2. Chef de Service

In the absence of and in cooperation with the Chef de Service: • Ensuring smooth operations, cleanliness, and order in the hotel restaurant • Creation of the table plan • Organization of daily office and restaurant tasks • Menu discussion • Control and monitoring of the flow in the restaurant • Control of beverage stocks, issuance, and sales • Receiving wishes and complaints from guests • Coordination of guest wishes with other departments (e.g., birthday dinners etc.) • Support of service staff during service • Preparation of the daily accounting When the Chef de Service is present: • Working in various shifts for breakfast and evening service • Managing one's own station, taking orders, and registering in the office • Setting the tables, Mise en Place, setting up and breaking down the buffets • Deputizing at the bar Requirements: • Completed vocational training • Several years of professional experience • Strong interest in operations • 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