Chef de Service

• Control of the set tables and/or buffets • Control of the entire mise en place • Coordinating the calling times of the individual courses • Ensuring the quality as well as quantity of food and drinks • Conducting regular service meetings • Scheduling of service staff and their supervision • Greeting, looking after and saying goodbye to the guests • Assisting in service during high guest volume • Handling of complaints and forwarding to the supervisor • Controlling waiter settlements • Responsibility for the impeccable and correct appearance of the service staff • Assisting in the creation of offers in cooperation with the F&B Manager and the Kitchen Manager • Promotion of promotions and upselling • Control of cleanliness in the restaurant and bar as well as compliance with HACCP guidelines • Monitoring of restaurant reservations • Responsibility for all F&B Outlets • Ordering of non-food material & drinks in the restaurant, bar and event rooms • Taking monthly inventory according to the specifications of the F&B Manager • Quarterly inventory of small materials together with the F&B Manager • Supporting the F&B Manager in managing the cash and inventory management system • Involving the supervisors in operational decisions • Professionally and personally competent leadership • Creation of the work schedule and monitoring the hourly control according to house guidelines • Holding monthly F&B meetings • Preparation and implementation of training sessions • Coordination of absences, days off and holidays • Conducting probationary period and orientation meetings • Constructive cooperation with the other departments • Willingness to support the employees • Compliance with business deadlines