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Maitre D'

H

Hillstone Restaurant Group

Posted 3 months ago

Full Time

Highland Park, Texas

In Person

Smart Summary

Responsibilities

The Maître d' / Greeter is responsible for welcoming guests and managing the front-of-house flow at the restaurant. They must maintain a professional demeanor and provide high-quality service to ensure a positive guest experience.

Qualifications

We are seeking a Maître D'/Greeter with energy, poise, and a strong sense of style to join our team at Honor Bar. This role offers competitive compensation and benefits. Part-time and full-time positions are available, with some weekend availability required.

Job Description

Job Description

Honor Bar in Highland Park is currently seeking Maître d’ / Greeter candidates to join our successful team. Energy, poise, and an elevated sense of personal style are important.

Competitive compensation ranges on average from $25-$30/hour

Medical/dental benefits are available after an introductory period.

Part-time and full-time positions available. Some weekend availability is required.

To learn more, visit us at www.hillstone.com, or read this profile in Bon Appetit magazine: http://www.hillstone.com/press/bonappetit

We look forward to meeting you soon!!

Additional Information

All your information will be kept confidential according to EEO guidelines.

We typically respond within 24-48 hours. Please check your junk email if you don't receive a response in your inbox.

The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

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Hillstone Restaurant Group

Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are Bandera, Houston’s, and R+D Kitchen. These are joined by unique locations like the White House Tavern in Aspen and the Grill at Bal Harbour just outside Miami. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for nearly three decades. Our secret? A progressive management culture unlike any in our industry, in which the craft of managing and developing people is as important as culinary arts itself.
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