Chef de Service

• Ensuring smooth operations, cleanliness, and order in the hotel restaurant
• Creation of the table plan
• Organization of daily office and restaurant work
• Organization of the evening service
• Menu discussion
• Control and monitoring of the processes in the restaurant
• Compilation of the wine and beverage list
• Control of beverage stocks, issuance, and sales
• Creation of work schedules
• Receiving wishes and complaints from guests in the restaurant and the associated management of a guest file
• Decoration of the restaurant for special occasions
• Coordination of guest wishes with other departments (e.g., birthday dinners etc.)
• Support of service staff during service
• Creating wine recommendations
• Creating the daily accounting
• Team meeting

Additional area of responsibility:

• Right to have a say in hiring matters
• Carrying out the inventory at the end of the season
• Carrying out staff training as required

Requirements:

• Completed vocational training
• Several years of professional experience
• Strong interest in the business
• 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