Maitre D

The Maître d’ Hotel at Café Boulud is a pool-tipped service role responsible for ensuring the smooth functioning of the reservations and front desk departments of the restaurant. This position is responsible for planning seatings in order to maximize revenue and guest satisfaction, without overloading the kitchen or wait staff. The maître d’ must recognize VIP guests and critics and seek to increase the mailing list. This staff member must maintain communication between the reservations/front desk staff and the rest of the restaurant.

Café Boulud is inspired by Daniel Boulud’s four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisine. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining, seasonal wine tasting dinners, Sunday brunch, and intimate private events.

• Ensure that all guests are quickly and politely greeted upon arrival
• Monitor all waiting times and minimize guests waiting in the lounge
• Lead the seating plan so that guests are seated in a way that recognizes their importance to the restaurant
• Make sure that phones are answered quickly and politely without any sign of hurriedness
• Ensure that soignées are prepared
• Ensure that prepaids, birthday cakes, and gift certificates are communicated to the appropriate staff member
• Distribute reservation sheets
• Ensure that the coat check is covered at all times by the attendant
• Maintain active participation in the dining room
• Be aware of any guests in the lounge area and ensure that excellent service is provided to them as well
• Direct banquet guests to the appropriate location

• Ensure that the seating plan is arranged to maximize revenue without overloading the kitchen
• Implement strategies to resolve high or low demand periods by opening up or restricting availability
• Make sure all reservations are confirmed
• Maintain waiting lists
• Balance over-booking with expected cancellation and no-show rates
• Check reservation logs to ensure that proper procedures are consistently followed
• Solicit reservations during slow periods through personal contacts, regular guests, etc.

• Make staff aware of special needs and VIP guests, as well as the need for discounts and comps
• Get to know important guests
• Increase the mailing list
• Follow the media (especially restaurant press) and stay up to date with cultural and social events in the city
• Address any problems that arise regarding reservations and the front desk department
• Inform management of VIP reservations on a daily basis

• Teach necessary employees proper language to employ in specific situations
• Greet guests upon arrival and thank them when they leave
• Guide employees on proper telephone etiquette and reservation procedures
• Assist with accompanying guests to the bar while their table is being prepared
• Train employees to follow proper reservations and front desk procedures
• Provide ongoing coaching and feedback to front desk staff

• Communicate with staff regarding VIP guests and arrangements to be made for them
• Collect input from staff concerning any issues that need to be addressed
• Maintain a daily log book that includes important incidents, complaints, or messages for the next shift
• Respond to dissatisfied guests and take appropriate action
• Communicate with the dining room directors

• Lead front desk and reservation staff while fostering a positive and professional guest experience

• Strong knowledge of French cuisine and wines
• Five years of service experience in a high-volume or fine dining environment
• Proficiency in Resy
• Pleasant demeanor
• Positive and clear written and oral communication skills
• Ability to engage guests successfully, build relationships, and create a warm and welcoming environment
• Impeccable grooming as defined by management and dress code

Position requires:

• Reference check