Order Taker (IRD) - Waldorf Astoria Ras Al Khaimah

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Order Taker in Room Dining, you’re not just processing in-room dining orders – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here's what you'll do during a typical day:

ESSENTIAL FUNCTIONS

• Promptly answer Room Service calls, announce any specials, promote menu items and answer questions regarding preparation methods. 
• Document orders, repeat items back to callers to ensure accuracy and quote expected arrival time with speed and accuracy. 
• Immediately input order information into point of sale system, allowing kitchen staff to begin 
• Processes payment for orders upon return of the Room Service Server. 
• Complies with accounting guidelines regarding receipt of payments, check total verification, tip 
• Answer calls for pick-up of trays and/or tables and direct bus persons to retrieve items. 

• Respond to guest complaints in a positive manner, negotiate a compromise and implement solution. preparation; note any special requests clearly. Give food server hard copy of check to be delivered with order. disbursement, cash drawer and house bank management. Maintains house bank in accordance with policy

   

SUPPORTIVE FUNCTIONS

In addition to performance of essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings. 
• Perform general cleaning tasks to adhere to health and safety standards. 
• Keep work area clean and organized. 
• Complete other duties as assigned by supervisor.

 

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

• Basic knowledge of food and beverage preparations and service standards. 
• Knowledge of all menu items and accompaniments. 
• Ability to remember, recite and promote the variety of menu items. 
• Basic knowledge of the English language sufficient to understand inquiries from customers and communicate preparation methods, 
• Ability to comprehend written product labeling instructions to enable the safe application of products and processes within the hotel. 
• Ability to operate a keyboard to input Point of Sale procedures to pre-check, input order and close out the check.