VARIOUS DUTIES OF ROOM SERVICE STAFF

Room service captain

 He/she is responsible for the following:

Receiving orders from the order taker 

Collecting dishes from appropriate section of the kitchen

Checking food for garnish, portion, and presentation 

 Checking tray before being taken to the room

Supervising the mise en place activities of the department

 Preparing indent for room service requirements and getting approval from the room service manager

 Ensuring cleanliness in the department

 Briefing room service stewards

Maintaining log book Preparing duty schedule for room service steward 

Ensuring trays are cleared from rooms 

Supervising placing of fruit baskets and cookies in rooms according to the policy of the hotel .

 Monitoring stock levels of the minibar and getting it replenished, if it is the responsibility of room service (It is advisable that this work is given to housekeeping, which will ensure replenishment of stock during the daily routine cleaning of rooms).

 Maintaining stock of room service .

Room service steward

 (room service waiter/floor waiter) Room service steward is called the chef d'étage in French. He is responsible for the following:

Lining trays and arranging them with basic service equipment and accompaniments

Setting up room service trolley

 Collecting proprietary sauces, disposables, and so on, from stores

 Stocking dispense bar

 Collecting dishes from hot plate/still room and arranging on tray 

 Carrying tray to room and serving, if necessary

Collecting signature of guests on bills and handing it over to room service order taker, who in turn will send it immediately to front office for charging to guests' accounts

 Placing fruit baskets and cookies in rooms identified by the captain

 Replenishing minibar under direction of captain, if undertaken by room service department 

 Clearing tray from rooms and corridors

Personal grooming

Informing guests' complaints/appreciation to the captain

Attending briefing

Performing any other work assigned by the room service captain and order taker

Assistant steward (assistant waiter) 

He is responsible for the following:

 Carrying out mise en place activities

 Cleaning and wiping cutlery, crockery, and glassware

Preparing preserve dish, butter dish, sugar bowl, pickle bowl, Chinese cruets, and sauce bowls

 Keeping still room and hot plate ready with necessary service dishes, beverage pots, and bread

baskets lined with aluminium foil

 Keeping room service area clean

 Personal grooming 

 Attending briefing

Assisting room service stewards in service

Assisting room service stewards in service