* **Dining Room Supervision**: The maître is responsible for coordinating waitstaff activities and ensuring that service is organized and efficient. He monitors customer flow and ensures that each table receives proper attention. **2** * **Customer Service**: He serves as the restaurant’s host, greeting customers, escorting them to their tables, and checking whether their needs are being met. The maître is also responsible for receiving feedback—both complaints and compliments—regarding service. **2** * **Menu Management**: The maître participates in menu development alongside the chef and must possess detailed knowledge of all available options, including dish pairings and beverage harmonizations. This enables him to make informed recommendations to customers. **2** * **Event Organization**: In high-end restaurants, the maître may also oversee event planning and reservations, adjusting table arrangements according to event type and anticipated customer flow. **1** * **Service Quality Maintenance**: He ensures consistent service standards by observing and adjusting service delivery as needed to provide customers with a positive experience. **1** * 5 Sources **Importance of the Maître**The maître’s role is crucial to the customer experience in a restaurant. Acting as a liaison between the kitchen and dining room, he ensures seamless service and makes customers feel welcomed and satisfied. A skilled maître enhances service quality and contributes significantly to the establishment’s reputation. iFood**\+1** In summary, the maître fulfills a multifaceted role encompassing supervision, customer service, menu management, and event organization—making him fundamental to a restaurant’s success. Job Type: Full-time CLT Salary: R$1,518.00 – R$3,563.08 per month Benefits: * Transportation allowance