B. F. Saul Company Hospitality Group

Room Service Server

The Hay-Adams
Washington
Job Function
Food & Beverage
DC
Type
Union/Full Time
ID
2017-2853
Schedule
Variable

Overview and Responsibilities

The Position involves High guest contact and  provides guest Personalized service  by efficiently and effectively process guest Food and Beverage orders, guest amenities according to guest needs, and . Organize and maintain room service area and carry’s out designated side works and extra tasks for the shift. Maintain a high standard of sanitation and cleanliness.

 

Essential Duties & Responsibilities 

  1. Receive food and beverage orders from the order taker, directly or via phone, according to established standards.  Follow standards and actively sell food and beverage, take restaurant reservations and refer any requests for “private dining” to Restaurant Managers.
  2. Make knowledgeable, informed and articulate recommendations and suggestions regarding all menu items.  Provide guest with approximate time frame for preparation/delivery and answer and other general guest questions.
  3. Set-up Room Service tables according to standards for food and beverage ordered.
  4. Deliver orders quickly and accurately. All orders served at correct temperatures, with correct condiments and garnishes according to established delivery standards.
  5. When engaging guest, maintain eye contact, be courteous, enthusiastic and observant of guest needs. While serving guest always be alert and observant of needs, ask guest if you could open the drapes or switch on the television for them or take down the Laundry.
  6. Ask guests where they would like the trolley positioned, arrange chairs and rearrange settings on the table preparing the room/table/trolly and food to standards. Inform the guest of tray pick up procedure and refer to the pick up cards.
  7. Pick up room service tables within set timeframe of the guest calls and be observant of the do not disturb sign, do “walk trough’s” to remove dirty dishes and room service trolleys from “guest floors”, hallways and pantries.
  8. Carve meats, bone fish and fowl; prepare dishes and dessert at patron’s table. Ladle soup, toss salads, brew coffee and perform other services as determined by establishment.
  9. Deliver guest amenities according to established standards and ensure delivery before guest arrival and all Amenity refreshes are done accordingly.
  10. Maintain work area. Clean and restock service items according to established par levels. Complete all assigned daily side work including any special responsibilities.
  11. Respect guests privacy and property following all hotel guest service procedures and quality standards.
  12. The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description.

Qualifications

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education:  High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.

 

License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or Serve Safe food safety certifications.

 

Basic Expectations:  This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.

 

Language Skills:  Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guest and other employees of the organization.

 

Mathematical Skills:  Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.

 

Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

 

Physical Ability:  The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

 

EEO AA M/F/Vet/Disabled

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