Chef de Service

Tasks Smooth service operations & guest care: Professional management of the service brigade in the outlet, warm reception and individual care of demanding international guests as well as active recommendations (Fine Dining, wine, upselling) and confident complaint management. Team leadership & quality standards: Leading, motivating and guiding service employees (Chefs de Rang, Commis), conducting daily service briefings as well as the consistent ensuring and training of the Five-Star Superior SOPs. Interface coordination & POS administration: Close and harmonious coordination with the Executive Chef and Sommelier department, exact billing as well as proper handling of the cash register system (Micros) and compliance with HACCP hygiene guidelines. Requirements Luxury experience & gastronomy expertise: Sound hospitality training and several years of leadership experience as Chef de Service (or Senior Chef de Rang) in five-star luxury hotels or high-end top gastronomy. Linguistic sovereignty: Fluent, business-fluent German and English skills (at least C1) for a stylish appearance; Italian and French are of very great advantage due to the guest mix and team structure. Host passion & leadership strength: Pronounced hands-on mentality, high resilience during busy service times, excellent manners as well as sound product and wine knowledge.