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Version:
2016

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6511 – Maîtres d'hôtel and hosts/hostesses

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.

Profile

Example titles

  • Chief host/hostess - food services
  • Dining room host/hostess
  • Maître d'
  • Restaurant host/hostess

Main duties

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.

Employment requirements

  • 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.

Exclusions

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

Breakdown summary

Broad occupational category
6 - Sales and service occupations
Skill level
5 - Occupations usually require secondary school and/or occupation-specific training
Major group
65 - Service representatives and other customer and personal services occupations
Minor group
651 - Occupations in food and beverage service
Version
2016
Date modified: