Cameriere/a - Chéf de Rang

01 ago - Italia
Meliá Hotels International

Discover a boundless path at Meliá, where opportunities for growth and development are endless. My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.
Responsible for coordinating and delivering high-level, courteous service within the restaurant. Ensures that service standards are consistently met, guiding the team to present food and beverages accurately and professionally. Aims to exceed guest expectations, ensuring satisfaction, loyalty, and recognition of the hotel’s service excellence.
Supervise and support the team in accordance with supervisor directives and hotel standards.
Oversee the readiness and proper use of all service equipment and supplies.
Maintain a polished, professional, and approachable demeanor at all times.
Ensure accurate and timely service, strictly following SOPs.
Coordinate service flow, preventing delays, accidents, or breakages.
Uphold hotel policies regarding punctuality, appearance, and conduct.




Lead by example during service and actively participate in briefings and training sessions.
CUSTOMER EXPERIENCE & SAFETY:
Actively promote the hotel’s offerings, experiences, and signature events.
Ensure adherence to all health, safety, and hygiene protocols by the service team.
Hospitality training preferred.
Languages: Local language and fluent English; knowledge of a third language is an asset.
Experience: Minimum 2 years as a waiter; 1 year in head waiter role preferred.
CONTRACT:
Fixed-term initial contract.
Great professionals who make everyday life easier and exceptional. From the junior to the most senior, all of them have unique and important qualities that make working at Meliá an opportunity for constant growth and a passport to create your future wherever you want.
At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the prin

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