The Oak - Server (Part-Time)

Ojai Valley Inn•Ojai, CA

1d•Onsite

About The Position

The Oak Server provides exemplary service at The Oak Restaurant at Ojai Valley Inn, helping create an enjoyable, expertly served dining and beverage experience that meets or exceeds guests’ expectations. The role involves welcoming and seating guests, taking food and drink orders, providing wine and water service, and clearing and resetting tables. Servers remain attentive to the dining-room environment, engage with guests, anticipate their needs, and take initiative to improve their experience while following the Inn’s luxury service standards and ensuring accurate order entry and billing. The Server prepares and maintains their assigned station and service areas, follows detailed service procedures throughout each course, and works closely with hosts, server assistants, bussers, managers, and other departments. The position also includes handling guest concerns professionally, supporting safety and emergency procedures, maintaining guest confidentiality, and completing closing duties and check-out with the manager on duty. Other job-related duties may be assigned by a supervisor or resort management.

Requirements

At least one year of experience in a restaurant environment.
High school graduate.
Reading, writing, and oral proficiency in English; ability to communicate clearly with guests, visitors, vendors, contacts, management, and coworkers.
Positive, outgoing, and friendly personality with excellent people skills.
Ability to follow the OVI standards for presentation, body language, and verbiage.
Ability to work cohesively with other employees and departments as part of a team.
Ability to work a flexible schedule, including weekends and holidays, when business requires.
Ability to perform basic mathematical computations and maintain accurate orders and billing.
Verbal and written communication skills, including clear and pleasant telephone communication.
Ability to handle obstacles and difficult customer situations positively and professionally, communicate problems, and suggest solutions to the Manager.
Ability to maintain a professional appearance, behavior, integrity, openness, discretion, and confidentiality of guest and Inn information.
Ability to prioritize and organize work assignments, follow directions, focus on details, think clearly, analyze and resolve problems, and exercise good judgment.
Ability to remain calm and courteous in demanding situations.
Ability to follow safety and security practices and be aware of emergency-reporting procedures.
Knowledge of OVI philosophy and practices and hotel standards, policies, and procedures.

Responsibilities

Welcome and seat guests, coordinate special requests with the assigned server, and provide attentive service throughout the dining experience.
Prepare and maintain mise en place, menus, server stations, assigned tables, and back-of-house areas in a clean, organized condition.
Greet guests promptly and professionally, use guests’ names, explain menu selections and daily specials, and acknowledge dietary restrictions and allergies.
Take and confirm food and beverage orders, recommend menu items and pairings, and enter orders by course into the POS system with correct covers and modifiers.
Provide beverage, wine, and food service according to the restaurant’s standards, including timing, serving and clearing from the prescribed sides, and serving ladies first.
Monitor guest satisfaction, replenish beverages, remove used dishes and table trash, and offer desserts, coffee, tea, or after-dinner beverages.
Present and close checks accurately, including properly documenting room charges, discounts, comps, voids, and tips.
Maintain a professional, friendly, and unobtrusive manner; promote teamwork and a harmonious working environment.
Recognize and address potentially intoxicated, disruptive, or undesirable guests and report employee or guest accidents appropriately.
Respond properly to hotel emergencies and safety situations and follow emergency-reporting procedures.
Complete daily closing side work, ensure the station is presentable before leaving, and check out with the manager on duty.
Perform other job-related duties or projects assigned by a supervisor, manager, or resort management.