Service Supervisor- Maitre D'

REPORTS TO: Director of Food & Beverage, all F&B ManagersOur WhyWe prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.Our Core ValuesINSPIRE WONDER Innovation and Creativity | Surprise and DelightFOSTER HOSPITALITY Inclusive Culture | Home Away from HomePURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of OwnershipCULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to CelebratePOSITION SUMMARY: The Maitre D' serves as the primary ambassador of the restaurant, setting the tone for the guest experience from arrival to departure. This role oversees reservations, seating flow, and front-of-house coordination to ensure a seamless, welcoming, and professionally executed dining experience. As a visible floor leader, the Maitre D' supports service staff, monitors operational details, and proactively addresses guest feedback to maintain consistency and excellence in every shift.In addition to guest-facing responsibilities, the Maitre D' contributes to daily operational and administrative functions, supports labor efficiency, and upholds company policies, safety standards, and service expectations established by the Director of Food & Beverage. This position plays a critical role in fostering a collaborative, accountable team culture grounded in professionalism, communication, and shared success.DUTIES AND RESPONSIBILITIES:Guest ExperienceServe as the primary point of contact for guests, welcoming and seating them in a warm, professional mannerKnowledgably answer guest questions regarding hours, menus, hotel offerings, and local eventsEfficiently answer phones and assist guests and/or take messages in a timely and polished mannerAssist in ensuring that every guest has a positive and memorable experience by monitoring details such as table readiness, menu cleanliness, host presence, and overall floor flowProactively engage with guests, gather feedback, and resolve concerns in a professional and timely manner, escalating when appropriateFinancial PerformanceSupport daily front-of-house operations in alignment with service standards established by the Director of Food & BeverageAssist with administrative and audit responsibilities, including timekeeping approvals and daily operational reportingMonitor floor staffing levels and collaborate with managers to support labor efficiency while maintaining service qualityContribute ideas and operational feedback to support programming, events, and ongoing performance improvementCommunication and TeamworkUtilize OpenTable and POS systems effectively to manage reservations, table status, and guest profilesAct as a floor leader, supporting servers and service staff to ensure smooth operationsCommunicate clearly and professionally with managers, team members, guests, and vendorsAttend meetings as required and proactively communicate service needs or potential operational challengesFoster a collaborative team environment rooted in accountability, professionalism, and shared successWork together with other staff in a "One Team, One Dream" mentality, advocating for collaboration, shared success, and service excellenceCleanliness, Health, and Safety StandardsMaintain a clean, organized, and professional host stand and front-of-house areaEnsure compliance with food safety regulations and company policiesMonitor overall cleanliness and presentation of the dining room and recommend improvements as neededEnforce company human resources and conduct policies across all employee and guest interactionsQUALIFICATIONS:Hosting Experience: 2+ year At least 6 months of supervisory or lead experience preferredAbility to remain calm in a hectic, fast-paced environmentStrong attention to detail and commitment to maintaining high service and operational standardsStrong organizational, operational, and time-management skills with the ability to prioritize in a fast-paced environmentExcellent interpersonal and communication skills, including professionalism in verbal communication, written communication, and guest interactionAbility to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needsAbility to perform the essential functions of the role, with or without reasonable accommodation.EDUCATION:High School diploma or equivalent, general education degree or international equivalent preferred. LANGUAGE SKILLS:Good knowledge of the English language is mandatory as well as the ability to speak, read and write clearly. Must be able to read and listen to instructions, memos, short correspondences, and messages.PHYSICAL ABILITY:Ability to be on your feet and alert for extended periods of timeAbility to lift up to 15 lbs. as neededContinuous use of hands and armsContinuous bending, reaching, and twistingMaintains strong personal image and uniform standardsNoteThis job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. COMPENSATION: Begins at $18 per hour, commensurate with experience. Possibility of part-time or full-time scheduling based on business needs and candidate fit. As the position grows, there may be opportunities for expanded responsibilities and potential transition into a salaried role. In addition, we offer full benefits for full time employees as well as paid time off, holiday pay, and employee discounts.