Our Company & Our Property
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, and residences. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative spas and gracious yet unobtrusive service. With 21 one-of-a-kind hotels and resorts and 7 in the announced pipeline, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Linked In, Facebook, Twitter, and Instagram: @AubergeResorts and #AlwaysAuberge.

Our mission is to be the best-loved manager of one-of-a-kind luxury properties and experiences. Auberge is a family of intimate, one-of-kind hotels and resorts that define an approachable style of luxury in both product and service that resonates with the curious modern traveler. Passionately local, experience-led, romantic and stylish, these hotels hum with a vibrancy that is both refined and relevant.

A Central Coast legend reborn. From its earliest incarnation in 1886 as a popular stagecoach stop during California’s Gold Rush, to its years as a surreptitious hangout through Prohibition, The Inn at Mattei’s Tavern has long held a fabled place in Central Coast lore. Revered and raucously enjoyed for generations, the beloved landmark opens a new chapter in 2022 as the definitive luxury destination in the Santa Ynez Valley.

Role Summary
As the primary point of contact for guest interactions in the rooms, the In-Room Dining Server is responsible for selling, serving food & beverages using their knowledge, authentic hospitality and service skills. Must be pleasant, conscientious and professional with knowledge of culinary technique, wine and spirits, and proper service standards. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.  Full-time and part-time opportunities.  

Key responsibilities for this position are:
  • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
  • Maintains clean and organized workstations that are cohesive with the restaurant's philosophy, culture and standards of excellence.
  • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
  • Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
  • Displays consistent attention to detail and follow-through of all restaurant policies.
  • Represents the resort professionally through effective communication, cooperation and relationships with all of the business partners and guests.
  • Maintain complete knowledge of guest room layout, locations and room name/numbers.
  • Complete all opening and closing side duties as assigned.
  • Organize the assigned station and ensure readiness prior to guest arrival.
  • Take responsibility and full ownership of amenity deliveries under the direction of the management team prior to start of service.
  • Transport trays and hot boxes from room service to guest rooms, ensuring all standards of presentation are maintained and no spillage occurs.
  • Team members will be cross trained to work in all outlets both indoor and outdoor.
  • Perform other duties as assigned. 

Required Qualifications
  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
  • Prior customer service experience preferred.  Knowledge of service and food and beverage, generally involving at least 4 years of restaurant experience and thorough knowledge of fine dining, service procedures, and functions.
  • Cleanliness, organization and the ability to work well in a team situation are crucial to this position.
  • Food and wine knowledge experience preferred.
  • Must be of minimum age to serve alcohol. 
  • Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment.
  • Possess excellent basic math skills and have the ability to operate a modern Point of Sale system.
  • Must be well groomed, have good hygiene and be able to procure uniform items not provided by the company. (Shoes, belt, wine key, pens, etc.)
  • Responsive to constructive feedback from Chefs, Managers or staff.
  • Food Handlers Certification or equivalent
  • Responsible Beverage certification
  • Ability to work a variety of shifts, weekends, and holidays.
  • Ability to lift up to 50 lbs, stands for long periods of time and be able to crouch, bend and squat. 
  • *Please note that this is not an exhaustive list of everything that might be required and can be modified based off of manager’s discretion.*
Preferred Qualifications
  • Prior luxury hotel experience
$15.50/hour plus tips

What Else?

At Auberge, we are passionate about our mission to be the best-loved manager of one-of-a-kind luxury properties and experiences. We are storytellers and story-makers, delivering simple pleasures and creating unforgettable memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort, and beauty. Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people’s lives.  

If you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

The Inn at Mattei’s Tavern is an Equal Opportunity Employer, M/F/D/V. The Inn at Mattei’s Tavern provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Inn at Mattei’s Tavern complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Department: Food & Beverage
This is a non-management position
This is a part-time position
Pay Rate/Pay Range: $15.50/hour plus tips

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