Main purpose: The Maître is our ambassador in the Restaurant: he/she coordinates and supervises the restaurant team to ensure the best Guests' experience is provided through a flawless and personalised service.Reports to: Restaurant Manager.Main duties & responsibilities: • Provide an excellent and tailor made culinary experience to our Guests according to our service standards and procedures; • Run the service briefing to share information, news and Guest preferences; • Lead and oversee the Restaurant service; • Create and maintain a professional relationship with Guests; • Create and maintain a professional relationship with colleagues and other departments; • Anticipate guests needs and handle Guest comments and complaints when needed; • Train and develop staff in everyday operations according to our standard and procedures; • Assist the Restaurant Manager on monitoring stock levels and alignment to the department financial objectives; • Responsible for the achievement of the economic targets of the restaurant with a deep knowledge of the restaurant offer and appropriate suggestions and recommendations to Guests; • Support the Sommelier in the wine selling process, service and recommendation; • Handle administration tasks as required; • Comply with H&S national rules and company instructions.Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.• Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved.Modifies behavior to accommodate for certain individuals, situations and different tasks.• Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.• Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.• Service excellence: Delivers service standards, which consistently exceed guest expectations.• Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs.Other requirements: • Professional experience at an international level, preferably in a Restaurant, in the same role; • English knowledge at Intermediate/Advanced level; • Professional knowledge of Italian cuisine and Italian & International wines; • Valid HACCP certification; • Knowledge of F&B management software; • Passion for service and ambition to grow professionally; • Previous experience as trainer is a plus; • Flexibility; • Attention to detail.