Maitre'd, Botswana Butchery, Sydney
Do you have a successful track record for managing premium high volume restaurants and who has a passion for delivering customer experiences second to none?
Do you have an enthusiastic, energetic attitude and have a goal to grow in your hospitality career and consistently work towards new and exciting opportunities?
 
Purpose of Role: This is a full-time role with hours to match the peak periods of operation. The business will operate 12pm – 11pm, seven days per week. It is expected the Maitre’d will take real ownership of this new business and eat, sleep and breathe it to ensure all goals and objectives are achieved and owner’s expectations are surpassed. This role entails taking control of reservations and managing VIP tables, ensuring that all our guests are having a great time and being the face of the business.  

 

Good Group Hospitality has been in operation for over twenty years and is a leading player in the New Zealand Hospitality industry. With businesses in both Australia and New Zealand. We have a very exciting opportunity for a experienced Maitre’d who know how to support a busy, award winning venue and want to be an integral part of one of the most talked about restaurant opens of 2021.

If this sounds like you and you are ready to take your next big step in your career please apply today!

Reservations and Hosting 

• Taking control of reservations on a weekly basis, checking and noting VIP guests, ensuring that they are well looked after and mentioned to wait staff at each briefing daily. 
• Being the face of the business and making sure that regular guests are recognised and acknowledged, and new guests are made to feel welcome and invited into the establishment. 
• Managing Sevenrooms and working closely with the reservations team to ensure that each day we are maximising our table allocation to the best of the restaurant’s ability. 
• Taking phone enquiries and passing along relevant information to your Venue Manager, Head Chef and reservations team. 
• Assisting the reservations team in function enquiries, bookings and general information / enquiries from guests.  

 Staff Management 

• Organise and delegate daily routines within the host team. 
• Demonstrate a commitment to ongoing training. 
• Ensure team are focussed on the key points of service – the greeting and the farewell. 

 Customer Satisfaction 

• Commitment to Botswana Butchery’s customer service standards 
• Act as the thermometer relative to how customers feel about Botswana Butchery and ensure the experience they get matches the guest expectation and the expectation of the venue. 
• Anticipate and strive to exceed customer’s expectations relative to service and quality of food and beverage and the atmosphere created. 

 Quality Control 

• Ensure the establishment is always clean and tidy, take pride in the venue’s appearance and ensure all host team do as well. 
• Match the music to the occasion both in terms of music type and volume. 
• Keep an eye on ambiance and ensure the lighting is always dim and moody. 
• Monitor the food offering and presentation and take note of any customer feedback and discuss same with Head Chef and Venue Manager. 
• Commitment to develop wine, spirit and food knowledge within the team. 
• Ensure most beverage products sold are from Rebate partners only 

 Communication 

• Remember the three C’s of Management: Communicate, Communicate, Communicate 
• Do this across the staff, down to the staff, and up to management on a regular basis. 
• Ensure you have a regular communication forum in place, for example a weekly staff meeting with the host / reservation team.