| name | 0.9.4-understand-maitre_d |
| description | [0.9.4] senior hospitality professional managing front of house |
understand-maitre_d
CALL NUMBER: reservations_and_seating.maitre_d : technology_and_pos(69), defined(21), staffing_and_roles(15), facilities_and_equipment(11), finance_and_costing(8), front_of_house_service(7)
DEFINITION: senior hospitality professional managing front of house
Invoke this skill to understand maitre_d down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- guest_complaint (d1): A customer expressing dissatisfaction about food, service, or environment.
- seating (d2): Arrangement of tables and chairs for restaurant guests
- table_management (d2): Coordinating table assignments and service flow efficiently
- table_clearing (d3): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d3): Preparing clean tables with linens and place settings
- plate_delivery (d3): The service of bringing prepared food to the customer's table
- order (d3): A request for food or drinks from a customer or to a supplier
- table_service (d3): Servers bringing food and drinks directly to seated guests
- tip_payout (d3): The process of distributing earned tips to employees, often done daily or weekly.
- anniversary_seating (d3): Special reserved seating for customers celebrating restaurant anniversaries.
- plating (d4): The art of arranging and presenting food attractively on a plate
- closing_reconciliation (d4): Final cash and credit card accounting at end of business day.
- tip_distribution (d4): The method of allocating tips among servers, hosts, bussers, and other service staff.
- curbside_delivery (d4): Food service where orders are brought out to customers parked outside.
- packaging (d4): Materials used to wrap or contain food for takeout or delivery
- takeout_order (d4): Food prepared for customers to take home and eat
- text_notification_waitlist (d4): A system that sends SMS messages to guests alerting them when their table is ready.
- service_quality (d5): Standard of customer service provided by staff
- drink_refills (d5): Additional servings of beverages provided free or at cost to guests.
- table_maintenance (d5): Ongoing cleaning and restocking of dining tables
- server_staff (d5): Employees who take orders and serve food to customers
from facilities_and_equipment
- private_dining_room (d2): enclosed room for exclusive group dining
- host_stand (d3): designated station for greeting and seating guests
- table_number (d3): numbered card or stand identifying table location
- coat_check (d4): designated area with staff for storing guest coats
- podium (d4): standing desk for host and cashier
- high_chair (d4): boosted seat for infants and toddlers
- booster_seat (d5): raised seat for young children at table
- booth (d5): upholstered bench style seating against a wall
- banquette (d5): long upholstered bench seating along a wall
- credit_card_reader (d6): card terminal for processing electronic payments
- bar_stool (d6): tall stool for bar and high top seating
from finance_and_costing
- corkage_fee (d3): Charge for customer bringing own wine
- wine_cost_percentage (d4): Cost of wine relative to wine sales
- pour_cost (d5): Cost of alcohol poured versus alcohol revenue
- table_turnover_rate (d5): Number of times tables are occupied per shift
- portion_cost (d6): Cost of one serving portion of item
- food_cost_percentage (d6): Cost of ingredients divided by food sales revenue
- average_check (d6): Average total spent per table or party
- seat_turnover (d6): Number of customers per seat per day
from front_of_house_service
- bread_service (d3): Offering fresh bread with butter upon seating
- water_service (d3): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d4): Replenishing bread basket during meal
- butter_service (d4): Providing softened butter with bread course
- olive_oil_dipping (d4): Offering olive oil for artisan bread service
- ice_level_maintenance (d4): Ensuring adequate ice in beverages during service
- water_refill (d4): Replenishing water glass throughout dining experience
from reservations_and_seating
- front_door_staff (d1): team personnel stationed at restaurant entrance
- host (d1): staff member who greets and seats incoming guests
- priority_seating (d1): preferential table assignment for VIP or special guests
- reservation_book (d1): physical ledger or digital log of all bookings
- vip_room (d1): premium private room for important or celebrity guests
- waiting_area (d2): lobby or lounge space for standing waiting guests
- greeter (d2): employee welcoming guests at entrance
- seating_chart (d2): visual diagram showing table positions and numbers
- waitlist (d2): list of guests awaiting an available table
- comp_reservation (d2): complimentary booking for celebrity or press
- high_value_guest (d2): frequent diner or important patron with priority seating
- special_occasion (d2): celebration event like birthday or anniversary noted on reservation
- reservation_system (d2): software or platform managing booking operations
- dietary_accommodation (d2): special seating or menu adjustment for dietary needs
- private_room (d2): enclosed exclusive space for private dining groups
- buzzer_system (d3): paging device alerting waiting guests their table is ready
- pager (d3): handheld device given to guests on waitlist
- standing_room (d3): area where guests can be seated without fixed chairs
- blocked_table (d3): table marked unavailable for guest seating
- capacity_chart (d3): document showing maximum covers by table type and time
- floor_plan (d3): architectural layout showing all seating areas
- reserved_table (d3): table held exclusively for confirmed reservation
- section (d3): designated area of tables assigned to one server
- table_formation (d3): configuration of multiple tables pushed together for large groups
- called_ahead_list (d3): waitlist maintained via telephone for early arrival
from staffing_and_roles
- captain (d1): senior front of house lead who manages dining room service
- host_hostess (d1): staff member who greets guests, manages reservations, and seats diners
- private_dining_manager (d1): manager who handles private dining reservations and service
- reservation_manager (d1): staff who manages bookings and seating logistics
- busser (d2): staff who clears tables, resets dining areas, and assists servers
- food_runner (d2): staff who delivers food from kitchen to tables
- server (d2): waiter who takes orders, delivers food, and provides table service
- expeditor (d3): staff who coordinates orders between kitchen and servers
- cashier (d3): staff who processes guest payments and handles receipts
- to_go_specialist (d3): staff who prepares takeout orders and handles curbside service
- trainee_server (d3): new server learning service procedures under supervision
- captain_server (d4): senior server who leads service team and handles special requests
- server_assistant (d4): assistant who helps servers with drink refills and table maintenance
- lead_server (d5): experienced server who trains and mentors newer servers
- mentor_server (d6): experienced server who mentors newer service staff
from technology_and_pos
- customer_profiling (d3): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d3): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d3): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d3): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d3): Two way sync between reservation platform and table management system
- sms_marketing_integration (d3): Link between restaurant system and text message marketing platform
- waitlist_management_system (d3): Digital tool tracking walk in guests and estimated seating wait times
- payment_processing (d4): Complete cycle of authorizing settling and depositing card transactions
- digital_review_request (d4): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d4): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d4): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d4): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d4): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d4): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d4): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d4): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d4): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d4): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d4): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d4): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d4): Calculated time when order will be prepared for customer pickup or delivery
CONSUMERS (what needs this)
comp_reservation, front_of_house_manager, podium, reservation, seating_manager, table_allocation
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
