Chef de Rang

1 General scope of tasks, objectives The Chef de Rang ensures the smooth operation of his area and thus makes a contribution to service success. He is responsible for serving, recommending and selling food and/or drinks. 2 Main tasks/main responsibilities Responsibility for the assigned area / certain number of tables – Implementation of service processes, incl. HACCP – Receiving guests and accompanying them to the table, taking on the host role – Monitoring and contributing to a service station – In exceptional cases: handling cash payments from guests (documented in writing with OPS management) – Active sales (recommending aperitifs, daily menu and wine, desserts and digestifs, presenting appetizer and dessert carts directly at the table) with the goal of increasing sales – Additional sales, up-selling, cross-selling – Accepting orders and forwarding them to the respective production department, kitchen, pizzeria and buffet – Handling guest complaints according to standards – Monitoring equipment and furniture – Carrying out and monitoring cleaning work – Leaving the station in an orderly, impeccable condition 3 Competencies You have excellent knowledge of German or French, depending on the canton of work. You also have basic knowledge of Italian. You have knowledge of food preparation and hygiene regulations as well as knowledge in the field of gastronomy and wine. You are able to handle utensils for serving and cutting food and can manage orders, personal cash register and daily revenue. 4 Personality/characteristics The following characteristics define your personality: – Self-control – Stress tolerance – Sense of duty – Versatility, team spirit – Good appearance – Customer-oriented 5 Communication – Actively participates in the service meetings of the location – Ensures a positive team spirit