Description:

The Commis de Rang primary responsibility is to prepare the dining venues, food pass and service area of an assigned station in restaurants. The Commis de Rang ensures excellence by assisting Chef de Rang in the execution of dining service standards to all Guests.

Minimum Requirements

Matric

Hospitality Management Qualification or equivalent advantageous

Minimum of 1 - 2 years relevant experience in fine dining restaurants.

Practical fine dining experience

Working knowledge on point of sales systems

Excellent eye for attention to details essential

Hands on Problem Solving approach and the ability to remain calm under pressure

Strong leadership and organizational skills

Ability to drive change and to look for operational efficiencies/synergies

Customer service driven with outstanding communication and active listening skills

Ability to work as part of a team, as well as independently

Effective communication with members of staff as well as Guests of the Hotel

Honest and trustworthy beyond approach

Great attention to detail

Presentable/Professional appearance and well spoken

Proactive in approach