1. Greeting and seating guests: Welcoming guests as they arrive, escorting them to their tables, and ensuring they are comfortable.

  2. Managing reservations: Coordinating incoming reservations, ensuring tables are allocated efficiently, and maintaining an organized reservation system.

  3. Coordinating service: Liaising between the kitchen and dining room staff to ensure smooth service, timely delivery of meals, and attention to special requests.

  4. Guest relations: Addressing any guest concerns or special requests promptly and courteously, ensuring a positive dining experience.

  5. Training and supervision: Training and supervising the front-of-house staff, including hosts, servers, and bussers, to maintain high service standards.

  6. Maintaining the dining room: Overseeing the cleanliness, organization, and ambiance of the dining area, including table settings and décor.

  7. Handling payments: Overseeing billing and payment processes, ensuring accuracy and efficiency in handling transactions.

  8. Upselling: Recommending additional menu items or specials to enhance the guest experience and increase revenue.

  9. Resolving conflicts: Handling any conflicts or issues that may arise among guests or staff members, striving to find satisfactory solutions.

Overall, the Maître d'Hôtel plays a crucial role in ensuring the smooth operation of the front-of-house service and creating a welcoming and enjoyable dining atmosphere for guests.