Job Description




 REPORTS TO: Food & Beverage Supervisor, Food & Beverage Manager 


POSITION SUMMARY: Takes food and beverage orders to guest rooms according to hotel specifications, courteously and efficiently.  Assists in the maintenance of the restaurant area and equipment.  Assists Room Service Order takers as needed.



  • Maintain complete knowledge of guest room layout, locations, and room name/numbers.

  • Maintain complete knowledge of all liquor brands, beer and non-alcoholic selections, correct glassware, and garnishes in Room Service.

  • Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

  • Maintain complete knowledge of all menu items, prices, preparation method/time, ingredients, and quality standards of taste, appearance, texture serving temperature, portion size, garnish, and method of presentation.

  • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

  • Maintain complete knowledge of correct maintenance and use of equipment.  

  • Maintain knowledge of the POS system and manual systems.

  • Maintain complete knowledge and comply with all departmental policies/service procedures.

  • Answer Room Service phone within 3 rings, using correct salutations and telephone etiquette.

  • Complete all opening and closing side duties as assigned.

  • Organize the assigned station and ensure readiness prior to guest arrival.

  • Review daily specials and maintain awareness of 86’d items throughout the shift.

  • Make all varieties of coffee.

  • Retrieve all food orders from the kitchen and place them on trays.

  • Retrieve all beverage orders from the bar and place them on trays.

  • Occasionally transport trays and hot boxes from Room Service to guest rooms, ensuring all standards of presentation are maintained and no spillage occurs.

  • Enter the guest room and set-up trays and hot boxes.

  • Serve food and beverage items to guests.

  • Open and serve wine/champagne bottles.

  • Understand and anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

  • Maintain positive guest relations at all times.

  • Be familiar with all hotel services/features and local attractions/ activities to respond to guest inquiries accurately.

  • Handle guest complaints and ensure guest satisfaction.

  • Present check to guests for signature/payment.  

  • Set up and deliver amenities to designated rooms.

  • Transport all tray and hot boxes from guest’s rooms as assigned.

  • Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

  • Extend appreciation for guests’ patronage.


Standard Specifications: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.



  • A genuine affinity for interacting meaningfully and positively with guests.

  • Extensive experience providing service in a luxury hospitality environment.

  • Ability to support the overall Food & Beverage operations of the property so as to maximize customer satisfaction, team member performance, and business results.

  • Ability to ensure that visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel and that F&B is regarded as a strong point of differentiation for the hotel in its local market. 

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision. 

  • Professional, polished service, etiquette, and protocol skills and knowledge. 

  • Minimum 21 years of age to serve alcoholic beverages.

  • Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding.

  • Valid driver’s license.

  • High School diploma or equivalent, some college.

  • Previous experience as a Room Service server or equivalent.

  • Experience with Room Service order taking.

  • Previous training in liquor, wine, and food service.

  • Ability to communicate in a language other than English, preferably Spanish.

  • Knowledge of computerized POS system.

  • ServeSafe and TIPS certification.



  • Ability to anticipate and understand guest service needs.

  • Ability to be well organized, maintain concentration, and think clearly when providing service to guests within any given period of time.

  • Ability to focus attention on details.

  • Ability to maintain good coordination and timing while serving orders quickly.

  • Ability to exert physical effort in transporting trays and hot boxes from service areas to guests.

  • Ability to provide legible communication.

  • Ability to perform job functions with minimal supervision.

  • Ability to drive a golf cart always adhering to the hotel’s safety standards.

  • Ability to provide clear and legible written communication.

  • Ability to compute basic mathematical calculations.

  • Ability to input and access data in a computer.

  • Ability to be a clear thinker and remain calm under pressure.

  • Ability to maintain discretion with guest information and designated hotel data.

  • Ability to work effectively and cohesively with a team made of individuals in multiple departments in providing exceptional service in a luxury hotel environment.

  • Ability to prioritize and follow up on work assignments.

  • Understanding of food and beverage safety practices, as well as safe handling of cleaning chemicals.

Working Conditions: Tasks are performed both indoors and outdoors, including during times of inclement weather. The noise level is usually moderate.


Physical Demands: Frequent need to perform the following physical activities: 

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to providing food service in the restaurant.  

  • The constant need to perform the following physical activities: grasping, turning, finger dexterity. 

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.

  • Vision requirements: the constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: the constant need to speak on the telephone and/or two-way radio, 

  • Respond to the general public and converse with staff. Ability to hear fire alarms and emergency equipment.


NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.  All duties and requirements are essential job functions.


This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.


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Auberge Resorts Collection 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, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination 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 & Bev Front of house
This is a non-management position
This is a hourly positions position

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