In Room Dining Server

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.
• Remove 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.
• Fold 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.

Supervision Exercised

None

Supervision Received

Food & beverage managers and supervisors

Responsibility & Authority

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.