Chef De Rang - Le Suffren Hotel & Marina

• Ensures mise en place for service and table settings/venue set up;

• Plans, organises and directs the assigned restaurant section;

• Maintains the restaurant and areas under his/her control under the most stringent hygiene and sanitation standards;

• Answers telephone calls and takes reservation and orders as per hotel’s standards;

• Follow up on guests’ orders;

• Welcomes and seats guests, advising each on their choice of food and wine and taking their orders

• Anticipate and meet guests' needs;

• Check guests satisfaction throughout service and act upon if needed;

• Be totally aware of guests’/ visitors’/ repeaters’ preferences/ special requirements of food and beverage.

Ninety – Six Hotel Collection