CHEF(FE) DE RANG/SOMMELIER(E)

MISSION : In close collaboration with the dining room team, you ensure the smooth running of the service across all tables. You will monitor the synchronization of operations between the kitchen and the dining room to ensure the fluidity of the service. Anticipate malfunctions and changes in the rhythm of the service in the dining room, organize yourself to minimize customer waiting times. Wine advice for customers. MAIN RESPONSIBILITIES : Ensure the entirety of a service in the dining room from the customer's arrival to their departure without incident. Participation in the verification of the dressing of the tables in your range before, and cleaning at the end of the service. You must have perfect knowledge of the menu and dishes to be able to answer customers' questions, and will be responsible at all times for the perfect application of the establishment's quality standards, as well as compliance with hygiene and safety standards. Adopt in all circumstances, a behavior and presentation consistent with the company's image. PROFESSIONAL PATHS AND CERTIFICATES : •Experience as a chef de rang in one or more reputable establishments for at least 3 years. •CFC specialist in restoration/ Higher studies in Hotel and Restaurant Management. •Language skills; French, English (German, an asset). PROFILE : •Dynamic, determined and open personality. •Good communication skills and proposal strength. •Excellent interpersonal skills, friendly and customer-oriented attitude. •Ability to manage conflicts. Diplomacy and discretion. •Ability to work in a team, natural leadership. •Skill and speed of execution •Flexibility, availability and versatility.