To have a functioning work group is important that the staff can count on a leader, able to organize and managed the work, making him a reference for his staff.

The hotel maitre is the key figure to the correct functionally of a hotel restaurant, he is the person in charge of each event or occurrence in the restaurant room.

With many years of experience in supply of outsourcing staff for hotel industry, Gruppo La Meridiana provides the best professional hotel maitres at the customers accommodation structure. The outsourcing of staff is a valid system to improve the quality of services, because gives the possibility to focusing energy on other aspect of hotel management: the figure professional of hotel maitre is fundamental, because his plays a key role and he must be an high level professionist.

The hotel maitre is part of manager staff of food and beverage sector of the hotel. He must coordinate the work of the room restaurant brigade and the management aspect of restaurant organization. His reference are only to the room restaurant director and the person in charge to the restaurant service: with them evaluates the correct function of restaurant, to supply the best service to guests.

His duties include also the connective link between the room staff and the the customer of restaurant: he must secure that the clients are satisfied and he has to listen any complaint about services, to understand where the organization can be improve.

The training course for the hotel maitre of Gruppo La Meridiana has as objective to create a professional figure with different skills, like restaurant management and gastronomy, but also the nutritional skills, the selling skills and enological skills. He must have a 360° competence to perform his duties, demonstrating security and reliability with customers.

He must also prepare the menù with the chef, choosing the best combination of dishes and the best wine bottles to combine on it, in relation with the restaurant target.

Part of his duties is also the organization of the restaurant room and of the tables, to create an elegant and functional space for staff and guests. First of opening the restaurant room, the hotel maitre must check every table to verify the correct mise en table and the cleaning of the linen and of the silverware.

Another skills of a hotel maitre is the ability in cooking flame: if a customer asks a flambè dish,it is his duty to prepare the dish in front of him. Waiters and cooking staff, for obvious reason, cannot do it.

In summary, duties of a hotel maitre are:

• organization of the restaurant and of the restaurant brigade

• liability in preparing the menu and the wine chart

• interact with customer

• general management of the restaurant room

Gruppo la Meridiana, thanks to its long experience in training for outsourcing hotel staff, has studied a complete professional training course for hotel maitre. At the end of course, the worker have acquired an excellent preparation to cover this professional role. At the course, Gruppo La Meridiana accept only candidates that have demonstrated characterial attitude for this profession. In this way we guarantee to our customer only the best professional figures to insert with success in their hotel staff.