Maitre d'

Mystic Lake Casino Hotel; Prior Lake (MN); On-site; USD 60,000 - 80,000; Full time

Job summary

The Mystic Lake Casino Hotel is seeking a Maître d’ to lead the front-of-house experience from arrival through departure. This role oversees the host stand, reservations, seating flow, and service standards to ensure a polished, guest-centric dining experience.

Responsibilities include greeting VIP guests, coordinating seating priorities with the restaurant leadership, and maintaining organized, guest-ready entrances.

Qualifications

• 3–5 years of front-of-house experience in upscale or fine-dining restaurant.
• Experience as Maître d’, Lead Host, or similar elevated guest-facing role.
• Strong knowledge of reservation systems and table management.
• Excellent interpersonal, communication, and conflict-resolution skills.
• Ability to remain calm and polished in a fast-paced, high-volume environment.
• Willing to work evenings, weekends and holidays as required.

Responsibilities

• Oversee the host stand during service and align staff with standards.
• Manage reservations and walk-in flow to optimize seating, pacing, and table turns.
• Coordinate seating assignments to balance server sections and support kitchen flow.
• Collaborate with Restaurant Leadership to ensure smooth service execution and address concerns.
• Assist in front-of-house duties and monitor guest satisfaction metrics.

Skills

Guest service excellence

Reservation systems knowledge

Team coordination

Conflict resolution

Tools

Reservation systems

Job description

Job Summary

The Maître d’ serves as the primary steward of the guest experience from arrival through departure. This role is responsible for overseeing the host stand, managing reservations and walk-in’s, coordinating seating flow, setting the tone for hospitality standards, and ensuring a seamless front-of-house experience aligned with service standards and expectations. This position focuses on guest flow, first impressions and service orchestration.

Primary Job Duties

Guest Experience & Service Excellence

• Serves as the first point of contact for guests, setting a polished, welcoming tone.
• Personally greets VIP, returning, and special-occasion guests.
• Monitors the dining room experience in real time and proactively escalates guest concerns.
• Partners with management to execute service recovery when needed.

Reservations & Seating Management

• Manages the reservations system and walk-in flow to optimize seating, pacing, and table turns.
• Coordinates seating assignments to balance server sections, fulfill server requests from guests, rotate large groups, avoid bottlenecks, and support kitchen flow.
• Anticipates high-volume periods and adjust seating strategies accordingly.
• Maintains accurate wait times and communicates clearly with guests.

Host Stand Coordination

• Leads the host stand during service, ensuring hosts are aligned with standards and expectations.
• Provides in-the-moment work direction to hosts and servers regarding seating priorities, special requests, accessibility needs, and break times.
• Ensures the host stand and entry area remain organized, professional, and guest-ready always.

Collaboration with Restaurant Leadership

• Partners with the Restaurant Manager and Assistant Restaurant Manager to support smooth service execution.
• Escalates staffing, performance, or operational concerns appropriately.
• Provides input on guest feedback trends and service opportunities.
• Supports pre-shift alignment and post-shift communication as requested.

Occasional Tasks

• Assists in the cleaning of the front and back areas of restaurant.
• Assists in serving food to guests and bussing tables.
• Monitors guest satisfaction metrics or feedback.

Job Requirements

• Reflects minimum education, training, certification and experience required in order to meet the expectation of this job.
• 3–5 years of front-of-house experience in an upscale or fine-dining restaurant, preferably a steakhouse.
• Prior experience in a Maître d’, Lead Host, or comparable elevated guest-facing role.
• Strong knowledge of reservation systems and table management best practices.
• Exceptional interpersonal, communication, and conflict-resolution skills.
• Ability to remain calm, polished, and demonstrate sound professional judgment in a fast-paced, high-volume environment.
• Proven ability to collaborate and influence without formal authority.
• Demonstrated organization and detail-orientation in a service environment.
• This position is required to work evenings, weekends and holidays and requires flexibility to adjust hours based on reservations, events and operational needs.