Commis de Rang | Seasonal
Pubblicato il 11-08-2026 - Auberge Collection in Firenze
Job Description
At Auberge Collection, we believe that every detail contributes to the artistry of fine dining. As a Commis de Rang, you will be an essential support to the service team, ensuring flawless operations and enhancing every guest’s experience with attentiveness, efficiency, and genuine hospitality.
Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are:
Guest Service & Support
Assist servers in delivering beverages to tables, refilling drinks, and accommodating guest needs to ensure a seamless dining experience.
Support in responding to guest requests and inquiries, providing thoughtful assistance to ensure comfort and satisfaction.
Table Setup & Maintenance
Prepare and clear tables efficiently, arranging utensils, plates, and glassware with precision.
Remove used items promptly and maintain an orderly, welcoming dining environment.
Work closely with servers and restaurant staff to ensure smooth service coordination.
Communicate guest feedback and requests effectively, contributing to the team’s ability to meet and exceed service standards.
Cleanliness & Sanitation
Assist in maintaining the highest standards of cleanliness in the dining area, including wiping down tables, chairs, and surfaces.
Adhere strictly to food safety and sanitation protocols.
This role is an invitation to learn, grow, and contribute to extraordinary dining experiences. As a Commis de Rang, your attentiveness, precision, and dedication will help transform every service into a memorable occasion.
Qualifications
Prior experience as a Commis de Rang highly recommended.
Ability to communicate effectively in both English and Italian.
Strong teamwork skills, reliability, and attention to detail.
Availability
Flexibility to work a varied schedule, including weekends and holidays, according to departmental needs.
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