The maître d'hôtel (French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ^ⓘ), head waiter, host, waiter captain, or maître d' (UK: /ˌmeɪtrə ˈdiː/ MAY-trə DEE, US: /ˌmeɪtər -/ MAY-tər -⁠) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied.^[1][2] Other roles include supervising wine selections and helping chefs create menus. In North America, a maître d'hôtel is known as a dining room manager.^[3]

In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of maître d'hôtel originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads.^[4]

The role of head waiter (also known as a chef de salle) can sometimes occupy a distinct role when their role is not undertaken by a maître d'hôtel. When this occurs, the head waiter is solely responsible for oversight of dining room service.^[3]

• Beurre Maître d'Hôtel, a parsley butter
• Brigade de cuisine, a formal back-of-house (kitchen) hierarchy
• Concierge
• Hospitality
• List of restaurant terminology
• Majordomo