Lead In Room Dining Coordinator

Job Overview:

The In-Room Dining Lead/Coordinator is responsible to co-ordinate all service requirements addressed to IRD department, primarily responsible for taking guests orders from IRD or Tiller area via phone.

Also enters the food and beverage orders on to the Point of Sales systems like IG POS. He / she should also coordinate guest amenities and organizes guest order pick-ups on completion of meals in a timely manner. Additionally assisting the Tiller/IRD manager with achieving high scores on guest satisfaction surveys, recognizing repeat guests and following standard procedures. As well as assisting Tiller restaurant with calls for daily or holiday reservations in OpenTable.

Pay Range: $20 - $22 per hour

Benefits for the Room Attendant: 

• Health, Dental, Vision Insurance
• Life and AD&D Insurance
• Long-Term Disability Insurance
• Voluntary Accident and Critical Illness Plans
• Optional Supplemental Life Insurance
• 401k match of 100% for 5%
• Referral Bonuses
• Hotel, Restaurant, Spa and Retail Discounts at Our Portfolio of Hotels
• Paid Time Off – Earn up to 2 Weeks of PTO Within Your First Year

Rate: $16/hr + Gratuities

Duties and Responsibilities:

• Responsible for answering all telephone calls and prioritizing said calls.
• Should have very good telephone etiquettes.
• Directly involved in the order taking and order placing process while dealing with guest requests and orders, courteously, efficiently and promptly.
• Should have good knowledge of the In Room Dining menu’s and ongoing promotions in other F&B outlet.
• Should be able to provide recommendations and suggestions to guests upon request.
• Be knowledgeable of all services, facilities and products offered by the hotel.
• Consider the satisfaction of all guests by ensuring prompt, courteous and efficient service at all times.
• Display excellent conversation skills and selling techniques at all times.
• Pay attention to guest orders, and know the menu thoroughly.
• Write down all information’s clearly. Highlight special requests.
• Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability.
• Approximate delivery time is given to the guest according to this time evaluation system established by the Tiller/IRD Manager and the Sous Chef.
• If the order has not been sent up by this time, a call must be placed to the guest to apologies and re-evaluate the delivery time.
• Ensure correct posting in POS system for communication to the service and kitchen department.
• Able to perform all duties and tasks per the tasks required at the outlet.
• Assist the department to drive guest satisfaction by providing consistent guest experiences.
• Coordinate with IRD Service with server.
• Report positive and constructive guest feedback to the manager.
• Promptly handle guest queries, complaints and all issues in a professional manner.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives or suggestions to guests.
• Ensure proper handover is given to the next shift and also to the Tiller/IRD manager.
• Report cleanliness and maintenance issues to the immediate supervisor 
• Assist in carrying out scheduled inventories of products and operating equipment.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Ensure proper appearance and grooming while on duty.
• Perform any other assigned reasonable duties and responsibilities as assigned. 

Prerequisites:

Ability to communicate with the guests and anticipate their needs.

Ability to