Chef de Rang

Prepare beverage orders for guests according to specified recipes using measuring systems. Open, serve, and handle bottles of wine/champagne. Set up and maintain the cleanliness and condition of the bar, bar units, tables, and other tools. Prepare fresh garnishes for drinks. Refill ice, glassware, and consumables (paper products). Transport supplies to the bar setup area. Wash dirty glasses. Remove dirty dishes from the counter and tables and place them in the designated area. Anticipate and communicate restocking needs. Communicate with the kitchen regarding menu questions, wait times, remake orders, and product availability. Inform the kitchen of any additional needs, allergies, dietary requirements, and special requests. Set up tables according to the type of event and service standards. Answer questions about menu selections. Check with guests to ensure satisfaction with each course and/or beverage. Maintain cleanliness of work areas, dishes, glassware, etc., throughout the day. Record transactions in the MICROS system at the time of order. Present the physical and accurate bill to the guest and handle payment. Count the cash register at the end of the shift, complete designated cash reports, resolve any discrepancies, submit receipts, and secure the cash. Complete closing duties, including restocking items, turning off lights, etc. Perform other reasonable duties as requested by Supervisors.