Maîtres d’hôtel and hosts/hostesses greet patrons and escort them to tables, and supervise and co-ordinate the activities of food and beverage servers. They are employed in restaurants, hotel dining rooms, private clubs, cocktail lounges and similar establishments.

• Chief host/hostess – food services
• Dining room host/hostess
• Maître d’
• Restaurant host/hostess

This group performs some or all of the following duties:

• Receive and record patrons’ reservations and assign tables
• Greet patrons and escort them to tables or other seating areas
• Speak with patrons to ensure satisfaction with food and service, and attend to complaints
• Order dining room supplies and equipment
• Inspect dining and serving areas and equipment
• Supervise and co-ordinate activities of food and beverage servers and other serving staff
• Accept payment from patrons for food and beverages
• Maintain financial statements and records
• Prepare work schedules and payrolls
• Interview candidates for food and beverage server positions and train new employees
• May be responsible for marketing and advertising the dining establishment.

• Completion of secondary school is usually required.
• Several weeks of on-the-job training are usually required.
• Maîtres d’hôtel require experience as a formal or captain waiter/waitress or other food service experience.

• Food and beverage servers (6513)
• Food service supervisors (6311)

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