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,…