National Occupational Classification (NOC) 2011


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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.

  • Illustrative example(s)

    • chief host/hostess - food services
    • dining room host/hostess
    • maître d'
    • restaurant host/hostess

    All examples

  • Exclusion(s)

    • Food and beverage servers (6513)
    • Food service supervisors (6311)
  • Main duties

    Maîtres d'hôtel and hosts/hostesses perform some or all of the following duties:

    • Receive and record patrons' reservations and assign tables
    • Greet patrons at entrance of dining room, restaurant, or lounge and escort them to tables or other seating areas
    • Speak with patrons to ensure satisfaction with food and service, and attend to complaints
    • Order necessary 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 beverage
    • Maintain financial statements and records and ensure safe-keeping
    • 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.
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