Chef de Rang – Banquet & Restaurant Service

About the role

The Chef de Rang will lead service operations for banquet functions, restaurant dining, and coffee breaks at our Le Méridien property in Oran. You will act as the primary liaison between guests, kitchen staff, and service teams to ensure a seamless and memorable experience.

Key responsibilities

• Communicate service needs and special dietary requirements to chefs and stewards.
• Prepare and present group checks, handling total charges for functions.
• Set up banquet rooms, restaurants, and coffee break areas according to event specifications, including centerpieces and table settings.
• Inspect and ensure the cleanliness and presentation of china, glassware, and silverware before use.
• Welcome guests, check on their satisfaction, and address any issues promptly.
• Maintain cleanliness of work areas throughout the shift.
• Follow all company safety, security, and uniform policies.
• Perform physical tasks such as lifting objects up to 25 lb and standing for extended periods.

Required profile

• High school diploma or G.E.D. equivalent.
• Minimum 2 years of experience in food‑and‑beverage service, preferably in a banquet or restaurant setting.
• At least 1 year of supervisory experience.
• Ability to work full‑time on site in Oran.

Required skills

• Strong communication skills for coordinating with kitchen and service teams.
• Customer‑service orientation with attention to detail.
• Basic knowledge of food safety and hygiene standards.

What we offer

• Equal‑opportunity workplace that values diversity and inclusion.
• Professional development within a global hospitality brand.