Maitre d'hôtel F/M/X (copie)

Le Chant d'Eole is a fast-growing family winery based in Quévy-le-Grand, 5 minutes from Mons. 

Already recognised as one of the best in Belgium, our wines are constantly topping the podium in international competitions and are served in prestigious restaurants around the world. Today the estate covers 42ha, with plans to plant additional vines over the next 2 years to reach 50ha.

The Domaine du Chant d'Eole is preparing for a period rich in events and emotions. As part of this intense programme, we are looking for motivated people to strengthen our team.

Your role: 

ORGANISATION: Reporting to the room manager or operator. Passes on orders to buffet and/or kitchen staff.

AIMS: Selling and serving food and drink: setting up, serving, clearing away and preparing the bill.

MAIN TASKS: 

1. Before the service: 

- setting up the room: cleaning (putty) the room equipment and furniture, arranging tables and chairs, table linen, cutlery, crockery; decorating the table and room (table decorations, flowers, etc.) 

- setting up service equipment 

- buffet set-up: fills the fridges with drinks if necessary, if there is a shortage of buffet staff 

- set-up for aperitifs, desserts and coffee, plus accessories if there is a shortage of buffet staff

 - takes note of and organises bookings 

2. During service: 

- welcomes customers, advises on menus and drinks, explains the composition or preparation of food, takes orders (notes special requests) and passes on to the kitchen 

- prepare drinks (or pass on orders to buffet staff) and serve (uncork, serve); match cutlery to chosen dishes 

- as the service progresses, gives instructions to the kitchen staff for other preparations or finishing touches 

- fetches drinks and meals, serves customers (plate service: arranging the plate; or dishes: portions and arrangement on the plate) 

- clears tables 

- Prepares the bill and collects (checks payment methods) 

- takes care of setting up the tables for the next customers or the next service 

- is constantly attentive to customer needs 

- handles complaints Service/206A/ 36 

3. After the service: 

- clears tables, sets up for the next service 

- arranges and puts away service equipment; keeps the room tidy and clean, with the exception of general cleaning. 

- takes part in the preparation and execution of festivities (e.g. street fairs), banquets and buffets 

- report technical faults (e.g. fridges, coffee machines)