Guest Room Dining Server

Guest Room Dining Server at BHC

Primary responsibilities include adhering to hotel specifications and maintaining the highest standards possible for guests by ensuring quick, efficient, and professional Room Service. The summary below outlines major duties, required skills, qualifications, and physical requirements.

• Understand all programs, procedures, standards, specifications, guidelines, and training programs.
• Consistently follow steps of service in preparing, delivering, and servicing orders.
• Prepare in‑room dining trays or carts, ensuring all items are complete, clean, and visually appealing.
• Deliver food and beverages promptly to guest rooms following established room service standards.
• Set up trays, carts, or tables as per guest preference, ensuring a welcoming presentation and providing necessary accompaniments or condiments.
• Collect used trays, carts, or dishes promptly from guest rooms, hallways, or service areas.
• Maintain cleanliness and order in designated room service stations and storage areas.
• Follow hotel sanitation standards for food and beverage items and practice safe food handling.
• Restock service items and maintain adequate supplies of trays, condiments, utensils, and other necessities.

• Must be able to speak, read, write and understand the primary language(s) used in communication with guests, suppliers, and colleagues.
• Must possess good verbal and written communication skills.
• Must have basic computer skills and complete knowledge of the POS system.
• Knowledge of appropriate table settings and service ware.
• Ability to describe all menu items, prices, and methods of preparation, and to use suggestive selling techniques to encourage guests to choose house specialties.
• Must have complete knowledge of products and specifications outlined in the dinner menu.

High school diploma or equivalent.

• Must lift equipment, supplies, etc. of at least 30 lbs. on a regular and continuing basis.
• Must push and pull carts and equipment weighing up to 75 lbs. frequently.
• Must stand and exert well‑paced mobility for 8 hours in length.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Vision occurs continuously, with the most common visual functions being near vision and depth perception.

Entry level

Part‑time

Management and Manufacturing

Hospitality

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.

BHC participates in E-Verify.