Duties

Job titles and responsibilities in this occupation vary from one eating establishment to another. The
following descriptions outline the usual responsibilities for supervisors in formal dining
establishments.

Captain waiter or waitress is the title sometimes used for the head food and beverage server in a
section of a formal dining room. In general, captains have the following duties and responsibilities: 

 Train and lead teams of food and beverage servers

 Keep their sections neat and attractive
 Ensure that the food and beverage service workers in their sections are well groomed,
properly attired and efficient
 Check table settings
 Co-ordinate service so food is served at the proper time and temperature
 Greet guests and present menus and wine lists.

Captains also may:

 Serve wine and liquor

 Carve meat and prepare flambé dishes at customers' tables
 Present bills and accept payments.

Captains generally remain in the dining room taking care of guests and supervising servers who
pass orders to the kitchen and serve food. However, they may assist food and beverage servers in
their sections as required.

Maitres d'hotel is the proper name for supervisors commonly called maitre d's. Maitres d'hotel are
responsible for all aspects of food and beverage service in formal dining establishments. In general,
they have the following duties and responsibilities:

 Hire, train and supervise food and beverage service staff

 Schedule staff hours
 Order dining room supplies and equipment
 Take reservations
 Greet guests and assign tables
 Settle customer complaints
 Maintain and control liquor inventories and small ware (for example, cups, utensils, baskets)
 Prepare cash receipts after the restaurant closes
 Participate in management activities such as menu development, budgeting and revenue
forecasting.
 Order and maintain inventory control costs
 Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of
completed food orders from kitchen to customer table

They also may be responsible for marketing and advertising the restaurant.

Working Conditions
Supervisors of formal food and beverage service generally work in pleasant surroundings. They
often work evenings, weekends and holidays. At busy meal times, they are constantly on their feet
to ensure that customers are served promptly.

Personal Characteristics
Supervisors of formal food and beverage service need the following characteristics:

 a good memory for details and guests

 good verbal communication skills
 the ability to remain pleasant and diplomatic at all times.

They should enjoy co-ordinating information (for examples, schedules, supplies), supervising the
work of others and working with a variety of people.