Maître d'hôtel
Encyclopedia
The maître d’hôtel in the original French language is literally the "master of the hotel". In a suitably staffed restaurant
or hotel
, it is the person in charge of assigning customers to tables and dividing the dining area into areas of responsibility for the various servers on duty. The plural form is 'maîtres d'hôtel' or 'maîtres d' if shortened. The maître d'hôtel may also be the person who receives and records reservation
s for dining, as well as dealing with any customer complaints. It is also their duty to make sure that all the servers and waitstaff are completing their tasks in an efficient manner. In small restaurants, the post might also be known as the headwaiter
or host. This term originated from medieval courts, where the holder was an important courtier, like Olivier de la Marche
in 15th century Burgundy.
In large organizations such as hotels or cruise ship
s where restaurants are more frequent, the maître d’hôtel is often responsible for the overall dining experience including room service and buffet, and customer satisfaction, while the headwaiters or supervisors are responsible for the specific restaurant or dining room they work in.
Historically, maîtres d'hôtel, such as Oscar Tschirky
of the Waldorf-Astoria Hotel
in Manhattan
, New York
, would also play a part in the preparation of food; boning fish and mixing salads.
In the United States
, the position may be a part of the role of a manager
or supervisor
in charge of the "front of the house" operations.
Restaurant
A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...
or hotel
Hotel
A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en-suite bathrooms...
, it is the person in charge of assigning customers to tables and dividing the dining area into areas of responsibility for the various servers on duty. The plural form is 'maîtres d'hôtel' or 'maîtres d' if shortened. The maître d'hôtel may also be the person who receives and records reservation
Reservation
Reservation may refer to:* Indian reservation, in the United States* Indian reserve, in Canada* Indigenous Territory, in Brazil* Reservation , a caveat to a treaty* Table reservation, for restaurant seating...
s for dining, as well as dealing with any customer complaints. It is also their duty to make sure that all the servers and waitstaff are completing their tasks in an efficient manner. In small restaurants, the post might also be known as the headwaiter
Waiter
Waiting staff, wait staff, or waitstaff are those who work at a restaurant or a bar attending customers — supplying them with food and drink as requested. Traditionally, a male waiting tables is called a "waiter" and a female a "waitress" with the gender-neutral version being a "server"...
or host. This term originated from medieval courts, where the holder was an important courtier, like Olivier de la Marche
Olivier de la Marche
Olivier de la Marche was a courtier, soldier, chronicler and poet in the last decades of the independent Duchy of Burgundy. He was close to Charles the Bold, and after his death held the important position of maître d'hotel to his daughter Mary of Burgundy, and her husband, and was sent on a...
in 15th century Burgundy.
In large organizations such as hotels or cruise ship
Cruise ship
A cruise ship or cruise liner is a passenger ship used for pleasure voyages, where the voyage itself and the ship's amenities are part of the experience, as well as the different destinations along the way...
s where restaurants are more frequent, the maître d’hôtel is often responsible for the overall dining experience including room service and buffet, and customer satisfaction, while the headwaiters or supervisors are responsible for the specific restaurant or dining room they work in.
Historically, maîtres d'hôtel, such as Oscar Tschirky
Oscar Tschirky
Oscar Tschirky was maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as "Oscar of the Waldorf" and produced a large cookbook despite not being a chef...
of the Waldorf-Astoria Hotel
Waldorf-Astoria Hotel
The Waldorf-Astoria is a luxury hotel in New York. It has been housed in two historic landmark buildings in New York City. The first, designed by architect Henry J. Hardenbergh, was on the Fifth Avenue site of the Empire State Building. The present building at 301 Park Avenue in Manhattan is a...
in Manhattan
Manhattan
Manhattan is the oldest and the most densely populated of the five boroughs of New York City. Located primarily on the island of Manhattan at the mouth of the Hudson River, the boundaries of the borough are identical to those of New York County, an original county of the state of New York...
, New York
New York
New York is a state in the Northeastern region of the United States. It is the nation's third most populous state. New York is bordered by New Jersey and Pennsylvania to the south, and by Connecticut, Massachusetts and Vermont to the east...
, would also play a part in the preparation of food; boning fish and mixing salads.
In the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, the position may be a part of the role of a manager
Management
Management in all business and organizational activities is the act of getting people together to accomplish desired goals and objectives using available resources efficiently and effectively...
or supervisor
Supervisor
A supervisor, foreperson, team leader, overseer, cell coach, facilitator, or area coordinator is a manager in a position of trust in business...
in charge of the "front of the house" operations.