Though maitre ds aren’t as common as they once were, you can still find them in restaurants throughout the world. They play a pivotal role in making customers feel welcome in your restaurant, ensuring your business runs efficiently, and providing excellent services to everyone.
But what exactly does a maitre d do, and should you hire one?
What Is a Maitre d?
Maitre d, sometimes styled as maitre d’, is short for maitre d’hotel, which is French for “master of the house.” In some businesses, maitre d’ can also refer to the head waiter, host, or waiter captain.
No matter what you call it, though, maitre d’ is a front-of-house position. While duties may vary, the maitre d’ is often the first person customers interact with and acts as the host or dining room manager.
What Does a Maitre d Do?
Though maitre d is a specific position, the duties and responsibilities vary depending on where they work.
For example, most maitre ds work in formal dining rooms and high-end hotels. In these settings, the maitre d’ is responsible for the ambiance and atmosphere of the restaurant. They set and control things like the temperature, the type of music that’s played, how loud that music is, and the lighting.
Cruise ships also have maitre ds. On board, the maitre d oversees the entire dining experience for every passenger. While that includes ensuring each restaurant is well staffed and runs efficiently, cruise ship maitre ds also oversee room service and buffets.
In businesses with multiple dining rooms or restaurants, like cruise ships or large resorts, the head waiter is responsible for overseeing their dining room just like the maitre d, while the maitre d coordinates overall operations.
The broadest function of a maitre d is to ensure the comfort and satisfaction of customers. A good maitre d’ understands what customers want and need and does their best to provide it.
Though the role is primarily a front-of-house one, good maitre ds also collaborates and communicates with the back of the house. They are, in a sense, the bridge between the dining room and kitchen, making sure the entire establishment runs efficiently and provides excellent service.
Key Responsibilities and Duties
In addition to making guests feel welcome in your establishment, a maitre d is also responsible for:
- Collaboration. A maitre d’ is the main point of contact for guests, as well as the front of house, the back of house, servers, the owner, the manager, outside vendors, and delivery drivers. A maitre d’ needs to be a master communicator and collaborator to be successful.
- Safety. Maitre ds make sure staff members follow health and sanitation guidelines to keep customers safe and healthy and to ensure the restaurant doesn’t violate any rules.
- Recruitment. The maitre d may not be directly responsible for overseeing all staff, but they often help recruit, hire, and train people in every area of restaurant operations.
- Conducting. A maitre d is, in some respects, a conductor. They orchestrate the entire service and ensure everything runs smoothly.
- Problem solving. Though a maitre d is the conductor, sometimes things don’t go as planned. When that happens, the maitre d needs to improvise, handling unforeseen events without missing a beat.
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How Is a Maitre d Different From a Restaurant Manager?
In smaller establishments, the maitre d may perform many of the same duties as a restaurant manager. But in larger operations, these are often two separate positions.
A maitre d works in the front of house. They are responsible for creating seating charts, taking reservations, and offering personalized service to every guest. The maitre d keeps the dining room humming along. They may help turnover tables by offering guests free drinks at the bar or help serve large orders to keep things from backing up.
A restaurant manager works in the back of house. They’re responsible for things the chef isn’t, which is generally budgeting and staffing. They may also balance the books and help with inventory management and control. Sometimes, the manager works in the front of house to help the dining room in a pinch.
Types of Maitre ds
Though a maitre d oversees operations during service, there are different types of maitre ds that may be specific to an event or venue.
- Maitre d’hotel-chef. A maitre d with a culinary arts background. While they manage the front of house, they also understand the menu and can help guests pair their food and wine. They can also steer diners with food allergies away from dishes that contain potential allergens.
- Event maitre d. Also known as a day of coordinator, you’ll find this kind of maitre d in event venues. Event maitre ds coordinate and oversee the event and ensure it runs smoothly.
- Private club maitre d. A maitre d in a private club oversees the dining area and assists with personal requests from golf or country club members.
When to Hire a Maitre d
In general, maitre ds work in fine dining establishments or venues with multiple restaurants. If your concept isn’t fine dining, you may not need to hire a maitre d and can instead hire a host. Likewise, you may not need a maitre d if you have restaurants in multiple locations, like spread across a city. You might be better off with a manager, particularly if your customers don’t expect that level of service.
Personalization and Efficiency
Ultimately, a maitre d offers a high level of service and personalization guests won’t find anywhere else. Even if your customers don’t expect white-glove service, a maitre d can keep your dining room running smoothly and keep guests happy.
If you’re wondering how to improve your establishment’s performance, provide a higher level of service to guests, or want to change things up, Kezner Consulting Group can help. Contact us today to schedule your consultation.
