Job Description
About Us: Regent Santa Monica Beach, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, presents a new era of indulgence offering 167 opulent guest rooms and suites. Introduced at a generous 720 square feet, rooms feature spa-like and luxurious bathrooms complete with a soaking tub, walk-in rain shower, double vanity and Perricone MD products, alongside thoughtful mementos through distinct Regent hallmarks. Poised along a coveted coastline overlooking the Pacific Ocean, the resort celebrates the allure of unexpected harmony through contrasts, delivering inspired stays with a seamless blend of timeless elegance and modern luxury. Regent Santa Monica Beach is home to four dining destinations, each offering unique epicurean discoveries. Orla and Orla Bar by James Beard Award-winning chef Michael Mina brings the peerless charm and boundless flavor of the Mediterranean to Southern California, while the poolside Azure Bar presents elevated poolside dining and creative cocktails. Sweet July Café debuts in collaboration with Ayesha Curry with exclusive menu items and a curated selection of beloved coffee and tea beverages. The beachfront oasis also boasts a 10,000 square feet Guerlain Wellness spa, outdoor pool (Azure Pool), The Regent Boutique, and state-of-the-art Fitness Center. The opening of Regent Santa Monica Beach marks a historic return of the brand to Los Angeles and represents the Americas flagship. For more information visit RegentSantaMonicaBeach.com. Job Summary: As In-Room Dining Server at Regent Santa Monica Beach, you will be responsible for providing exceptional guest service by maintaining dining areas in guest rooms, ensuring cleanliness and organization, retrieving trays and tables in a timely manner, and ensuring a seamless dining experience for resort guests. The In-Room Dining Server plays a crucial role in delivering exceptional in-room dining experiences, requiring attention to detail, excellent customer service skills, and the ability to work efficiently in a fast-paced environment. A little bit about your day: Reporting to the In-Room Dining Manager, every day is different, but you will mostly: Promote Regent’s service philosophy and style through our people attributes. Maintain impeccable personal grooming standards to uphold the professional and property style of the resort. Room Setup: Prepare and set up dining trays, linens, utensils, and condiments in accordance with the resort's service standards. Guest Interaction: Greet guests courteously, take orders, and provide menu recommendations. Maintain a friendly and professional demeanor. Table Service: Deliver food and beverages to guest rooms efficiently and accurately, ensuring orders are complete and properly presented. Table Clearing: Clear tables promptly, removing used dishes, glassware, and silverware, and reset tables for the next course or meal. Sanitation: Maintain a clean and hygienic environment by regularly sanitizing and cleaning dining areas and equipment. Communication: Collaborate with kitchen and service staff to coordinate food delivery and address guest requests promptly. Stock Management: Monitor and replenish room service supplies, such as linens, condiments, and utensils, to ensure uninterrupted service. Billing and Payments: Accurately record guest orders and communicate them to the billing department, if necessary, to facilitate check-out procedures Problem Resolution: Address guest complaints or concerns professionally and escalate issues to superiors when necessary. Menu Knowledge: Stay informed about the menu items, specials, and allergens to assist guests with their choices and accommodate dietary restrictions. Safety Compliance: Adhere to health and safety regulations, including food handling and sanitation guidelines. Teamwork: Collaborate with fellow colleagues, including servers and kitchen staff, to ensure a seamless dining experience for guests. Hospitality: Maintain a high level of professionalism and guest-centric service, striving to exceed guest expectations. Clean-Up: Assist in the end-of-service clean-up, including clearing tables, disposing of waste, and returning equipment to its designated storage areas. What We need from you: Communication and interpersonal skills are used frequently when interacting with guests, cooks, and managers. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. Ability to read and write when taking orders and/or completing paperwork. Basic math skills are frequently used when handling cash and credit. Handling food objects, products and utensils. A