Chef/fe de rang / Commis de rang

 Assist with mise en place and table preparation

 Deliver dishes and assist during service

 Clear tables and maintain cleanliness of the restaurant

 Support the service team as needed

 Guarantee exceptional guest experience and consistent luxury service standards.

 Ensure full compliance with hygiene, safety and quality standards, including HACCP and LQA standards, and drive continuous improvement.

 Ensure the proper daily service protocols and standards.

 Regularly review and update guest CARDEX profiles.

 Build guest loyalty and develop the clientele; promote the hotel’s.

 Do everything possible to anticipate and meet guests’ requests.

 Ensure proper compliance with applicable health and safety regulations.

 Inform management of any “abnormal” situation regarding safety or risks of accidents involving guests or colleagues.

 Prepare and organize the assigned service station or the restaurant

 Welcome and advise guests on menu and wine selections

 Take orders and ensure accurate service delivery

 Coordinate with kitchen and bar teams

 Guarantee exceptional guest experience and consistent luxury service standards.

 Ensure close coordination between service teams, kitchen teams.

 Ensure full compliance with hygiene, safety and quality standards, including HACCP and LQA standards, and drive continuous improvement.

 Ensure the proper daily service protocols and standards.

 Participate in and oversee daily billing and cash handling procedures.

 Handle guest complaints in a professional and prompt manner to guarantee 100% guest satisfaction.

 Regularly review and update guest CARDEX profiles.

 Build guest loyalty and develop the clientele; promote the hotel’s.

 Do everything possible to anticipate and meet guests’ requests.

 Ensure proper compliance with applicable health and safety regulations.

 Inform management of any “abnormal” situation regarding safety or risks of accidents involving guests or colleagues.

Team Management

 Lead, inspire and develop the Demis-Chefs de Rand and Commis de Rang

 Ensure that the LQA standards are respected.

 Build a culture of professionalism, teamwork, accountability and guest-focus.

General

 Able to help the other F&B outlet if needed.

 Take a solution-oriented approach.

 Serve as an ambassador of MRH’s values and company culture, ensuring alignment at all levels.

 Proactively support the development of the hotel’s reputation through innovation, guest satisfaction and service excellence.