Maître D'

North Shore Resort Company - Superior Shores Resort and Lutsen Resort

The Maître D’s is the first point of contact of the guests and patrons when entering the dining room, they are the ones welcoming the guests and showing them to their seats. In some cases, the Maître D may even assist customers before their visit by booking reservations and giving them key information on the restaurant’s menu and ambience and quite often will have guest referrals from the Guest Services department of the resort.

The Maître D’s in charge of assigning the tasks to all Servers and monitoring their work to ensure it’s carried out effectively. In addition to managing the dining room staff, the Maître D’ also supervises all parameters that may affect the guests’ experience, such as the room’s temperature, lighting, and overall appearance of the restaurant or establishment

Position Duties & Responsibilities:

• Being the first and last contact of the guest or patron in the dining room
• Receiving and coordinating reservations in order to assign the corresponding tables
• Welcoming and greeting patrons at the entrance of the dining room lounge according to company standards, and escorting them to their assigned tables or other seating areas while their table is ready
• Maintaining a pleasant and welcoming environment for the guests’ enjoyment at all times, ensuring the best dining experience, so that they always come back for the first-class service
• Thanking and greeting guests with genuine appreciation before they leave
• Communicating with the guest and/or patron
• Getting feedback from guests or patrons in order to ensure satisfaction with both food and service
• Assessing guests complaints, inquiries, and recommendations, always striving to provide a better service
• Anticipating and addressing the guests’ needs
• Ensuring all information provided to the guest or patron is current and accurate
• Speaking with guests, patrons, or staff using a clear, professional, and respectful language at all times.
• Acting as a bridge between the kitchen and the food and beverage Servers to guarantee that a common vision is shared.
• Overseeing all the activities in the dining room:
• Inspecting dining and serving areas, as well as all the equipment in use and storage areas for organization and cleanliness;
• Arranging for the replacement of dining room cutlery and other supplies, as necessary;
• Ensuring the highest quality of standards are met for service, cleanliness, and profitability;
• Implementing new menus and promotions;
• Completing opening and closing duties (e.g. opening the doors, waiting for staff members, turn on the lights and the A/C, turn on/off the alarm, among others)
• Requesting work orders for maintenance repairs
• Supervising restaurant staff
• Assigning and monitoring tasks
• Coordinating work schedules 
• Assisting in the hiring and training of new employees
• Instructing the staff on how to provide high-quality service and ensure that the guests’ needs are met
• Ensuring the staff is well-groomed and wearing the proper attire; a daily action within the pre-shift meeting
• Managing administrative operations
• Handling payments from guests and patrons, as well as managing the cash drawers and PMS
• Keeping track of financial statements and records to ensure safe-keeping
• Preparing payrolls
• Using FIFO (First In, First Out) for inventory purposes and point of sales systems
• Maintaining a business network of vendors
• Following all company safety and security policies and procedures at all times
• Reporting accidents, injuries, and unsafe work conditions to the director
• Completing safety training and certifications of staff
• Following current safety and sanitation policies whenever handling food and beverages