Head Waiter (m/f/d)

Duties of a Chef de Rang

Guest Services

• Greeting, seating, and seeing off guests
• Providing personalized advice on food and beverage selections
• Recommending wines or dishes
• Complaint management (friendly, professional response to complaints)

Organizing service procedures

• Responsibility for a designated service area (known as a “section”)
• Coordinating operations within one’s own section
• Monitoring cleanliness, mise en place, and order
• Preparing for and following up on service

Taking orders & serving

• Taking orders correctly
• Entering orders into the POS system
• Serving food and beverages according to established service standards
• Clearing tables and setting them between courses

Team leadership & training

• Guiding and supporting commis de rang (subordinate service staff)
• Training new employees in the service area

Billing & Cash Management

• Checking bills
• Collecting payments from guests
• Settling accounts at the end of the shift

Communication & liaison with the kitchen

• Close coordination with the kitchen
• Passing on special requests or allergy information
• Ensuring a smooth service flow

Sales promotion

• Active upselling (e.g., special wines, digestifs)
• Creating a positive guest experience to build loyalty among regular customers