Maître D.

Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and
training programs and followed and completed on a timely basis.
 Monitor compliance with health and fire regulations regarding food preparation and serving,
and building maintenance.
 Develop and achieve company objectives in sales, service, quality, appearance of facility and
sanitation and cleanliness through training of employees and creating a positive, productive
working environment.
 Monitor food preparation methods, portion sizes, and garnishing and presentation of food to
ensure that food is prepared and presented in an acceptable manner.
 Control cash and other receipts by adhering to cash handling and reconciliation procedures in
accordance with restaurant policies and procedures. Count money and make bank deposits.
 Investigate and resolve complaints regarding food quality, service, or accommodations.
 Ensure that all products are received in correct unit count and condition and deliveries are
performed in accordance with the restaurant’s receiving policies and procedures.
 Schedule and receive food and beverage deliveries, checking delivery contents to verify
product quality and quantity. Maintain food and equipment inventories, and keep inventory
records. Establish standards for personnel performance and customer service.
 Perform some service tasks, such as clearing tables, and serving food and drinks when
necessary.
 Organize and direct worker training programs, resolve personnel problems, make hiring and
termination decisions, and evaluate employee performance.
 Administer prompt, fair and consistent corrective action for any and all violations of company
policies, rules and procedures.
 Continually strive to develop staff in all areas of managerial and professional development.
 Order and purchase equipment and supplies.
 Review work procedures and operational problems to determine ways to improve service,
performance, or safety.
 Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as
waste removal and pest control.
 Coordinate with and assist fellow employees to meet guests’ needs and support the
operation of the restaurant.
 Fill-in for fellow employees where needed to ensure guest service standards and efficient
operations.
 Develop, plan, and implement restaurant marketing, advertising and promotional activities
and campaigns.
 Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be
purchased or requisitioned.