The Oak - Server (Seasonal)

Ojai Valley Inn•Ojai, CA

6d•Onsite

About The Position

The Oak Server is responsible for providing exemplary service at the Ojai Valley Inn specifically surrounding the Oak Restaurant. Duties include; host/welcoming guests and seating, taking drink and food orders, wine service, water service, clearing and resetting tables, and working with a team of other associates to ensure that all guests needs and expectations are met. The Oak Server is ideally positioned to enhance the guest experience and plays an essential role in the resort’s goal of exceeding high guest expectations. Remaining constantly aware of the restaurants’ environment, engaging with guests, anticipating their needs and taking initiative to improve their experience. The Oak Server is to follow all luxury standards, correct ringing of orders to insure correct billing, and breakdown/reset of dining areas after times of service.

Requirements

One year in a restaurant environment
Possess a positive, outgoing and friendly Personality
Ability to follow the OVI standards of Presentation
Ability to follow the OVI standards of Body Language
Ability to follow the OVI standards of Verbiage
Ability to work cohesively with other employees as part of a team
High school graduate
Reading, writing, and oral proficiency in the English Language
Ability to work a flexible work week including weekends and holidays
Excellent people skills
Ability to communicate in English with guest/visitors, vendors, media/publication contacts, community contacts, industry contacts, management and co-workers to their understanding
Ability to perform basic mathematical computations
Verbal and writing skills
Ability to work productively with other operating departments
Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager
Maintain professional appearance, behavior, integrity, and openness to employees and guests
Ability to prioritize and organize work assignments
Ability to follow directions
Be active in the role of safety and security
Be cognizant of all emergency-reporting procedures
Ability to be a clear thinker, analyze and resolve problems exercising good judgment
Ability to focus attention to details
Ability to remain calm and courteous in demanding and difficult customer situations
Ability to work weekends, holidays, and have a flexible schedule when business requires
Knowledge of the OVI’s philosophy and practices
Ability to provide clear and pleasant telephone communication to all callers
Knowledge of hotel’s standards, policies and procedures
Ability to work cohesively with other departments as part of a team
Ability to maintain discretion and confidentiality of all guests and pertinent Inn information

Responsibilities

Host/welcoming guests and seating
Taking drink and food orders
Wine service
Water service
Clearing and resetting tables
Working with a team of other associates to ensure that all guests needs and expectations are met
Enhance the guest experience
Remain constantly aware of the restaurants’ environment
Engage with guests
Anticipate guest needs
Take initiative to improve guest experience
Follow all luxury standards
Correctly ring in orders to ensure correct billing
Breakdown/reset of dining areas after times of service
Demonstrate knowledge of The Ojai Valley’s practices, culture, terminology, organizational structure, and general philosophy
Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience
Promote teamwork and foster a harmonious working climate
Recognize and address potential 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 the supervisor, manager, or resort management
Offer guests of the Oak an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual
Actively greet guests, smile, make eye contact and speak clearly in a friendly manner as they enter the public dining area
Set up Mise en Place (follow checklist, clean menus, have server book and pens ready, etc.)
Ensure that all areas are prepped for the day
Take pride and ownership of the assigned station
Thoroughly proof the assigned station
Coordinate with coworkers, bussers and managers for the shift
Always have their “tools of the trade” on their person during shift
Maintain a neat, clean and organized environment in the hut, server stations and Back of House areas at all times during the shift
Practice a “clean as you go” philosophy throughout their shift
Be on the floor taking care of guests and not standing in the wait station, hut or outside talking to each other
Greet the guest in an upbeat and professional manner
Introduce yourself and utilize the information given to them by the host throughout the dining experience
Speak in a calm, unrushed manner to best reflect a fine dining environment
Confirm the number of people in the party, highlight the reservation name and identify the host
Inform the guest of their assigned server’s name
Wish the guest a pleasant day before departing (if applicable)
Pass on any applicable special request information to the assigned Server (if applicable)
Approach the table within 1 minute of the guest being seated or coordinate with a server assistant to greet the guest
Acknowledge guests if unable to greet within 1 minute
Greet all parties by name, prior to taking orders
Smile, make eye contact and speak in a pleasant, calm voice when approaching the guests table
Use the guest’s name frequently during the conversation
Give a brief overview of the menu selections
Describe the daily specials from memory, to every guest in an elegant manner
Acknowledge dietary restrictions and allergies before taking a food order
Write down the order onto their Captain’s Pad
Suggest an alcoholic beverage
Inquire about the guest’s choice of beverage
Ask for the guest’s appetizer order
Ask for the guest’s choice of main course
Secure all temperatures and applicable modifiers when taking the order
Memorize favorite menu items from each category and be able to passionately explain why they are their favorites
Recommend favorite menu items to the guest if they seem unsure or open to suggestion
Suggestive selling
Memorize favorite draft beers and wines along with optimal food pairings and be able to passionately explain why they are their favorites
Gently suggest a draft beer or glass of wine that pairs well with their entrée if the guest only orders soft drinks
Confirm the order by reading the entire order back to the guest
Wait for the guest to confirm the order before proceeding to the next step
Thank the guest(s) before departing
Enter the appropriate number of guests when prompted for “Covers” by the POS system
Ring in the order by course into the POS system
Arrive with the beverages within 7 minutes of ordering and serve them from the right hand side ensuring ladies are served first
Treat their entire station as one table and serve them in one cycle of service to maximize their efficiency and productivity
Remain professional and efficient at all times during service
Always serve from the right, clear from the right and pass from the left
Always serve the ladies first
Ensure the first course arrives within 8 minutes of ordering
Pass any sauces and offer fresh ground pepper from the left, when applicable
Remove any soiled/empty dishes and cups before the food is served
Ensure no more than 10 minutes between the removal of one course and the arrival of the next
Notify the Manager immediately if the order is starting to take too long
Offer fresh beverages when the previous ones are 2/3rds empty during the meal
Ensure bottomless beverages are never allowed to become empty and remain full until the guest departs
Remove empty beverage glasses and cans promptly
Remove table trash promptly
Periodically check that everything is prepared to the guest’s satisfaction and ask if they need anything further during the meal
Remove all food plates, flatware, empty beverage glasses and food condiments after all guests have finished their main course
Attempt to sell desserts to every table
Deliver the dessert within 5 minutes of ordering
Clear the table of all used and unnecessary items once the guests have finished all courses
Offer coffee, tea or after dinner beverages to coincide with the dessert course
Inquire about any additional offerings before presenting the check
Write the guest’s last name on the “Print Name” line of the check and present the bill promptly
Ask the guest if they will be signing it to their room when presenting the check
Ask the guest to please sign their name and print their room number on the check if they will be signing the charge to their room
Wish the guests a fond farewell before they depart and ensure proper close out of check
Make sure tender amount is correct, discounts are properly authorized and documented, F&B comps are signed by the MOD, all void reasons are logged and signed by the MOD and the tip is entered in correctly
Ensure the appearance of their station before they leave
Complete their closing Side Work duties daily
Check out with MOD