The Oak - Server

Ojai Valley Inn & Spa•Ojai, CA

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. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests.

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

Welcoming guests and seating
Taking drink and food orders
Wine service
Water service
Clearing and resetting tables
Working with a team to ensure guest needs are met
Remaining aware of the restaurant environment
Engaging with guests
Anticipating guest needs
Taking initiative to improve guest experience
Following all luxury standards
Correct ringing of orders to insure 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
Set up Mise en Place i.e. follow checklist, clean menus, have server book and pens ready, etc.
Ensure that all areas are prepped for the day.
Maintain a neat, clean and organized environment at all times during the shift.
Practice a “clean as you go” philosophy throughout their shift.
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
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 them within 1 minute.
Greet all parties by name, prior to taking orders.
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. 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.
Confirm the order by reading the entire order back to the guest.
Thank the guest(s) before departing.
Enter the appropriate number of guests into 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.
Serve from the right, clear from the right and pass from the left.
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 there are 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.
Ensure bottomless beverages never 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.
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.
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.
Ask the guest to please sign their name and print their room number on the check.
Wish the guests a fond farewell before they depart and insure 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 that they complete their closing Side Work duties daily and MUST check out with MOD.