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Maitre D In Restaurant Jobs in Oregon (NOW HIRING)

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Maitre D In Restaurant information

How does a maitre d collaborate with the kitchen and front-of-house teams to ensure a seamless dining experience?

A Maitre D acts as a crucial bridge between the kitchen and the front-of-house staff, coordinating reservations, guest seating, and special requests. They communicate guest preferences or dietary restrictions to the kitchen and ensure servers are informed. Regular check-ins with both teams help address any issues quickly, maintaining high service standards and guest satisfaction. This role requires strong organizational and communication skills to keep operations running smoothly, especially during peak hours.

What is a maitre d in a restaurant?

A Maitre D, short for Maître d'hôtel, is the head of the dining room staff in a restaurant. They are responsible for greeting guests, managing reservations, and ensuring that service runs smoothly and guests have an excellent dining experience. The Maitre D often coordinates between the kitchen and waitstaff, handles special requests, and resolves any issues that may arise during service. Their role is crucial in delivering high-quality customer service and maintaining the restaurant's reputation.

Is being a maitre d in a restaurant hard?

Being a maitre d in a restaurant can be challenging as it requires strong customer service skills, the ability to manage reservations and seating efficiently, and handle guest concerns professionally. The role often involves long hours, multitasking, and maintaining a calm demeanor in a fast-paced environment.

What is the difference between Maitre D In Restaurant vs Host/Hostess?

AspectMaitre D In RestaurantHost/Hostess
Primary RoleOversees guest experience, manages reservations, and supervises staffGreets guests, manages seating, and handles reservations at a basic level
Required CredentialsExperience in hospitality, excellent communication, leadership skillsCustomer service skills, friendly demeanor, high school diploma often sufficient
Work EnvironmentUpscale restaurants, fine dining settingsCasual to upscale restaurants, fast-paced environments
Employer & Industry UsageRestaurants with formal service, high-end diningMost restaurants, casual to fine dining

The Maitre D In Restaurant typically holds a supervisory role, managing staff and guest experience in upscale settings, requiring more experience and leadership skills. In contrast, a Host/Hostess primarily greets guests and manages seating, often with fewer credentials. Both roles are essential for guest satisfaction but differ in responsibilities and work environment.

What are the key skills and qualifications needed to thrive as a maitre d in a restaurant, and why are they important?

To thrive as a Maitre D in a restaurant, you need strong hospitality knowledge, experience in restaurant operations, and often a background in customer service or hotel management. Familiarity with reservation systems, point-of-sale (POS) technology, and event management software is typically required. Exceptional interpersonal skills, leadership, and the ability to remain calm under pressure set outstanding Maitre Ds apart. These skills are crucial for ensuring seamless guest experiences, efficient team coordination, and the overall success of the restaurant.

What are popular job titles related to Maitre D In Restaurant jobs in Oregon?

For Maitre D In Restaurant jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Maitre D In Restaurant jobs in Oregon look for?

The top searched job categories for Maitre D In Restaurant jobs in Oregon are:

What cities in Oregon are hiring for Maitre D In Restaurant jobs?

Cities in Oregon with the most Maitre D In Restaurant job openings:

Maitre D In Restaurant jobs near you

Restaurant Manager - Jersey Mikes (32032)

JCK Restaurants

Albany, OR • On-site

$60K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 26 days ago

Job description

FULL MANAGEMENT JOB DESCRIPTION:
We are an award winning, locally owned multiunit franchisee.
Our team at Jersey Mikes is looking to grow our management team.
The management team is coach, mentor and leader of their business unit. These teams of dedicated professionals contribute and model great service, positive energy and dedication to the success of each and every member of their team, and our amazing customers every single day!
Lets talk! We are interested in speaking with experienced, service-oriented members of their communities regarding career opportunities in leadership:
MANAGER JERSEY MIKES - $60,000
  • Hourly wage starts at $23.75
  • Managers earn a biweekly bonus equal to 10% of customer tips
  • In addition to a quarterly performance bonus.
  • A new manager has the potential to earn an average of $60,000+ per year
  • We want to make sure you and your family is taken care of. Compensation also includes access to group health benefits including medical, dental, vision, paid life, short/long term disability, 401(k) with employer contribution and generous PTO.
  • We are a family-owned business and it shows. We lead with compassion in service of our community. We are dedicated to creating opportunities for success and teamwork for all team members.

MANAGER JERSEY MIKES - $60,000
ESSENTIAL FUNCTIONS / MAJOR ASSIGNMENTS
1. Ensure total customer satisfaction through the delivery of a quality product and excellent customer service by
restaurant personnel.
2. Respond positively and quickly to customer concerns and correct problems before they affect customers.
3. Supervise and direct employees customarily and regularly during work hours.
4. Works independently and uses own discretion and judgment in executing duties and responsibilities.
5. Train, coach and provide regular performance feedback (positive and corrective) to motivate and improve the
performance of all employees.
6. Evaluate employees' performance and hold employees accountable for meeting performance standards.
7. Communicate team goals and expectations to all employees; coach employees toward achieving goals, recognize
and reward employees who contribute to goals.
8. Make employment decisions regarding: hiring, discipline, advancement, termination, compensation.
9. Develop and execute the business plan for the restaurant.
10. Analyze business performance, monitor controllable costs and initiate appropriate corrective actions when
necessary.
11. Utilize labor effectively to meet budgets while ensuring high quality of QSC.
12. Execute company-wide marketing programs.
13. Identify and develop local restaurant marketing strategies to maximize sales.
14. Ensure business and personnel practices are conducted according to state and federal laws and consistent with
company policies and procedures.
15. Uphold company food safety, food handling and sanitation requirements to ensure health and safety of customer
and employees.
16. Continued education including franchise specific certifications.
17. Transport cash deposits to bank in a secure personal vehicle.
18. 100% attendance
19. Model and promote all shared company values including compassion, communication and collaboration.
20. Any and all other duties assigned.
RESPONSIBILITY, SKILL, EFFORT, KNOWLEDGE, WORKING CONDITIONS -
1. Skills
a. Providing outstanding customer service.
b. Able to take initiative and problem solve.
c. Financial/analytical aptitude including planning, budgeting, scheduling and P&L management.
d. Strong organizational, planning and time management skills.
e. Excellent interpersonal communication.
f. Positive attitude
g. Team-oriented, adaptable, dependable and strong work ethic.
2. Effort
a. Interact with customers and professionally handle the most difficult and critical service issues that may
arise.
b. Must be able to read/write/speak English
c. Constant standing, twisting, reaching, grabbing, combined with periods of pushing, pulling and lifting up
to 50 pounds.
3. Knowledge
a. High school diploma or equivalent.
b. Minimum 2 years' experience in a team/shift leader position (in a restaurant, retail, or convenience
store).
c. Jersey Mike's phase 1 & 3 certification, and attend phase 2 within first 12 months.
d. Must be knowledgeable regarding employment law and Human Resources Practices.
e. Knowledge of business and management principles involved in strategic planning, resource allocation,
human resources modeling, leadership technique, and coordination of people and resources.
f. Basic math
g. Basic computer knowledge.
h. Food handler's permit.
i. Valid driver license, with clean driving record and sufficient liability coverage.
4. Working Conditions
a. Sometimes involve exposure to excessive heat and cold associated with kitchen environment.
b. Exposure to various foods, cleaning chemicals, sharp utensils, and hazardous food preparation
equipment.
*The identify of all new hires will be verified by E-Verify*
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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