Job Description
Position:
Commis de Rang
Department:
Restaurant
Reports to:
Restaurant Director
Reporting Structure:
Commis de
Rang
Objective:
Chef de Rang
/ Head Waiter
Restaurant
Director
Director /
General
Manager
Raymond
Blanc
Responsible for ensuring that guest expectations are exceeded by thorough
communication between the Chef de Rang and the kitchen and excellent
attention to detail.
Responsibilities
Financial

To record any losses through spoilage or waste and report to the Head Waiter
immediately.

To take care of all equipment given to you, and report any loss or damage.
People

To maintain good communication between the Chef de Rang and the kitchen.

To be respectful and respond positively to demands from the Chef de Rang and
Restaurant Management team.

To respond to Chef de Rang, Head Waiters and Managers promptly at any time.

To help our guests in any way possible.
Service and Product

To assist the Chef de Rang with any required tasks.
Human Resources \ Job Descriptions \ Restaurant \ Commis de Rang
January 2015

To take trays to/from the restaurant.

To have a good knowledge of all the dishes and of the menus.

To participate in service and be aware of how the role affects the smooth running of
the restaurant.

To demonstrate promptness, anticipation, and organisation to deal with the different
aspects of the position.

To work in the cafeterie during breakfast to prepare hot drinks and toasts for
restaurant and room service.

To work in the cafeterie to prepare post-meal drinks and afternoon teas.

To participate in the daily restaurant MEP for breakfast, lunch and dinner, as business
requires, ensuring the smooth running of the service.

To maintain high standards of appearance, cleanliness of uniform and personal
hygiene at all times.
When working the front of house night shift duties include:

To ensure that the back of house restaurant night porter has completed all tasks
accordingly and to the required standard

To set up the restaurant for breakfast service including setting up tables, brushing all
chairs in all rooms, refilling the stations with cutlery, arranging the jam and butter on
the tables at 6.30am

To ensure all front to of house restaurant cleaning has been done in preparation for
breakfast including, cleaning the window sills in all rooms, sweeping the floor in all
room and ensure the weekly cleaning checklist task has been carried out

To set up the breakfast buffet (6.30 – 7.30am) including final preparation so the
buffet is ready at 7.30am

To prepare all mise en place required for breakfast set up

To check 160 restaurant napkins

To ensure the lounge areas have been set up including the cookery school mise en
place in the bar, cushions puffed and tables refilled with napkins, cupboard restocked,
100 lounge napkins folded

To stock up pads in the panel room and Grand Salle

To ensure during summer months the terrace is clean, tidy and candles removed
Human Resources \ Job Descriptions \ Restaurant \ Commis de Rang
January 2015
Human Resources \ Job Descriptions \ Restaurant \ Commis de Rang
January 2015
General

To promote the image of Le Manoir as a professional organisation at all times

To attend training to uphold the conditions of the health and safety policies

To assist with maintaining the LQA standards within the Hotel

To undertake any reasonable requests made of you by the company including
flexibility in hours, location and responsibilities

Be willing to help wherever possible and to understand the flexibility required when
business levels peak and trough, to deliver the best possible service

To ensure that all statutory regulations are observed and that all learning and
development complies with these requirements

To comply with all security and maintenance measures to ensure the protection of
guests and company property

To comply with all policies and procedures as written in the employee handbook

Work with other members of the team and respect their problems and pressures
Signed by:
Name:
Signature:
Date:
Human Resources \ Job Descriptions \ Restaurant \ Commis de Rang
January 2015