Chef de Rang

The overall scope of the job includes serving food and beverages to guests in the assigned outlet,
providing a courteous, professional, efficient and flexible service consistent with the standards of
the hotel and in line with the Company's DNA values in order to encourage sales and maximize
guest satisfaction.

● The service team is well managed, having delegated the appropriate tasks to the team
members.
● A High quality of product and service is maintained in the outlet.
● The outlet is developed in an entrepreneurial manner, looking for opportunities to
generate more business at all times.
MAIN RESPONSIBILITIES
● Responsible to Head Waiter / Waitress, Supervisor, Assistant Manager, Outlet Manager.
● Report to duty punctually wearing the correct uniform, clean and well pressed including
appropriate shoes (polished) and nametag at all times according to the hotels dress code
& grooming standards, maintaining a high standard of personal appearance
and hygiene at all times.
● A courteous, professional and efficient service is provided at all times.
● All duties and tasks are performed as per the tasks required at the outlet.
● Be knowledgeable of all services and products offered by the hotel.
● Have a thorough knowledge and understanding of all food and beverage items offered by
the department assigned.
● Have the knowledge and understanding to explain and perform upselling all items offered
by the department assigned as well as offering alternatives.
● Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
● Ensure that the place of work and surrounding area is kept clean and organized at all
times.
● Successfully perform opening and closing procedures established for the assigned outlet
● Handle guest enquiries in a courteous and efficient manner and report guest complaints
and feedback to supervisors.
● Report guest complaints immediately to the supervisors and ensuring follow up is
performed with the guest.
● Be knowledgeable to operate the existing POS system based on the trained responsibility
level as assigned in the department.
● Understand and strictly adhere to the rules & regulations established in the hotel’s policy
manual and the hotel’s policy on fire, hygiene, health, & safety.
● Maintain a good rapport and work relation with staff in the assigned department and
within the hotel.
● Attend and contribute to all staff meetings, departmental trainings and hotel initiated
trainings scheduled.
● Undertake reasonable tasks and secondary duties as assigned by the Department Head.
● Respond to any changes in the department as dictated by the hotel management.
● Assist in carrying out scheduled inventories of products and operating equipment.
● Perform any other assigned reasonable duties and responsibilities as assigned.
● Project at all times a positive and motivated attitude and exercise self-control.
Additional responsibilities and tasks can be added at any time according to the needs of the
business and of the hotel.

● Passionate for Food & Beverage
● People Oriented
● Passionate for European luxury
● Entrepreneurial
● Straightforward
● Sense of responsibility
● Team player
● Analytical thinker
● Flexible and reliable
● Tolerant and open minded
● Works well under pressure

EXPERIENCE: To fill the position, the following is required:
● Experience in an F&B service role.

LANGUAGE: Ability to work and communicate in a multinational environment:
● Local language – excellent oral and written skills.
● English – excellent oral and written skills.
● Additional language – beneficial

● Ability to work as part of a team, thrive under
pressure in challenging circumstances and come
up with proactive, rational solutions.
● Excellent written and verbal communication skills.
● Excellent organizational and time management skills.
● Applies a professional, confidential and ethical
approach at all times.
● Works in a safe, prudent and organized manner.
● Ability to operate computer and office equipment.