Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef's first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge. POSITION SUMMARY The Maître d' plays a pivotal role in orchestrating the seamless flow of reservations and ensuring an exceptional dining experience for guests. This position is focused on strategic reservation management, leading the host team, and maintaining a welcoming atmosphere that reflects the establishment's commitment to hospitality.
ESSENTIAL JOB RESPONSIBILITIES Receive and record dining reservations or respond to general inquiries via telephone or online reservation system Strategically plots reservations, and appropriately accommodates walk-ins to ensure a smooth shift Properly sets-up front desk area, performs side-work and other opening/closing procedures as directed by management Deliver a high-quality food and beverage dining experience to all guests Welcome guests by greeting them per the company standards and respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction Promote and maintain the highest level of customer service to all guests while staying alert to their needs Confer with dining room staff to ensure guests are receiving prompt and courteous service Provide guests with information about the Pier, including giving direction Maintain dining ambiance with an enthusiastic and graceful attitude Actively participate during line up Professional demeanor, polished appearance with the ability to exceed guest's expectations Maintain impeccable standards of cleanliness and appearance throughout all areas of the Host booth before, during and after service Adhere to sanitation, safety, and alcohol beverage control policies Complete all assigned side work relevant to guest interactive service Follow all company policies, procedures, and guidelines Consistently report to scheduled shifts on time and ready to work in proper uniform Operate ethically to protect the assets and image of the company Performs other duties and responsibilities as per business need KNOWLEDGE, EXPERIENCE AND SKILLS Must have 2+ years Maitre D' or Lead Host experience in a fine dining, high volume setting Experience working with Resy is preferred Personable demeanor, instinctive nature, and ability to deliver world-class hospitality Ability to think quickly and multi-task in a fast-paced environment Ability to communicate effectively and eloquently, both verbal and written Ability to take direction and execute High standards for cleanliness of workspace and service areas A desire to advocate on behalf of the guest as well as notice and pursue when a guest is dissatisfied Professional demeanor, polished appearance with the ability to exceed guest's expectations Ability to work in an ever-changing environment Ability to work both independently and in a team environment Strong work ethic and customer-focused approach Ability to work a flexible schedule including days, nights, weekends, and holidays Must be passionate, entrepreneurial, and dedicated to success PHYSICAL REQUIREMENTS Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.????? Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.???? Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).????? Ability to stand for prolong periods of time.????? Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.? Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.????? Climbing steps regularly.???? COMPENSATION The base pay range for this position is $25.00-$30.00 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. Creative Culinary Management is an equal opportunity employer.
