CHEF DE RANG

Main Responsibilities

To provide a courteous, professional, efficient and flexible service at all times, following the hotel F&B operation standards manual.
To undertake any reasonable tasks and secondary duties as assigned by your direct supervisor of the day.
To perform opening and closing procedures established for the respective outlet as assigned.
To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
To provide high standard of quality and efficient / friendly service as per Standard Operational Procedures.
To ensure that the respective outlet and surrounding area are kept clean and organized at all times.
To handle guest enquiries in a courteous and efficient manner.
To establish a rapport with guests maintaining good customer relationship.
To monitor operating supplies and reduce spoilage and wastage.
To report guest complaints or problems to outlet supervisor / Assistant Manager and Manager if no immediate solution can be found and assure follow up with guests.
To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.
To be entirely flexible and adapt to rotate within the different sub sections of the F&B Department or any other Department of the hotel as assigned.
To carry out any other reasonable duties as assigned by the Head Waiter / Assistant Manager and supervisor.

The following knowledge, skills and abilities are required:

Sofitel Royal Bay Resort Agadir (opening in 2024)

See also