What will you do?
The role is also known as maitre d'hotel, floor manager or banqueting supervisor. You make the staff planning, confirm reservations and keep the occupancy up to date, advise guests on their choice of dishes and take their orders. You run the floor service, take payments and count the till, train your team and coordinate the crew.
- Organise and control the floor service
- Make the staff planning and manage reservations
- Welcome guests and advise on the choice of dishes
- Take orders and run the floor service
- Take payments and count the till
- Train your team and coordinate the crew
- Work to quality, hygiene and food safety rules
Skills to develop
- Strong service and hospitality skills
- Team leadership and planning ability
- Knowledge of dishes, wine and food safety rules
- Calm and organised under pressure during busy service
- Commercial and cost-conscious way of working
Your foundation for this occupation
Connect reservations, capacity and team planning. Coordinate the pace of reception, kitchen and table service.
From preparation to your first day
Develop the practical skills
Practise briefings, section allocation and adjustments during delays or late changes.
Check your work
Check guest follow-up, billing and complaint handovers.
How can you grow?
Progress towards restaurant management, banqueting coordination or operations.
Frequently asked questions
What should I do when the kitchen falls behind?
Agree realistic timing with the kitchen first. Inform servers and guests clearly; separate promises at each table create confusion.