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NOC Code: NOC Code: 6511 Occupation: Maîtres d'hôtel and hosts/hostesses
Occupation Description: Occupation Description:
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. 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.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3
Writing Writing 1 2
Document Use Document Use 1 2
Digital Technology Digital Technology 1 2
Oral Communication Oral Communication 1 2 3
Money Math Money Math 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2
Measurement and Calculation Measurement and Calculation 1
Numerical Estimation Numerical Estimation 1 2
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2 3
Problem Solving Problem Solving 1 2
Finding Information Finding Information 1

  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.

  • Read notes that have been left by the chef or the restaurant owner about food specials, staffing changes or daily reservations. (1)
  • Read memos on topics such as policy, procedures, upcoming events, advertising campaigns or new food items. (2)
  • Read articles and books on restaurants, food serving, wines and wine tasting. (3)
  • Refer to a policy manual. (3)
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  • Write notes to co-workers about tasks to be done. (1)
  • Enter reservations in the reservations book. (1)
  • Write notes to organize the tasks and to remember what needs to be done. (1)
  • Record events in a log, including information about customer complaints, late or sick staff or other incidents. (1)
  • Write 'specials' on the menu boards or on a page inserted in menus. (1)
  • Write menu descriptions. (2)
  • Write letters, such as proposals to provide food services to large groups or letters of reference for staff. (2)
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Document Use
  • Read food bills when receiving payment from customers. (1)
  • Read menus, daily 'specials' boards and wine and liquor lists. (1)
  • Read staff schedules. (2)
  • Enter reservations in the reservation book and review it periodically throughout the shift to plan for new clients. (2)
  • Fill in administrative records such as time cards, daily server report forms, timesheets for restaurant staff or daily report sheets, which may record such information as the total sales and the average amount of each sale for each meal period. (2)
  • Complete credit card receipts. (2)
  • Use a sketch or floor plan of the restaurant to track available tables and to develop and adjust seating plans. (2)
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Digital Technology
  • Use other computer applications. For example, use a computer cash register or a touchscreen to order food and print out bills. (1)
  • Use bookkeeping, billing and accounting software. For example, make adjustments to payroll to ensure that workers' cheques equal the time worked. (2)
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Oral Communication
  • Inform customers of daily 'specials' and explain menu items. (1)
  • Answer phones and take messages and reservations. (1)
  • Greet customers. (1)
  • Co-ordinate activities with the supervisor and chefs. (2)
  • Train new staff. (2)
  • Deal with any problems customers may have with the food or the service. (2)
  • Supervise waiters and waitresses, assigning tasks, interacting with them, providing direction and feedback and resolving disputes among them. (3)
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Money Math
  • Receive payments from customers and provide change. (1)
  • Prepare bills subtracting a discount, or may convert American currency when receiving payments. (2)
  • Calculate costs when preparing a food proposal, taking actual food costs, adding a percentage and determining the cost per plate. (3)
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Scheduling or Budgeting and Accounting
  • Record and monitor hours worked by staff, noting break times and payment for breaks that were not taken due to workload. (1)
  • Do a daily cash out, counting and recording bills and change and completing required forms. (2)
  • Create weekly staffing schedules. (2)
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Measurement and Calculation
  • Prepare bar mixes, measuring water and bar mix in specified proportions. (1)
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Numerical Estimation
  • Estimate the eating time of various groups of customers. (1)
  • Estimate the number of walk-in clients that the restaurant may get during a serving period. These estimates are used to prepare schedules and seating arrangements and to make seating assignments as customers arrive. (2)
  • Estimate the amount of food supplies to order, based on such factors as the stock inventory, hotel occupancy projections (if the restaurant is located in a hotel) and past experience. (2)
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Job Task Planning and Organizing
  • Much of the daily activity of maîtres d'hôtel and hosts depends on the flow of business from customers. They schedule their tasks to focus on greeting, seating and serving customers, fitting in other activities in slow periods. Their days vary according to the volume and types of customers coming into the restaurant. (2)
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Decision Making
  • Decide where to put large parties. (1)
  • Decide where to seat customers, considering the customer's preference, the tables that are left and the workload of different servers. (1)
  • Decide whether or not to bring in more staff if the restaurant is particularly busy. (2)
  • Decide how to deal with dissatisfied customers, such as ordering other meals or waiving the bill. (2)
  • Decide how many staff to schedule, considering such factors as the rooms booked for the hotel and the functions booked. (3)
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Problem Solving
  • A large party has arrived without reservations. Accommodate the request if possible and consult other staff as necessary. (1)
  • There is a problem with short staffing. Call in additional staff, help the servers and manage customer dissatisfaction. (1)
  • A customer is not satisfied with the meal. Negotiate some kind of compensation, such as reducing the bill or making another selection from the menu. (2)
  • Deal with customers who are loud and angry. Such problems must be resolved quickly to avoid disturbing other customers. (2)
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Finding Information
  • Find out information for tourists by looking in tourist publications in the restaurant, asking co-workers or calling a tourist site. (1)
  • Compare a signature to those in the hotel register to find out what room to bill. (1)
  • Look up a phone number if it was not recorded in the reservations book. (1)
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