Chef de rang - Room Service

At the historical The St. Regis Rome we are sourcing for a Chef de rang - room service (temporary contract) . Reporting to the F&B Service & In room Dining Manager the role will be part of the F&B team, proud to engage our guests and to create exquisite moments.

POSITION SUMMARY Prepare and serve food courses and alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Follow cycle time guidelines for all meals. Maintain cleanliness of work areas throughout the day. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation all china, glass, and silver prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly crumbed. Communicate with guests and other employees and ensure staff is working together as a team to ensure optimum service. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. CRITICAL TASKS General Food and Beverage Services

Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Follow appropriate procedures for serving alcohol (e.g., TIPs (Training for Intervention Procedures), CARE (Control Alcohol Risks Effectively)). Communicate with guests, other employees, or departments to ensure guest needs are met. Thank every guest upon departure, invite them to return, and wish them a fond farewell. Check with captain or supervisor before leaving at end of shift. Inspect the cleanliness and presentation all china, glass, and silver prior to use. Take room service orders over the phone. Answer questions on menu selections, and check with kitchen staff. Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Place and log call back for room service order. Notify guests and management of delays in service delivery Communicate service needs to chefs and stewards throughout functions. Set tables according to type of service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Update MICROS system menus as required. Contribute to team effort by accomplishing related results as needed

Quality Assurance/Quality Improvement

Comply with quality assurance expectations and standards. Follow Standard Operating Procedures and brand identity guidelines

Safety and Security

Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. Complete appropriate safety training and certifications to perform work tasks. Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel. Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury. Follow policies