The Demi- Chef de Rang primary responsibility is to service an assigned station in restaurants, In-Residence Dining, special events or beach BBQs, ensuring Residents and Guests are consistently provided with courteous, engaging, prompt and efficient service. The Demi- Chef de Rang ensures excellence in the execution of The World’s luxury dining service standards in relation to all Residents and Guests satisfaction goals.
▪ Exceed Residents’ and Guests’ expectations in every aspect of personalized, quality, luxury, engaging and bench mark service deliveries in his assigned areas.
▪ Actively support the goals and objectives for the department and implement new policies and company initiatives as assigned
▪ Maintain a positive working relationship with colleagues to ensure a team orientated atmosphere
▪ Ensure all working hours, including overtime, have been recorded accurately on timesheets for each time period worked
▪ Ensure all areas are maintained in accordance with Company policy, Public Health, Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill
▪ Execute table services with perfection as per Standard Operation Procedures for all restaurants at all times
▪ Ensure mise-en-place of stations are ready before and mise-en-place is completed after service.
▪ Demi- Chef de Rang is responsible to check the tables, chairs, floors, Music, waiter stations mise en place, menus and POS terminals in the restaurants prior to the service.
▪ Assist Management in opening and closing duties of the restaurants
▪ Participate in chefs daily special briefings and take necessary notes to explain Residents and Guests.
▪ Remain fully knowledgeable of all restaurants menus, dishes preparation and their brief history
▪ Communicate all Residents and Guests special requests and dietary requirements with Assistant Restaurant Managers and make an LMO as required.
▪ Welcoming the guests with a smile, address them by their last name, seating, engaging, recommending the specials, knowing personal preferences and felt but not seen service standards is a must for Demi- Chef de Rang in his assigned areas.
▪ Calm and professional approach is vital for communicating with Culinary and Beverage team on service opportunities and F&B requests from Residents and Guests.
▪ Ensure positive and constructive comments from Residents and Guests are communicated to Assistant Restaurant Manager.
▪ Prepare revenue reports at the end of each shift and submit it to Night Auditor
▪ Assist Management with training and coaching New Hires, Commis de Rang on familiarization process, SOP’s, Infogenesis POS, Preference central, SMS – Premaster, Fidelio, MMS and Avenista reservation software operations.
▪ Must be able to confidently give directions to the sub ordinates particularly when delegating tasks and setting the service expectations.
▪ Complete side duties including but not limited to; inventories of linen, china, glassware, Locker maintenance, menus, provisions, uniforms, polishing silver, china and glassware, decorating venues and cleaning duties as and when required.
▪ Organize, communicate, plan and follow up on special requests from Residents and Guests for assigned section
▪ Assist with zodiac landings, Marina days, Expeditions, and other activities when required
▪ To provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed