Chef de Rang Select 100%

1 General scope of tasks, objectives The Chef de Rang ensures the smooth running of his area and thereby contributes to service success. He is responsible for serving, recommending, and selling food and/or beverages. 2 Main tasks/Main responsibility Responsibility for the assigned area / certain number of tables – Implementation of service processes, incl. HACCP – Receiving guests and leading them to the table, fulfilling the role of host – Monitoring and working at a service station – In exceptional cases: Collecting payment from the guest (documented in writing with OPS Leitung) – Active sales (recommending aperitifs, daily menu and wine, desserts and digestifs, showing appetizer and dessert carts directly at the table) with the goal of promoting turnover – Additional sales, up-selling, cross-selling – Taking orders and forwarding them to the respective production department, kitchen, pizzeria, and buffet – Handling guest complaints according to standard – Monitoring of equipment and furniture – Carrying out and monitoring cleaning work – Leaving the station in a neat, impeccable condition 3 Competencies You have excellent knowledge of the German or French language, depending on the working canton. In addition, you have basic knowledge of the Italian language. You have knowledge of food preparation and hygiene regulations as well as knowledge in the field of gastronomy and wine expertise. You are able to handle utensils for serving and cutting food and can manage orders, personal cash balance, and daily revenue. 4 Personality/Characteristics The following characteristics define your character: – Self-control – Resilience – Sense of duty – Versatility, team spirit – Good charisma – Customer-oriented 5 Communication – Actively participates in the service meetings of the location – Ensures a positive team spirit