What are the active service responsibilities of a Head Waiter in a job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Maitre d' Interview Template

This interview template provides a structured approach to interviewing maitre d' candidates. Use this guide to conduct consistent, fair interviews and objectively score responses. Use weighted scoring to get an accurate overall assessment - score each area 1-5, then calculate your final weighted score using the formula provided.

Review candidate's CV and fine dining experience thoroughly
Prepare interview room with professional, upscale atmosphere
Have scoring sheets, pen, water, and service standards documentation available
Ensure interview will not be interrupted for 50 minutes
Review current service protocols, wine list, and guest experience standards
Prepare scenarios for guest interaction and service assessment
Have reservation system and floor plan available for discussion
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5 - Excellent: Extensive fine dining experience with clear front-of-house leadership examples
4 - Good: Good fine dining background with relevant leadership experience
3 - Average: Some fine dining experience but limited leadership responsibility
2 - Below Average: Limited fine dining or leadership experience for maitre d' level
1 - Poor: Insufficient fine dining or leadership experience for this role
Answer here
5 - Excellent: Sophisticated service flow management with excellent reservation and seating strategies
4 - Good: Good service management with practical flow control experience
3 - Average: Basic service flow understanding with adequate management skills
2 - Below Average: Limited service flow management or poor organizational skills
1 - Poor: Cannot manage service flow at maitre d' level
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5 - Excellent: Comprehensive training approach with excellent service standard development
4 - Good: Good training skills with practical service standard implementation
3 - Average: Basic training abilities with some service standard awareness
2 - Below Average: Limited training experience or poor service standard understanding
1 - Poor: Cannot train staff or maintain service standards effectively
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5 - Excellent: Extensive wine knowledge with sophisticated wine service and sommelier collaboration
4 - Good: Good wine knowledge with practical wine service experience
3 - Average: Basic wine knowledge but adequate service capabilities
2 - Below Average: Limited wine knowledge or poor wine service skills
1 - Poor: No wine knowledge suitable for fine dining maitre d' role
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5 - Excellent: Excellent VIP service with sophisticated experience creation and personalization
4 - Good: Good VIP handling with practical special occasion experience
3 - Average: Basic VIP service with some special occasion awareness
2 - Below Average: Limited VIP experience or poor personalization skills
1 - Poor: Cannot provide VIP service at maitre d' level
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5 - Excellent: Excellent service recovery with sophisticated relationship management and guest retention
4 - Good: Good complaint handling with effective service recovery techniques
3 - Average: Basic complaint resolution with adequate recovery efforts
2 - Below Average: Limited service recovery or poor relationship management
1 - Poor: Cannot handle service recovery at maitre d' level
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5 - Excellent: Excellent departmental coordination with sophisticated communication and service integration
4 - Good: Good coordination skills with effective interdepartmental communication
3 - Average: Basic coordination abilities with adequate communication
2 - Below Average: Limited coordination or poor interdepartmental communication
1 - Poor: Cannot coordinate effectively with other departments
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5 - Excellent: Strong business understanding with proven revenue generation while maintaining service quality
4 - Good: Good business awareness with practical sales and service balance
3 - Average: Basic business understanding but limited revenue focus
2 - Below Average: Limited business acumen or poor sales/service balance
1 - Poor: No understanding of business contribution or revenue generation
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5 - Excellent: Sophisticated VIP handling with multiple creative solutions and relationship preservation
4 - Good: Good VIP service with practical solutions and professional approach
3 - Average: Basic VIP handling with adequate problem-solving
2 - Below Average: Poor VIP service or limited solution creativity
1 - Poor: Cannot handle VIP situations appropriately
Demonstrates exceptional professional presentation and gravitas
Shows sophisticated communication skills and cultural awareness
Exhibits leadership presence and ability to command respect from staff
Expresses passion for fine dining and creating exceptional guest experiences
Shows understanding of luxury service standards and attention to detail
Indicates availability for fine dining service hours including evenings and weekends
Asks sophisticated questions about service philosophy and guest experience standards

Weighted scoring: Rate each area 1-5, then multiply by the decimal shown (35% = 0.35). Example: If Guest Experience = 4, then 4 x 0.35 = 1.4. Add all results for your final score. Maximum possible score is 5.0.

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Strong Hire - Offer position immediately
Hire - Good candidate, offer position
Maybe - Conduct service observation or final interview with ownership
Probably Not - Significant concerns, unlikely to hire
Do Not Hire - Not suitable for this role

When writing a job description for a Head Waiter, it's important to highlight their active roles during service. These include leading the floor team, ensuring guest satisfaction, and managing service flow. They are also responsible for addressing any issues that arise, such as guest complaints or unexpected changes in service demand.

Common misunderstanding: Maitre d's primarily set tables and take orders.

While maitre d's may assist with these tasks, their primary role is to oversee the service operation, ensuring everything runs smoothly and guests are happy. They are leaders, not just participants in the service.

Let's say you are a maitre d' during the dinner rush. Instead of focusing on individual table service, you're coordinating the entire floor operation, ensuring servers are balanced between sections, monitoring kitchen timing, and personally attending to VIP guests and special requests.

Common misunderstanding: Maitre d' roles are reactive, handling problems.

Actually, a significant part of their role is proactive; they anticipate potential issues and implement solutions before problems affect the guest experience. This foresight is crucial for maintaining high service standards.

Let's say you are a maitre d' noticing the kitchen is running behind on mains whilst several dessert orders are pending. You proactively adjust table timing, inform guests of slight delays with complimentary items, and redistribute staff to prevent service bottlenecks.

How should I describe interaction with guests in a Head Waiter job description?

In the job description, emphasize that the Head Waiter must excel in guest interaction. They should be able to engage with guests warmly and professionally, making them feel welcome and attended to throughout their visit. This includes handling special requests, resolving complaints, and ensuring a memorable dining experience.

Common misunderstanding: Guest interaction means greeting and saying goodbye.

Effective guest interaction involves much more. It includes continuously assessing guest satisfaction, being attentive to their needs during their stay, and making personal connections that enhance their dining experience.

Let's say you are a maitre d' managing guest relationships throughout their visit. You notice a couple celebrating an anniversary, ensure they receive special attention, check they're happy with wine pairings, and coordinate with the kitchen for a complimentary dessert surprise.

Common misunderstanding: All staff interact with guests identically.

Maitre d's need a deeper level of interaction. They must not only serve but also read guest cues and adapt their service style to meet the specific preferences and expectations of each guest.

Let's say you are a maitre d' observing different guest preferences. You notice one table prefers minimal interruption whilst dining, another enjoys chatting about wine selections, and a business table needs efficient, discrete service. You adapt your approach accordingly.

What supervisory roles are important for a Head Waiter during service?

The supervisory roles of a Head Waiter are critical for smooth service operations. They must oversee the floor team, coordinate table assignments, manage the pace of service, and ensure that all staff members are performing their duties efficiently and effectively. Additionally, they play a key role in training and mentoring new staff.

Common misunderstanding: Supervising means just giving orders.

Effective supervision by a maitre d' involves coaching, supporting, and motivating the team, not just directing them. It's about leading by example and fostering a positive, collaborative work environment.

Let's say you are a maitre d' supporting your team during service. When a new server struggles with wine service, you demonstrate proper technique, offer encouragement, and ensure they feel confident rather than criticised.

Common misunderstanding: Supervision is only needed during peak times.

While peak times require more intensive supervision, a maitre d's role is continuously supervisory. They need to maintain oversight throughout the service to ensure consistency and quality from start to finish.

Let's say you are a maitre d' during quieter periods. You're still monitoring service standards, using slower moments to train staff, reviewing upcoming reservations, and ensuring consistent guest experience regardless of how busy the restaurant appears.