DEMI CHEF DE RANG

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

We partner with many business actors and stakeholders, which opens career opportunities in many areas, directly or indirectly linked to the properties' activity.

Main Responsibilities – Demi Chef de Rang

• To provide courteous, professional, efficient and attentive service at all times, in accordance with the hotel’s F&B standards and procedures.
• To assist the Chef de Rang in ensuring the smooth operation of the assigned section and delivering a high-quality guest experience.
• To perform opening and closing procedures for the respective outlet as assigned.
• To have thorough knowledge of all food and beverage items on the menu and confidently recommend dishes, beverages and suitable combinations to guests.
• To support upselling initiatives by suggesting appropriate menu items and alternatives.
• To ensure that tables are properly set, maintained and cleared according to the hotel’s service standards.
• To anticipate guests’ needs, handle enquiries courteously and establish positive relationships with guests.
• To coordinate effectively with the kitchen, bar and other F&B team members to ensure smooth and timely service.
• To ensure that the outlet, service stations and surrounding areas are kept clean, organized and properly prepared at all times.
• To monitor operating supplies and contribute to reducing spoilage, breakage and wastage.
• To report guest complaints or operational issues to the Chef de Rang, Supervisor or Manager and ensure appropriate follow-up.
• To assist in the training and guidance of Commis de Rang when required.
• To participate in periodic inventories of operating equipment and supplies.
• To undertake any reasonable tasks and secondary duties assigned by the Chef de Rang, Supervisor or Outlet Manager.
• To remain flexible and, when required, rotate within different F&B outlets or other areas of the hotel according to operational needs.

The following knowledge, skills and abilities are required:

• Attention to detail, style and aesthetics of hotel is critical.
• Outstanding verbal and written communications skills.
• College Degree in Hospitality or similar field.
• 2 years experience in similar role.
• Good proficiency in English, Arabic and French

Sofitel Royal Bay Resort Agadir