National Occupational Classification (NOC) 2011

• 6 - Sales and service occupations
• 65 - Service representatives and other customer and personal services occupations
• 651 - Occupations in food and beverage service

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.