The Inn at Pound Ridge by Jean-Georges in WESTCHESTER NY seeking experienced Maitre D's!

NOTE THIS PROPERTY IS NOT IN NEW YOURK CITY

The Maitre D' is responsible for coordinating and managing all reservations, walk-ins, dining room and PDR seatings, guest assistance and the flow of guests in and out of the restaurant as well as providing the host team with directives throughout the shift.

Responsibilities (these are not all-inclusive):

Organize greeting, seating and exiting of all guests using a professional demeanor.

Organize all reservations and guests using the most effective guest and restaurant conscious procedures.

Professionally and effectively communicate with guests to ensure guest satisfaction.

Maintain guest relationships to promote repeat business.

Implement quick and efficient decisions based on guest and/or restaurant needs.

Provide the highest quality service to guests at all times.

Awareness of all guests’ needs, reservation needs and restaurant needs at all times.

Create and maintain a database with local concierges.

Utilizing Open Table/Resy to the best of its capacities.

Maintain integrity of service.

Qualifications:

Displays a pleasant and cheerful disposition.

Able to communicate professionally and effectively with both guests and staff.

Must have basic math skills and be capable of operating department specific software and applications.

Must be able to stand and or walk for long periods of time without sitting.

Compensation:

The base pay range for this position is $20.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

To apply, ensure your profile has your most updated resume and tell us why you are the best candidate for the job. Look forward to hearing from you!

Chef Jean‑Georges introduces a casually elegant restaurant ensconced in the picturesque town of Pound

Ridge, New York. Here, Jean‑Georges cultivates a truly seasonal, farm-to-table cuisine, with ingredients

sourced from the Hudson Valley and New England, whenever possible. Constructed in 1833 as a

residence and serving later as an inn, the building has been painstakingly renovated to preserve as many

of the original materials as possible, including four working fireplaces.