Chef de rang (H/F)
Core
Serve guests and manage a dining section in a hotel restaurant, ensuring client satisfaction and coordinating junior staff.
Role type
Front-of-house dining staff (Chef de rang)
Builds
Dining service experience for hotel guests
Domain
Hospitality / Hotel F&B
Deliverable
client delivery
Required skills
Guest service, team coordination, basic English, cash handling, hygiene management
Preferred skills
Sales orientation, proactive attitude, autonomy
Responsibilities
Greet and serve guests, coordinate commis and trainees, manage cash register and hygiene standards, maintain high client satisfaction
Seniority
Entry-level to Mid-level
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