Duties and Responsibilities:

• Will be required to move from one section/outlet to another and to work outside the restaurant perimeter in the course of a day’s work and in the performance of prescribed duties
• Receive instruction from restaurant manager,  assistant, supervisor concerning the daily planning and organisation of restaurant.

• Check lower ranking staff’s appearance and prepares daily planning, ensuring the execution of the given tasks.
• Ensure the cleanliness of the workplace and of the Mise-en-Place, thus the readiness to welcome the first guests.
• Welcome guests, directs them to seats and presents menu and wine card, provide information on the menu and advises the guests in making their choice, and promotes sales. 
• Supervise waiters to ensure prompt and efficient service to guests

• Promote any specials, seasonal items, chef's recommendations to enhance the guest experience 
• Ensure that the service is punctual, fast, and courteous.
• Make sure that all the rules concerning the billing and ordering are respected.
• Converses with guests to obtain feedback on quality of service and suggestions, if any for improvement.
• Report all guests, as well as lower ranking  staff complaints and comments to immediate superior.

• Ensure that all the materials and equipments made available to the section are properly used and participate in inventory taking. 
• Ensure proper functioning of utilities such as lights, fans and toilets and to report to superior for any repair or defect.
• Promotes team spirit and sense of responsibility and belonging amongst lower ranking personnel, advance own knowledge and abilities to share with others.
• To adhere to the company’s rules and regulations.
• May serve food and beverage.
• Supervise waiters apprenti waiter) and other staff working within the section to ensure that service standards are maintained.
• Train and Mentor waiters to ensure consistency in service quality.

Candidate's profile:

• School certificate together with a C.A.P or a certificate of equivalent standard
• A certification in hospitality or food service management may be preferred
• Working experience will be a definite experience
• Good Communication skills
• Fluent in English and French
• Good Human Contact
• Good appearance and organizational ability
• Honest,  team spirit, courteous, cheerful, and smiling
• Must have good physical health as the Chef De Rang spends most of his working hours on his feet
•  Must be neat, tidy and smartly dressed in uniforms
• Strong understanding of customer service standards
• Works on shifts, odd hours, Sundays, public holidays and cyclonic days.
• Proficiency in using point-of-sale (POS) systems

The Management reserves the right to call only successful candidates for interview or not to make any appointment following this advertisement.