{{short description|Manager of the public part of a formal restaurant}} {{redirect|Head waiter|the film|The Head Waiter|the American runner nicknamed "the Head Waiter"|Dave Wottle}} {{use mdy dates|date=May 2024}} {{Infobox occupation | name = Maître d'hôtel | synonyms = | pronounce = | image = | imagesize = | alt = | caption = | official_names = Head waiter, host, waiter captain | type = | activity_sector = Waiting staff | competencies = Supervising waiters, welcoming guests, assigning tables, reservations | formation = | employment_field = Hospitality, foodservice | related_occupation = Manager, waiter, maître d' }} The {{langnf|fr|'''maître d'hôtel'''|master of the house|paren=left}}; {{IPA|fr|mɛːtʁə dotɛl|pron|LL-Q150 (fra)-Benoît Prieur-maître d’hôtel.wav}}), '''head waiter''', '''host''', '''waiter captain''', or '''''maître d{{'}}''''' ({{IPAc-en|uk|ˌ|m|eɪ|t|r|ə|_|ˈ|d|iː}} {{respell|MAY|trə|_|DEE}}, {{IPAc-en|also|us|ˌ|m|eɪ|t|ər|_|-}} {{respell|MAY|tər|_-}}) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied.<ref name="eat">{{cite web |url=http://eatocracy.cnn.com/2011/09/02/d-mystifying-the-maitre-d/ |title=D mystifying the maître d' |publisher=Eatocracy |date=September 2, 2011 |access-date=October 10, 2012 |author=LeTrent, Sarah |archive-url=https://web.archive.org/web/20120719194041/http://eatocracy.cnn.com/2011/09/02/d-mystifying-the-maitre-d/ |archive-date=July 19, 2012 }}</ref><ref>{{cite news|last1=Bordelon|first1=Grace|title=What Is a Waiter Captain?|url=http://work.chron.com/waiter-captain-28611.html|access-date=20 April 2017|work=San Francisco Chronicle|language=en}}</ref> Other roles include supervising wine selections and helping chefs create menus. In North America, a ''maître d'hôtel'' is known as a '''dining room manager'''.<ref name=":0">{{Cite book |last=The Culinary Institute of America |author-link=The Culinary Institute of America |title=The Professional Chef |publisher=Wiley |year=2011 |isbn=978-0-470-42 135-2 |edition=9th |location=Hoboken, New Jersey |page=10}}</ref>
In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d'hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads.<ref name="zeldes">{{cite web |last=Zeldes |first=Leah A. |date=October 7, 2009 |title=Eat this! Waldorf salad, an apple-licious fall favorite |url=http://www.diningchicago.com/blog/2009/10/07/eat-this-waldorf-salad-an-apple-licious-fall-favorite/ |work=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide |archive-url=https://web.archive.org/web/20160310195927/http://www.diningchicago.com/blog/2009/10/07/eat-this-waldorf-salad-an-apple-licious-fall-favorite/ |archive-date=March 10, 2016 |access-date=November 3, 2019 |url-status=dead }}</ref>
The role of head waiter (also known as a ''chef de salle'') can sometimes occupy a distinct role when their role is not undertaken by a ''maître d'hôtel.'' When this occurs, the head waiter is solely responsible for oversight of dining room service.<ref name=":0" />
== See also == * ''Beurre maître d'hôtel'', a parsley butter * ''Brigade de cuisine'', a formal back-of-house (kitchen) hierarchy * Concierge * Hospitality * List of restaurant terminology * Majordomo
== References == {{reflist}}
{{Restaurant workers}} {{Authority control}}
{{italic title}} {{DEFAULTSORT:Maitre D'}} Category:Restaurant staff Category:Restaurant terminology