Chef de Service

• Ensuring smooth operations, cleanliness, and order in the hotel restaurant • Creation of the table plan • Organization of daily office and restaurant work • Organization of the evening service • Menu discussion • Control and monitoring of the processes in the restaurant • Compilation of the wine and beverage list • Control of beverage stocks, issuance, and sales • Creation of work schedules • Receiving wishes and complaints from guests in the restaurant and the associated management of a guest file • Decoration of the restaurant for special occasions • Coordination of guest wishes with other departments (e.g., birthday dinners etc.) • Support of service staff during service • Creating wine recommendations • Creating the daily accounting • Team meeting Additional area of responsibility: • Right to have a say in hiring matters • Carrying out the inventory at the end of the season • Carrying out staff training as required Requirements: • Completed vocational training • Several years of professional experience • Strong interest in the business • Quick comprehension • Ability to concentrate • Organizational and sales talent • empathy • helpfulness and collegiality • reliability and friendliness We offer you: • a responsible, independent activity in a young, motivated team • modern working and remuneration conditions • accommodation in your own studio