2. Chef de Service

In the absence of and in cooperation with the Chef de Service:

• Ensuring smooth operations, cleanliness, and order in the hotel restaurant
• Creation of the table plan
• Organization of daily office and restaurant tasks
• Menu discussion
• Control and monitoring of the flow in the restaurant
• Control of beverage stocks, issuance, and sales
• Receiving wishes and complaints from guests
• Coordination of guest wishes with other departments (e.g., birthday dinners etc.)
• Support of service staff during service
• Preparation of the daily accounting

When the Chef de Service is present:

• Working in various shifts for breakfast and evening service
• Managing one's own station, taking orders, and registering in the office
• Setting the tables, Mise en Place, setting up and breaking down the buffets
• Deputizing at the bar

Requirements:

• Completed vocational training
• Several years of professional experience
• Strong interest in operations
• Quick comprehension
• Ability to concentrate
• Organizational and sales talent
• Empathy
• Helpfulness and collegiality
• Reliability and friendliness

We offer you:

• a responsible, independent activity in a young, motivated team
• Modern working and remuneration conditions
• Accommodation in your own studio