San Clemente Palace, Venice aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele.
Further product enhancements, the stunning location, young and talented Colleagues inspired by enthusiastic leaders, level of standards, sensible approach to sustainability, and innovation will enable us to attract always more high-end expert travelers, becoming leaders in the market also for exclusive private events, consequently increasing steadily ADR and profitability.
CHEF DE RANG
San Clemente Palace Venice's Chef de Rang is in charge of assisting guests in a proper and professional manner, ensuring that quality and service standards are met and surpassed at all times.
Duties and responsibilities:
♦ Proactively welcome and greet all guests and visitors to the F&B; outlet
♦ Professionally seat guests offering them menus and drinks
♦ Provide explanations of the menu and recommend wine as appropriate
♦ Address special guests’ preferences as recorded in guests’ history profiles
♦ Handle guests’ complaints in a highly professional manner
♦ Ensure that all equipment, crockery, cutlery and glassware are cleaned regularly and to a high standard
♦ Anticipate guests’ needs in order to provide an exceptional and unique guest experience in line with the Legendary Quality Experience, Pillars and hotels standards
♦ Maintain high team focus by showing co-operation and support to all the colleagues
♦ Attend daily meetings
♦ Perform any other reasonable duty as required by management
♦ Adhere to Safe & Sound procedures regarding Health & Safety and HACCP standards
Requirements:
Mandatory:
♦ Minimum 5-years experience within a luxury resort/hotel’s outlet
♦ Proficiency in English, Italian and an additional language
♦ Able to multitask and manage time
♦ Excellent guest service attitude
♦ Passionate about food & beverages
♦ Charming and outgoing personality with excellent manners and communication skills
♦ Team-work skills and attitude
♦ Willing to attend training sessions as provided by management to develop own skills
♦ Able to stand for extended periods of time
♦ Good IT skills
♦ Flexible schedules and working hours plus the willingness to work on weekends and holidays
Desirable:
♦ HACCP Certificate
♦ A Tourism or Hospitality degree
♦ International work experiences
♦ Wine course certification