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- Version:
- NOC 2016 Version 1.3
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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.
Additional information
Exclusions
Breakdown summary
- Broad occupational category
- 6 – Sales and service occupations
- Skill level
- C – 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
- Associated Career Handbook profiles
- 6511.0 – Maîtres d'hôtel and hosts/hostesses
- Version
- NOC 2016 Version 1.3