TheMaître d’Hôtel reports to the Restaurant Manager. Their role is to coordinate all dining room operations within the restaurant. They assist in supervising the service team and play a leading role in guest reception and the overall customer experience.

Responsibilities

- Ensure proper service planning based on anticipated business volume.

- Assist in supervising staff during service.

- Maintain ongoing communication with the kitchen to ensure smooth service operations.

- Assist with service as needed.

- Ensure guest satisfaction during and after service.

- Handle guest complaints when required.

- Participate in inventory management.

- Act as the person in charge of the establishment in the absence of the Restaurant Manager.

- Complete all required administrative tasks.

Qualifications





- Training in restaurant management is considered an asset.

- Minimum of three (3) years of experience as a Maître d’Hôtel or in a similar position.

- Good knowledge of restaurant management software (Micros and OpenTable are assets).

- Strong commitment to teamwork.

- Well-developed customer service orientation.

- Strong leadership skills.

- Ability to work independently and demonstrate initiative.

- Versatile availability, including days, evenings, and weekends.

- Excellent verbal and written communication skills in both French and English.

📌 Maître d'Hôtel - Restaurant Vieux-Port Steakhouse (Montreal)
🏢 Gray Collection
📍 Montreal