Maître d' meaning in hospitality

Maître d' is a shortened form of 'maître d'hôtel', which translates from French to 'master of the house'. This role is the highest-ranking member of the front-of-house staff in a restaurant or hotel dining room. The maître d' manages reservations, greets and seats guests, oversees the waitstaff, and ensures smooth service throughout the dining experience. They're often the face of the establishment, setting the tone for the entire dining experience.

The maître d' plays a key role in hospitality by bridging the gap between guests and staff. They're responsible for maintaining the atmosphere, handling any issues that arise, and ensuring that each guest feels valued and well-cared for. Their expertise in customer service and deep knowledge of the menu, wine list, and special offerings make them an invaluable asset to any dining establishment.

Making sure that your Maître d' is focussing on the right tasks and has the right skills is important for you FOH success, you may find these links useful.

• •Deciding on Maître d' tasks and skills required for a job description
• •A Maître d' job description template you can use in Pilla

Let's say you're working as a server in a high-end restaurant. It's a busy Friday night, and you've just been informed that a food critic is dining incognito. You'd immediately alert the maître d', who would then discretely inform the kitchen, adjust the seating plan to give the critic the best table, and personally oversee their service. The maître d' might say, 'I'll handle table 7 personally. Make sure their water glasses are always full, and inform me immediately of any special requests.' This level of attention and coordination, led by the maître d', can make the difference between a good review and a great one.