The head of rank is responsible for managing a service section in a restaurant. He supervises a team of waiters and works closely with the chef to ensure the quality of the dishes served and the smooth running of the service.

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Key responsibilities:

• Welcoming customers and accompanying them to their table
• Present the menu and advise customers on their choice of food and drinks
• Ensure the service of food and drinks in accordance with quality and presentation standards
• Manage orders and receipts
• Ensure the cleanliness and hygiene of the dining room
• Supervise the server team and train them if necessary
• Manage customer complaints and claims

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Skills and qualifications:

• Excellent presentation and ability to communicate with customers
• Good knowledge of food and wine
• Ability to work in a team and to lead a team
• Ability to work under pressure and manage stressful situations
• Sense of organization and planning
• Good stock and order management
• Knowledge of hygiene and food safety standards

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Education and experience required:

• A degree in hospitality and catering is generally required to access this position
• Significant professional experience as a waiter or line manager is an asset

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Remuneration:

The hourly rate of a Head of Rank varies according to the geographical region and experience. On average, the rate used by Onestaff's partner establishments is €18.00 excluding tax/hour.