Maitre D-Host & Floor manager

This is a part time position for about 30 hours a week. Weekends availability a must. Objective/Purpose of the Position The Maître d' / Floor Manager leads the front door and dining room flow, orchestrating reservations, seating, pacing, and table turns while delivering exceptional experiences for VIP and high-profile clientele in a fast-paced, high-volume, elevated California bistro. The Maître d' / Floor Manager works closely with the General Manager and Operations Manager to uphold service standards, manage guest flow and table turns, support responsible beverage service, and ensure a polished, welcoming environment. Tasks/Responsibilities Reservations & Floor Management

• Manage the reservation book, waitlist, and seating flow using Resy and OpenTable to optimize table turns and guest pacing.
• Control the pace of service and coordinate seating with servers, bar, and kitchen to maximize covers without compromising the guest experience.
• Build and maintain the nightly floor plan, balance sections, and manage the door during peak service.
• Maintain accurate guest profiles, preferences, and notes within the reservation systems.

VIP & Guest Experience

• Personally manage VIP, regular, and high-profile clientele, anticipating needs and ensuring memorable experiences.
• Greet and welcome guests warmly, build relationships, and recognize repeat guests.
• Resolve guest concerns promptly, tactfully, and professionally; escalate when necessary.
• Coordinate special requests, large parties, and special occasions with the FOH team and kitchen.

Service Leadership

• Provide real-time direction and support to hosts, servers, and bussers to maintain service standards.
• Support pre-shift line-ups and communicate VIPs, large parties, and 86s to the team.
• Maintain a visible, polished floor presence throughout service.
• Communicate operational issues, staffing concerns, and guest feedback to management promptly.

Operations & Compliance

• Support responsible beverage service and notify management of any alcohol-service concerns (RBS).
• Follow and support health, safety, sanitation, and company policies; report hazards and incidents.
• Accurately record all hours worked and take required meal and rest breaks in accordance with California law.
• Support cash-handling and POS procedures as assigned.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to stand and walk for extended periods, often for the duration of a shift.
• Ability to lift and carry moderate loads (typically up to 35 pounds), such as trays, glass racks, and supplies.
• Ability to bend, reach, and move quickly in a fast-paced environment.
• Frequent interaction with guests and staff, including clear verbal communication.

Preferred Experience/Minimum Qualifications

• California Food Handler Card required, or must be obtained within 30 days of hire.
• California Responsible Beverage Service (RBS) Certification required within 60 days of hire.
• Minimum of 3 years of front-of-house experience in a high-volume, elevated, full-service restaurant, including floor or door management.
• Demonstrated experience managing VIP and high-profile clientele.
• Proven ability to manage high-volume service and drive efficient table turns.
• Hands-on proficiency with the Resy and OpenTable reservation systems is required.
• Comfortable working in a fast-paced, elevated bistro environment with a passion for hospitality.
• Excellent communication, organization, and problem-solving skills.