Service Supervisor- Maitre D'

Job Description

Job Description

REPORTS TO: Director of Food & Beverage, all F&B Managers

Our Why

We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.

Our Core Values

INSPIRE WONDER Innovation and Creativity | Surprise and Delight

FOSTER HOSPITALITY Inclusive Culture | Home Away from Home

PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality

DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership

CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate

POSITION SUMMARY:

The Maitre D’ serves as the primary ambassador of the restaurant, setting the tone for the guest experience from arrival to departure. This role oversees reservations, seating flow, and front-of-house coordination to ensure a seamless, welcoming, and professionally executed dining experience. As a visible floor leader, the Maitre D’ supports service staff, monitors operational details, and proactively addresses guest feedback to maintain consistency and excellence in every shift.

In addition to guest-facing responsibilities, the Maitre D’ contributes to daily operational and administrative functions, supports labor efficiency, and upholds company policies, safety standards, and service expectations established by the Director of Food & Beverage. This position plays a critical role in fostering a collaborative, accountable team culture grounded in professionalism, communication, and shared success.

DUTIES AND RESPONSIBILITIES:

Guest Experience

• Serve as the primary point of contact for guests, welcoming and seating them in a warm, professional manner
• Knowledgably answer guest questions regarding hours, menus, hotel offerings, and local events
• Efficiently answer phones and assist guests and/or take messages in a timely and polished manner
• Assist in ensuring that every guest has a positive and memorable experience by monitoring details such as table readiness, menu cleanliness, host presence, and overall floor flow
• Proactively engage with guests, gather feedback, and resolve concerns in a professional and timely manner, escalating when appropriate

Financial Performance

• Support daily front-of-house operations in alignment with service standards established by the Director of Food & Beverage
• Assist with administrative and audit responsibilities, including timekeeping approvals and daily operational reporting
• Monitor floor staffing levels and collaborate with managers to support labor efficiency while maintaining service quality
• Contribute ideas and operational feedback to support programming, events, and ongoing performance improvement

Communication and Teamwork

• Utilize OpenTable and POS systems effectively to manage reservations, table status, and guest profiles
• Act as a floor leader, supporting servers and service staff to ensure smooth operations
• Communicate clearly and professionally with managers, team members, guests, and vendors
• Attend meetings as required and proactively communicate service needs or potential operational challenges
• Foster a collaborative team environment rooted in accountability, professionalism, and shared success
• Work together with other staff in a “One Team, One Dream” mentality, advocating for collaboration, shared success, and service excellence

Cleanliness, Health, and Safety Standards

• Maintain a clean, organized, and professional host stand and front-of-house area
• Ensure compliance with food safety regulations and company policies
• Monitor overall cleanliness and presentation of the dining room and recommend improvements as needed
• Enforce company human resources and conduct policies across all employee and guest interactions

QUALIFICATIONS:

• Hosting Experience: 2+ year
• At least 6 months of supervisory or lead experience preferred
• Ability to remain calm in a hectic, fast-paced environment
• Strong attention to detail and commitment to maintaining high service and operational standards
• Strong organizational, operational, and time-management skills with the ability to prioritize in a fast-paced environment
• Excellent interpersonal and communication skills, including professionalism in verbal communication, written communication, and guest interaction
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs
• Ability to perform the essential functions of the role, with or without reasonable accommodation.

EDUCATION:

High School diploma or equivalent, general education degree or international equivalent preferred.

LANGUAGE SKILLS:

Good knowledge of the English language is mandatory as well as the ability to speak, read and write clearly. Must be able to read and listen to instructions, memos, short correspondences, and messages.

PHYSICAL ABILITY:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 15 lbs. as needed

• Continuous use of hands and arms
• Continuous bending, reaching, and twisting
• Maintains strong personal image and uniform standards

Note :

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: Begins at $18 per hour, commensurate with experience. Possibility of part-time or full-time scheduling based on business needs and candidate fit. As the position grows, there may be opportunities for expanded responsibilities and potential transition into a salaried role. In addition, we offer full benefits for full time employees as well as paid time off, holiday pay, and employee discounts.