Maitre D Hotel

Dante Personnel Recruitment; Tzaneen; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Luxury Lodge Resort is seeking a Maître d’Hôtel to oversee restaurant service and supervise front-of-house staff, ensuring an exceptional dining experience for guests. The role includes welcoming guests, managing reservations and seating, supervising staff, and coordinating with the kitchen to maintain high service standards.

A strong focus on guest relations, presentation, and problem-solving is essential, with flexibility to work weekends and holidays.

Qualifications

• 5+ years in a four- or five-star hotel, lodge or resort.
• Qualification in Hospitality Management or F&B Service.
• Previous restaurant supervisory or management experience.
• Excellent communication and guest relations skills.
• Strong leadership, organisational and problem-solving abilities.
• Professional grooming and presentation.
• Ability to work weekends and public holidays.

Responsibilities

• Oversee daily restaurant and front-of-house operations.
• Welcome guests and manage reservations and seating arrangements.
• Supervise and coordinate waiting staff.
• Ensure excellent service standards and restaurant presentation.
• Assist guests with menu selections and special requests.
• Handle guest complaints professionally.
• Coordinate with the kitchen to ensure efficient service.
• Assist with special events, functions and VIP guest arrangements.
• Ensure cleanliness and compliance with service standards.

Skills

Leadership

Communication

Guest relations

Problem-solving

Presentation

Flexibility

Education

Hospitality management / F&B qualification

Job description

An established hospitality resort is seeking a professional Maître dHôtel to oversee restaurant service, supervise front‑of‑house staff and ensure an exceptional dining experience for guests.

Minimum requirements

• At least five years' relevant experience in a four- or five-star hotel, lodge or resort.
• Relevant qualification in Hospitality Management or Food & Beverage Service.
• Previous restaurant supervisory or management experience.
• Excellent communication and guest relations skills.
• Strong leadership, organisational and problem‑solving abilities.
• Professional grooming and presentation.
• Ability to work flexible hours, including weekends and public holidays.

Key Responsibilities

• Oversee daily restaurant and front‑of‑house operations.
• Welcome guests and manage reservations and seating arrangements.
• Supervise and coordinate waiting staff.
• Ensure excellent service standards and restaurant presentation.
• Assist guests with menu selections and special requests.
• Handle guest complaints professionally.
• Coordinate with the kitchen to ensure efficient service.
• Assist with special events, functions and VIP guest arrangements.
• Ensure cleanliness and compliance with service standards.