Commis de Rang – Season 2025

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele. 

Further product enhancements, the stunning location, young and talented Colleagues inspired by enthusiastic leaders, MOHG culture, level of standards, sensible approach to sustainability, and innovation will enable us to attract always more high-end expert travelers, becoming leaders in the market also for exclusive private events, consequently increasing steadily ADR and profitability. 

Duties and responsibilities: 

• Proactively welcome and greet all guests and visitors to the F&B outlet 
• Take and/or deliver guests’ food orders 
• Clear and set-up tables, chairs, linens, glass and silver for service 
• Anticipate the guests’ needs in order to provide an exceptional and unique guest experience in line with the Legendary Quality Experience, Pillars and MOQA standards 
• Maintain high team focus by showing co-operation and support to all the colleagues 
• Attend daily meetings 
• Perform any other reasonable duties as required by management 
• Adhere to Safe & Sound procedures regarding Health & Safety and HACCP standards 

Requirements: 

Mandatory: 

• Minimum 2-years experience within a luxury resort/hotel’s outlet 
• Written and oral proficiency in English and Italian 
• Able to multitask and manage time 
• Excellent guest service attitude 
• Passionate about food and beverages 
• Charming and outgoing personality with excellent manners and communication skills 
• Teamwork skills and attitude 
• Willing to attend training sessions as provided by management to develop skills 
• Able to stand for extended periods of time 
• Good IT skills 
• Flexible schedules and working hours plus the willingness to work on weekends and holidays required. 

Desiderable: 

• HACCP Certificate 
• A Tourism or Hospitality degree 
• The knowledge of a third language is a plus 
• International work experiences 

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