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Come join our team as our next In-room Dining/ Room Service Server at the AT&T Hotel and Conference Center, located in the heart of the UT campus! Hook'em!

*This is a part-time role, mainly for WEEKEND coverage (must have Saturday/Sunday availability to work)

Principle Responsibilities & Position Purpose:

Provide food and beverage service to guests in their sleeping rooms.

OVERVIEW OF RESPONSIBILITIES:

+ Set up chinaware: Stack the chinaware neatly and bring up to par.  Make sure the chinaware is polished and clean.  Stack the chinaware by type: side plates, B&B plates, coffee saucers and coffee cups.

+ Set up silverware:  Store the silverware in silver stacks and stack the racks in designated area only.  Match the silverware up to par.  Make sure the silverware is clean and polished.  Store the silverware by type: dinner forks, dinner knives, salad forks, coffee spoons.

+ Set up glassware: Store the glassware on the shelves, or in correct size glass racks in designated area only.  Match the glassware up to par.  Make sure the glassware is polished and clean.

+ Set up linen: Go to housekeeping with a linen requisition form.  Pick up the linen and match up to par.  Store the linen at a clean place.  No dust, no debris and dry.  Store the linen by type and size: napkins, small tablecloth, large tablecloth etc.

+ Set up station for breakfast to Includes: coffee, hot water, juice, Danish and rolls, butter, milk and condiments. Set up as follows:

*Coffee: Turn the coffee machine on, rinse the coffee pot with hot water, make fresh coffee

*Hot water: Rinse the pot with hot water, fill it up with boiling water, keep the pot on the warmer.

*Danish and Rolls: Danish and rolls may be placed on a doily-lined tray and covered with plastic wrap until ready to use for any order. Remove designated number of rolls and Danish from tray.   Keep Danish and rolls in bread warmer.  Place in linen-lined basket for delivery to room.  Remove plate cover after entering room.

*Butter: When using whipped butter, place whipped butter in the ramekin, smooth butter in the ramekin and store in the refrigerator.  The butter should be covered at all times.  Wrapped butter should be placed in a butter dish before being served with an order.  Ensure butter per person.

*Milk: The milk should be fresh at all times, check the expiration date.  Milk should be served in a glass or a creamer.

Condiments include:  Salt and pepper shakers clean full and dry.  Sugar bowl must be clean full and dry to include 6 sugar packets, 6 sweet and low, 6 raw sugar and 6 equal.  Vase clean, free of fingerprints, cracks or chips.  Water clean and fresh.  Jams are to be fresh and unopened.  Cream fresh and cold.  Flowers fresh and crisp.

+ Polish glassware: Using a pot of hot water, hold glassware by the base or stem and rotate over steam.  Use a towel and wipe the entire glass insides and out to remove all spots.

+ Polishing silverware:  Using a pot of Hot water, hold silver by the handle over the steam.  Using a clean side towel wipe entire piece of silver removing all spots, stains or water marks.

+ Folding Napkins: Fold the napkins according to property specifications.  Make sure the napkins are clean with not holes, tears, stains or marks.

+ Setting up tables: Wipe the table clean and dry, no dust, marks or spots.  Spread the tablecloth to hang evenly.  The hems should be placed face down.  Place the chinaware and the silverware in a proper setting.  Place napkins neatly. Place salt and pepper shakers on the table, along with necessary condiments.  Place the sugar caddie and flowers on the table.

+ Cleaning dirty tables/trays: Proceed with table/tray to the dishwashing area.  Return with the empty table or tray to room service. Clear all dishes on to the dishwasher sorting table in an organized way.  Clear glasses into correct size glass racks.  Clear silver into silver baskets or tubs.  Use a clean rag (side towel) soaked in clean warm water with soap solution (as recommended by the Executive Steward) Wipe entire cart (top, bottom, legs) of all debris and dirt.  Dry cart with a clean and dry rag.

+ Prepare table for delivery: Start setting up the table to each specific order.  Get the additional silverware, glassware and chinaware.  (i.e. tea strainers, ice set-ups, espresso spoons.)  Get the necessary condiments.  Get the hot box/heater if necessary.

+ Lighting of a sterno: Light the sterno with a match.  CAUTION: If you use a hot box/heater do not position anything directly above the flame.  This is a Fire Hazard.

+ Check hot box/heater: Make sure the hot/box heater is clean with not dust, debris, marks or fingerprints.  Make sure it is warm when you put the food inside.  Make sure the sterno is lit and secure.  Make sure the door closes securely.   Do not place any flammable items in the hot box (i.e. napkins or paper)  Take a server cloth to protect your hands when removing plates for the hot/heater (never use a guest napkin).

+ Pickup the order from the kitchen: Pick up the food upon completion of entire order. Compare the order against your check to assure that everything is correct.

+ Check the table or tray prior to delivery: Double check every single item, before you leave to see that it corresponds with the original order.  Plates and plate covers are clean.  Silverware and glassware are clean and in proper position.  Napkins are clean and in proper position.  Hot food is hot and cold food is cold.  All condiments that may be needed/requested are present.  Ice is fresh and unmelted.  Guest’s bill is standard check folder.

+ Check the table or tray prior to delivery: Your uniform is clean, presentable and too standard.  Flowers are in place.  Coffee or tea pots contain the appropriate amount of hot beverage. Check with order taker on proper pronunciation of guest’s name.

+ Knock on the door/ring the bell: Three knocks on the door firmly with your knuckles/ring the bell and state, “Room Service”.  If no answer, knock/ring again and state, “Room Service”.  If no one anwers, go to the nearest house phone and call the room.  If still no answer, check name against room number with front desk.  If room number is correct, return to Room Service area with order and have the order taker attempt to locate guest.

+ Enter the guest room: After the guest opens the door greet him/her: “Good morning/afternoon/evening, Mr./Mrs. _        ___      __”.  It is very important that you correctly know the guest’s name.  Push the table slowly inside the room.  Ask the guest where he/she would like to sit.  Never refer to a female as “Mrs.” Unless she has stated that is her name.  If a man placed the order the ticket says “Mr. Anderson” but a woman opens the door, say “This is the Anderson order.”  Place the table in the most comfortable area for the guest/guests.

+ Serve the guests:  Open both wings of the table.  Adjust the place setting.  Arrange the place setting in an orderly fashion.  (i.e. it should not hang over the edge of the table.)  Also arrange the plates with cold

food (if applicable).  If no appetizers, remove food from the warmer now, using a side towel.  Place the

plate(s) on the table reminding the guest that the plates are hot.  Remove the plate covers and place

these neatly inside the warmers.  Read order to guest, showing each item to guest so guest knows that order is correct. Place the lid cover on top of the sterno.  Double check that the flame is extinguished, but then leave the lid on the sterno.  After informing guest that you are removing hot box/heater, pull from under table using a side towel and take to service hallway and back to Room Service.  Never set hot box/heater on furniture or carpet.  Inform guest on tray/table pick-up procedure.

+ Opening a Bottle: Present the bottle to the guest.  Upon approval proceed with the steps to open:

a. Remove the foil by using the knife of the corkscrew and cutting just under the second lip at the neck of the bottle. b. Wipe the lip and top of the bottle with a service towel. c. Insert the corkscrew in the center of the cork and turn clock-wise pushing gently. d. Anchor the lever on the rim of the bottle and make sure the bottle is on a firm base. e. Cover the anchor with one hand. f. Use your other hand to pull the leaver up, pulling the cork out.  g. Present the cork to the host. h. Pour a taste to the host for approval.  h. Server ladies first, then clockwise. I. Wind should be poured until the glass is ¾ full.

+ Serving Wine/Champagne: Whiten wine or Rose place in wine basket.  To open champagne; Remove foil and place in bucket. Place thumb over cork and hand around neck. Always point away for people. Remove wire casting and leave your thumb on the cork. Cover cork with napkin. Turn cork and bottle slowly and slowly allow air to come out. (avoid the pop) Present the cork to the host.  Pour a small amount in the host (ess)’s glass for tasting.  Serve all guests, ladies first and host last, working clockwise around the table.  Place champagne in wine bucket.  Champagne should be poured until approximately 1” under the rim. White wine or champagne should be served in a bucket of ice with the appropriate glassware.

+ Present the Check: Present the check inside a check folder.  Before presenting make sure you have: the correct room number.  The correct guest name and spelling.  The correct item.  The correct price.  Check that all items are correct on the check before you enter the room.  The check should be presented with a pen.  Take the check back with you after the guest signs.

+ Leaving the Room: Thank the guest for using Room Service.  Offer further assistance.  Then leave the room quickly, closing the door behind you.

+ Handle Complaints: Listen carefully, do not interrupt, apologize, and agree to a course of action.  Handle complaints immediately. Notify Supervisor.

+ Delivery of V.I.P. Orders/Amenities: V.I.P. orders/amenities are to be delivered at least 15 minutes prior to guest arrival.  V.I.P. orders/amenities have to be replenished/refreshed daily.

+ Pick up dirty tables and trays: Pick up all dirty and empty dishes from the hallway. Return to Room Service.

+ Resetting Table: Reset all empty tables according to standard.

+ Check with Supervisor: Check with your supervisor before you leave the area.

MINIMUM REQUIREMENTS:

1.         Experience should include prior hotel or restaurant. Must preferably have been experienced/exposed to the hotel.

PHYSICAL REQUIREMENTS

1.         Must be able to stand for extended periods of time.

2.         Must be able to read, write, and speak in English.

3.         Occasionally lifting or pushing up to 50 lbs.

4.         Expected to maintain proper professional business attire appearance.  Expected to be cleanly groomed and maintain proper hygiene, per employee handbook requirements.

The Benefits working at AT&T Hotel and Conference Center and FLIK/Compass:

+ Paid Vacation Days (after 90 days of employment)

+ Annual Merit Increases

+ 11 Paid Holidays (after 90 days of employment)

+ Ride the Bus for Free with UT Proximity Card!

+ Free Daily Shift Meals

+ Lockers & Locker Rooms with Showers

+ Discounted Monthly UT Garage Parking on-site (Rowling Hall Garage)

+ Discount Gift Shop offerings

+ Referral Bonus $

We are owned by UT Austin and managed by Compass Group North America, a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

AT&T Hotel and Conference Center participates in E-Verify. Applicants must have valid and legal work authorization in the United States.

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