Maître d’Hôtel

About Orient Express

Artisan of travel since 1883, Orient Express sublimates the art of travel with its luxury trains, hotels, and sailing yachts. The brand has just launched its first hotel, Orient Express La Minerva, in Rome – which will be followed by Orient Express Venezia  in 2026. The experience continues with the recent launch of La Dolce Vita Orient Express train, followed by Orient Express Corinthian in 2026, the first of two Orient Express Sailing Yachts, and finally, the return of L’Orient Express train to railways. Since 2022, Orient Express is part of Accor Group’s leading collection of luxury brands with a century-old legacy in the hotels and fine- dining sectors. In 2024, Accor and LVMH entered into a strategic partnership to accelerate the development of Orient Express. Follow the journey at @orientexpress on Instagram or visit the website at www.orient-express.com.

About Orient Express Venezia 

Orient Express will open its second hotel in Italy at the exceptional in Venice. Architect and interior designer Aline Amar d’Amman, alongside her studio Culture in Architecture, has been entrusted to design and decorate the space. Venice, once the gateway to Constantinople and a mythical stop on the legendary Orient Express train – that opened its doors in 1919 with the completion of the Simplon tunnel linking Switzerland to Italy – will be the home of the second Orient Express hotel, set to open in 2026.

We are seeking a highly experienced and dedicated Maître d’Hôtel to lead the efficient and profitable operations of our luxury hotel’s restaurants. In this pivotal role, you will be instrumental in delivering exceptional guest experiences by overseeing all aspects of restaurant service, staff management, and operational excellence, all while upholding our established standards and procedures. You will work closely with Restaurant Managers and collaborate synergistically with other hotel departments.

Key Responsibilities :

• Operational Leadership: Plan and organize all restaurant activities, including staff assignments and floor plans, adapting to hotel occupancy and special events (weddings, conferences, etc.). Ensure impeccable cleanliness and optimal functioning of all resources.
• Guest Experience Excellence: Warmly welcome guests, guiding them through their dining journey. Proactively manage staff to ensure every guest receives exceptional, personalized service, anticipating their needs, handling requests, and resolving any issues or complaints promptly. Continuously check guest satisfaction regarding food, beverages, and service to identify areas for improvement.
• Team Management & Development: Lead, motivate, and manage restaurant staff (Chefs de Rang, Commis de Rang, Hostesses). This includes orienting, training, scheduling, coaching, and providing constructive feedback to foster continuous improvement and professional growth. Collaborate with Restaurant Managers and HR on development needs.
• Interdepartmental Collaboration: Maintain constant alignment with other hotel departments to seamlessly manage specific occasions or VIP guests. Collaborate with the F&B Director, Assistant F&B Director, Special Events team, and Marketing for event planning and promotional initiatives.
• Quality & Financial Oversight: Monitor restaurant quality and financial performance, actively contributing to the definition and implementation of improvement actions. Participate in inventory assessments to facilitate efficient replenishment.