Position Summary:

The Maître D is responsible for coordinating and managing all restaurant reservations, maximizing walk-in traffic, and enhancing the guest experience at Alpino. This role involves building guest profiles, participating in guest interactions before, during, and after their visit, and assisting with the management of service, including scheduling decisions that ensure the best service for our guest. 

Characteristics:

• Lead by pleasant and cheerful interactions while providing the highest quality service.
• Detail oriented with excellent follow through and follow up on operational details.
• Cost and sales conscious with a constant pulse on ways to grow the company’s profit.
• Takes ownership of their responsibilities.

Responsibilities : The following is a representation of duties; it is not exhaustive.

• Lead by pleasant and cheerful interactions while providing the highest quality service.
• Organize the reservation book making necessary adjustments to optimize seating opportunities.
• Build guest profiles by researching guests, adding notes about personal preferences, and adding any significant details about their relevance to the community to their reservation profile.
• Monitor reservation inquiries and ensure they’re facilitated in timely manner via email, phone and text chats, including on days where absent.
• Coordinate with executive leadership the open and closed schedule via all pertinent platform: Touch Bistro, Google, Trip Advisor, Facebook, Yelp, etc.
• Manage guest interactions with our serving team from door to floor, plus provide additional support for those serving where needed.
• Communicate guest needs as they relate to special occasions, allergies, service recoveries, and alert team of special guests.
• Create and maintain a database of local concierges and reach out at slow times encouraging walk-in traffic.
• Manage all phone call inquiries, directing important matters to appropriate departmental contacts or taking messages and communicating to departments as necessary.
• Manage physical count and storage of all retail products.
• Maintain a proper retail display onsite encouraging staff add-on sale.

Operational Management

• Conduct service through the seating of the reservation book, promoting server sales and retail incentives, and managing the day-to-day restaurant floor operations.
• Oversee side work, steps of service, and maintain overall cleanliness/tidiness of the restaurant, including opening and closing side-work.  
• Maintain awareness of food and beverage ticket times and overall timeliness of service.  
• Perform all cash handling procedures: opening, mid-day safe counts, cash pay-outs and nightly cash drops, as needed.
• Engage with tables regularly during service to ensure guest satisfaction.