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Open nowPosted 22 days ago

Restaurant - Chef de rang (H/F)

hotelbowmannparis1 open role

Where
Paris, France
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Your applicationOpen nowRestaurant - Chef de rang (H/F)hotelbowmannparis · Paris, France

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  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on hotelbowmannparis's own form.

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 22 days ago

The posting

Missions principales

  • Assurer le service impeccable d’un rang (ensemble de tables) du début à la fin du repas, en offrant une expérience client fluide, personnalisée et mémorable.
  • Accueillir, conseiller et accompagner une clientèle internationale exigeante, en valorisant les menus, vins et suggestions du moment avec expertise et élégance.
  • Garantir la synchronisation parfaite entre salle et cuisine pour un rythme de service optimal, en incarnant les codes raffinés d’un hôtel 5 étoiles.

Responsabilités opérationnelles

  • Préparer son rang (dressage des tables, vérification de la vaisselle/couverts, mise en condition des espaces) et contrôler la propreté avant chaque service.
  • Prendre les commandes, transmettre à la cuisine, assurer la présentation des plats, le service à table (versement, découpe si besoin) et le débarrassage fluide.
  • Veiller au respect des normes d’hygiène, de sécurité et de présentation, gérer les demandes spéciales et corriger les écarts en temps réel.

Management et gestion des équipes

  • Superviser et coordonner le commis de salle affecté à son rang, en répartissant les tâches, donnant des consignes claires et contrôlant l’exécution.
  • Former et accompagner le commis au quotidien, transmettre les standards de service et favoriser un esprit d’équipe positif et performant.
  • Relayer les consignes du Maître d’hôtel ou du Responsable Restaurant, participer aux briefings/débriefings et signaler les points d’amélioration.

Gestion financière et approvisionnements

  • Optimiser le tempo de service de son rang pour maximiser le chiffre d’affaires (turn-over des tables, suggestions upselling sur vins/boissons).
  • Contrôler l’utilisation du matériel de son rang (verrerie, linge, couverts) pour limiter les pertes, et participer aux inventaires ponctuels.
  • Établir les additions, vérifier les encaissements et signaler tout écart ou besoin en consommables à la hiérarchie.

Relation client et interservices

  • Créer une relation de confiance avec les clients (VIP, habitués, groupes) par un accueil chaleureux, des conseils avisés et une écoute attentive des besoins.
  • Coordonner avec la cuisine, le sommelier, le bar et le room service pour une expérience client harmonieuse et sans accroc.
  • Gérer avec diplomatie les réclamations ou imprévus, en transformant chaque interaction en opportunité de fidélisation.

Profil recherché

  • Formation en hôtellerie-restauration (Bac Pro, BTS ou équivalent) et expérience de 2-3 ans minimum comme chef de rang ou commis évolutif en établissement gastronomique/premium.
  • Maîtrise des techniques de service (à l’assiette/française), bonne connaissance des vins et produits, anglais courant obligatoire (seconde langue appréciée).
  • Sens du détail obsessionnel, réactivité, charisme discret, résistance au stress et présentation irréprochable alignée sur le luxe parisien.
  • Esprit d’équipe, proactivité, capacité à encadrer un commis et à contribuer à l’excellence collective dans un environnement multiculturel.
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