Excelsior Dolce&Gabbana
Posted
Chef de rang
About the job
• Interact with customers, take orders for food and drinks and be able to propose food and wine/cocktail pairing.
• Be able to describe correctly all items on restaurant and wine menus to guests.
• Guarantee the correct organization of Rango.
• Correctly maintain and organize working environment.
• Arrange table settings and maintain related standard of service.
• Coordinate with all serving staff and kitchen staff in order to assure a perfect service in line with Dolce&Gabbana’s standards.
- 27000
- Sì
- Ticket Restaurant: 7,50 Euro per day
- Department: F&B service Sommelier
About you
• Fluency in Italian and English. Other languages are considered a plus.
• Minimum 2 years of relevant experience in the position.
• Self-motivation with positive attitude and professional service techniques.
• Good customers focus with strong presentation, interpersonal and communication skills.
• Strong team player.
- Languages required: Italian and English.
The company
Milan, 1984: a plaque outside a small office shows the surnames Dolce&Gabbana, almost as if it were a professional studio. Domenico Dolce and Stefano Gabbana, with only two million lire in their pockets, thus began to write the history of the brand that they would have founded shortly after, in 1985, giving life to an all-Italian dream made up of craftsmanship, tailoring tradition, Mediterranean culture, innovation instinct and a pinch of irony. The first clothing collections would follow over time with a wide and varied offer, an expression of dedication, study and research: a virtuous path that culminates in 2012 with the dream of high fashion.
Behind every Dolce&Gabbana creation lie the secrets of many crafts, the devotion to work, attention to detail and love for beauty. After more than thirty-five years, Dolce&Gabbana continues to be inspired by Italian art, traditions and culture by offering clothes, accessories, jewellery and watches that embody a unique heritage of knowledge and emotions.
