Maitre d’ Resume examples & templates

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Copyable Maitre d’ Resume examples

The Maitre d' stands as the beating heart of fine dining establishments, orchestrating memorable experiences that keep customers coming back. More than just a host, this front-of-house commander balances the delicate art of hospitality with operational precision—turning potential chaos into seamless service. In top-tier restaurants, a skilled Maitre d' can increase table turnover by up to 27% without sacrificing guest satisfaction, directly impacting the bottom line while maintaining the restaurant's reputation for excellence.

Recent years have seen the Maitre d' role evolve beyond traditional boundaries. Today's professionals are embracing technology (reservation systems that track guest preferences) while still maintaining that irreplaceable human touch. The pandemic forced a reimagining of the position, with many Maitres d' becoming experts in health protocols and creative seating arrangements. Those who thrive in this career possess an uncanny ability to read guests (sometimes before they've spoken a word!) and adapt instantly to the unpredictable rhythm of a dining room. As restaurants continue redefining luxury dining experiences, skilled Maitres d' who blend old-world charm with modern sensibilities will find themselves increasingly valued in the industry's most coveted establishments.

Junior Maitre d’ Resume Example

Marcus Reeves

Chicago, IL 60614 | (312) 555-8971 | m.reeves@emaildomain.com | linkedin.com/in/marcusreeves

Hospitality professional with 2 years of experience in fine dining environments. Skilled at coordinating reservations, managing front-of-house operations, and ensuring exceptional guest experiences. Known for maintaining composure during high-pressure service periods and developing rapport with regular clientele. Seeking to leverage my organizational abilities and hospitality expertise in a Maître d’ position at an upscale establishment.

EXPERIENCE

Junior Maître d’ | Bellissimo Ristorante | Chicago, IL | Jan 2022 – Present

  • Manage the reservation system for 120-seat fine dining restaurant, personally greeting 75+ guests nightly
  • Coordinate seating arrangements while maintaining table turnover rates of 93% during peak hours
  • Train and supervise 4 host staff members on proper greeting protocols and reservation management
  • Collaborate with kitchen staff to communicate timing needs for large parties and special events
  • Handle guest complaints and special requests with discretion, maintaining a 96% guest satisfaction rate

Host/Front Desk Associate | The Grand Hotel | Chicago, IL | Mar 2021 – Dec 2021

  • Greeted and seated guests in 180-seat restaurant during breakfast, lunch and dinner service
  • Managed phone and online reservations using OpenTable, handling approximately 150 bookings daily
  • Maintained organized waiting list during peak hours, reducing average wait time by 12 minutes
  • Assisted in coordinating 3 private events per month, ranging from 20-45 guests

Food Server | Trattoria Milano | Chicago, IL | Jun 2020 – Feb 2021

  • Provided attentive table service to guests in busy Italian restaurant with 28 tables
  • Developed extensive knowledge of wine pairings and seasonal menu offerings
  • Consistently received positive feedback for personalized service and menu recommendations

EDUCATION

Associate of Applied Science in Hospitality Management
Harold Washington College, Chicago, IL
Graduated: May 2020

Certification in Wine Fundamentals, Level 1
Wine & Spirit Education Trust (WSET)
Completed: November 2021

SKILLS

  • Reservation Management (OpenTable, Resy)
  • Staff Supervision & Training
  • Guest Relations & Conflict Resolution
  • Point of Sale Systems (Toast, Aloha)
  • Basic French & Italian Language
  • Wine Knowledge & Food Pairing
  • Event Planning & Coordination
  • Floor Management & Table Assignments
  • Fine Dining Etiquette & Protocol

Mid-level Maitre d’ Resume Example

DOMINIC RIVERA

Boston, MA | (617) 555-8921 | d.rivera@email.com | linkedin.com/in/dominicrivera

Hospitality professional with 6+ years in fine dining, including 4 years as Maître d’. Known for creating seamless dining experiences while managing front-of-house operations and staff. Built reputation for handling VIP guests with discretion and solving problems before they reach the customer. Bilingual in English and Spanish with strong wine knowledge and formal service training.

PROFESSIONAL EXPERIENCE

Maître d’ / Front of House Manager | Aquitaine Bistro | Boston, MA | April 2019 – Present

  • Oversee daily operations of 78-seat French bistro with $2.4M annual revenue, managing reservations, seating arrangements, and 12 front-of-house staff
  • Created new server training program that cut onboarding time from 2 weeks to 8 days while improving customer satisfaction scores by 17%
  • Personally handle 30+ VIP guests weekly, including local celebrities and regular high-value customers
  • Collaborate with Chef and Sommelier to update seasonal menus and wine pairings, contributing to 9% increase in average check value
  • Reduced no-show rates from 8% to 3.5% by implementing confirmation system and waitlist management process

Assistant Maître d’ | The Capital Grille | Boston, MA | June 2017 – March 2019

  • Supported lead Maître d’ in managing front of house operations for high-volume steakhouse (150+ covers nightly)
  • Coordinated private dining events for groups of 10-30 guests, averaging 6 events per month
  • Maintained reservation system and managed floor plan adjustments during service
  • Filled in as sommelier when needed, providing wine service and recommendations

Server / Captain | L’Espalier | Boston, MA | August 2015 – May 2017

  • Provided fine dining service at James Beard award-winning French restaurant
  • Promoted to Captain after 9 months, leading 3-person service teams for tasting menu experiences
  • Memorized detailed information about 200+ wine selections and seasonal menu items

EDUCATION & CERTIFICATIONS

Bachelor of Science, Hospitality Management
Boston University School of Hospitality Administration, 2015

Certifications:

  • Court of Master Sommeliers Level 2 Certified (2018)
  • ServSafe Food Protection Manager (2021)
  • ServSafe Alcohol Certification (2020)
  • First Aid/CPR Certified (2021)

SKILLS

  • Reservation Management: OpenTable, Resy, Tock
  • POS Systems: Toast, Aloha, Square
  • Staff Training & Development
  • Wine Service & Pairing
  • Conflict Resolution
  • VIP Guest Relations
  • Inventory Management
  • Menu Development
  • Fluent in Spanish & English
  • Basic French language skills

PROFESSIONAL DEVELOPMENT

  • Boston Wine Festival Educational Series (2020)
  • TIPS Alcohol Service Training Program (2019)
  • New England Culinary Institute Front of House Intensive Workshop (2018)

Senior / Experienced Maitre d’ Resume Example

Thomas J. Cordova

(415) 555-8731 • tjcordova@emailpro.net • San Francisco, CA 94118
LinkedIn: linkedin.com/in/thomasjcordova • Available for relocation

PROFESSIONAL SUMMARY

Seasoned Maître d’ with over 12 years of front-of-house leadership in fine dining establishments. Recognized for creating memorable guest experiences while managing reservations, staff coordination and VIP client relations. Known for my calm demeanor during peak service hours and ability to resolve guest concerns before they escalate. Looking to bring my expertise in hospitality management to an upscale establishment seeking to elevate their dining experience.

PROFESSIONAL EXPERIENCE

SENIOR MAÎTRE D’ | The Laurel Room • San Francisco, CA • May 2018 – Present

  • Oversee front-of-house operations for a Michelin-starred restaurant serving 176 guests nightly, maintaining an impressive 92% table turnover efficiency
  • Manage a complex reservation system handling 1,200+ weekly inquiries while maintaining a waitlist that converts to bookings at a 31% rate
  • Train and supervise a team of 8 hosts and 22 service staff, reducing turnover by 18% through mentorship and career development
  • Cultivated relationships with 200+ regular patrons, personally handling special requests and maintaining detailed preference profiles
  • Collaborated with Executive Chef to redesign dining room layout, increasing seating capacity by 14 covers while improving server workflow

MAÎTRE D’ | Bellini’s • Napa Valley, CA • August 2014 – April 2018

  • Managed guest relations and dining room operations for a high-volume Italian restaurant (annual revenue: $3.7M)
  • Implemented a digital reservation system that reduced no-shows by 27% and improved table management
  • Created and maintained the wine pairing program alongside the sommelier, increasing average check size by $42
  • Handled VIP arrangements for winery owners and celebrity guests, earning the restaurant a reputation as a discrete destination

ASSISTANT MAÎTRE D’ | Meridian Supper Club • San Francisco, CA • June 2011 – July 2014

  • Supported head Maître d’ in daily operations while learning advanced hospitality techniques and systems
  • Managed weekend service independently, supervising a team of 12 servers and 4 bartenders
  • Created and implemented staff training materials that reduced onboarding time from 3 weeks to 9 days
  • Resolved guest complaints with a 97% satisfaction rate, as measured by follow-up surveys

EDUCATION & CERTIFICATIONS

Bachelor of Science, Hospitality Management
San Francisco State University, 2011

Certifications:

  • Certified Hospitality Supervisor (CHS) – American Hotel & Lodging Educational Institute
  • Level 2 Sommelier Certification – Court of Master Sommeliers
  • ServSafe Food Protection Manager Certification (renewed 2022)
  • Advanced First Aid and CPR Training

SKILLS

  • Restaurant Management Software: OpenTable, Resy, SevenRooms, Toast POS
  • Staff Training & Development
  • Conflict Resolution & Problem Solving
  • Wine Knowledge & Food Pairing
  • VIP Guest Relations
  • Fluent in English and Spanish, Conversational Italian
  • Special Event Planning & Execution
  • Revenue Management & Profitability Analysis
  • Dining Room Logistics & Flow Management

PROFESSIONAL AFFILIATIONS

  • Member, Restaurant Management Association (RMA)
  • Golden Gate Restaurant Association, Events Committee Member

How to Write a Maitre d' Resume

Introduction

Landing that perfect Maitre d' position at a high-end restaurant means showcasing your front-of-house expertise on paper first. Your resume isn't just a list of places you've worked—it's your chance to demonstrate your commanding presence, guest relations skills, and operational knowledge before you even walk through the door. I've helped countless dining professionals craft resumes that get noticed, and trust me, hiring managers spend about 7.4 seconds scanning your resume before deciding whether to continue reading. Let's make every second count!

Resume Structure and Format

Keep your resume clean and sophisticated—just like a well-set dining room. Aim for 1-2 pages max (one page is ideal unless you have 10+ years of experience).

  • Use classic fonts like Georgia, Garamond, or Calibri (10-12pt)
  • Include clear section headings with consistent formatting
  • Incorporate subtle white space—crowded resumes are hard to digest
  • Skip the photo (unless specifically requested)
  • Save as a PDF to preserve formatting (unless job posting requests otherwise)
Pro tip: Name your file "FirstName_LastName_MaitreD_Resume.pdf" rather than just "Resume.pdf" — it shows attention to detail and keeps your application organized in the hiring manager's downloads folder.

Profile/Summary Section

Your profile should be short (3-4 sentences) but impactful. Think of it as your tableside introduction to guests, but on paper. Mention your years of experience, restaurant style specialization, and 1-2 standout skills.

Example: "Front-of-house professional with 6 years of fine dining experience, including 3 years as Maitre d' at The Oakwood Room. Known for orchestrating seamless dining experiences while managing reservations for 175+ guests nightly and supervising a team of 12 service staff."

Professional Experience

This is the meat of your resume (pun intended). List positions in reverse chronological order with company name, location, your title, and dates. For each role, include 4-6 bullet points that show both responsibilities and achievements.

  • Start bullets with strong action verbs: coordinated, supervised, trained, implemented
  • Include numbers when possible: "Managed waitstaff of 14" or "Reduced guest wait times by 23%"
  • Highlight specific service standards or styles you've mastered
  • Mention POS systems you've used by name (Aloha, Toast, Square, etc.)

Education and Certifications

List relevant education and certifications, but don't worry if you lack formal hospitality degrees. Many successful Maitre d's learned through experience. Include:

  • Hospitality management degrees or coursework
  • Wine certifications (Sommelier levels, WSET)
  • Food safety certifications (ServSafe)
  • Language proficiency (crucial for upscale establishments)

Keywords and ATS Tips

Many restaurants, especially in hotel groups or larger organizations, use Applicant Tracking Systems. These programs scan resumes for relevant keywords before a human sees them. Scan the job description and include terms like:

  • Reservation management
  • Staff supervision
  • Guest relations
  • Service standards
  • Floor management
  • POS systems

Industry-specific Terms

Demonstrate your industry knowledge by naturally incorporating terminology. This signals to hiring managers that you speak their language:

  • Table turns/covers
  • Service sequence
  • French service/Russian service/American service
  • Pre-shift briefings
  • VIP protocols

Common Mistakes to Avoid

  • Listing every single responsibility without showing impact
  • Using generic terms like "people person" instead of specific skills
  • Forgetting to proofread (nothing kills credibility faster than typos!)
  • Including irrelevant personal information (age, marital status)
  • Neglecting to mention specific restaurant management software experience

Before/After Example

Before: "Responsible for seating guests and managing waitstaff."

After: "Orchestrated nightly service for 120-seat fine dining venue, optimizing table turns while maintaining 25-minute wait time standards during peak hours and supervising 8 servers and 3 bartenders."

The difference? Specificity and results. Your resume should tell the story of how you've contributed to successful dining operations, not just what your job description was. Good luck, and may your interview calendar be as fully booked as your restaurant!

Soft skills for your Maitre d’ resume

  • Conflict resolution – diffusing tense situations between staff or with demanding guests while maintaining the restaurant’s standards
  • Staff mentoring – guiding servers through challenging scenarios without micromanaging their interactions
  • Improvisational thinking – creating last-minute solutions for unexpected large parties or VIP guests
  • Cross-cultural communication – adapting tone and approach for international clientele (especially helpful during tourist season)
  • Pressure tolerance – maintaining composure and clear decision-making during peak service periods
  • Memory recall – remembering regular guests’ preferences and special requests from previous visits

Hard skills for your Maitre d’ resume

  • OpenTable and Resy reservation management systems
  • POS systems (Toast, Aloha, Square)
  • Wine inventory tracking and cellar management
  • Floor plan optimization and table mapping
  • ServSafe Food Protection Manager certification
  • Staff scheduling with HotSchedules and 7shifts
  • French service standards and protocols
  • Proficiency in menu costing and pricing structures
  • WSET Level 2 wine certification