Chef de rang

Are you interested in working in a Luxurious Hotel? Then this is for you!

Le Riviera Marriott Hotel la Porte de Monaco is looking for a Chef de rang – H/F!

If you are passionate about the hospitality industry; If you want to work in an environment where you will be recognized, respected and empowered, then you found the right place!
Become part of our team and be ready for a memorable journey with us !!

POSITION SUMMARY

MAIN MISSIONS
The Chef de Rang is responsible for ensuring the smooth running and efficiency of restaurant service. He/She advises guests on the menu, dishes, and wine selection to guarantee their satisfaction. The Chef de Rang manages the tables, their turnover, and the cash register.

SPECIFIC MISSIONS

• Coordinates the set-up of the dining room, including table settings and the replenishment of products needed for service, according to the number of reservations;
• Welcomes guests warmly, addressing them by name when known and offering a personalized welcome;
• Informs the kitchen of a new table’s arrival and communicates the number of guests;
• Once guests are seated, takes orders for aperitifs and ensures that bread and any amuse-bouches are placed on the table;
• Provides detailed information on the restaurant menu, including dish composition, and promotes certain dishes in line with the Chef’s directives;
• Informs guests of any special menus or daily menus;
• Enters guest orders into the POS system;
• Ensures mise en place is properly completed: the correct cutlery for each order, and that aperitifs, mineral waters, and wines are served;
• Repeats this process for each table under his/her responsibility;
• Ensures guest satisfaction throughout the service and responds promptly to any requests;
• Oversees that dishes ordered are served smoothly and correctly;
• Coordinates order-taking to ensure dishes are sent out from the kitchen quickly and efficiently;
• Once guests have finished their meal, ensures the table is fully cleared and offers desserts, coffee, and/or digestifs;
• When required, takes dessert/coffee/digestif orders and enters them into the POS system;
• When guests request the bill, reviews the order in the POS system, prints the receipt, and processes payment appropriately;
• At the end of each service, verifies his/her cash float and ensures the accuracy of all cash transactions so that no discrepancies occur;
• In case of discrepancies, searches for the error or immediately reports it to the Finance Department;
• After service, coordinates the resetting of the dining room so it is ready for the next service or the following day, based on expected reservations and covers;
• Verifies that all mise en place for the next service is completed and that stock is replenished;
• May also assist in other F&B outlets of the property, such as Seminars & Banquets or Room Service.

HUMAN RESOURCES

• Builds and maintains open, efficient working relationships with all team members;
• Ensures completion of all mandatory internal and online training programs;
• “Leads by example” by demonstrating and promoting the company’s vision and values:
  • Putting people first
  • Pursuing excellence
  • Embracing change
  • Acting with integrity
  • Serving the world

REQUIRED SKILLS

• Interpersonal skills
• Guest relations
• Responsiveness
• Excellent presentation
• Dynamism
• Positive attitude and smile

Offer details:

• Status : Employee – Niveau II – Echelon 2
• Trial period : Two months (renewable once)
• Gross monthly base salary: €1,903.46 
• Overtime pay from the 36th to the 39th hour at a 10% increase: €239.24
   
• Total gross base remuneration: €2,142.70 

Other advantages :