The Oak - Server (Part-Time)

Ojai Valley Inn & Spa•Ojai, CA

About The Position

The Oak Server provides exemplary service at the Ojai Valley Inn’s Oak Restaurant, helping create an enjoyable, expertly served beverage and dining experience that meets the resort’s luxury standards and exceeds guest expectations. The role involves welcoming and seating guests, taking food and drink orders, providing wine and water service, serving and clearing courses, and resetting tables and dining areas. The Server remains attentive to the restaurant environment, engages with guests, anticipates their needs, and takes initiative to improve their experience while working cohesively with colleagues and other departments. Servers prepare and maintain their assigned station and service areas, follow detailed service procedures, accurately enter orders and close checks, and complete opening or closing duties as assigned. They are expected to maintain a professional appearance and manner, respond appropriately to guest concerns and safety situations, and follow the Inn’s standards, policies, and procedures. The position requires a flexible schedule, including weekends and holidays.

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 OVI standards for presentation, body language, and verbiage.
Ability to work cohesively with other employees and departments as part of a team.
Ability to perform basic mathematical computations.
Verbal and writing skills.
Ability to prioritize and organize work assignments, follow directions, and focus on details.
Ability to handle obstacles positively and professionally, communicate problems to the Manager, and suggest solutions.
Ability to analyze and resolve problems using good judgment and remain calm and courteous in difficult customer situations.
Professional appearance and behavior, integrity, openness, discretion, and ability to maintain confidentiality of guest and Inn information.
Ability to follow the OVI’s philosophy and practices and knowledge of hotel standards, policies, and procedures.
Ability to communicate clearly and pleasantly by telephone.
Awareness of safety, security, and emergency-reporting procedures.
Ability to work a flexible schedule, including weekends and holidays, when business requires.

Responsibilities

Welcome guests, help seat them, and provide friendly, attentive service throughout their dining experience.
Coordinate with hosts and coworkers to share reservation details, guest requests, and other relevant information.
Prepare and maintain mise en place, the assigned station, server stations, and back-of-house areas in a clean, organized condition.
Present the menu and daily specials, answer questions, acknowledge dietary restrictions and allergies, and make food and beverage recommendations.
Take and confirm food and beverage orders, including temperatures and modifiers, and enter orders by course into the POS system.
Serve beverages and meals according to the restaurant’s service standards, including timing, serving sequence, and table-side practices.
Monitor guests’ meals, refresh beverages, clear used items, check satisfaction, and offer additional items such as desserts, coffee, tea, and after-dinner beverages.
Present and accurately close checks, verify payment details, document authorized discounts and comps, and ensure tips and voids are correctly recorded.
Maintain professional and efficient service, promote teamwork, and address potential intoxicated, disruptive, or undesirable guest behavior appropriately.
Handle and report employee or guest accidents and respond properly to hotel emergencies and safety situations.
Complete assigned opening, closing, and side-work duties, maintain the appearance of the station, and check out with the MOD.
Perform other job-related duties or projects assigned by a supervisor, manager, or resort management.