Job description Chief Host/hostess - Food Services in the Laurentides Region

Find out what work is like for a chief host/hostess - food services in Canada. This work description is applicable to all Maîtres d'hôtel and hosts/hostesses (NOC 64300).

Maîtres d'hôtel and hosts/hostesses

Description

Maîtres d'hôtel and hosts/hostesses greet patrons and escort them to tables, and supervise and coordinate the activities of food and beverage servers. They are employed in restaurants, hotel dining rooms, private clubs, cocktail lounges and similar establishments.

Work week duration

Maîtres d'hôtel and hosts/hostesses usually work less than 35 hours per week.
Less than 35 hours

Job duties

Here are some of the main activities and tasks that Maîtres d'hôtel and hosts/hostesses have to perform, and some of the physical demands they involve:

  • Receive and record patrons' reservations and assign tables
  • Greet patrons and escort them to tables or other seating areas
  • Speak with patrons to ensure satisfaction with food and service, and attend to complaints
  • Order dining room supplies and equipment
  • Inspect dining and serving areas and equipment
  • Supervise and coordinate activities of food and beverage servers and other serving staff
  • Accept payment from patrons for food and beverages
  • Maintain financial statements and records
  • Prepare work schedules and payrolls
  • Interview candidates for food and beverage server positions and train new employees
  • May be responsible for marketing and advertising the dining establishment.

Physical demands Help - Physical Demands

  • Standing
  • Walking and running
  • Handling material manually

Physical demands

Physical demands are the physical activities that the job requires the worker to do. Physical demands are selected according to the likeliness that workers will have to perform them for at least half of the time they spend at work.

Workplaces and employers

Here are the typical workplaces where Maîtres d'hôtel and hosts/hostesses are employed and some of their main characteristics:

  • Cocktail lounges
  • Restaurants
  • Hotel dining rooms
  • Private clubs

Work environment Help - Physical Work Environment

  • Indoors, environmentally controlled

Physical proximity from others Help - Physical proximity from others

  • Close (at arm’s length)

Work environment

The work environment refers to the physical setting in which people work. The characteristics and conditions of the work environment are selected according to the likeliness that workers will be exposed to them at least once a week.

Physical proximity from others

Physical proximity from others refers to the physical distance between individuals in the workplace. The likeliness that the job requires to perform tasks while being physically close to other people is rated on a scale with 3 levels: "Somewhat close", "Close" and "Very close".

Related job titles

Here are some other related job titles that are found in the same occupational category (NOC 64300), and a list of similar occupations:

  • chief host/hostess - food services
  • dining room host/hostess
  • maître d'
  • restaurant host/hostess

Similar occupations Help - Similar occupations

Similar occupations

This section lists other occupations that are part of the same broad occupational category as Maîtres d'hôtel and hosts/hostesses in the National Occupational Classification (NOC). These occupations involve similar core qualifications but involve different responsibilities. To see more similar occupations, use the Job Transition Tool.

Sources Occupational and Skills Information System & National Occupational Classification

Labour Market Information Survey
Date modified: