In-Room Dining Attendant at The Warbler Hotel

Progressive HR Strategies•New Orleans, LA

2d•Onsite

About The Position

The In-Room Dining Attendant brings The Warbler's food and beverage experience into the most private part of a guest's stay. This role sets and delivers trays and carts with restaurant-level care, enters guest rooms with exact discretion, and retrieves service smoothly so a guest's room remains a sanctuary. The Attendant supports regular orders, overnight requests, VIP amenities, and special occasion deliveries with equal precision.

Requirements

High school diploma or equivalent.
One year of restaurant, hotel, banquet, delivery, or guest-service experience.
Ability to follow detailed room-entry, cash-handling, sanitation, and privacy procedures.
Clear verbal communication and mature judgment in a guest-room environment.
[State/local food-handler certification]
[Responsible alcohol-service/TIPS or state equivalent, if alcohol delivery is assigned]
[Allergen-awareness, guest-privacy, and hotel safety training]

Nice To Haves

Luxury hotel in-room dining, front office, concierge, or fine-dining experience.
Experience with POS, room charges, amenity setups, and tray/cart service.
Conversational Spanish or another language relevant to the hotel's guests.
Tray and cart setup, hot/cold food protection, beverage handling, check presentation, and room-service sequence.
Guest confidentiality, personal safety, access-control, and room-entry standards.
Working knowledge of all-day café, Spanish restaurant, pool-bar, and late-night offerings so the Attendant can describe orders accurately.
Basic allergen awareness, amenity presentation, and recovery-service sensitivity.

Responsibilities

Review tickets for guest name, room number, authorized charge status, delivery time, dietary notes, preferred contact method, VIP/amenity designation, and any special setup instructions.
Assemble trays and carts to exact standards, including hot and cold separation, temperature retention, polished flatware, glassware, condiments, linens, floral or amenity elements, menus, and correct check presentation.
Verify all items against the ticket before leaving the kitchen, including modifiers, allergy labels, beverage temperatures, accompaniments, and required service tools.
Coordinate with kitchen, bar, front desk, and guest relations for timed deliveries, late-night orders, celebrations, recovery amenities, and high-priority VIP requests.
Travel safely through guest corridors and elevators, maintaining cart appearance, food temperature, beverage stability, and a quiet guest-floor presence.
Follow the hotel's room-entry protocol: confirm room number, knock or ring, announce "In-Room Dining" clearly, wait the required interval, and never enter without appropriate permission or authorization.
Greet the guest by name when confirmed, request permission to enter, place the tray or cart where directed, and complete a concise setup without unnecessary movement through the room.
Explain key dishes or beverage components as appropriate, offer to uncover or set the table, and ensure the guest has everything needed before departing.
Process signatures, room charges, cash, or other payment methods accurately and discreetly; protect guest information and never state room numbers aloud in public spaces.
Deliver amenities and VIP gifts in a manner aligned with hotel protocols, verifying recipient, card message, presentation, timing, and any celebratory setup.
Retrieve trays and carts promptly through the approved request system and floor sweeps; knock and announce before entry, and leave the room tidy while avoiding contact with personal belongings.
Complete overnight and closing side work, inventory, sanitation, temperature logs, and detailed handoff notes for the next shift.
Treat every room as private space: do not look around, comment on belongings, linger, or enter beyond what is necessary to complete service.
Use warm, low-volume language and adapt to the guest's energy, especially during early morning, late-night, and recovery-sensitive deliveries.
Anticipate useful details such as an extra napkin, proper silverware, a bottle opener, a children's item, or a discreet place to set a cart-but ask before moving furniture.
Maintain impeccable uniform, grooming, cart presentation, and personal hygiene; all serviceware must arrive spotless and complete.
Escalate safety, privacy, health, or service concerns immediately through hotel protocol rather than attempting to resolve matters outside role authority.