Maître d’

About The Role

The June is seeking a polished, personable, and highly organized Maître d’ to lead the front-of-house arrival experience and help set the tone for every visit. As a primary point of contact for members and guests, this role blends thoughtful hospitality with strong operational instincts, ensuring each arrival, reservation, and transition throughout the club feels seamless.

The Maître d’ oversees the flow of the dining room, manages reservations and seating, communicates closely with service and management teams, and builds genuine relationships with members through attentive, personalized service. The ideal candidate understands that great hospitality is both an art and an operation: they can read a room, anticipate needs, navigate competing priorities, and bring a calm, confident presence to a busy service.

This is an opportunity to help establish the service culture at The June from the ground up, creating an arrival experience that feels distinctive, welcoming, and unmistakably The June.

Key Responsibilities

Arrival Experience & Member Relations

• Welcome members and guests with warmth, confidence, and genuine hospitality, setting the tone for their experience from the moment they arrive.
• Build relationships with members by learning names, preferences, and recurring needs, delivering thoughtful and personalized service.
• Maintain a strong presence at the entrance and host stand, ensuring arrivals, departures, and transitions throughout the club feel organized and effortless.
• Respond to member and guest inquiries with professionalism and sound judgment, resolving concerns promptly and escalating when appropriate.
• Represent The June’s service standards in every interaction, balancing polished hospitality with an approachable, natural demeanor.

Reservations & Dining Room Flow

• Manage reservations, seating assignments, waitlists, and walk-in requests while balancing member preferences, table availability, and service pacing.
• Oversee the flow of the dining room, coordinating seating to support an even distribution of covers and a consistent guest experience.
• Communicate reservation notes, special occasions, dietary considerations, and other relevant details to the service team ahead of each seating.
• Coordinate closely with servers, bartenders, managers, and kitchen leadership to anticipate changes in pacing and keep service running smoothly.
• Exercise discretion and flexibility when accommodating last-minute requests, VIP arrivals, and changing service conditions.

Front-of-House Coordination

• Serve as a central point of communication between members, the host team, and the broader front-of-house operation.
• Keep the host stand organized and current, ensuring reservation systems, guest notes, seating charts, and waitlists are maintained accurately.
• Partner with management to address service bottlenecks, adjust seating plans, and respond to evolving needs throughout the shift.
• Help establish and maintain consistent arrival, reservation, and guest communication procedures.
• Support the broader club experience by coordinating with other teams when members move between dining, bar, lounge, and private event spaces.

Team Leadership & Service Standards

• Set the tone for the front-of-house team through professionalism, composure, and a strong understanding of hospitality fundamentals.
• Help train and coach hosts and other team members on greeting standards, reservation management, member recognition, and service communication.
• Lead by example during busy services, maintaining attention to detail and a welcoming presence under pressure.
• Contribute to a collaborative service culture where communication, accountability, and anticipating one another’s needs are part of the daily rhythm.
• Work with management to identify opportunities to improve the arrival experience and strengthen service consistency.

Opening & Operational Readiness

• Participate in pre-opening preparation, including training, service rehearsals, reservation procedures, and the development of front-of-house standards.
• Help establish systems and routines that support a consistent, high-quality arrival and seating experience.
• Approach opening challenges with flexibility, initiative, and a solutions-oriented mindset as the club’s operations evolve.

Requirements

• Previous experience in a Maître d’, Head Host, Lead Host, or comparable front-of-house leadership role in an upscale restaurant, private club, hotel, or hospitality environment.
• Strong understanding of reservations, seating strategy, dining room pacing, and front-of-house operations.
• Exceptional interpersonal and communication skills, with the ability to build rapport with a diverse membership and guest base.
• A natural sense of hospitality, including the ability to anticipate needs, read a room, and make people feel genuinely welcome.
• Strong organizational skills and attention to detail, particularly when managing reservations, guest preferences, and competing requests.
• Composure and sound judgment in a fast-paced environment, including the ability to navigate service challenges with discretion.
• A collaborative leadership style and the ability to communicate effectively across front-of-house and back-of-house teams.
• Professional presentation and a genuine interest in creating thoughtful, memorable hospitality experiences.
• Flexibility to work evenings, weekends, holidays, and varying shifts based on the needs of the club.

Nice to Have

• Experience in a private members’ club, luxury hotel, or high-touch dining environment.
• Familiarity with reservation and table management platforms.
• Experience maintaining member profiles, guest preferences, and reservation notes to support personalized service.
• Experience training or leading a host team.
• Knowledge of food, wine, and beverage service sufficient to answer common questions and direct members to the appropriate team member.

What Success Looks Like

• Members and guests feel welcomed, recognized, and well cared for from the moment they arrive.
• Reservations, seating, and dining room flow are managed thoughtfully, supporting both service quality and operational efficiency.
• The front-of-house team communicates clearly and works cohesively throughout service.
• Guest requests and service challenges are handled with discretion, confidence, and a solutions-oriented approach.
• The arrival experience reflects The June’s distinctive blend of warmth, polish, and attention to detail.