Chef de Rang Il Lago
vor 3 Wochen
About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A landmark on Lake Geneva since 1834, Four Seasons Hotel des Bergues Geneva blends a revitalized sense of history with warm and genuine personal service in the very heart of the city. With enchanting views of the lake and the snow-capped Alps in the distance, it remains the first choice of sophisticated travelers and world statesmen.
OBJECTIF DU POSTE:
La position de Chef de Rang au Restaurant Il Lago implique la responsabilité d’être tout à fait formé en matière de service et de faire preuve d’un esprit d’équipe. Le restaurant gastronomique a une excellente réputation, c’est pourquoi nous n’employons que du personnel très qualifié. Une personnalité raffinée, élégante et chaleureuse est demandée pour maintenir la solide réputation d’un des meilleurs restaurants de Genève.
FONCTIONS ESSENTIELLES:
- Respecter le port de l’uniforme tous les jours.
- Offrir aux clients du restaurant un service distingué et agréable conformément aux normes Four Seasons.
- Anticiper les besoins des clients.
- Effectuer le service d’ouverture et de fermeture du Restaurant; dresser les tables selon les normes requises.
- Débarrasser et stocker le linge, porcelaine, argenterie, verrerie, boissons et nourriture.
- Déplacer les chaises ou les tables rapidement en cas de changement de disposition.
- Servir les plats en expliquant le contenu.
- Servir l’eau, le pain et le beurre pendant le repas.
- Servir le café et thé; contenter toute demande suivant les critères de qualité Four Seasons.
- Changer les cendriers, proposer des allumettes, allumer les cigarettes et faire les miettes.
- S’assurer de la satisfaction du client et prendre en main tout problème; en informer un Manager.
- Servir au Restaurant, au Room Service ou en Banquet en période de «crunch time».
- Rapporter tout incident mineur ou important au Responsable.
- Réagir calmement face à une situation d’urgence au sein de l’hôtel.
- Exécuter d’autres tâches ou projets assignés par la Direction de l’hôtel ou du Restaurant.
- Respecter et manipuler avec précaution le matériel coûteux mis à disposition du restaurant.
- Appliquer et maîtriser les standards de qualité liés à votre fonction.
- Tous autres devoirs comme assigné. Ces fonctions de poste sont sujettes à de possibles modifications ultérieures.
TACHES SPECIFIQUES:
- Gérer un rang de 5 à 7 tables.
- Servir les boissons et avoir une connaissance de la carte des vins.
- Utiliser le système informatique de l'hôtel (micros) pour la facturation et l’impression des factures.
- Porter les plateaux si le commis ne parvient pas à suivre le service.
- Présenter les différentes cartes et chaque menu en conseillant les clients suivant les suggestions du Chef.
- Reconnaître un client pouvant menacer le bon déroulement du service.
«La liste des tâches précisées ci-dessus n’est pas exhaustive, votre fonction supposera une adaptation constante à des situations de forte activité et de gestion spécifique de relations clients.»
Swiss Nationality, Swiss residency authorization or EU citizen will be considered only.
PRE REQUIS:
Excellente lecture, écriture et compétence orale du français et de l’anglais
1-2 ans d’expérience en restauration.
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