Offering a standout dining experience at your restaurant involves not only serving a high-quality meal, but also delivering excellent service. That's where having a maître on the team makes all the difference.
In this article, understand what a maître is, learn what they do in a restaurant and check out hiring tips. Read on!
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What is a maître?
The word maître means “master” in French and is used in hospitality and gastronomy to refer to the professional responsible for coordinating customer service.
He acts as a host, and his main responsibility is to ensure a good customer experience. He also guides and supervises the waiters' work, and takes on the role of head of the dining room.
Traditionally, the maître is more common in high-end restaurants. However, any establishment that cares about service quality can have this professional on the team — in some cases, the manager takes on the role.
Below, understand the main responsibilities of a restaurant maître!
What does the maître do in a restaurant?
The restaurant maître takes on several roles related to service in the dining room. The main ones include:
Supervising the service team
The maître acts as head of the waiters. He is responsible for making sure the team is well trained and ready to deliver excellent service.
This includes giving instructions before service starts, assigning sections and tables, delegating tasks and supervising the work throughout the shift.
Welcoming customers
Like a good host, the maître greets customers at the restaurant entrance. Besides welcoming them, he can also suggest the best table in the dining room based on party size and preferences.
In other words: his job is to seat customers quickly and make them feel comfortable and welcome.
Problem solving
The maître is also responsible for solving any problems that come up during the meal, such as service delays, incorrect orders or complaints about the food.
His ability to handle these situations quickly and efficiently is essential to keeping customers satisfied.
Coordination with the kitchen
Another of the maître's duties is managing the flow of service, so dishes are served in a coordinated way and at the right moment.
To do this, he keeps constant communication with the kitchen, making sure orders are prepared to customers' specifications and on time.
Reservation management
Besides managing service in the dining room, the maître can also be responsible for handling reservations. He must uphold the reservation policy of the restaurant, organize table occupancy and the waiting list, if there is one.
Team training and development
As head of the dining room, the maître also plays a very important role in training and developing the waiter team.
He must make sure everyone is aligned with the restaurant's standards and identify opportunities to improve their skills.
What's the difference between a maître, a manager and a waiter?
The maître's duties often overlap with those of the manager and the waiter. That's why the role can raise some doubts when it comes to building the org chart for the team and assessing whether a hire is needed.
But each of them has specific responsibilities — understand the differences below:
- Manager: has a broader view of the operation and is responsible for every area of the restaurant (kitchen, bar, dining room, administration, etc.).
- Maître: focused on managing the dining room, he is directly responsible for the customer experience and for coordinating the waiters.
- Waiter: is the front line of service. He is responsible for taking orders, serving dishes and drinks and meeting all the customers' needs during the meal.
So each of them has a specific role in the restaurant's operation. In smaller establishments, the maître's duties can be taken on by the manager.
What are the advantages of hiring a maître?
Having a maître on the team brings several advantages to the restaurant, from excellent service to greater team engagement. Learn more about them below!
Improves the customer experience
A maître ensures every customer gets personalized, high-quality service, which helps build loyalty and a good reputation for the restaurant.
Increases operational efficiency
With a professional dedicated to coordinating the dining room, service tends to be more organized and efficient, reducing errors and delays and increasing team productivity.
A more satisfied team
A good maître also supports the waiter team, offering training, support and guidance. This contributes to a more positive and motivating work environment, reducing turnover.
Raises the standard of service
The maître watches every detail of the service, from how dishes are presented to how the cutlery is arranged on the table, which raises the restaurant's overall standard.
He also acts as a constant “eye” on the dining room, spotting and solving problems before they grow bigger. This raises service quality, even during the busiest moments.
So it's worth hiring a maître not only to offer a the dining experience that stands out, but also to optimize your operation and improve your business performance.
How much does a restaurant maître earn?
A maître's pay can vary quite a bit depending on the type of restaurant, geographic location, the professional's experience and the size of the establishment.
In general, the average salary for a maître in Brazil is around R$ 3,000 to R$ 5,000 a month, and can reach higher figures in luxury restaurants or major urban centers.
Beyond the base salary, many maîtres receive tips and bonuses that can significantly boost their earnings. In some cases, benefits such as health insurance, profit sharing and performance bonuses are also offered.
If you're thinking about hiring a maître for your restaurant, check out some tips below for finding the best professional!
Tips for hiring the best professional
To hire the ideal professional for your restaurant, you need to consider the candidate's experience and skills. Some points we recommend looking at are:
- Proven experience in other restaurants;
- References from previous jobs;
- Courses and certifications (hospitality, restaurant management, customer service, sommelier are a plus);
- Communication skills, with the ability to interact well with both the team and the customers;
- Knowledge of food and wine, to make recommendations to customers;
- Problem-solving skills;
- Attention to detail, to ensure high service quality;
- Empathy and sensitivity to meet the different needs of customers;
- Alignment with the restaurant's values.
During the selection process, run interviews, tests and simulations to evaluate the candidates. Choosing the maître should be a careful decision, since he plays a key role in the customer experience.
Learn more: Hiring a restaurant team: how to get the selection right
Get to know EPOC and improve the customer experience
Besides hiring a qualified maître for your restaurant, having an efficient system is essential to deliver a standout experience.
EPOC is a complete platform with advanced features so your restaurant can run a smooth operation and deliver five-star service. Discover our POS, KDS and ERP solutions and much more!Fale com nossos consultores and find out how we can help your business grow.
