CHEF DE RANG - WAITER - WAITRESS (F / M / X)

Position Overview Our Chef de Rang is a crucial member of the Food & Beverage team, dedicated to providing exceptional quality and service to our guests. The Chef de Rang will be part of the F&B Team (F&B Director, Assistant F&B Director, Restaurant Managers) to deliver an outstanding breakfast, lunch, and dinner experience in compliance with HACCP and hotel standards of excellence, ensuring a warm welcome and guest centricity. Key Responsibilities Ensure timely, accurate, and high-quality service, providing work direction for restaurant staff. Supervise wait staff, verifying that their workstations are stocked, neat, and orderly, and ensure that the restaurant premises, silverware, glassware, porcelain, etc., are kept clean and in good condition. Ensure the dining room is ready for guests by regularly checking the overall condition of the restaurant according to HACCP and hotel standards and regulations. Provide guests with quality service by monitoring staff assignments and responsiveness. Perform all service duties of the restaurant. Coach restaurant staff to achieve revenue goals. Actively promote high-profit food and beverage items and inform staff to increase sales. Greet and seat guests, ensuring they receive top-tier service. Identify opportunities to personalize the guest experience. Ensure staff readiness and compliance to meet guest needs and fulfill requests promptly. Ensure that food deliveries from kitchen to guests meet hotel standards of excellence. Proactively coach effective relations between kitchen production and restaurant service. Report hazards immediately and take preventive actions. Understand and enforce hotel fire, emergency, and bomb procedures. Maintain security and safety for guests and employees by enforcing emergency procedures. Coach employees to work safely, avoiding harm or injury. Maintain high standards of personal hygiene, dress, appearance, body language, and conduct among staff. Ensure all food and beverage sales are registered and paid for properly. Review reservations to identify VIP guests. Attend meetings and training sessions as required by the Restaurant Manager. Continuously improve knowledge of job functions, staying updated on liquor laws, hotel policies, and restaurant limitations. Qualifications High-grade Hotel School diploma. Minimum 2 years of experience, preferably at a high-level restaurant or hotel in a similar role. Flexibility, teamwork, and leadership skills. Attention to detail, curiosity, and caring attitude towards guests and staff. Ability to work various shifts, including weekends and holidays. Professional and calm demeanor in fast-paced, high-volume environments, delivering impeccable service. Fluency in Italian and English is mandatory. Consistent grooming and presentation standards. Compliance with HACCP, hygiene standards, procedures, and codes of conduct. Ability to work efficiently under pressure. Legal right to work in Italy. Remote Work: Employment Type: Full-time Key Skills Ab initio, Cooking, Consumer Durables, Interior Fit-Out, IT System Administration, ITI Experience: Years Vacancy: 1 J-18808-Ljbffr

Location: Roma, Lazio, IT

Posted Date: 8/14/2025