Chef De Rang

The Chef De Rang oversees the dining experience within a specific section of a restaurant, ensuring impeccable service and customer satisfaction. They coordinate and supervise the waitstaff, manage table assignments, and maintain communication between the kitchen and the dining area. Responsibilities include greeting guests, taking orders, serving food and beverages, and handling any customer inquiries or concerns. Additionally, they may assist with menu recommendations, wine pairings, and special requests, while upholding the restaurant's standards for presentation, timing, and quality.

A Chef De Rang plays a crucial role in creating a welcoming atmosphere and ensuring a seamless dining experience for patrons.

Manage table assignments, reservations, and seating arrangements, optimizing space and ensuring efficient table turnover.

Customer Interaction:
Greet guests, take orders, and provide menu recommendations, ensuring a positive and personalized dining experience.

Liaise with the kitchen staff to ensure timely preparation and delivery of food and beverages to guests' tables.

Monitor the presentation and quality of dishes, ensuring they meet the restaurant's standards before serving to guests.

Address customer inquiries, concerns, or complaints promptly and professionally, aiming to resolve issues and maintain customer

Promote special menu items, wine selections, or promotions to increase sales and enhance the dining experience for guests.

Ensure cleanliness and hygiene standards are maintained in the dining area, including tables, chairs, and tableware.

Handle bill payments accurately, process transactions, and reconcile receipts at the end of service periods.

Work collaboratively with kitchen staff, bartenders, and other restaurant personnel to ensure seamless operations and exceptional guest satisfaction.

Comprehensive understanding of food and beverage offerings, including ingredients, preparation methods, and presentation techniques.

Exceptional customer service skills, including communication, problem-solving, and conflict resolution abilities, to ensure a positive dining experience for guests.

Proficiency in recommending menu items and suggesting wine pairings to enhance guests' dining experiences and meet their preferences.

Polished and professional demeanor with strong interpersonal skills, including the ability to engage with guests, anticipate their needs, and provide attentive service.

Effective leadership and teamwork skills to motivate and supervise waitstaff, delegate tasks, and maintain a cohesive and efficient service environment.

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Agility

Culinary Arts Best Practices L1

Culinary Techniques L1

Food Presentation L1

Food Safety and Sanitation L1

Leadership

Quality

Resilience

High School Diploma in Hotel Management or Food and Beverage related course