In-Room Dining Dispatcher & Cashier - [YR] Dollywood's HeartSong Lodge & Resort - Part Time Year Round

All Career•Pigeon Forge, TN

20h

About The Position

The In-Room Dining Dispatcher & Cashier provides an excellent guest experience by taking in-room dining orders, communicating them to servers, and helping expedite service. The role also handles control- and revenue-related paperwork and performs duties in keeping with Dollywood Company’s mission, values, operating philosophies, and standards. The position supports restaurant operations as needed and helps maintain a clean, sanitary, and well-supplied work area. Employment is part-time and year-round. Candidates must be at least 21 years old and obtain food and alcoholic beverage server certification. Employment offers are contingent on satisfactory completion of onboarding, including background and pre-employment drug screenings. The role may require working evenings, weekends, holidays, and overtime, with assigned schedules that may be flexible. Physical demands can include lifting up to 50 pounds, sitting, standing, or walking for shifts of up to 13 hours, traveling across property over varied terrain and stairs, repetitive movements, and working indoors or outdoors in extreme heat or cold.

Requirements

High school diploma or General Education Degree.
Must be at least 21 years old.
Must be able to obtain food and alcoholic beverage server certification.
Basic computer knowledge and usage preferred.
Must demonstrate the company’s Lead with Love qualities, including patience, kindness, humility, respect, selflessness, forgiveness, honesty, and commitment.
Must be friendly, caring, professional, and take pride in work and appearance, including good personal hygiene.
Must be self-motivated and disciplined, prioritize and complete assignments on time, and maintain strict confidentiality and sound judgment with privileged information.
Must support continuous improvement and a cooperative team environment.
Must be productive in a fast-paced environment and maintain dependable attendance and flexibility with assigned schedules, including required overtime, evenings, weekends, and holidays.
Must be sensitive to guest needs and empowered to respond within company guidelines.
Must have effective communication, problem-solving, conflict-management, and interpersonal skills, and communicate effectively with guests and hosts using approved methods.
Must comprehend instructions and retain information, adapt to changing priorities, and perform duties that help create a safe and secure environment.
Must be able to add, subtract, multiply, and divide accurately.
Must be able to meet the position’s physical demands, including occasional to frequent lifting of up to 50 pounds, prolonged sitting, standing, or walking for shifts up to 13 hours, repetitive movements, and work in varying weather conditions, including extreme cold and heat.
Employment is contingent on satisfactory completion of onboarding, including background screening and pre-employment drug screening.

Responsibilities

Check with the Manager for the daily forecast.
Package and present food and beverage items to standards.
Inspect the location for cleanliness and proper supply levels.
Order or requisition food and supplies through the lead or sous chef.
Maintain a clean and sanitary environment in compliance with local and federal health codes.
Use the POS accurately and handle cash, credit card, and room-charge transactions as directed.
Participate in daily lineups and practice service standards and current training during service.
Assist with restaurant duties as needed.
Answer phones within three rings.
Take guest orders, use guests’ last names at least three times during interactions, inform guests about restaurant specials, and provide approximate delivery times.
Use upselling and suggestive-selling techniques.
Prepare payment of checks.
Maintain knowledge of food menus, wine lists, and daily specials, and adhere to liability laws.
Print and distribute hotel reports.
Charge amenities and coffee orders according to standard operating procedures.
Assist servers with setting up and breaking down trays when available.
Communicate amenity issues to the Manager or concierge when necessary.
Attend designated staff meetings and training sessions.
Complete other duties as assigned; management may change or add duties.