Position Overview
Our Chef de Rang is 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 (F&B Director, Assistant F&B Director, Restaurant Managers, Chef de Rang) 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.
- Performs all service duties of the restaurant.
- Coaches the restaurant staff to achieve revenue goals.
- Actively pushes high profit food and beverage items and informs staff to increase sales.
- Greets and seats guests, making sure they receive the best-in-class service.
- Seeks appropriate opportunities to deal with guests, personalizing the restaurant experience.
- 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.
- Coaches employees to work in a safe manner that does not harm or injure self or others.
- 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.
- Attends meetings and training required by the Restaurant Manager.
- Continuously seeks to endeavor and improve knowledge of own job function, staying abreast of applicable liquor laws, hotel rules and restaurant limitations.