Commis de Rang
Job Description
<ul><li>Describe the selection of food and beverage menu items to guests by offering interesting, and divide descriptions of each item’s, origin, taste, and preparation methods; maintain food & beverage menu knowledge for items offered in the restaurant; special transport items to the guest table in a timely manner. </li><li>To set up and ensure that the station is ready for service . </li><li>Anticipate guest needs, ascertain satisfaction. </li><li>Breakdown, clean and set-up of table and serving stations. </li><li>Work harmoniously and professionally with co-workers, chef de rang and supervisors. </li><li>To use guest’s names at all times. </li><li>To assist the chef de rang that service is discrete and efficient at all times. </li><li>To report all comments/ complaints/ problems to the manager immediately. </li><li>To carry out additional tasks as instructed and by reasonable request from the leadership team. </li><li>The Waiter should execute all the tasks coming from his managers in term of the hotel industry. </li><li>Ability to work weekend, night and holidays (flexible Schachle). </li><li>Applied Four seasons standards of excellence for quality professionalism and friendliness. </li><li>Must communicate well and strongly with all team and guests. </li><li>Ensure that the front door area is both maintained and cleaned, both inside and out.</li></ul>
