Chef de rang - waiter - waitress Job at Fairmont Le Manoir Richelieu (Rome)

Job Description

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 (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.

Job Responsibility

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
Fully understands the hotel’s fire, emergency, and bomb procedures
Ensures that emergency procedures are enforced to provide for the security and safety of guests and employees
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
Checks the restaurant reservations to be aware of VIP guests
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.

Requirements

Hotel School diploma with high grade
Minimum 2-years' experience preferably at a high-level Restaurant/Hotel in the same role
Flexibility, high team working and leadership
Curious, team player, caring about guests and employees, attention to details
Flexibility to work on several shifts, weekends and holidays
Ability to remain professional and calm in a fast-paced, high volume environment, consistently delivering impeccable and elegant service to our guests
Italian and English confidence are mandatory
Constant top-level grooming
Constant compliance with HACCP, Hotel’s hygiene standards, procedures and code of conduct
Ability to work efficiently also under pressure
Legal right to work in Italy.

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Chef de rang - waiter - waitress

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