Our Chef de Rang are a crucial member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Chef de Rang will be a part of the F&B Team to provide an outstanding breakfast, lunch and dinner experience in compliance with HACCP and the Hotel standards of excellence for the warmest welcome and guest centricity.
Key Responsibilities
Ensure a timely, accurate and high-quality service, providing the work direction for the restaurant staff
Supervises wait staff, verifying that their workstations are stocked neat and orderly and ensuring that the restaurant premises, silver, glass, porcelain etc. are kept clean and in good working order
Ensures that the dining room is ready for guests by checking overall condition of restaurant regularly, according to HACCP and the Hotel standards and regulations
Provides guests with quality service by monitoring staff assignments and responsiveness
Greets and seats guests, making sure they receive the best-in-class service
Ensures readiness and compliance among all staff to gather all guest needs and to timely fulfill all their requests
Ensure that the food deliveries from kitchen to the guests match all the Hotel excellence standards
Proactively coaches effective relations between kitchen production and restaurant service
Reports all potential and real hazards immediately and takes action to prevent them from happening
Ensures that emergency procedures are enforced to provide for the security and safety of guests and employees
Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department
Checks that all food and beverage sales is registered and paid for appropriately
Checks the restaurant reservations to be aware of VIP guests