In-Room Dining Coordinator (Part-Time)

EOS Hospitality•Los Angeles, CA

18h•Hybrid

About The Position

L’Ermitage Beverly Hills is seeking an In-Room Dining Coordinator to join their Food and Beverage team. This role is responsible for taking Private Dining orders, ensuring accuracy and guest satisfaction, and contributing to the successful execution of Private Dining operations. The coordinator will handle phone lines, explain menu items, input orders into the POS system, communicate with kitchen and servers, settle checks, and track orders for timely delivery and pick-up. The position also involves working with the team to improve guest satisfaction and departmental financial performance.

Requirements

Must be able to walk, bend, sit, stand, and exert well placed mobility.
Must be able to occasionally lift or move up to 25 pounds.
Requires grasping, writing, repetitive motions, listening and hearing ability and visual acuity.
The ability to listen to, assess, and appropriately respond to information conveyed through speech.
The ability to communicate effectively in English with guests, managers, and colleagues.
The ability to convey technical information through writing to a nontechnical audience so the recipients easily understand the information and can quickly and correctly apply it.
Knowledge of Food & Beverage and Private Dining operational procedures beneficial.
Knowledge of overall hotel operations as they affect department.
Ability to use standard software applications and hotel systems.
Ability to exercise the personal discipline and extra diligence to ensure that projects are completed in a timely manner.
The ability to motivate and inspire others to work cooperatively to achieve a designated goal.
High school or equivalent education preferred.
Minimum 1 year experience in similar position preferred

Nice To Haves

Knowledge of Food & Beverage and Private Dining operational procedures beneficial.
Knowledge of overall hotel operations as they affect department.

Responsibilities

Maintain and execute luxury service standards.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Anticipate guests’ needs, respond promptly, and acknowledge all guests.
Maintain knowledge of Food & Beverage Outlet Menus/Menu items or changes in Menus.
Ensure compliance of local and Company sanitation standards.
Strive for continuous improvement and excellence in all areas of responsibility.
Answer the telephone in the correct number of rings according to standards and to speak in a clear and professional manner, addressing the guest by name.
Take the order from the guest correctly and read back the order to confirm it is correct.
Ensure that the order has been input into the POS and is accurate.
Advise the guest how long it will take before the order is delivered.
Ensure the order is passed to the Culinary Staff/Servers promptly.
Keep a track of orders and follow up if any are delayed, advising the guest and informing proper colleagues.
Comply with performance standards, policies, and procedures in Food & Beverage.
Control the level of business to obtain the yield required to meet forecast and the service that guests expect.
Maintain a working relationship with all departments in the hotel.
Resolve guest complaints, ensuring guest satisfaction.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Inspect Private Dining tables and stations, ensuring that all set-ups meet the department standards.
Follow up with guest to ensure satisfaction with order and follow-up on corrections.
Answer telephone courteously and efficiently as specified in departmental standards.
Take, record, and confirm orders as specified in departmental standards.
Accommodate all requests for information courteously.
Communicate V.I.P. arrivals and special requests to designated personnel for follow up.
Monitor and ensure that all aspects of service conform to departmental standards. Notify respective personnel for problems to be corrected.
Ensure tables are picked up after appropriate amount of time has passed.
Oversee all aspects of department during absence of Manager and/or Supervisor.
Be familiar with operation of P.O.S. system and manual system procedures.
Carry out all reasonable requests by management which the colleague can perform.