A real shift
Review the book and guest notes, brief the team on VIPs and special requests, and choreograph the seating plan. During service they greet, place and charm, intervening wherever the night wobbles.
Skills that matter
- Hospitality leadership
- Guest memory and relationships
- Yield management of covers
- Grace under pressure
- Discretion
- Team standards
Qualifications
- Level 3 or 4 Hospitality apprenticeship
- WSET Level 2 or 3
- Hospitality degree or diploma (optional)
Where it leads
- Maître d'
- Restaurant general manager
- Director of operations
- Opening your own place
What we'd ask on the show
- The keepers of the little black book
- How a maître d' saves a night that is going wrong
- Who gets the best table, and why