Maitre d'hotel - Koshu Club

Our Michelin-starred restaurant group is seeking an experienced Maitre d’hotel for our new 50-seat fine dining restaurant, Koshu Club.

Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.

We’re looking for a poised, detail-driven host to be part of an intimate and disciplined team. Our dining room demands focus and finesse, delivering hospitality with quiet precision and sincerity.

Experience matters, but so do attitude and sensibility. We value people who approach service as a craft: calm, aware, and exacting. Guest connections are essential here, but always professional, never performative. Our dining room is built on quiet confidence and respect for the guest’s experience.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

Requirements

• Fine dining experience or equivalent professionalism

• Deep respect for pacing, detail, and teamwork

• Ability to read the room and engage guests with warmth and restraint

• Composure and humility under pressure

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

After one year of full time employment - Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces

• Required to stand and walk for extensive periods of time without breaks during busy times

• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"