Room Service Order Taker

Position Summary

Work within the framework of the Room Service Department service team, practicing established standards and systems. Assembles orders, delivers and serves food and beverages to our guests in a personable, courteous and professional manner. Making sure to follow and apply at all times our LQA Standards.

Responsibilities

• Be thoroughly familiar with menus, ingredients and methods of preparation for each dish, wine list, as well as hours of operation for all food and beverage outlets.
• Have thorough knowledge of the room layout and the property in general. Knowledgeable about the resort and amenities that are offered.
• Collect orders from the kitchen, ensure they have been prepared correctly; and promptly and efficiently deliver to the guest's room.
• Fulfill all functions as required by accounting; submit signed checks to room service telephone operator, reconcile daily sales etc.
• Aid with the collection of room service trays and other food and beverage items from the guest rooms. Includes proper breakdown of trays and other items.
• Be Familiar with room service order taker's duties, and fill that position when needed.
• Know all standards of proper service etiquette and practice these standards throughout the guest's dining experience. Consistently deliver courteous, professional service.
• Be aware of all liquor laws as well as company and departmental policies regarding consumption of alcoholic beverages. Relay guest complaints or comments to manager.
• Keep work area and equipment clean and organized at all times. Ensure all equipment is functioning properly; report any problems to the Room Service Captain or Manager immediately.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
• Perform any other duties as assigned by the Director of Food and Beverage, Room Service Captain or Room Service Manager

Requirements

• Education: High School Diploma is required.
• Experience: Minimum two years’ experience in a high volume restaurant is required.
• Skills: Must be able to: Speak, read, write and understand the English language; compute accurate mathematical calculations; provide legible communication and directions; perform job functions with attention to detail, speed and accuracy; prioritize and organize; think clearly, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent resort data; use a computer keyboard and possess basic typing skills; possess moderate to advanced computer skills; work in a dynamic and constantly changing environment; be adept to multitasking.
• Physical Demands: Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance; stand, sit, or walk for an extended period of time or for an entire work shift; reach overhead and below the knees, including bending, twisting, pulling, and stooping; use, carry, and operate all necessary office equipment using finger dexterity; communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity; visually look at a computer for extended periods of time; adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.