Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Ensures compliance with and completion of all daily operational procedures by the Banquet Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Assists in implementing short- and long-range financial objectives for the Banquet Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Assists in managing all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Banquet Captain assists in the management of all aspects of the department and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of one year of experience in banquet operations; prior supervisory experience preferred. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS). Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 18, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Ensures compliance with and completion of all daily operational procedures by the Banquet Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Assists in implementing short- and long-range financial objectives for the Banquet Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Assists in managing all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Banquet Captain assists in the management of all aspects of the department and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of one year of experience in banquet operations; prior supervisory experience preferred. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS). Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Ensures compliance with and completion of all daily operational procedures by the Banquet Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Assists in implementing short- and long-range financial objectives for the Banquet Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Assists in managing all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Banquet Captain assists in the management of all aspects of the department and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of one year of experience in banquet operations; prior supervisory experience preferred. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS). Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 13, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Ensures compliance with and completion of all daily operational procedures by the Banquet Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Assists in implementing short- and long-range financial objectives for the Banquet Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Assists in managing all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Banquet Captain assists in the management of all aspects of the department and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of one year of experience in banquet operations; prior supervisory experience preferred. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS). Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Arthrex, Inc. is a global medical device company and a leader in new product development and medical education. We are a privately held company that strives to accomplish our corporate mission of Helping Surgeons Treat Their Patients Better . We are committed to delivering uncompromising quality to the health care professionals who use our products, and ultimately, the millions of patients whose lives we impact. Arthrex Benefits Medical, Dental and Vision Insurance Company-Provided Life Insurance Voluntary Life Insurance Flexible Spending Account (FSA) Supplemental Insurance Plans (Accident, Cancer, Hospital, Critical Illness) Matching 401(k) Retirement Plan Annual Bonus Wellness Incentive Program Free, Onsite Medical Clinics Free Lunch Tuition Reimbursement Program Trip of a Lifetime Paid Parental Leave Paid Time Off Volunteer PTO Employee Assistance Provider (EAP) Please note, most benefits are for regular, full time employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other status protected by law. Main Objective: The Lead Server is primarily responsible for serving and participating in the setup and service of banquet and fine dining events. The Lead Server ensures the quality preparation of facilities and personnel necessary to provide successful events on and offsite, indoors and outside. The Lead Server must be self-motivated and able to manage numerous activities at once. The Lead Server must be able to interact with all employees and guests while maintaining a professional, pleasant and friendly demeanor. Essential Duties and Responsibilities: Under the supervision of the Banquet Manager, communicate with the Banquet Team (including Setup Technicians), Culinary, Medical Education and Meetings departments to coordinate events seamlessly Become familiar with the style and desires of repeat guests, as well as seasonal, religious, cultural and dietary preferences; anticipates guests' needs and takes appropriate action Be present at all service-related events, participating in service of food and beverage operations on and off campus Inspects table place settings, including table linen, china, glassware, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive Ensures buffet labels, with dietary alerts, are placed correctly on the buffet tables Oversees clearing and post-function cleanup and garbage removal Assures all china, glassware, silverware, linen, etc. are returned to their proper locations after each event Maintain service station inventory, cleanliness and safety (pre-function areas, storage areas and back areas) Responsible for working with the on-call banquet service staff with regard to daily assignments, training, and sanitation procedures and the review of appropriate staffing levels Assist in the training of banquet service staff and provide performance feedback to management Attend and contribute during weekly Banquet Event Order (BEO) and/or Meetings Operations meeting, as instructed by the Banquet Manager Respond to operational concerns and/or suggestions from customers/attendees Anticipate guest needs and take appropriate action Perform monthly beverage inventory and bi-annual big four inventory, including but not limited to silverware, china, glassware and buffet ware Orders, maintains and distributes all linens Communicates any necessary repairs or follow up items to management Ability to work a flexible schedule, including days, nights and weekends Incidental Duties: The above statements describe the general nature and level of work being performed in this job. They are not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management. Education and Experience: High school diploma required 3 years previous experience in banquet and fine dining preferred Banquet Captain experience preferred Knowledgeable with various service techniques to include French service, buffet, ala carte and wine service Food handling certificate required Experienced serving alcohol Knowledge and Skill Requirements/Specialized Courses and/or Training: Able to service small groups (25 or less) with little or no supervision Capable of overseeing multiple events at the same time Strong communications skills, both verbal and written CPR/First Aid Training TIPs Certification Machine, Tools, and/or Equipment Skills: Basic knowledge of MS Office and culinary/banquet equipment. Reasoning Ability: Ability to define problems, collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Mathematical Skills Ability to comprehend and apply mathematical principles to the degree required to perform the job based upon job requirements. Language and Communication Skills: Ability to comprehend and apply language skills to the degree required to perform the job based upon the job requirements listed above. Ability to verbally communicate ideas and issues effectively to other team members and management. Ability to write and record data and information as required by procedures. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
May 17, 2024
Full time
Arthrex, Inc. is a global medical device company and a leader in new product development and medical education. We are a privately held company that strives to accomplish our corporate mission of Helping Surgeons Treat Their Patients Better . We are committed to delivering uncompromising quality to the health care professionals who use our products, and ultimately, the millions of patients whose lives we impact. Arthrex Benefits Medical, Dental and Vision Insurance Company-Provided Life Insurance Voluntary Life Insurance Flexible Spending Account (FSA) Supplemental Insurance Plans (Accident, Cancer, Hospital, Critical Illness) Matching 401(k) Retirement Plan Annual Bonus Wellness Incentive Program Free, Onsite Medical Clinics Free Lunch Tuition Reimbursement Program Trip of a Lifetime Paid Parental Leave Paid Time Off Volunteer PTO Employee Assistance Provider (EAP) Please note, most benefits are for regular, full time employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other status protected by law. Main Objective: The Lead Server is primarily responsible for serving and participating in the setup and service of banquet and fine dining events. The Lead Server ensures the quality preparation of facilities and personnel necessary to provide successful events on and offsite, indoors and outside. The Lead Server must be self-motivated and able to manage numerous activities at once. The Lead Server must be able to interact with all employees and guests while maintaining a professional, pleasant and friendly demeanor. Essential Duties and Responsibilities: Under the supervision of the Banquet Manager, communicate with the Banquet Team (including Setup Technicians), Culinary, Medical Education and Meetings departments to coordinate events seamlessly Become familiar with the style and desires of repeat guests, as well as seasonal, religious, cultural and dietary preferences; anticipates guests' needs and takes appropriate action Be present at all service-related events, participating in service of food and beverage operations on and off campus Inspects table place settings, including table linen, china, glassware, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive Ensures buffet labels, with dietary alerts, are placed correctly on the buffet tables Oversees clearing and post-function cleanup and garbage removal Assures all china, glassware, silverware, linen, etc. are returned to their proper locations after each event Maintain service station inventory, cleanliness and safety (pre-function areas, storage areas and back areas) Responsible for working with the on-call banquet service staff with regard to daily assignments, training, and sanitation procedures and the review of appropriate staffing levels Assist in the training of banquet service staff and provide performance feedback to management Attend and contribute during weekly Banquet Event Order (BEO) and/or Meetings Operations meeting, as instructed by the Banquet Manager Respond to operational concerns and/or suggestions from customers/attendees Anticipate guest needs and take appropriate action Perform monthly beverage inventory and bi-annual big four inventory, including but not limited to silverware, china, glassware and buffet ware Orders, maintains and distributes all linens Communicates any necessary repairs or follow up items to management Ability to work a flexible schedule, including days, nights and weekends Incidental Duties: The above statements describe the general nature and level of work being performed in this job. They are not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management. Education and Experience: High school diploma required 3 years previous experience in banquet and fine dining preferred Banquet Captain experience preferred Knowledgeable with various service techniques to include French service, buffet, ala carte and wine service Food handling certificate required Experienced serving alcohol Knowledge and Skill Requirements/Specialized Courses and/or Training: Able to service small groups (25 or less) with little or no supervision Capable of overseeing multiple events at the same time Strong communications skills, both verbal and written CPR/First Aid Training TIPs Certification Machine, Tools, and/or Equipment Skills: Basic knowledge of MS Office and culinary/banquet equipment. Reasoning Ability: Ability to define problems, collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Mathematical Skills Ability to comprehend and apply mathematical principles to the degree required to perform the job based upon job requirements. Language and Communication Skills: Ability to comprehend and apply language skills to the degree required to perform the job based upon the job requirements listed above. Ability to verbally communicate ideas and issues effectively to other team members and management. Ability to write and record data and information as required by procedures. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
The Pool Server is responsible for providing exemplary service at the Ojai Valley Inn Pools. Duties include; host/welcoming guests and seating, clearing and resetting lounge chairs, cabanas, and tables, refreshing drinks, and responsible for set up and break down of all pool areas. The Pool Server is ideally positioned to enhance the guest experience and plays an essential role in the resort's goal of exceeding high guest expectations. Remaining constantly aware of the pool environments, engaging with guests, anticipating their needs and taking initiative to improve their experience. The Pool Server is to follow all luxury standards, correct ringing of orders to insure correct billing, and breakdown/reset of dining areas after times of service. Essential: One year in a restaurant environment. Possess a positive, outgoing and friendly Personality. Ability to follow the OVI standards of Presentation. Ability to follow the OVI standards of Body Language. Ability to follow the OVI standards of Verbiage. Ability to work cohesively with other employees as part of a team. High school graduate. Reading, writing, and oral proficiency in the English Language. Ability to work a flexible work week including weekends and holidays. Excellent people skills. Ability to communicate in English with guest/visitors, vendors, media/publication contacts, community contacts, industry contacts, management and co-workers to their understanding. Ability to perform basic mathematical computations. Verbal and writing skills. Ability to work productively with other operating departments. Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager. Maintain professional appearance, behavior, integrity, and openness to employees and guests. Ability to prioritize and organize work assignments. Ability to follow directions. Be active in the role of safety and security. Be cognizant of all emergency-reporting procedures. Ability to be a clear thinker, analyze and resolve problems exercising good judgment. Ability to focus attention to details. Ability to remain calm and courteous in demanding and difficult customer situations. Ability to work weekends, holidays, and have a flexible schedule when business requires. Knowledge of the OVI's philosophy and practices. Ability to provide clear and pleasant telephone communication to all callers. Knowledge of hotel's standards, policies and procedures. Ability to work cohesively with other departments as part of a team. Ability to maintain discretion and confidentiality of all guests and pertinent Inn information. ESSENTIAL JOB FUNCTIONS: This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. Demonstrate knowledge of The Ojai Valley's practices, culture, terminology, organizational structure, and general philosophy. That philosophy should be portrayed in the professional appearance, behavior, integrity, openness and accessibility to employees and guests. Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience. Promote teamwork and foster a harmonious working climate. Recognize and address potential intoxicated, disruptive or undesirable guests. Properly handle and report employee guest accidents. Respond properly to any hotel emergency or safety situation. Perform other tasks or projects as assigned by the supervisor, manager, or resort management. Offer guests of the pool an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual: All associates must endeavor to actively greet guests, smile, make eye contact and speak clearly in a friendly manner as they enter the pool area Set up Mise en Place i.e. follow checklist, clean menus, have server book and pens ready, etc. The Opener must ensure that all areas are prepped for the day. The assigned station is the Server's "stage" for the shift and they must take pride and ownership of it. Each table in a server's station must be thoroughly proofed by the assigned server and coordinate with PA the plan for the day. The Server must always have their "tools of the trade" on their person during shift. The pool and Back of House areas must remain a neat, clean and organized environment at all times during the shift. Each Server must always practice a "clean as you go" philosophy throughout their shift. Servers are to be on the floor or at the pools taking care of their guests and not standing in the wait station or under an umbrella outside talking to each other. The Server will greet the guest in an upbeat and professional manner. Introduce yourself and drop off menus. The Server will speak in a calm, unrushed manner to best reflect a fine dining environment. Server must confirm the number of people in the party, highlight the reservation on the Rooming List to indicate that the party has arrived. In the case of a Cabana reservation, the Server will escort the guest(s) to the applicable Cabana(s); lay out the towels along the seat of each applicable chair and invite the guest to sit. The Server must inform the guest of their assigned server's name. If applicable, the Server will wish the guest a pleasant day before departing The server will immediately locate the assigned Server (if applicable) and inform them of the name and location of the seated party. MOD will greet cabana guest. The Server seating the guest will pass on any applicable special request information to the assigned Server (if applicable). The Server must approach the table within 30 seconds of the guest being seated. If the Server is unable to greet the guest within 30 seconds, they must always acknowledge them. The Server must greet all parties by name, prior to taking orders. As they approach the poolside guest, the Server will smile, make eye contact and speak in a pleasant, calm voice. The Server will greet the guest by name in an upbeat and professional manner. The Server will approach all parties with the appropriate number of menus and the Attendant will provide plastic glasses filled with ice water and place them in a location most convenient to each guest. The Server must use the guest's name frequently during the conversation. The Server will give a brief overview of the menu selections. The Server must describe the daily specials from memory, to every guest in an elegant manner. When taking the guest's order, the Server must write down the order onto their Captain's Pad. The Server must first suggest an alcoholic beverage. The Server must inquire about the guest's choice of beverage. The Server must ask for the guest's appetizer order. The Server must ask for the guest's choice of main course. The Server must secure all temperatures and applicable modifiers when taking the order. The Server must memorize their favorite menu items from each category and be able to passionately explain why they are their favorites. If the guest seems unsure or open to suggestion, the Server must recommend their favorite menu items to the guest. Suggestive selling. The Server must memorize their favorite draft beers and wines along with optimal food pairings and be able to passionately explain why they are their favorites. If the guest only orders soft drinks, the Server will gently suggest a draft beer or glass of wine that pairs well with their entrée. The Server must confirm the order by reading the entire order back to the guest. The Server must wait for the guest to confirm the order before proceeding to the next step. The Server will transfer the order number printed on the Table Tent to the Captain's Pad order chit. The Server must thank the guest(s) before departing. When prompted for "Covers" by the POS system, the Server will enter the appropriate number of guest. The Server must ring in the order by course into the POS system. The Server must arrive with the beverages within 3 minutes of ordering and serve them from the right hand side in the same sequence that the order was taken. The Server will treat their entire station as one table and serve them in one cycle of service to maximize their efficiency and productivity. Servers must remain professional and efficient at all times during service. The Server will always serve from the right, clear from the right and pass from the left. The Server will always serve the ladies first. The first course must arrive within 8 minutes of ordering. The Server will pass any sauces and offer fresh ground pepper from the left, when applicable. The Server will remove any soiled/empty dishes and cups before the food is served. There must be no more than 10 minutes between the removal of one course and the arrival of the next. The Server must notify the Manager immediately if the order is starting to take too long. During the meal, the server will offer fresh beverages when the previous ones are 2/3rds empty. . click apply for full job details
May 16, 2024
Full time
The Pool Server is responsible for providing exemplary service at the Ojai Valley Inn Pools. Duties include; host/welcoming guests and seating, clearing and resetting lounge chairs, cabanas, and tables, refreshing drinks, and responsible for set up and break down of all pool areas. The Pool Server is ideally positioned to enhance the guest experience and plays an essential role in the resort's goal of exceeding high guest expectations. Remaining constantly aware of the pool environments, engaging with guests, anticipating their needs and taking initiative to improve their experience. The Pool Server is to follow all luxury standards, correct ringing of orders to insure correct billing, and breakdown/reset of dining areas after times of service. Essential: One year in a restaurant environment. Possess a positive, outgoing and friendly Personality. Ability to follow the OVI standards of Presentation. Ability to follow the OVI standards of Body Language. Ability to follow the OVI standards of Verbiage. Ability to work cohesively with other employees as part of a team. High school graduate. Reading, writing, and oral proficiency in the English Language. Ability to work a flexible work week including weekends and holidays. Excellent people skills. Ability to communicate in English with guest/visitors, vendors, media/publication contacts, community contacts, industry contacts, management and co-workers to their understanding. Ability to perform basic mathematical computations. Verbal and writing skills. Ability to work productively with other operating departments. Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager. Maintain professional appearance, behavior, integrity, and openness to employees and guests. Ability to prioritize and organize work assignments. Ability to follow directions. Be active in the role of safety and security. Be cognizant of all emergency-reporting procedures. Ability to be a clear thinker, analyze and resolve problems exercising good judgment. Ability to focus attention to details. Ability to remain calm and courteous in demanding and difficult customer situations. Ability to work weekends, holidays, and have a flexible schedule when business requires. Knowledge of the OVI's philosophy and practices. Ability to provide clear and pleasant telephone communication to all callers. Knowledge of hotel's standards, policies and procedures. Ability to work cohesively with other departments as part of a team. Ability to maintain discretion and confidentiality of all guests and pertinent Inn information. ESSENTIAL JOB FUNCTIONS: This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. Demonstrate knowledge of The Ojai Valley's practices, culture, terminology, organizational structure, and general philosophy. That philosophy should be portrayed in the professional appearance, behavior, integrity, openness and accessibility to employees and guests. Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience. Promote teamwork and foster a harmonious working climate. Recognize and address potential intoxicated, disruptive or undesirable guests. Properly handle and report employee guest accidents. Respond properly to any hotel emergency or safety situation. Perform other tasks or projects as assigned by the supervisor, manager, or resort management. Offer guests of the pool an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual: All associates must endeavor to actively greet guests, smile, make eye contact and speak clearly in a friendly manner as they enter the pool area Set up Mise en Place i.e. follow checklist, clean menus, have server book and pens ready, etc. The Opener must ensure that all areas are prepped for the day. The assigned station is the Server's "stage" for the shift and they must take pride and ownership of it. Each table in a server's station must be thoroughly proofed by the assigned server and coordinate with PA the plan for the day. The Server must always have their "tools of the trade" on their person during shift. The pool and Back of House areas must remain a neat, clean and organized environment at all times during the shift. Each Server must always practice a "clean as you go" philosophy throughout their shift. Servers are to be on the floor or at the pools taking care of their guests and not standing in the wait station or under an umbrella outside talking to each other. The Server will greet the guest in an upbeat and professional manner. Introduce yourself and drop off menus. The Server will speak in a calm, unrushed manner to best reflect a fine dining environment. Server must confirm the number of people in the party, highlight the reservation on the Rooming List to indicate that the party has arrived. In the case of a Cabana reservation, the Server will escort the guest(s) to the applicable Cabana(s); lay out the towels along the seat of each applicable chair and invite the guest to sit. The Server must inform the guest of their assigned server's name. If applicable, the Server will wish the guest a pleasant day before departing The server will immediately locate the assigned Server (if applicable) and inform them of the name and location of the seated party. MOD will greet cabana guest. The Server seating the guest will pass on any applicable special request information to the assigned Server (if applicable). The Server must approach the table within 30 seconds of the guest being seated. If the Server is unable to greet the guest within 30 seconds, they must always acknowledge them. The Server must greet all parties by name, prior to taking orders. As they approach the poolside guest, the Server will smile, make eye contact and speak in a pleasant, calm voice. The Server will greet the guest by name in an upbeat and professional manner. The Server will approach all parties with the appropriate number of menus and the Attendant will provide plastic glasses filled with ice water and place them in a location most convenient to each guest. The Server must use the guest's name frequently during the conversation. The Server will give a brief overview of the menu selections. The Server must describe the daily specials from memory, to every guest in an elegant manner. When taking the guest's order, the Server must write down the order onto their Captain's Pad. The Server must first suggest an alcoholic beverage. The Server must inquire about the guest's choice of beverage. The Server must ask for the guest's appetizer order. The Server must ask for the guest's choice of main course. The Server must secure all temperatures and applicable modifiers when taking the order. The Server must memorize their favorite menu items from each category and be able to passionately explain why they are their favorites. If the guest seems unsure or open to suggestion, the Server must recommend their favorite menu items to the guest. Suggestive selling. The Server must memorize their favorite draft beers and wines along with optimal food pairings and be able to passionately explain why they are their favorites. If the guest only orders soft drinks, the Server will gently suggest a draft beer or glass of wine that pairs well with their entrée. The Server must confirm the order by reading the entire order back to the guest. The Server must wait for the guest to confirm the order before proceeding to the next step. The Server will transfer the order number printed on the Table Tent to the Captain's Pad order chit. The Server must thank the guest(s) before departing. When prompted for "Covers" by the POS system, the Server will enter the appropriate number of guest. The Server must ring in the order by course into the POS system. The Server must arrive with the beverages within 3 minutes of ordering and serve them from the right hand side in the same sequence that the order was taken. The Server will treat their entire station as one table and serve them in one cycle of service to maximize their efficiency and productivity. Servers must remain professional and efficient at all times during service. The Server will always serve from the right, clear from the right and pass from the left. The Server will always serve the ladies first. The first course must arrive within 8 minutes of ordering. The Server will pass any sauces and offer fresh ground pepper from the left, when applicable. The Server will remove any soiled/empty dishes and cups before the food is served. There must be no more than 10 minutes between the removal of one course and the arrival of the next. The Server must notify the Manager immediately if the order is starting to take too long. During the meal, the server will offer fresh beverages when the previous ones are 2/3rds empty. . click apply for full job details