Apparatus Room Maitre D
Aparium Hotel Group · Detroit, MI
APPARATUS ROOM MAITRE D
Reports to: Restaurant Manager, Position is Non-Exempt
WHO WE ARE
Hotels done differently. It’s not just a slogan, it is who we are in everything we do. We believe in the power of People, Place, and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.
The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.
The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets.
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets
WHO YOU ARE
Your past experiences have led you to understand that there is an art + science to the how and what a hospitality professional is responsible for. Enjoying new food and beverage experiences is part of your identity, and you know what it is to have a great restaurant experience. You delight in the smiles you share and the positive experiences that you create. You are probably known to your friends and family as a planner and enjoy organizing people or just about anything. You feel comfortable when things get busy, and you must make smart, in-the-moment decisions, as it’s just natural for you to do so. Above all, it is your mission to spread joy to all you encounter.
THE ROLE
The Maître d’ reports to the Food and Beverage Managers and work in a team environment with other restaurant professionals, including barbacks, bartenders, servers, dishwashers, cooks, and chefs. It is critical the person in this position possess a background and knowledge in basic service techniques and has a natural ability to manage time.
The Maître d’ is responsible for the beginning and the end of memorable guest experiences, welcoming your guests with genuine hospitality that reflects our town. Maître d’ owns the arrival and departure experience in the restaurant, and it is critical that you hold that experience in high regard. The ability to learn managing reservations and scheduling software is necessary to ensure expert service to guests with allergies and restrictions. Ongoing food and beverage tasting, and trainings will allow you to expand your knowledge of beer, wine, and spirits.
All of our service team members are expected to be reliable and responsible. You will arrive changed, polished and mentally ready to work on time. We put an emphasis on treating each other like we treat our guests, sharing a smile, a helping hand, and a willingness to jump in to assist in any situation.
You will also actively develop trusting and transparent relationships with your peers on the service team and other associates of the hotel. As a team member within Aparium Hotel Group you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced and open-minded – no egos are allowed.
WHAT YOU WILL DO
- Uphold and model the company’s principles of People, Place and Character, driving collaboration, intuition and translocal hospitality
- Assist in all aspects of a guest’s experience from beginning to end by extending a friendly greeting in an inviting environment, ensuring proper set-up the host stand, reviewing reservations and making recommendations as to the setup of the room; executing on requests in a friendly and timely manner, ensuring satisfaction throughout and adjusting as necessary
- Participate in daily line ups and quarterly all staff meetings to further develop ideas and objectives with the service team while simultaneously providing constructive feedback and strategizing to overcome and correct any previously missed opportunities
- Work in an organized and clean fashion by opening the restaurant for business at the prescribed time, assigning seating, following service standards, and maintaining a station chart and cover count
- Inspect the cleanliness of each section of the dining room and the private dining rooms and make necessary improvements as well as check each table prior to opening to ensure its properly set
- Pick up the daily menus and insert them properly in their covers; and inspect every menu and list to ensure their condition and appearance
- Develop a complete working knowledge of the menus, menu ingredients and what is unavailable for the day
- Know the server stations, their daily assignments, their personal timing patterns, and their maximum workload capacity, and of course balance and close shift properly
- Answer telephones according to hotel standard and take reservations or provide information regarding the restaurant or any other hotel service
- Carry trays, bus, and reset tables with linen, china, glass and silver as needed; complete side work assigned by manager
- Observe conditions of all physical facilities and relay any challenges to the food and beverage leadership team to make corrections and improvements as needed
- Communicate effectively with the F&B and Culinary teams to ensure all guests get their food as ordered in timely fashion
- Receive all large party inquiries for Apparatus Room. Send pre-fixe menus to guests, answer questions and relay restaurant policies, and record all pertinent information in Open Table.
- Work with Apparatus Room General Manager and Executive Chef to execute specialty guest requests, including but not limited to, extensive menu adjustments, severe food allergies or dietary restrictions, and any requests that conflict with current restaurant policies.
- Check voicemail boxes daily for Apparatus Room phone and all office lines in administrative office. Record and respond to new Apparatus Room inquiries, follow up with existing guests, and pass along inquiries for other outlets or departments to the appropriate manager.
- Follow up with guest inquiries to maintain positive communication and relevant updates to existing reservations.
- Maintain an inquiry spreadsheet on the shared drive to track the status of all reservation inquiries, how many leads are converted, and other related metrics.
- Create server sections in an equitable manner prior to daily pre-shift.
- Act as the host lead during each shift, whether working alone or with a second host.
- Train new host team members in alignment with the Apparatus Room service standards.
- Look ahead in Open Table for reservations upcoming that necessitate extra awareness and reach out to guests as needed. Including but not limited to, guests who have indicated severe allergens