Chef de Rang

1 General scope of duties, objectives The Chef de Rang ensures the smooth running of their area and thus contributes to service success. They are responsible for serving, recommending, and selling food and/or drinks. 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, performing the host role – Supervising and working at a service station – In exceptional cases: collecting payment from the guest (documented in writing with OPS Leitung) – Active selling (recommending aperitifs, daily menu and wine, desserts and digestifs, showing appetizer and dessert trolleys directly at the table) with the aim 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 supervising cleaning work – Leaving the station in a tidy, 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 We look forward to receiving your application documents.