Maîtres d’hôtel oversee the service of food and beverages to guests in restaurants and other eating places (for example, hotels, private clubs, and cocktail lounges).

Receives and confirms reservations; supervises waiters, waitresses, and wine stewards; trains new staff; holds pre-service briefings with staff; liaises with kitchen staff about specials and menu changes; allocates table sections for service; ensures tables are set correctly; checks reservations, greets and seats guests; offers food and serves drinks to guests; deals with any problems that may arise; checks bills; may cash up and process payments; orders stock; may organise the clean-up and closing of the establishment.

• Employees work inside occasionally in an office and frequently on the floor of hospitality premises.
• Work spaces are generally adequately heated, ventilated, clean and well-maintained, with a friendly welcoming atmosphere but occasionally may be hot, noisy and stressful.
• Long and irregular hours are often required, as is weekend and evening work.

• Light to medium physical demand.
• Employees frequently stand or move about to facilitate the overseeing of staff and to confer with them and deal with any issues that may arise.
• Employees may sit occasionally to complete administrative tasks.
• Stretching or reaching is not a significant component of this job.
• Squatting or crouching is not a significant component of this job.
• Contact with skin irritants or water is not a significant component of this job.
• Twisting of the body or neck is not a significant component of this job.
• Light lifting, pulling or carrying is required.
• Bending is not a significant component of the job.
• Repetitive movements are likely when using office equipment.
• Use of hand-held objects and equipment will be occasional to frequent and will include computers, calculators, phones, staplers, printers and photocopiers.
• Mental skills needed include communication, hospitality and organisational skills.

• There are no specific entry requirements to become a maître d’hôtel.
• A maître d’hôtel working in an establishment that serves alcohol, may be required to hold a General Manager's Certificate. To obtain such a certificate the applicant must be over 20 years old and hold a Licence Controller Qualification.

There are opportunities for flexibility of movement but they are limited, particularly during service.