Cheval Blanc Chef de Rang

Cheval Blanc is the haute-hôtellerie brand within the LVMH portfolio, specialising in intimate, highly curated luxury hotels and residences. The houses are renowned for their exacting standards of service, culinary excellence and personalised guest experiences, attracting a workforce committed to craftsmanship and discreet, anticipatory hospitality.

1. Deliver impeccable guest service at every touchpoint to ensure outstanding first and last impressions.
2. Possess and communicate detailed knowledge of the Food & Beverage offerings, special experiences, resort facilities and restaurant standards.
3. Know menu items and wine list thoroughly and execute persuasive upselling of food and wine to increase revenue.
4. Manage an assigned station to guarantee a seamless flow of service and adherence to LQA quality standards.
5. Supervise and mentor Commis de Restauration; coordinate closely with the Sommelier and other team members.
6. Respond promptly and professionally to guest enquiries, special requests and complaints to secure guest satisfaction and retention.
7. Prepare mise en place according to brand standards and complete billing accurately and efficiently.
8. Operate all payment methods and follow money-handling procedures and internal policies.
9. Participate in departmental training, team events and report any disciplinary concerns when necessary.

1. Minimum three years' experience in Food & Beverage, preferably within a luxury hotel or resort environment.
2. Proven competence in wine service and upselling techniques.
3. Excellent communication skills, flexibility and a collaborative team spirit.
4. Demonstrable ability to supervise junior front‑of‑house staff and maintain service standards.
5. Right to work in the EU (EU passport or valid work permit required).

1. LQA standards
2. Upselling / suggestive selling
3. Menu and wine knowledge
4. Mise en place
5. Cash handling and billing procedures
6. Station management
7. Commis supervision
8. Guest relations and complaint resolution
9. Sommelier coordination

Minimum 3 years' experience in Food & Beverage, ideally within a luxury hotel or high-end resort; experience supervising junior service staff is preferred.

Vocational diploma in hospitality, hospitality management or equivalent professional training preferred.

Cheval Blanc fosters a culture of meticulous service, discretion and artistry, with teams trained to deliver highly personalised guest experiences. The workplace emphasises craftsmanship, continuous training and close collaboration between culinary, sommelier and front‑of‑house teams.