Chef de Rang/ Waiter
Relais & Châteaux
- Kenmare, Co Kerry
- Permanent
- Full-time
- To have a friendly attitude, be welcoming and friendly and spoil our guests with a big smile.
- Report for duty, on time, dressed in correct uniform, to required standard.
- To be familiar with style of service as per Standards of Procedure.
- To be familiar with the hotel and its facilities.
- To have correct and sufficient menu knowledge in food and beverage and perform all duties expected within the role.
- As a host and service professional, explain menus/dishes to guest, serving dishes and announcing them, clearing plates, bread and cheese service.
- Familiar with Beverages, informing the guests, selling, ordering and serving of them
- Learn about menu ingredients of each menu item
- Prepare the restaurant for service (cleaning and laundry duties, hoovering, linen preparation, silver polishing, tabletop presentation, all other mise en place tasks.
- To work as part of a team and have good communication with both fellow Chef de Rangs and Commis de Rang
- Tray Service and Room Service.
- Operating on the Pass, assisting with delivering dishes to the different food outlets
- Carry out all duties a directed by the Restaurant Manager
- To attend training sessions and meetings as requested.
- To ensure the complete satisfaction of each guest.
- To be helpful and work in contact with other departments.
- Ensure restaurant area is always kept clean and tidy.
- To read, understand and comply with your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
- To comply with all reasonable requests by Management.
- Maintain a professional and respectful attitude and behaviour to guests, colleagues, management.
- Learning restaurant's table plan
- Deliver trays to the appropriate station and ensure that the plates are served in a timely manner
- If on a 'Pass' shift. Ensure the good communication between kitchen and service
- Direct and lead the Commis and F&B Assistants to uphold industry standards and Sheen Falls Lodge procedures