Chef de rang
Con Esperienza

Descrizione della Posizione Lavorativa

At The St. Regis Rome we are hiring a Chef de rang on a seasonal (6 months) temporary contract. You will join the Food & Beverage team and report to the F&B Service & In-Room Dining Manager, delivering refined service and creating memorable moments for our guests.

Position summary

Main responsibilities:

• Serve courses and alcoholic beverages to guests and answer menu questions.
• Coordinate with the kitchen about menu queries, waiting times, recooks and stock availability.
• Follow meal cycle time targets and ensure assigned tables are kept clean and properly cleared.
• Communicate guests’ allergies, dietary needs and special requests to culinary teams.
• Inspect the presentation and cleanliness of china, glass and silverware before use.
• Work collaboratively with colleagues to provide smooth, timely service and engage with guests professionally.

Safety, policies and daily procedures

You must adhere to all company and departmental safety, security and confidentiality rules, report incidents, complete required safety training and use appropriate personal protective equipment when needed. Uniform and personal appearance must remain clean and professional.

• Report work-related accidents or injuries to your manager immediately.
• Observe procedures for emergencies and use equipment safely.
• Protect guest and coworker privacy and maintain confidentiality of company information.
• Follow department policies and perform other reasonable duties as requested by supervisors.

Guest relations and communication

Guest care: Welcome and acknowledge every guest, anticipate and meet service needs, assist guests with disabilities within guidelines, and thank guests sincerely upon departure.

• Engage with guests about their stay, property services and local attractions.
• Use clear, professional language with guests and colleagues and actively listen to respond effectively.
• Use property processes to resolve issues and delight guests.

Teamwork and assisting management

• Support coworkers, act as a role model or mentor when required, and ensure teamwork to deliver optimal service.
• Coordinate with supervisors before finishing shifts and assist with coverage when needed.

Quality, physical demands and service tasks

Comply with quality assurance standards and perform physical tasks typical of service roles.

• Stand, walk or remain on your feet for extended periods; move, lift and carry items within safe limits; negotiate stairs, ramps and varied floor surfaces.
• Perform fine motor tasks such as handling cutlery and glassware and read small print when needed.
• Follow clean-as-you-go practices and proper procedures for serving alcohol (e.g., TIPs/CARE or equivalent).
• Inspect and maintain presentation of beverage/coffee carts and ensure tables are crumbed and cleared according to standards.

Critical competencies

• Interpersonal: customer service orientation, teamwork, respect for diversity.
• Communication: clear speaking and active listening; proficiency in Italian and English.
• Personal attributes: dependability, positive attitude, safety awareness, integrity, professional presentation, stress tolerance and flexibility.
• Organization: multi-tasking under service conditions.

Preferred qualifications

• High school diploma or G.E.D. equivalent.
• At least 2 years of related work experience in food & beverage service.

Department and language

Department: F&B kitchen. Language required: Italian (in addition to English).

Benefits

• International career progression within Marriott hotels.
• Discounts on hotel rooms, gift shop items and food & beverage across the company.
• Learning and development opportunities online, on the job and in classroom settings.
• Charity initiatives and wellbeing activities via the TakeCare program.
• Experienced management team and motivated colleagues.
• Canteen service and uniform provided.

Requisiti

High school diploma/G.E.D. equivalent; at least 2 years of related work experience; proficiency in Italian and English.