Chef de Rang (m/f)

Presentation of the establishment Hotel Habitation Saint Charles and the restaurant Table Saint Charles offer a high-standing bistronomic experience in Guadeloupe. Elegant setting, local and international clientele, attentive and personalized service. Human-sized structure, HCR collective agreement (IDCC 1979).

Job Description: The Chef de Rang is the guarantor of an exceptional, elegant, and fluid customer experience. They supervise a station, manage 1 to 2 servers/barmen, and ensure irreproachable service in accordance with the establishment's standards. They collaborate closely with the kitchen, the bar, the reception, and the Management to guarantee the consistency of the customer journey.

Main Missions:

• Welcome customers, seat them, present the menu, and advise (dishes, wines, suggestions) with professionalism and discretion.
• Supervise the progress of service at their station: taking orders, service, table monitoring, customer satisfaction, and complaint management.
• Organize and distribute team tasks, supervise and train servers/barmen, and maintain team spirit.
• Supervise the setup, arrangement, and presentation of the dining room; guarantee service procedures.
• Handle payments, develop upselling, and monitor turnover (CA), covers, and average check.
• Coordinate with the kitchen, the bar, and the reception; relay customer feedback and participate in inventories.
• Close the service with rigor and contribute to briefings/debriefs.

Profile Sought: Skills: mastery of high-end service, leadership and team management, in-depth knowledge of the menu, wines, and suggestions, management of payments and monitoring of indicators (CA, covers, average check). Professional English required. Skills: mastery of high-end service, leadership and team management, in-depth knowledge of the menu, wines, and suggestions, management of payments and monitoring of indicators (CA, covers, average check). Professional English required. Qualities: excellent presentation and distinction, sense of service and detail, anticipation of needs (VIP, regulars), ability to create a memorable experience, calmness, professionalism, and team spirit. Qualities: excellent presentation and distinction, sense of service and detail, anticipation of needs (VIP, regulars), ability to create a memorable experience, calmness, professionalism, and team spirit. Experience: significant experience in HCR dining service, ideally as a Chef de Rang or experienced server with management responsibilities.

Conditions:

• Variable hours (evenings, weekends, events).
• Remuneration according to experience and the HCR conventional scale.
• Location: Table Saint Charles - Habitation Saint-Charles, 97170 Petit-Bourg.

Please address your CV + cover letter to the Management