IRD - Server

Ojai Valley Inn•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 in work and guest areas by clearing, collecting, and returning food and beverage items.
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 complaints or concerns of guests.
Recognize and address potentially intoxicated, disruptive, or undesirable guests.
Properly handle and report employee guest accidents.
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.
Constantly monitor appearance, attitude, and degree of professionalism to ensure strict adherence to The Ojai Valley Inn & Spa’s standards of quality service.
Follow proper payroll and uniform procedures.
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 for items ordered, and correct condiments and side items are included.
Transport beverages appropriately (chilled, hot, or unopened).
Transport food items appropriately (cold items covered, hot items in a preheated hot box).
Determine if 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.
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!"
If no answer, use passkey to unlock the door, open a crack, and announce "In-Room Dining!"
If the guest is not present, radio the Coordinator.
Smile, make eye contact, and speak in a pleasant, calm voice upon guest entry.
Ask for permission before entering the room.
Secure the guest room door in an open position with a rubber door jam.
Survey the room for optimal service before bringing in the tray.
Ask for permission to open the closet and retrieve a luggage rack.
Set the tray on the luggage rack in a convenient location.
If dining at a table, lay the tablecloth and set the table to standard.
If no dining table, secure and set up the Flip-up table.
Place 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 beverage cans and remove bottle caps.
Pour the first serving of each beverage.
Pull out dining chairs and invite guests to sit.
Assist each guest into a sitting position.
Place the napkin gently into the guest’s lap.
Serve the first course from the right.
Remove lid or plate cover (if applicable) after the first course is placed.
If the first course is soup, place an empty soup bowl and pour soup from the insulated soup pot.
Announce the first course to each guest.
Offer fresh ground pepper if appropriate.
Serve wine according to standard if applicable.
For remaining courses, inform the guest of items on the tray, lift cover/lid, and announce menu items.
For hot food items, retrieve hot box, place conveniently, open, remove items, lift cover/lid, announce items, replace cover/lid, and place back in hot box.
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.
Ask the guest to call In-Room Dining when 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.
Radio the Coordinator once 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 problem and resolution.
Utilize the hotel’s computer system for ringing up sales, printing checks, closing checks, and completing closing 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 for the shift.
Ensure all trays and used food and beverage items have been returned to the kitchen before leaving the shift.
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 the time listed in the schedule.
Report unsafe conditions to management.
Respect guest confidentiality.
Consistently work weekends and holidays.