What are the responsibilities of a maitre d'?

Answer 1

Maitre d'The maître d' (short for maître d'hôtel, literally "master of the hotel") in a staffed restaurant or hotel is the person in charge of assigning customers to tables in the establishment and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as dealing with any customer complaints and making sure all servers are completing their tasks in an efficient manner. A Maitre d' is also responsible for serving as a liason between the kitchen and dinning rooom. In some localities or traditions particularly small organizations like a single restaurant the post is also known as the headwaiter or host. The origin of the term is in medieval courts, where the holder was an important courtier, like Olivier de la Marche in 15th century Burgundy.

In large organizations such as hotels or cruise ships where more restaurants are available, he or she is responsible for the overall dining experience including room service and buffet, service quality and guest satisfaction, while the head waiters or supervisors are responsible for the specific restaurant or dining room they work in.

In the United States, these functions may be vested in a manager, supervisor, or cashier. The distinction between a maître d'hôtel and host is, in practice, one of nomenclature.

(Source: wikipedia)

Maitre'de is a french word which basically means, Master Of.

eg. Maitre'de bellet, Maitre'de Food. etc