IRD - Server

Ojai Valley Inn & Spa•Ojai, CA

10d•Onsite

About The Position

As an In-Room Dining Server, you are responsible for preparing orders, setting trays, and delivering items to guest rooms in an attentive and efficient manner, ensuring excellent quality service as per the Hotel's standard operating procedure. You will also be responsible for maintaining cleanliness in work and guest areas by clearing, collecting, and returning food and beverage items to the proper area. Additionally, you will serve food courses and beverages to guests.

Requirements

Minimum of two years’ experience in a restaurant.
Willingness to work nights, weekends, and holidays.
Excellent presentation and communication skills.
Ability to remember orders with accuracy.
Ability to memorize menu items and wine list.
Ability to write legibly.
Ability to work under pressure and in close proximity of others.
Ability to exercise patience and diplomacy.
Ability to provide service efficiently and expediently while conveying a warm and friendly demeanor.
Ability to multi-task.
Ability to work in a cohesive team environment.
Ability to work standing, walking throughout shift.
Ability to lift up to 35lbs.
The ability to serve and clear food and beverage items in an unobtrusive and professional manner.
Must possess a valid driver's license.

Nice To Haves

Fluency in a foreign language, preferably Spanish.
Experience in the hospitality industry in a similar position.
CPR certification.
TIPS and Food Handlers certification.
Previous experience in restaurants or In-Room Dining.

Responsibilities

Prepare orders, set trays, and deliver items to guest rooms.
Maintain cleanliness of work and guest areas.
Serve food courses and beverages to guests.
Demonstrate knowledge of The Ojai Valley Inn & Spa’s style, practices, culture, terminology, organizational structure, and general philosophy.
Maintain a friendly yet unobtrusive manner with all guests.
Understand all food and beverage items offered, including ingredients, methods of preparation, and proper service.
Promote good public relations and handle guest complaints or concerns.
Respond properly to any hotel emergency or safety situation.
Perform other tasks or projects as assigned by In-Room Dining Manager, hotel management, and staff.
Offer In-Room Dining guests an enjoyable, expertly served beverage/dining experience conforming to the In-Room Dining Service and Training Manual.
Ensure the tray is set up to standard.
Ensure correct additional flatware, condiments, and side items are used.
Transport beverages appropriately (chilled, hot, or at room temperature).
Ensure all food items are transported correctly (cold items covered, hot items in a preheated hot box).
Determine if any food items require a pepper mill.
Note guest's preference of dining location and secure a tablecloth if applicable.
Inform the Coordinator which room they are about to deliver to before departing with the order.
Transport the In-Room Dining Order in the most expeditious method possible while ensuring food quality.
Remove all Saran Wrap from food and beverage items before knocking on the guest room door.
Retrieve booster seats or highchairs if requested.
Set the hot box down outside the guest room.
Set the tray on top of the hot box before knocking on the guest room door.
Confirm the correct room number on the guest check before knocking.
Knock firmly three times and announce "In-Room Dining!"
Use passkey to unlock the guest room door if no answer after three attempts and announce "In-Room Dining!"
Radio the Coordinator if the guest is absent upon delivery.
Smile, make eye contact, and greet the guest pleasantly upon entering the room.
Ask for the guest’s permission before entering their room.
Secure the guest room door in an open position.
Enter the guest room without the tray first to survey the room.
Ask for permission to open the closet and retrieve a luggage rack.
Set the tray on the luggage rack in a convenient location.
Lay the tablecloth on the dining table and set the table to standard if the guest is dining at a table.
Secure and set up the Flip-up table if no dining table is available.
Place the correct additional flatware at the correct place setting.
Serve all ladies first, starting with the eldest.
Serve from the right, and "pass" from the left.
Place beverages according to standard and remove "Stan caps".
Open all beverage cans and remove bottle caps.
Pour the first serving of each beverage into the applicable glass.
Pull out the dining chair and invite the guest(s) to sit.
Assist each guest into a sitting position.
Remove the napkin from each setting and place it gently into the applicable guest’s lap.
Serve the first course from the right.
Remove the lid or plate cover (if applicable) once the first course has been placed.
Pour soup into the bowl from the insulated soup pot if soup is served.
Announce the first course to each guest.
Offer fresh ground pepper if appropriate.
Serve the bottle of wine to standard if applicable.
Inform the guest of remaining courses on the tray and announce menu items.
Retrieve the hot box for hot food items, open it, remove items, announce menu items, and replace covers.
Present the check to standard.
Inform the guest of the included Service Charge when presenting the check.
Check that all billing information is complete and legible after the guest signs the check.
Ask the guest to call In-Room Dining once finished for timely tray removal.
Wish the guest a fond farewell before departing.
Remove all service "trash" from the room upon departure.
Remove the rubber doorstop upon departure.
Radio the Coordinator to inform them that the order has been successfully delivered.
Hand the signed guest check to the Coordinator upon returning.
Utilize the Tray Pick-up List and Order Log to ensure all trays delivered on one shift are removed on the same shift.
Anticipate the needs of guests.
Ascertain guest satisfaction and handle any problems, informing a manager of the resolution.
Utilize the hotel’s computer system for sales, checks, and readings.
Perform all other duties and functions as outlined in the Service and Training Manual.
Check schedule regularly for arrival times and changes.
Ensure the In-Room Dining area is clean and neat prior to leaving.
Ensure all trays and used food and beverage items have been returned to the kitchen before leaving.
Ensure all condiments are returned to the designated area.
Be aware of appearance, quality of work, and attitudes with guests.
Wear proper uniform and maintain high standards in personal appearance.
Arrive at work area at scheduled time.
Report unsafe conditions to management.
Respect guest confidentiality.
Consistently work weekends and holidays.