Job Description The Chef de Rang in banqueting is responsible for overseeing the service of large-scale events and banquets with precision and sophistication.
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Their duties include: Overseeing service operations : Ensuring guests receive impeccable service and have a memorable dining experience.
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Coordinating with event planners and culinary teams : Planning and organizing banquet setups to ensure seamless coordination.
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Welcoming guests : Courteously greeting guests, escorting them to their tables, and providing menus and seating arrangements.
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Taking orders : Accurately recording guest preferences and special requests, and liaising with kitchen and bar staff.
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Presenting dishes : Describing each course and answering guest questions about the menu or beverage offerings.
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Leading and supervising service staff : Delegating tasks and ensuring service standards are met.
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Controlling the flow of service : Ensuring courses are served promptly and efficiently.
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Anticipating and addressing guest needs : Providing attentive and personalized service to enhance guest satisfaction.
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Handling issues : Resolving any concerns promptly and discreetly.
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The Chef de Rang excels in mastering service techniques and using management tools to ensure a seamless and polished experience.
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Their expertise allows them to efficiently organize the dining area, anticipate diners' needs, and adhere to strict hygiene and safety standards.
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Additional Information • Supplementary health insurance in addition to the National Collective Labor Agreement, extended to family members as well.
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- Meal vouchers (Restaurant Ticket).
- Annual leave.
- ALL – Heartist® Program: employee vantaggi card offering discounted rates at all ACCOR properties and partner locations worldwide.
- Training and development: opportunities to develop your talent and grow within the property and at an international level.
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Commitment to Diversity and Inclusion: we are an inclusive company and our goal is to attract, select, and promote diverse talents.