms or business attire as designated by Chai Point's dress


standards. Personal grooming should reflect high standards of hygiene and presentation, contributing to the welcoming and upscale atmosphere of the dining environment.




Essential Duties and Responsibilities:

1. Resident and Guest Relations:

o Warmly welcome and greet residents and guests upon arrival.


o Manage dining reservations and accommodate seating requests.


o Provide menu recommendations and ensure personalized, attentive service.


o Maintain a visible presence in the dining area.


o Accurately record all resident and guest meal transactions on the daily attendance form and guest list form, complete the daily reconciliation report, and submit all forms and reports via scan (email) to designated recipients.

2. Dining Room Operations:

o Monitor dining room activity and maintain a pleasant, well-organized ambiance.


o Optimize table seating and guest flow to enhance service efficiency.


o Ensure that dining room cleanliness and readiness standards are consistently met.

3. Staff Coordination:

o Supervise, support, and train front-of-house staff, ensuring adherence to Chai Point's dining procedures, protocols, and service standards.


o Monitor staff performance and provide coaching as needed to ensure order accuracy, cleanliness, and exceptional dining room service.


o Foster teamwork and a positive working environment.


o Assist Department Manager with front-of-house staff schedule


o Serve as on-call support to either personally cover or coordinate coverage for server shifts in response to call-ins or absences.

4. Table Management:

o Arrange tables and flow of service to support excellent guest experience and server efficiency.


o Assign tables to server staff to ensure balance workloads and efficient service coverage throughout the dining area.


o Ensure all dining tables are meticulously set in accordance with Chai Point's established standards.


o Ensure current menus are clean and properly displayed on each dining table.

5. To-Go and Delivery Orders:

o Assign delivery responsibilities to server staff to ensure timely and accurate service to residents and guests.

6. Communication:

o Serve as the primary liaison between the kitchen and dining area to facilitate smooth food service operations.


o Coordinate with the back-of-house kitchen staff to ensure timely, accurate orders.


7. Problem Resolution:


o Respond to dinner inquiries, concerns, complaints, and compliments with kindness, promptness, professionalism, and accuracy.


o Efficiently address and implement effective resolutions for issues related to server performance.


o Submit work orders for various front-of-house operational issues as needed.

8. Event Planning and Support:

o Coordinate guest reservations, private dining requests, special occasions, and holiday events to ensure a tailored personalized and elevated dining experience.