In-Room Dining Coordinator (Part-Time)

EOS Hospitality; Beverly Hills (CA); On-site; USD 35,000 - 50,000; Full time

Job summary

EOS Hospitality is seeking an In Room Dining Coordinator at L’Ermitage Beverly Hills. The role focuses on ensuring flawless Private Dining service and guest satisfaction through effective communication and attention to detail.

The Coordinator will manage phone orders, interface with kitchen staff, and anticipate guest needs while upholding the highest luxury service standards.

A background in Food & Beverage and a flexible schedule are key requirements for this role.

Qualifications

• Minimum 1 year experience in a similar position preferred.
• Ability to communicate effectively in English with guests and colleagues.
• Flexibility to work varying shifts including nights and weekends.

Responsibilities

• Take Private Dining orders ensuring guest satisfaction.
• Maintain knowledge of Food & Beverage menu items.
• Resolve guest complaints to ensure satisfaction.

Skills

Communication skills

Customer service

Attention to detail

Knowledge of Food & Beverage

Education

High school diploma or equivalent

Tools

Point of Sale Software

Microsoft Office

Multi-line phone system

Job description

ABOUT L’ERMITAGE BEVERLY HILLS L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world‑class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality.

Job Description

As the In Room Dining Coordinator, you will be responsible for taking Private Dining orders in accordance with the standards of service set by the hotel, ensuring the highest levels of accuracy and guest satisfaction. The In‑Room Dining Coordinator will work as part of the Food and Beverage team to successfully execute Private Dining operations. Primary tasks include answering multiple phone lines professionally, explaining menu items to guests, inputting orders and posting charges to the POS system, ensuring accurate communication of orders to the kitchen, settling checks to the appropriate guest folio, and tracking orders to meet service standards for delivery and pick‑up. The Coordinator will continually work with the Food and Beverage team to improve guest, owner, and colleague satisfaction and maximize the financial performance of the department.

Responsibilities

• Maintain and execute luxury service standards.
• Maintain complete knowledge of all departmental policies, service procedures, and standards.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, whatever the time of day.
• Maintain knowledge of Food & Beverage Outlet Menus and menu changes.
• Ensure compliance with local and Company sanitation standards.
• Strive for continuous improvement and excellence in all areas of responsibility.
• Answer the telephone in the correct number of rings according to standards and speak in a clear, professional manner, addressing guests by name.
• Take orders from guests correctly and read back the order to confirm accuracy.
• Ensure that the order has been input into the POS accurately.
• Advise the guest of expected delivery time.
• Ensure the order is passed to the Culinary Staff/Servers promptly.
• Track orders and follow up if any are delayed, advising guests and notifying colleagues as necessary.
• Comply with performance standards, policies, and procedures in Food & Beverage.
• Control the level of business to obtain the yield required to meet forecast and the service expected by guests.
• Maintain a working relationship with all hotel departments.
• Resolve guest complaints and ensure guest satisfaction.
• Be familiar with all hotel services, features, and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Inspect Private Dining tables and stations to ensure all set‑ups meet the department standards.
• Follow up with guests to ensure satisfaction with order and address corrections.
• Answer the telephone courteously and efficiently as specified in departmental standards.
• Take, record, and confirm orders as specified in departmental standards.
• Accommodate all requests for information courteously.
• Communicate V.I.P. arrivals and special requests to designated personnel for follow‑up.
• Monitor and ensure that all aspects of service conform to departmental standards, notifying personnel for problems to be corrected.
• Ensure tables are picked up after an appropriate amount of time has passed.
• Be familiar with operation of the P.O.S. system and manual procedures.
• Carry out all reasonable requests by management that the colleague can perform.

Essential Functions Of The Job

• Must be able to walk, bend, sit, stand, and exhibit well‑placed mobility.
• Must be able to occasionally lift or move up to 25 pounds.
• Requires grasping, writing, repetitive motions, listening, hearing ability, and visual acuity.
• The ability to listen to, assess, and appropriately respond to information conveyed through speech.
• The ability to communicate effectively in English with guests, managers, and colleagues.
• The ability to convey technical information through writing to a non‑technical audience so recipients easily understand the information and can quickly and correctly apply it.
• Knowledge of Food & Beverage and Private Dining operational procedures beneficial.
• Knowledge of overall hotel operations as they affect the department.
• Ability to use standard software applications and hotel systems.
• Ability to exercise personal discipline and extra diligence to ensure projects are completed in a timely manner.
• The ability to motivate and inspire others to work cooperatively to achieve a designated goal.
• Flexible schedule – willing and able to work shift duties that may include evenings, nights, overnights, weekends, and holidays.

Technology And Equipment Used

• Computer and Printer
• Microsoft Office (Outlook, Word, Excel)
• Point of Sale Software/Ticket Printer
• Phone/Tablet
• Radios/Walkies
• Timeclock
• Credit Card Processor
• Multi‑line phone system

Working Environment

• Work primarily in a hotel and restaurant environment, both guest‑facing over the phone and employee back‑of‑house areas.
• Professional office environment.
• Group and solo work.
• Exposure to hazardous chemicals as instructed.

Key Skills & Experience Required

• High school or equivalent education preferred.
• Minimum 1 year experience in a similar position preferred.
• The ability to listen to, assess, and appropriately respond to information conveyed through speech.
• The ability to communicate effectively in English with guests, managers, and colleagues.
• The ability to convey technical information through writing to a non‑technical audience so recipients easily understand and can quickly and correctly apply it.
• Knowledge of Food & Beverage and Private Dining operational procedures beneficial.
• Knowledge of overall hotel operations as they affect the department.
• Ability to use standard software applications and hotel systems.
• Ability to exercise personal discipline and extra diligence to ensure projects are completed in a timely manner.
• The ability to motivate and inspire others to work cooperatively to achieve a designated goal.
• Flexible schedule – willing and able to work shift duties that may include evenings, nights, overnights, weekends, and holidays.

We are an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

L’Ermitage participates in the Department of Homeland Security’s E‑Verify Program to verify the employment eligibility of all newly hired employees.