Jobs Offer On Cipriani Istanbul: Locally Based And Willing To Relocate Jobs, Employment
Jobs Opening Cipriani Istanbul | Curent Jobs Vacancy At Cipriani Istanbul
Cipriani Istanbul is located inside the Park Hyatt – Macka Palas, in the prestigious Nişantaşı district, where rich history meets designer boutiques and international brands. Park Hyatt – Macka Palas offers luxurious accommodations and features a spa, fitness center, and rooftop pool with views of the city.
The Cipriani Istanbul serves Italian cuisine using fresh, local ingredients and offers a range of wines and cocktails. Cipriani Istanbul is located in a convenient location, close to many of Istanbul's popular attractions, such as the Galata Tower and the Grand Bazaar.
Website: https://www.cipriani.com/us/cipriani-istanbul
Locations: View Maps
About Cipriani Istanbul Careers Opportunity:
Cipriani Istanbul
Benefits: Competitive Benefits
Education: Equivalent degree/diploma holders
Experience: Minimum 1-3 Years' Experience
Job Location: Jobs In İstanbul, Turkey
Nationality: Open
Salary: Discuss during an interview
Jobs Listings:
- Chef de rang
- Cocktail waitress
- Floor manager
- Head of reservations
- Head waiter
- Junior sous chef
- Lounge manager
- Pantry runner
- Receiver
How To Apply:
If Locally Based And Willing To Relocate Please Share Your Resume With:
istanbulhr@cipriani.com
➡ Chef de rang
A chef de rang is a rank in the hierarchy of a restaurant's kitchen and dining room staff. The term "chef de rang" is French and translates to "head of the station." The chef de rang is typically responsible for managing a particular section of the dining room, known as a "station," and overseeing the waitstaff who work in that station.
The chef de rang is responsible for maintaining the high standards of service and presentation in their station, and for ensuring that guests are satisfied with their dining experience.
The chef de rang reports to the maître d' or restaurant manager and may also assist with training and supervising junior staff. In fine dining establishments, the chef de rang may also be responsible for making recommendations to guests about menu items and wine pairings.
➡ Cocktail waitress
A cocktail waitress is a member of a restaurant or bar's waitstaff who serves cocktails, beer, wine, and other alcoholic beverages to guests. In some cases, a cocktail waitress may also be responsible for taking orders for food and other non-alcoholic beverages.
The primary responsibility of a cocktail waitress is to ensure that guests are served promptly and efficiently, and to maintain a clean and organized bar or cocktail area.
In some cases, a cocktail waitress may be responsible for maintaining inventory and placing orders for alcohol and other supplies. Some cocktail waitresses may also be responsible for handling cash and processing payment transactions.
In addition to serving drinks and food, a cocktail waitress may also be responsible for maintaining a friendly and professional demeanor and providing excellent customer service.
➡ Floor manager
A floor manager, also known as a restaurant manager or dining room manager, is responsible for overseeing the daily operations of a restaurant, including supervising staff, managing budgets and finances, and ensuring that guests have a positive dining experience.
The floor manager is typically in charge of hiring, training, and scheduling staff, as well as managing inventory and ordering supplies. They may also be responsible for handling customer complaints and resolving issues that arise during service.
The floor manager typically works closely with the kitchen staff to ensure that the food being served meets the restaurant's standards for quality and presentation. In addition to managing the restaurant's daily operations, the floor manager may also be responsible for implementing policies and procedures to ensure compliance with health and safety regulations.
➡ Head of reservations
The head of reservations, also known as the reservations manager or reservations supervisor, is responsible for managing a team of reservations staff and overseeing the process of booking and coordinating accommodations for guests at a hotel or other types of hospitality establishments.
The head of reservations typically works closely with other departments, such as sales and marketing, to develop strategies for filling rooms and optimizing occupancy rates. They may also be responsible for managing the hotel's reservations system, including inputting and updating availability and pricing information, and handling cancellations and changes to reservations.
In addition to managing the reservations process, the head of reservations may also be responsible for training and supervising the reservations staff, handling customer inquiries and complaints, and analyzing data to identify trends and areas for improvement.
➡ Head waiter
A head waiter is a person who is in charge of a team of waiters or waitresses in a restaurant or other food service establishment. The head waiter is responsible for overseeing the service staff, ensuring that they are providing excellent service to guests, and managing any issues or problems that may arise.
They may also be responsible for coordinating with the kitchen staff to ensure that orders are prepared and served in a timely manner, and for managing the overall flow of service in the restaurant. Head waiters may also be responsible for scheduling and training staff, as well as handling customer complaints and issues.
➡ Junior sous chef
A junior sous chef, also known as a second chef or assistant sous chef, is a rank in a kitchen's hierarchy, typically below the sous chef and above the chef de partie. The junior sous chef is responsible for assisting the sous chef in managing the kitchen and overseeing the preparation of meals.
This may include tasks such as ordering supplies, scheduling staff, and ensuring that the kitchen is well-stocked and organized. The junior sous chef may also be responsible for managing the culinary team and training junior staff.
In the absence of the sous chef, the junior sous chef may be responsible for managing the kitchen and making decisions about menu planning and food preparation. A junior sous chef typically has several years of experience working in a professional kitchen and may be working towards becoming a sous chef or executive chef.
➡ Lounge manager
A lounge manager is responsible for overseeing the daily operations of a lounge or bar. This may include tasks such as managing staff, maintaining inventory, and handling financial transactions. The lounge manager is typically responsible for ensuring that the lounge operates smoothly and efficiently, and for providing excellent customer service to guests.
They may also be responsible for developing and implementing marketing and promotions to attract customers and increase business. In addition to managing the lounge, the lounge manager may also be responsible for enforcing policies and regulations related to the sale and consumption of alcohol, as well as ensuring that the lounge is in compliance with health and safety regulations.
The lounge manager typically reports to the owner or general manager of the establishment and may work closely with other departments, such as food and beverage, to coordinate events and promotions.
➡ Pantry runner
A pantry runner is a member of a restaurant's kitchen staff who is responsible for organizing and maintaining the pantry, which is a storage area for dry goods, supplies, and equipment.
The pantry runner typically works under the direction of the sous chef or head chef and may be responsible for tasks such as restocking the pantry, organizing supplies, and cleaning and maintaining the pantry area. In some cases, the pantry runner may also be responsible for preparing and plating appetizers or other small dishes that are served before the main course.
The pantry runner may work closely with the other kitchen staff to ensure that the pantry is well-stocked and organized, and that ingredients are available as needed for meal preparation. In some cases, the pantry runner may also be responsible for maintaining inventory and placing orders for supplies as needed.
➡ Receiver
A receiver, also known as a receiving clerk or receiving manager, is responsible for overseeing the process of receiving goods, materials, and supplies into a warehouse, store, or other type of facility.
The receiver is typically responsible for inspecting incoming shipments to ensure that they meet quality standards and match the order specifications. They may also be responsible for verifying that the correct number of items has been received and for maintaining accurate records of the items that are received.
In some cases, the receiver may be responsible for unloading shipments and storing items in the appropriate location in the warehouse or store. The receiver may work closely with the purchasing or procurement department to ensure that orders are placed and received in a timely manner.
In addition to receiving goods, the receiver may also be responsible for coordinating the return or exchange of defective or damaged items.
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