In Room Dining Server

Basic Function

To take the order, deliver and serve food and/or beverage items in a friendly, courteous and timely manner resulting in guest satisfaction, and any other responsibility necessary by the supervising manager.

• Setup room service trays and tables in anticipation of incoming orders.
• Take the room service order and /or retrieve check from order taker and place order with kitchen. When picking up, be certain that order is complete, i.e., all food, beverages, alcoholic beverages, and all condiments.
• Carry trays up to 30 lbs. or push wheeled carts to deliver room service orders to guests in a friendly and courteous manner to ensure guest satisfaction. After set up, present check.
• Removal of trays and tables from guest floors and returning them to designated locations.
• Deliver amenities guest rooms and record on the log.
• Perform all assigned side-work to include replenishing condiments and restocking side stands.
• Folding napkins for all meal periods throughout the day to maintain an adequate supply.
• Check the minibars daily, restock the according to per par level and post the charges at the POS system.
• Maintain the Minibar Cart up to the resort standards.
• Perform any general cleaning tasks as assigned by supervisor or Manager.
• Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed.
• Perform other duties and responsibilities as requested: e.g., special guests requests.
• Report to your supervisor before ending your work shift.
• All other projects assigned by management.

None

Food & beverage managers and supervisors

• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Complete knowledge of all menus & wine list.
• Knowledge of the appropriate table settings, service ware and menu items.
• Ability to read, speak and write the English language in order to communicate with guests.
• Ability to remember, recite and promote the variety of menu items.
• Ability to transport up to 30 lbs. on a continuous basis.
• Ability to operate beverage and toast equipment.
• Knowledge of resort layout.
• Work efficiently as a team.
• Observe all safety procedures during the execution of assigned duties.
• Must practice to 10-5-3 rule as policy.

Any combination of education, training or experience that provides the required knowledge, skills and abilities. Grade school education preferred. Prior hospitality experience preferred. Must maintain a neat, clean and well-groomed appearance (specific standards available). Full flexibility to accommodate varying schedules to reflect the business needs of the hotel

• Lifting & carrying 45 pounds
• 40 % Standing
• 40 % Walking
• 20 % Bending & Lifting
• Hearing and manual Dexterity