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Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures-and it's rumored the martini was invented here in the hotel. While historic details like the hotel's gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 330 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City's premier luxury lifestyle hotel.

The Maitre D' is responsible for coordinating and managing all reservations, walk-ins, dining room seating, guest assistance, and the overall flow of guests in and out of the Restaurant.

• Properly sets-up host stand area, performs side-work and other opening/closing procedures as directed by management.
• Ensures all appropriate menus are printed and ready for service.
• Actively takes and processes reservations, assists with incoming calls, and answers guest questions.
• Actively solicits food and beverage sales from outside guests and pedestrians
• Strategically plots reservations, and appropriately accommodates walk-ins to ensure a smooth shift.
• Reports all breakage, and damage of equipment or furniture immediately to management.
• Attends and participates in daily pre-shift meetings.
• Participates in any training sessions or departmental meetings.
• Ensure all restaurant spaces are maintained in a clean and tidy manner
• Maintains guest relationships to promote repeat business.
• Implement quick and efficient decisions based on guest and/or restaurant needs.
• Awareness of all guests' needs, reservation needs, and restaurant needs.
• Creates and maintains a database with local concierges.
• Maintains integrity of service
• Helps flow of traffic in and out of the restaurant.
• Encourages positive social media reviews through dynamic guest engagement and personal interaction
• Engages guests, acts as an ambassador of the restaurant in both personality and knowledge.
• Interacts with guests as they arrive and as they leave the restaurant to ensure a positive dining experience.
• Performs other duties as directed.

• Displays a pleasant and cheerful disposition.
• Able to communicate professionally and effectively with both guests and team members.
• Must have basic math skills and be capable of operating department-specific software and applications.
• Available to work late nights, holidays, and long shifts if necessary.
• Must be able to stand and or walk for long periods of time without sitting.
• 3-4 years of restaurant experience in high volume and casual dining restaurants.
• At least 2 years of experience leading a front door team in a high-volume, fine dining restaurant.