Duties and Responsibilities of the Sales administration manager, Room service Department and Room service waiter.

Sales administration manager

He is responsible for selling function catering facilities to potential clients. He must have a thorough knowledge of the dimensions of various banquet halls, and their seating capacities for various table arrangements, facilities available in each hall, sample menus at different price ranges, photos of various table arrangements, and so on.

He is responsible for retaining existing customers, identifying new markets, and for achieving target sales. This designation may come under the control of either the food and beverage manager or the marketing and sales manager.

The room service department is responsible for serving food and beverages in the guest’s rooms according to predetermined standards. All the activities of the room service department are controlled by the room service manager.

Room service Department

Room service manager:

He is responsible for the following:

• Preparing a budget for the department.
• Compiling room service menu card liaising with the chef and the food and beverage manager.
• Preparing sales report
• Analyzing sales for managerial decisions on menu planning and pricing.
• Handling guests’ complaints and establishing a good rapport with them.
• Procuring equipment required for the room service department.
• Recruiting and training staff.
• Coordinating with other departments.
• Controlling labor cost.
• Making sure that the department has an adequate supply of materials and provisions required for room service.
• Monitoring performance of staff.

Room service waiter

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 the stores.
• Stocking distance bar.
• Collecting dishes from the hot plate/still room and arranging them on the tray.
• Carrying tray to room and serving, if necessary.
• Collecting signature of guests on bills and handing over to room service order taker, who in turn will send it immediately to from office for charging to guest’ accounts
• Placing fruit baskets and cookies in rooms identified by the captain
• Replenishing minibar under the direction of the captain, if undertaken by the room service department.
• Clearing trays from rooms and corridors.
• Personal grooming.
• Informing guests’ complain/appreciation to the captain.
• Attending briefing.
• Performing any other work assigned by the room service captain and order taker.
• Assistant steward,
• 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, Chinese cruets, pickle bowl, and sauces bowls
• Keeping still room and hot plate ready with necessary service dishes, beverage pots, and bread baskets linen with aluminum foil.
• Keeping the room service area clean.
• personal grooming.
• Attending briefing.
• Assisting room service stewards in service