Chef De Rang ( Head Waiter) - Le Suffren Hotel & Marina
- Port Louis
- Negotiable
- Permanent
- Added 27/11/2025
- Closing 27/12/2025
- Priyashni Caulloo
The Chef de Rang is responsible for providing high-quality table service, ensuring guest satisfaction, and supervising the smooth flow of service within an assigned section (rang). This role requires excellent product knowledge, attention to detail, and the ability to anticipate guest needs.
Position Title: Chef de Rang
Department: Food & Beverage
Reports to: F&B Manager / Restaurant Manager
Location: Hotel Restaurant / Outlet
Key Responsibilities
Service & Guest Experience
Welcome guests warmly and escort them to their table when required.
Present menus, explain daily specials, and provide recommendations.
Take food and beverage orders accurately and efficiently.
Ensure dishes are served in accordance with hotel standards and sequence of service.
Check guest satisfaction throughout the meal and handle any requests or complaints professionally.
Maintain a polished, professional appearance and excellent grooming at all times.
Operational Duties
Set up and prepare the dining area before each service (mise en place).
Ensure tables are cleared and reset promptly.
Coordinate closely with the kitchen and bar to ensure timely service.
Supervise and guide the Commis de Rang / Waiters in the section.
Ensure cleanliness and proper maintenance of equipment and service tools.
Process billing and ensure correct cash/charge handling.
Teamwork & Communication
Work closely with colleagues to ensure smooth and efficient service.
Communicate clearly with the kitchen, bar, and other F&B departments.
Assist in training new staff in service standards and procedures.
Participate in daily briefings and pass-down of information.
Education & Experience
Minimum 1–2 years’ experience in F&B service, preferably in a hotel or fine-dining environment.
Diploma or training in Hospitality/F&B is an advantage.
Skills
Strong communication and interpersonal skills.
Good knowledge of food, beverages, and wine service.
Ability to multitask and work under pressure.
High attention to detail and guest-oriented attitude.
Ability to lead and guide junior team members.
Personal Attributes
Polite, well-presented, and professional.
Positive attitude and commitment to high service standards.
Team player with strong work ethics.
