Chef de Rang

Responsibilities

• Guarantee an irreproachable service experience by managing a complete station
• Ensure service quality, adherence to establishment standards, and customer satisfaction
• Welcome, advise, and accompany customers while developing upselling
• Coordinate between the dining room and kitchen to ensure fluid service and synchronized timing
• Participate in the training and integration of new dining room staff
• Oversee dining room setup, equipment maintenance, and compliance with hygiene and safety standards

Requirements

• Mastery of dining room service techniques
• Deep knowledge of menu products to effectively advise customers
• Proficiency in sales and upselling techniques
• Effective communication skills with both front-of-house and kitchen teams
• Ability to maintain high-quality customer relations in all circumstances
• Strong sense of customer service, rigor, and reactivity
• Initiative, autonomy, and team spirit
• Ability to manage stress

Benefits

• Rapid professional evolution opportunities within the brand
• 20% discount in the brand's restaurants
• Event celebrations
• Sustainable mobility package (partial coverage for non-polluting transport like bicycles)
• 50% reimbursement of public transport subscriptions
• Convivial meals before every shift
• Tailored health insurance and free online medical appointments via Livi