Brief Position Descriptions

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Maître d’ – Hospitality Concierge

The Maître d’ is the face of the front-of-house team, responsible for creating a warm and polished first impression. They oversee reservations, manage the dining room flow, and ensure that every guest is personally welcomed, seated with care, and attended to throughout their experience. A natural host with exceptional poise, attention to detail, and a gift for hospitality.

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Table Attendant – Busser

The Table Attendant maintains the cleanliness, order, and readiness of the dining room. Responsible for clearing and resetting tables efficiently, refilling water, and assisting servers, they help ensure each guest’s experience is smooth and seamless. This role is key to keeping service refined and timely.

 

Bar Steward

The Bar Steward is a skilled beverage professional who prepares and serves cocktails, wine, and spirits with precision and grace. They maintain the bar’s cleanliness and organization, manage stock, and engage with guests to provide a warm, elevated drinking experience. A keen palate and strong product knowledge are essential.

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Dining Room Server

The Dining Room Server offers attentive, knowledgeable, and personalized service to every guest. With deep familiarity with the menu and wine list, they guide guests through their dining journey with professionalism and care. Their goal is to create a seamless, memorable, and luxurious experience at the table.

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Kitchen Porter – Dishwasher

The Kitchen Porter is the heartbeat of the back-of-house cleanliness and efficiency. Responsible for washing and sanitizing dishes, tools, and kitchen equipment, they also assist with basic prep and organization. Their work ensures the culinary team operates in a clean, safe, and smooth environment.

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Commis Chef

A Commis Chef is an entry-level cook who supports all sections of the kitchen. They prepare ingredients, maintain mise en place, and assist in plating under the direction of senior chefs. This role is foundational, offering daily opportunities to develop technique, discipline, and speed in a professional kitchen.

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Chef de Partie

The Chef de Partie leads a specific station (such as grill, sauté, or pastry) with precision and consistency. They manage preparation, cooking, and plating for their section, ensuring every dish meets the restaurant’s high standards. This is a leadership role that demands technical expertise, timing, and calm under pressure.