Demi-Chef de Rang M/F

Ensure that service runs smoothly at all tables, as the person in charge of a group of tables.
Perform certain tasks related to reception, installation and customer service

Know how to read a seating plan and locate responsible tables in space
Memorize customer requests and record them in a point-of-sale system
Quickly and skilfully perform repetitive service tasks in compliance with company rules.
Master dish presentation, meat carving, flambéing and table setting
Use appropriate techniques to open a bottle of wine, decant it and serve it
Know how to use a tray and identify the appropriate dishes to serve
Manage payments such as cash, credit cards, luncheon vouchers, etc.
Dealing with marketing tools (loyalty cards, etc.)
Protecting personal data
Define your scope of intervention and prioritize the activities to be carried out according to the situations encountered.
Choose, in real time, the behavior best suited to the situation, putting the customer at the center of its activity
Maintain food safety and optimal hygiene during the preparation, manufacture, processing, storage and distribution of food products.
Checks and participates in the cleanliness of the restaurant and the elements contributing to its hygiene (air renewal, lighting, temperature, etc.).

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