Maitre d'

Job Description

Job Description

About Company:

Clancy’s Hospitality was established in 1965 in Noblesville, Indiana, by Indiana Restaurant Hall of Fame Member Carl Fogelsong. Pride in technically excellent service, combined with warm hospitality, is the cornerstone of our business. We coach our staff to treat every customer as a guest in our own home—because that’s who we are, and that’s who we’ll always be.

We believe that hospitality, when done well, can be a transformative force in a community.

About the Role:

The Maitre d' serves as the primary host and manager of the dining room, ensuring an exceptional guest experience from arrival to departure. This role is pivotal in coordinating seating arrangements, managing reservations, and overseeing the flow of service to maintain efficiency and guest satisfaction. The Maitre d' acts as a liaison between the front-of-house staff and guests, facilitating clear communication to uphold service standards. Additionally, this position requires attentiveness to guest needs, resolving any issues promptly and professionally to enhance the overall dining atmosphere. Ultimately, the Maitre d' contributes significantly to the establishment's reputation by delivering a seamless, welcoming, and memorable dining experience.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience in a supervisory or leadership role within a restaurant or hospitality environment.
• Strong knowledge of dining room operations and customer service best practices.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Qualifications:

• Formal training in hospitality management or related field.
• Experience with reservation and seating management software.
• Demonstrated conflict resolution and problem-solving skills.
• Previous experience working in fine dining or upscale restaurant settings.

Responsibilities:

• Greet and welcome guests warmly upon arrival, managing waitlists and reservations effectively.
• Coordinate seating assignments to optimize table turnover while accommodating guest preferences and special requests.
• Supervise and support front-of-house staff, including servers and bartenders, to ensure smooth service operations.
• Communicate guest feedback and special requirements to kitchen and service teams to maintain high service standards.
• Handle guest concerns or complaints promptly and professionally to ensure satisfaction and repeat business.
• Maintain an organized and clean dining area, ensuring compliance with health and safety regulations.
• Collaborate with management to develop and implement service procedures and training programs.

Skills:

The Maitre d' utilizes strong interpersonal and communication skills daily to engage with guests and staff, ensuring clear and courteous interactions. Organizational skills are essential for managing reservations, seating plans, and coordinating service flow efficiently. Leadership abilities are applied to supervise and motivate front-of-house teams, fostering a collaborative and high-performing work environment. Problem-solving skills are critical when addressing guest concerns or unexpected service challenges to maintain satisfaction. Additionally, familiarity with hospitality technology enhances operational efficiency and supports data-driven decision-making in managing dining room logistics.