As a Chef de Rang, you are responsible for managing your own section in the restaurant and ensuring a smooth and professional service throughout the shift. You prepare your area before service, welcome and take orders from guests, and provide recommendations on the menu and beverages. You serve food and drinks according to the standards of the hotel or restaurant, coordinating closely with the kitchen and bar to guarantee timely and accurate delivery. Handling payments and managing table turnover efficiently also fall under your duties. Throughout the shift, you maintain cleanliness and order in your section and support junior staff members when needed. Your role requires independence, a good overview of your area, and a friendly, attentive approach to ensure each guest enjoys a seamless dining experience.

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As a Commis de Rang, you assist the Chef de Rang by preparing and supporting the dining area to ensure smooth service. Your responsibilities include setting tables, replenishing supplies, clearing plates, and helping with guest requests as needed. You work closely with the front-of-house team to maintain cleanliness and order in the restaurant. This entry-level role is perfect for those who want to gain hands-on experience in restaurant service and learn the skills needed to progress to more senior positions. You will be expected to follow instructions carefully, stay attentive throughout service, and provide friendly and efficient support to both guests and colleagues.

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As a Bartender, you are responsible for preparing and serving drinks quickly and professionally while creating a welcoming and relaxed atmosphere at the bar. Your duties include setting up the bar station, mixing and serving alcoholic and non-alcoholic beverages, taking orders directly from guests or service staff, and handling payments when needed. You maintain cleanliness and order behind the bar, keep stock levels in check, and make sure the bar area always looks presentable. Whether it’s après-ski cocktails or pre-dinner drinks in a hotel lounge, you ensure every guest receives friendly, efficient service with attention to detail.

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As an F&B Manager, you oversee the full food and beverage experience — from the dining room to the bar — ensuring smooth daily operations and a high standard of guest satisfaction. You lead and schedule the service team, organize briefings, handle guest feedback, and monitor the quality of service throughout the day. You work in close communication with the head chef, aligning on menus, timing, and service logistics, while keeping a strong focus on efficiency and consistency. You’re also responsible for managing inventory, cost control, and compliance with hygiene standards. This role requires strong leadership, excellent organizational skills, and a hands-on attitude, especially during peak service times.

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