The primary duty of the Maître D' is to be the leader of the front-of-house of a dining establishment. They are the main point of communication between the kitchen and the dining room, ensuring that service runs smoothly. 

Maître D's supervise and manage front-of-house staff, including Servers, Bussers, Bartenders, and Hosts. They book reservations and ensure that regular customers are appropriately taken care of. 

Maître D’s also assist the kitchen staff in building a network of reliable vendors. Maître D’s help place orders for wines, silverware, dishes, and other items that the dining room needs. This requires taking careful inventory and inspecting the dining area thoroughly. 

Since Maître D’s work in the foodservice industry, they must accept that they will work irregular hours, such as evenings and weekends. Traditionally, restaurants did not offer much in the way of benefits, but this is slowly changing. 

Roles and responsibilities of a Maitre D'

• Be the first and last contact of the guest or patron in the restaurant, dining room, or lounge.
• Receive and coordinate reservations to assign the corresponding tables.
• Always maintain a pleasant and welcoming environment for the guests' enjoyment, ensuring the best dining experience to come back for first-class service.
• Communicate with the guest and/or patron.
• Assess customer complaints, inquiries, and recommendations, always striving to provide a better service.
• Act as a bridge between the kitchen and the food and beverage Servers to guarantee a shared vision.
• Arrange for replacing dining room cutlery and other supplies, as necessary.
• Ensure the highest quality standards are met for service, cleanliness, and profitability.
• Supervise restaurant staff.
• Coordinate work schedules.
• Assist in the hiring and training of new employees.