Chef de Rang (fixed-term)

Chef de Rang responsible for managing the restaurant activities dedicated to the Bank’s clients and internal/external events (banquets and catering), serving as main contact between kitchen and reception, coordinating Food & Beverage activities, planning and organizing client lunches and hospitality services with or without external catering, setting up lounges or banquets according to reservations, taking orders and proposing wine pairings, managing the wine cellar with the local team, monitoring service quality, assisting in client-facing events, maintaining inventory of service material, performing general administrative duties, and contributing to the development of standards and procedures. Requires hotel management training/apprenticeship, at least 5 years in a high-end hospitality setting, native German with English fluency and French knowledge as a plus, strong service orientation, discretion, and willingness to reside in Switzerland.