head waiter/head waitress
Code 5131.2.1
The maître d' / head waiter (maître o jefe de salón) leads dining-room service: tables, waitstaff and pace with the kitchen. Use this Job Dictionary profile to Chilean maître / jefe de salón synonym.
Essential skills
Skills and competences
- store kitchen supplies
- assist VIP guests
- assist clients with special needs
- check dining room cleanliness
- recruit employees
- execute opening and closing procedures
- inspect table settings
- coach employees
- manage stock rotation
- apply foreign languages in hospitality
- identify customer's needs
- maintain customer service
- maintain relationship with customers
- maximise sales revenues
- plan menus
- prepare tableware
- greet guests
- monitor work for special events
- process payments
Transversal competences
- advise guests on menus for special events
- train employees
- check prices on the menu
- control of expenses
- manage health and safety standards
- manage restaurant service
- handle customer complaints
- brief staff on daily menu
- quality assurance methodologies
- attend to detail regarding food and beverages
- programar turnos
- supervise the work of staff on different shifts
- supervise food quality
- monitor customer service
- monitor billing procedures
- measure customer feedback
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What to assess for this role
Assess floor leadership and complaint handling.
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Common questions about this role when you are hiring or writing the job profile.
- What does a maître do?
- Organises the room, assigns tables and ensures service meets house standards.
- Same as a waiter?
- No: the waiter serves tables; the floor lead leads the team.
- What to measure when hiring?
- A service simulation and kitchen coordination.
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences