Floor Manager / Maitre D'

FLOOR MANAGER / MAÎTRE D’

Lester’s is seeking a composed, highly organized hospitality professional to serve as both Floor Manager and Maître d’, helping lead service with confidence, warmth, and attention to detail.

ABOUT THIS ROLE

This is a hybrid leadership position that combines active floor management with front door oversight and guest experience leadership. Two days a week, you will oversee the dining room as acting Floor Manager during service while the Restaurant Director is off, supporting service flow, team communication, guest relations, and operational standards throughout the evening. The remaining three days, you will serve as Maître d’, leading the host team and managing the pace and rhythm of the dining room from the door. This role requires someone who is naturally organized, calm under pressure, and deeply hospitality driven. You should have a strong understanding of service, excellent communication skills, and the ability to lead with both professionalism and presence. The ideal candidate notices everything without making it feel noticeable to the guest. At Lester’s, hospitality is thoughtful, polished, and intentional. We are looking for someone who understands how important the first impression is, how critical pacing is to a dining room, and how much energy and leadership shape the experience for both guests and staff alike.

ABOUT LESTER’S

Lester’s is a seafood-centric restaurant scheduled to open in late May 2026 and will operate seven days a week, starting with dinner services and eventually opening for lunch. The menu is rooted in seasonal ingredients, coastal influences, and disciplined technique, with a strong emphasis on consistency and preparation. Lester’s is designed to feel approachable, yet precise. The kitchen is expected to operate with confidence and clarity, supported by systems that allow quality to scale across services.

WHO WE ARE — OBSTINATE HOSPITALITY

Obstinate Hospitality is best known for ingredient-driven cooking, thoughtful leadership, authentic superior service and an enduring commitment to craft. The group includes The Obstinate Daughter and Wild Olive restaurants, which have earned long-standing respect for their consistency, warmth, and craft. Wild Olive opened in 2009 and is located on Johns Island. The Obstinate Daughter then followed in 2014 and is located on Sullivan’s Island. Both restaurants are in the Charleston area of South Carolina and have become staples of the restaurant culture there. The goal is not rapid expansion, but the creation of places that last. The Douglas and Lester’s represent the group’s expansion into Savannah, extending this philosophy into a boutique hotel and restaurant.

KEY RESPONSIBILITIES

You take pride in your work, show up prepared, and value being part of a strong team. This is an opportunity to grow within a restaurant group known for its consistency, leadership, and the way it treats its people.

• Lead and oversee dining room operations during service shifts as acting Floor Manager
• Support servers, bartenders, hosts, and support staff throughout service
• Manage service flow, pacing, and communication between front and back of house
• Assist with guest relations and resolve service issues with professionalism and composure
• Lead pre-service meetings and maintain service standards throughout the shift
• Oversee reservations, table management, and seating flow as Maître d’
• Guide and support the host team during service
• Greet guests warmly and create a polished first impression
• Maintain awareness of VIPs, special occasions, guest notes, and service priorities
• Approach every service with a thoughtful seating strategy and clear plan for the flow of the dining room, while remaining adaptable, composed, and solution-oriented as reservations, pacing, and guest needs evolve throughout the evening
• Communicate clearly with the Restaurant Director and management team regarding service performance and operational needs
• Help uphold cleanliness, organization, and overall dining room presentation
• Contribute to a respectful, accountable, team-oriented culture

EXPERIENCE & QUALIFICATIONS

• Previous management, maître d’, or leadership experience in a hospitality setting preferred
• Strong understanding of dining room operations, pacing, and reservation flow
• Excellent communication and interpersonal skills
• Ability to remain calm, organized, and composed during high-volume services
• Strong attention to detail and awareness of guest experience
• Comfortable leading teams while remaining collaborative and approachable
• Experience with reservation systems and POS platforms preferred
• Professional presence with strong problem-solving abilities
• Reliable, punctual, and team-oriented

COMPENSATION & BENEFITS

Hourly compensation will be based on experience and qualifications.

Benefits Include:

• Health Insurance Packages for full time positions
• 401(k) Plan: With a 6% employer match, one year after start date for full time positions
• Vacation weeks are accrued
• Employee Parking Offsite

The Douglas is an Equal Opportunity Employer

Benefits:

• 401(k)
• 401(k) matching
• Health insurance
• Paid time off

Work Location: In person