Maitre d (lead host)

Haywire Restaurant; Houston (TX); On-site; USD 30,000 - 40,000; Part time

Job summary

Haywire Restaurant is looking for a Maitre d (lead host) in Houston, TX. In this role, you will be responsible for creating a warm atmosphere for guests, managing reservations, and leading a team to deliver exceptional service. With multiple pathways for growth, this position is ideal for someone with a strong background in hospitality and leadership.

Benefits

Medical Insurance benefits available for hourly workers

401k available after 1 year

Multiple pathways for growth and development

Qualifications

• 2-3 years in the restaurant field working closely with operations in a lead role.
• Ability to lead by example, demonstrating the highest level of hospitality and professionalism.
• Must convey a passion for providing extraordinary service.

Responsibilities

• Promote a welcoming and hospitable environment for guests.
• Conduct professional correspondence with guests via email, phone calls, and texts.
• Coordinate with management to maximize books and boost cover counts.

Skills

Hospitality

Leadership

Communication

Customer Service

Job description

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• Medical Insurance benefits available for hourly workers who average 30 hour per week
• 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service)
• Multiple pathways for growth and development with encouraged opportunity to be promoted into Management and other leadership roles
  
  
• Promote a welcoming and hospitable environment for guests. Recognizing VIP guests, regular guests and actively trying to create new ones by building a relationship on a first-name basis.
• Conduct professional correspondence with guests via email, phone calls, and texts.
• Properly accept and book reservations including any detailed notes about the guest. Help maintain the OpenTable database by adding detailed notes during and after service.
• Coordinate with management to maximize the books and boost cover counts while taking into consideration both the needs of the business and the needs of our guests while anticipating potential problem areas.
• Quote accurate wait times while “finding the yes” for all guests. Seats guests as needed to ensure reservation times are met and VIP guests are treated appropriately. Every guest feels comfortable while waiting.
• Maintain mental agility and 360 communication while coordinating with hosts, servers, and managers during all levels of volume throughout the shift.
• Ensures all appropriate menus are clean and ready for service. Conducts audit of all menu covers to ensure quality and care.
• Genuinely thank all departing guests for dining with us and welcome all guests joining us.
• Be resourceful, calm, and proactive when issues arise.
• Be familiar with all restaurant information to be able to answer any guest questions or address any concerns.
• Answer all phone calls and fulfill any guest needs; be able to place calls on hold when needed or direct the call to the proper department; communicate any important information to the managers on duty.
• Routinely check the location’s voice mail to ensure no loss of business opportunity or missed information from our guests.
• Fulfill any directives from the Sales Team to ensure large groups, special events and themes are carried out successfully.
• Keep all host equipment in working order and immediately report any issues.
• Fully equipped with all knowledge around menu items, table numbers, and seat numbers. Conduct new hire training and attend any on-going continued education training.
• Responsible for proper team To Go training and execution of the program to make sure guests’ orders are rung in properly, fulfilled accurately and delivered with the same expectations of someone dining in house.
• Performs all opening and closing duties as assigned
• Attends and participates in daily pre-shift meetings
• Follows uniform guidelines provided in the Uniform Brand Standards
  
  

Benefits

• Medical Insurance benefits available for hourly workers who average 30 hour per week
• 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service)
• Multiple pathways for growth and development with encouraged opportunity to be promoted into Management and other leadership roles
  
  

Our Lead Hosts

• Promote a welcoming and hospitable environment for guests. Recognizing VIP guests, regular guests and actively trying to create new ones by building a relationship on a first-name basis.
• Conduct professional correspondence with guests via email, phone calls, and texts.
• Properly accept and book reservations including any detailed notes about the guest. Help maintain the OpenTable database by adding detailed notes during and after service.
• Coordinate with management to maximize the books and boost cover counts while taking into consideration both the needs of the business and the needs of our guests while anticipating potential problem areas.
• Quote accurate wait times while “finding the yes” for all guests. Seats guests as needed to ensure reservation times are met and VIP guests are treated appropriately. Every guest feels comfortable while waiting.
• Maintain mental agility and 360 communication while coordinating with hosts, servers, and managers during all levels of volume throughout the shift.
• Ensures all appropriate menus are clean and ready for service. Conducts audit of all menu covers to ensure quality and care.
• Genuinely thank all departing guests for dining with us and welcome all guests joining us.
• Be resourceful, calm, and proactive when issues arise.
• Be familiar with all restaurant information to be able to answer any guest questions or address any concerns.
• Answer all phone calls and fulfill any guest needs; be able to place calls on hold when needed or direct the call to the proper department; communicate any important information to the managers on duty.
• Routinely check the location’s voice mail to ensure no loss of business opportunity or missed information from our guests.
• Fulfill any directives from the Sales Team to ensure large groups, special events and themes are carried out successfully.
• Keep all host equipment in working order and immediately report any issues.
• Fully equipped with all knowledge around menu items, table numbers, and seat numbers. Conduct new hire training and attend any on-going continued education training.
• Responsible for proper team To Go training and execution of the program to make sure guests’ orders are rung in properly, fulfilled accurately and delivered with the same expectations of someone dining in house.
• Performs all opening and closing duties as assigned
• Attends and participates in daily pre-shift meetings
• Follows uniform guidelines provided in the Uniform Brand Standards
  
  

Experience & Qualifications

• 2-3 years in the restaurant field working closely with operations in a lead role.
• Ability to lead by example, demonstrating the highest level of hospitality and professionalism.
• Ability to have a flexible schedule including weekends and holidays.
• A desire to help out where needed and work as part of a team.
• Must convey a passion for providing extraordinary service.
• Must be able to walk, stand for long periods of time and thrive in a fast-paced environment.
• Must be able to carry 10-30 pounds as needed to stock supplies.
• Understand requests for assistance needed by our guests
• Food Handlers/TABC certified
• At least 18 years of age

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care, Non-profit Organizations, and Government Administration

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