The W.P.T.  Directory of Job Descriptions

Assistant Room Service Manager

Hospitality

 JOB TITLE

• Assistant Room Service Manager

PLACE OF WORK

• Room Service

SCOPE AND GENERAL PURPOSE :

• To assist the Room Service Manager in providing maximum guest satisfaction whilst maximizing sales and controlling expenses in Room Service.

RESPONSIBLE TO

• Room Service Manager

RESPONSIBLE FOR

• Supervisors
• Head Waiter
• Waiters
• Room Service Cashier

LIAISES WITH

• Chefs
• Housekeeping
• Back of House
• Maintenance
• Human Resource Department
• Training Department
• Security

LIMITS OF AUTHORITY

• May only discipline staff upon liaison with Room Service Manager (or in his/her absence the F&B Manager on duty)
• May not dismiss staff
• May not make any policy or operational changes without authority from F&B Management.
• May not make changes to or in any way concerning the Standard Operations Manual without authority of F&B Management and Training Department.
• May not make statements to the press.

MAIN DUTIES:

• Informs F&B Management of popular/unpopular items on the menu
• Ensures standard of food presentation and quality of dishes served to guests
• Orders and maintains par stock levels of foodstuffs and products
• Liaises with Chef/F&B Management on "specials" available for promotions in Rooms Service
• Assist in beverage control in all luxury and presidential suites.
• Ensures that all guest complains are personally attended to, followed up and reported, and organizes measures to prevent problems from recurring (liaison with staff/F&B Management, Training etc)
• Personally assists waiters in service for VIP suites and Presidential suites
• Supervises personnel
• Ensures that every subordinate receives the training necessary for job competence.
• Assists manager in preparing duty rosters and time sheets for all Room Service staff
• Deals with staff queries and problems
• Reports any defaults in appearance, service and attitudes of staff.
• Assist in maintaining attendance
• Is responsible for ensuring that all operating equipment is well kept, clean and at agreed par levels
• Is responsible for ensuring continual tidiness and cleanliness of working area
• Supervises mise-en-place and checks all trolleys/trays before they leave Room Service
• Responsible for any other duties as specified by superior
• Assists manager in communicating day to day matters through incident log book and discussing non-routine matters with F&B Management
• Achieve and maintain set budget
• Ensure that specific standard of hotel is adhered to in mise-en-place lay up and service to guest.
• Reducing staff turnover (not to exceed 25% of budgeted headcount)
• Maintaining strict security standards to avoid damage/theft and controlling breakage of operating equipment
• Achieving and maintaining all F&B standards as laid down in Standard Operations Manual.
• Responsible for maintaining agreed time parameters and standards during his/her shift.