Chef de Rang

PURPOSE OF JOB

To serve the customers with an exceptional service at all times. To deliver consistently high levels of excellence to ensure complete satisfaction of customers.

KEY RESPONSIBILITES

1. To be fully conversant with customers, including knowledge of company history and artwork featured on the restaurant walls.

2. To have a full working knowledge of all relevant emergency procedures.

3. To have interpersonal skills and insight into how a team works and interacts.

4. To have knowledge of the Restaurant set-up including the cleaning rota, linen sizes and positioning, bar set-up, table positioning and station set up.

5. To be able to carry out all Restaurant procedures as required before, during and after service.

6. To have in-depth knowledge of the menu, food allergies, mis en place and accompaniments, as specified within the menu descriptions.

7. To have knowledge of the wine list, all cocktails and drinks descriptions.

7. To be able to take full orders including wine.

8. To be able to input order via EPOS correctly.

9. To run a section competently and consistently including; awareness of table turn times, acknowledgement of regular customers.

10. To communicate effectively to all staff during service

GENERAL RESPONSIBILITIES

1. To uphold and maintain all standards in line with your department’s operating procedures.

2. To participate in training within your department and other departments as deemed appropriate by your manager.

3. To carry out any reasonable instructions/duties as directed by those senior to you.

4. To deal with all internal and external customers in a professional and courteous manner at all times. 

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