Chef de rang
Il y a 16 heures
Luxembourg
Hotel Le Royal Luxembourg
Temps plein
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Company Description Le Royal Hotels & Resorts – Luxembourg is a five-star Superior hotel located in the heart of Luxembourg City and a member of The Leading Hotels of the World. The hotel is renowned for its refined hospitality and elegant atmosphere. Brasserie “Amélys” and the Piano Bar are key culinary venues, offering high-quality dining and beverage experiences. Guests also benefit from a Health Club with spa treatments, fitness center, and indoor swimming pool, as well as Golden Keys Concierge service, airport shuttle, parking, and a boutique. This combination of luxury services creates a first-class environment for both guests and team members.
Role Description The Chef de rang is responsible for delivering attentive and personalized table service in the hotel’s restaurant and bar areas. This full-time, on-site role in Luxembourg includes welcoming guests, presenting menus, taking orders, serving food and beverages, and ensuring an excellent guest experience throughout the service. The Chef de rang coordinates the work of commis and other team members in the section, maintains high standards of cleanliness and presentation, and follows all hygiene and safety procedures. Daily tasks involve setting up and clearing the dining area, handling guest requests and feedback, and working closely with the kitchen and bar teams to ensure smooth and efficient service. The role also requires accurate billing, adherence to hotel standards, and contributing to a positive, professional working environment.
Qualifications
• Solid experience in restaurant or hotel table service (ideally as Chef de rang or similar role) and strong knowledge of fine dining service standards.
• Skills in guest relations, hospitality, and communication, with a respectful and service-oriented approach to a diverse international clientele.
• Ability to organize and manage a station, coordinate with commis, and work efficiently during busy service periods.
• Knowledge of food and beverage products, including menu items, wine and cocktail service, and pairing suggestions.
• Familiarity with point-of-sale systems, billing procedures, and basic cash handling.
• Strong attention to detail in table setup, presentation, and cleanliness, following hygiene and safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by hotel operations.
• Professional appearance and behavior, reliability, and a collaborative mindset in a multicultural team.
• Fluency in English and French is highly beneficial; additional languages are an advantage.
• Formal training in hospitality, restaurant service, or a related field is a plus.
• Solid experience in restaurant or hotel table service (ideally as Chef de rang or similar role) and strong knowledge of fine dining service standards.
• Skills in guest relations, hospitality, and communication, with a respectful and service-oriented approach to a diverse international clientele.
• Ability to organize and manage a station, coordinate with commis, and work efficiently during busy service periods.
• Knowledge of food and beverage products, including menu items, wine and cocktail service, and pairing suggestions.
• Familiarity with point-of-sale systems, billing procedures, and basic cash handling.
• Strong attention to detail in table setup, presentation, and cleanliness, following hygiene and safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by hotel operations.
• Professional appearance and behavior, reliability, and a collaborative mindset in a multicultural team.
• Fluency in English and French is highly beneficial; additional languages are an advantage.
• Formal training in hospitality, restaurant service, or a related field is a plus.