Chef de Rang - Roma, Italia - Sofitel Rome Villa Borghese

Sofitel Rome Villa Borghese

Azienda verificata

Roma, Italia

3 settimane fa

Inviato da:

Piero Bianchi

Reclutatore di talenti per beBee

Descrizione

The Chef de Rang plays a vital role in ensuring overall customer satisfaction through their commitment to delivering high-quality service.

As a key member of our team, you will be responsible for overseeing a specific section of the restaurant, including its organization, coordination, and service.

Your primary focus will be to provide customers with a warm and personalized welcome, ensuring exceptional service at our dining establishment.

Furthermore, you will have the opportunity to develop the skills of your team members and support their professional growth.

KEY RESPONSIBILITIES:

Professional Technique and Customer Relations:

Guaranteeing customer and guest satisfaction within your section
Offering attentive service that caters to the individual needs of customers
Building strong relationships with customers by providing recommendations and fostering their loyalty
Demonstrating indepth knowledge of our restaurant's offerings and effectively promoting them
Ensuring the proper handling and maintenance of provided equipment

Team Management/Cross-functional Collaboration:

Evolving your work methods in alignment with our brand's philosophy
Contributing to a pleasant and cohesive working environment
Facilitating the integration of new restaurant team members
Collaborating closely with other hotel departments

Sales/Commercial:

Taking a proactive approach in recommending and advising customers on our various offerings
Attentively responding to customer requests and ensuring their satisfaction
Driving sales growth by utilizing upselling techniques and promoting other outlets within the hotel

Management:

Actively participating in achieving service objectives by following internal procedures, controls, and sales development strategies within the hotel
Adhering to billing and payment procedures
Ensuring proper management of tableware and delicate materials to minimize breakage

Hygiene/People & Environmental Safety:

Maintaining a clean working environment and ensuring food safety by strictly adhering to HACCP hygiene standards
Following instructions and safety guidelines for provided equipment
Complying with the sustainable development plan

REQUIRED SKILLS: