Maître d' 

Job Title: Maître d' 

 

Job Type: Full-time  

 

Job Location: Room for Milly, 1615 Platte St., Ste 145, Denver, CO 80202 

 

Job Summary:  We are looking for an individual who is energetic, self-motivated, goal-oriented and driven, and most importantly loves people and the world of hospitality.  

This person is the front line for the Room for Milly experience, the first person that guests interact with over the phone, online or in-person as they make their booking, arrive for their evening and end their evening. Our ideal candidate is someone with easy and relaxed guest skills but able to ensure that the highest quality experience is delivered to all guests by the front-of-house team. This candidate would have great attention to detail, high intuition and astute observation skills to recognize and deliver high-quality experience tailored to each guest. The Maître d' will have a detailed knowledge of the menu and comfort talking to any guests at length about both the menu and the Room for Milly space itself. This position will report to the Bar Manager who oversees Room for Milly.  

 

Duties & Responsibilities:  

The Space  

  • Overall responsibility for the presentation of the dining room spaces, indoors and out and maintenance of highest level of cleanliness and appearance.  

  • Train employees to level of detail in the presentation of the space.  

  • Handle the online reservation system and attend to all the phone calls that come into Room for Milly.  

  • During service stationed at the entrance to greet the guests and seat according to reservation or walk in wait list.  

  • Be knowledgeable about and able to discuss all artwork, furniture and fixtures in the space.  

The Wait Staff Team  

  • Set staffing goals and objectives in close collaboration with the Bar Manager.  

  • Assist in process of recruiting and retaining high quality front of house employees.  

  • Participate in new hire orientation, explaining the culture philosophy and oversee the training of new staff.  

  • Continually strive to develop hourly staff in all areas of development and cultivate positive communication skills.  

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.  

High Quality Service  

  • Ensure that all guests receive warm and welcoming service, and that the team is exceeding expectations at all times.  

  • Maintain high level of service and standards by educating the staff in service techniques, culture and developing a personalized customer service.  

  • Maintain guest satisfaction by monitoring, evaluating, and improving guest programs; cultivate relationships with preferred guests; maintain good community relations.  

  • Diffuse tense situations between patrons or staff members to prevent possible issues and eject unruly persons, if needed.  

  • Investigate and resolve complaints concerning quality and service.  

  • Maintain guest relations via review platforms and social media.  

 

Qualifications & Skills: 

  • Hospitality and operations experience in the luxury cocktail bar or restaurant industry with strong cocktail, wine and beer knowledge.  

  • Expert in five-star service standards.  

  • Leadership traits include honesty, strong work ethic and an overall moral integrity with a hands-on management style.  

  • Excellent computer, problem-solving, and customer service skills.  

  • Exceptional communication and interpersonal skills.  

  • Ability to diffuse tense situations and resolve conflicts.  

  • Willingness to work during peak hours, including nights, weekends, and holidays.  

  • Decisiveness.  

  • Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful environment.  

 

Compensation: 

  • $15 - $20  per hour, based on experience 

 

Benefits: 

  • Eligible for $401k and company matching 

  • Eligible for Medical, Dental and Vision Coverage 

  • Paid Vacation 

  • Paid Sick Leave 

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