Head Waiter (Chef de Rang)

Vatel; France; Sur place; EUR 20 088 - 33 480; Plein temps

Résumé du poste

Une école internationale de gestion hôtelière recherche un Chef de Rang pour superviser le service dans un restaurant ou un hôtel. Le candidat doit avoir des compétences interpersonnelles de haut niveau et une connaissance approfondie de la restauration, ainsi qu'un certificat en hôtellerie. Ce rôle implique d'accueillir les clients, de coordonner une équipe et d'assurer la satisfaction client. Des opportunités d'évolution sont possibles vers des postes de direction.

Qualifications

• Aptitude à gérer le stress et à travailler en équipe.
• Maîtrise des normes d'hygiène et de sécurité alimentaire.
• Expérience dans le service à la clientèle.

Responsabilités

• Accueillir et placer les clients.
• Superviser le service et coordonner l'équipe.
• Prendre les commandes et servir les plats.

Connaissances

Compétences interpersonnelles

Connaissance des plats et boissons

Organisation et gestion

Proficiency in English

Formation

CAP en restauration ou Baccalauréat Professionnel

Formation BTS Hôtellerie-Restauration

Description du poste

In a restaurant or hotel establishment, the Chef de Rang plays a key role in front-of-house service. They supervise a section of the service, coordinate the team of servers, and ensure customer satisfaction.

Main Duties of a Chef de Rang

The Chef de Rang is responsible for the quality of service within their designated section (or "rang") of the dining room. Their main duties include:

• Greeting and seating guests: Welcoming, seating, and advising customers, presenting menus, and answering their questions about dishes or beverages.
• Supervising service: Organizing and coordinating the work of servers and commis in their section, allocating tables, and managing priorities.
• Taking orders and serving: Ensuring that dishes and drinks are served correctly, at the right time, and in compliance with the establishment's standards.
• Customer relations: Anticipating customer needs, resolving problems or complaints, and ensuring their satisfaction.
• Coordination with the kitchen: Transmitting orders, checking the quality of dishes, and liaising with the kitchen team for smooth service.
• Administrative management: Preparing bills, managing checks and payments for their section, and checking service equipment.

Skills of a Chef de Rang

The Chef de Rang must combine interpersonal and technical skills:

• Interpersonal skills: A sense of service, diplomacy, active listening, ability to manage stress, and teamwork.
• Technical skills: Knowledge of dishes and beverages, table service and tray service techniques, mastery of hygiene and food safety standards.
• Organization and management: Ability to supervise a team, delegate tasks, and manage priorities.
• Foreign languages: Proficiency in English or other languages is an asset for welcoming international clientele.

Training to Become a Chef de Rang

The position of Chef de Rang can be accessed after a CAP (Certificate of Professional Aptitude) or a Professional Baccalaureate in catering, supplemented by front-of-house experience. Further training in hospitality and catering (BTS Hôtellerie-Restauration, professional degree) or internships in gourmet restaurants are an advantage for rapid career progression.

Companies That Recruit

Chefs de Rang are sought after in all types of establishments: traditional restaurants, gourmet restaurants, hotels, resorts, cafes, and international chain restaurants. Opportunities exist both in France and internationally.

Salary of a Chef de Rang

The salary varies depending on the type of establishment and experience:

• Junior: Approximately €1,800 to €2,000 gross per month.
• Experienced: Between €2,200 and €3,000 gross per month.
• High-end / luxury establishments: Up to €4,000 gross per month, including bonuses and tips.

Possible Career Evolutions

After several years of experience, a Chef de Rang can progress to:

• Restaurant Director or Food & Beverage Director in a hotel.
• Service Trainer or Hospitality & Catering Coach.

Success Stories of Vatel Graduates

In France and internationally, the 50,000 Vatel alumni build exemplary, innovative, and exciting careers every day. They work in diverse sectors such as luxury hospitality, gourmet restaurants, event management, hotel marketing, luxury management, oenology, cruises, international tourism, and the wine & spirits industry.

Continue your exploration and discover other exciting careers in hospitality and tourism.