Room Service Captain / In Room Dining Captain Job Description

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Job Description, Duties, Interview Questions and Salary for Room Service Captain / In-Room Dining Captain

The position of Room Service Captain/Supervisor is an important one in the hospitality industry. As a Room Service Captain/Supervisor, you will be responsible for overseeing the room service department and ensuring that guests receive the highest level of service possible.

Some of the key duties of a Room Service Captain/Supervisor include managing and training staff, developing and implementing procedures and policies, overseeing inventory and ordering supplies, maintaining a high level of cleanliness and organization, and ensuring that all guest requests are handled promptly and efficiently.

To be successful in this role, you will need to have excellent communication and interpersonal skills, a strong attention to detail, and the ability to work well under pressure. You will also need to be able to multitask and prioritize effectively in order to meet the needs of guests and staff alike.

If you are passionate about providing top-notch service and have a desire to work in the hospitality industry, then a career as a Room Service Captain/Supervisor may be right for you. With the right training and experience, you can excel in this exciting and rewarding role.

The primary responsibility is to provide friendly and efficient service of food and beverage items to all guests in the room and also poolside. Also responsible for completing settlement and payment procedures accurately.

Additionally, He / She is also responsible for supervising and overseeing the performance of all room service staff and trainees. Ensure that all room service duties are completed as per the established room service operational standards.

Room Service Captain Duties and Responsibilities:

  • Have a complete knowledge of all food and beverage menu items available to Room Service and poolside.
  •  Maintain thorough knowledge of the hotel and room layouts.
  •  Have a Good knowledge of wine and wine pairings.
  •  Always follow standard telephone etiquette while speaking to guests over the phone.
  •  Greet Guests appropriately at their room and provide service upon items ordered.
  •  Occasionally take room service orders by telephone and by the in-room ordering guest Apps / other devices. 
  •  Coordinate all guest orders in advance to avoid any partial deliveries to guest rooms.
  •  Collect orders from the kitchen, and ensure they have been prepared and presented correctly.
  •  Ensure Prompt and efficient delivery of food and beverages to the guest’s room.
  •  Ensure that hot food is maintained and delivered hot and all cold items are delivered cold.
  •  Serve drinks efficiently in the proper glass with the proper garnish.
  •  Good knowledge of different types of tray and trolley setups.
  •  Aware of all amenities to ensure they are set up and delivered on time.
  •  Ensure Trays and Carts are removed from the hotel hallways and elevator bays at all times.
  •  Read and retain all pertinent information regarding daily promotions, and food and beverage specials.
  •  May check back with guest to ensure they are enjoying their meal, and determine if they have any other needs.
  •  Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
  •  Check storage areas for proper supplies, organization, and cleanliness.
  •  Complete and raise store requisition for additional supplies needed.
  •  Assist in the scheduling and training of room service staff.
  •  Perform duties of the room service manager in his absence.
  •  Must be able to anticipate guest or operational needs.
  •  Ensure room service equipment is functioning properly, and report any problems to the Room Service Manager.
  •  Maintain regular attendance in compliance with the hotel Standards.
  •  Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag at all times.
  •  Perform any other duties as assigned by the Manager or Director of Food and Beverage.

Position Title: Room Service Captain / Supervisor

Reports To: Room Service Manager

Prerequisites:

Excellent oral and written communication skills.

Able to stand, sit, or walk for an extended period.

Able to move, lift, carry, push & pull, and place objects weighing less than or equal to 25 pounds without assistance.

Education:

High School diploma or diploma in hotel management or experience in a hotel or related field preferred.

Experience:

Two or more years of experience as Room Service / In Room Dining Captain in a high-volume hotel preferred.

Interview Questions For Room Service Captain / In-Room Dining Captain Position:

When interviewing candidates for a Room Service Captain or In Room Dining Captain position, it’s crucial to assess their leadership skills, attention to detail, and experience in managing in-room dining services. Here are some interview questions you might consider:

Leadership and Operational Skills:

  1. Can you describe your experience as a Room Service Captain or in a similar leadership role in the hospitality industry?
    • Look for candidates with strong leadership and management skills.
  2. How do you motivate and lead your in-room dining team to ensure efficient and timely delivery of services?
    • Assess their leadership style and ability to coordinate a team in a fast-paced environment.
  3. Can you share an example of a challenging situation during in-room dining service and how you handled it as a leader?
    • Evaluate their problem-solving and decision-making abilities under pressure.

Customer Service and Guest Experience:

  1. How do you ensure a high level of customer satisfaction in in-room dining, and how do you handle guest complaints or concerns?
    • Assess their commitment to customer service and their ability to address guest needs.
  2. Can you provide an example of a time when you went above and beyond to exceed a guest’s expectations for in-room dining?
    • Evaluate their dedication to delivering exceptional service.

Operational Excellence:

  1. What strategies do you implement to control costs, manage inventory, and optimize the overall financial performance of in-room dining services?
    • Assess their financial management and budgeting skills.
  2. How do you ensure accuracy in order taking, food preparation, and timely delivery of in-room dining orders?
    • Evaluate their attention to detail and commitment to quality service.

Coordination with Other Departments:

  1. How do you collaborate with other hotel departments, such as the kitchen, front desk, and housekeeping, to ensure seamless in-room dining services?
    • Assess their communication and teamwork skills.

Marketing and Promotion:

  1. In what ways do you contribute to marketing and promoting in-room dining services to hotel guests?
    • Evaluate their understanding of marketing strategies and initiatives.

Salary Information for

When interviewing candidates for a Room Service Captain or In Room Dining Captain position, it’s crucial to assess their leadership skills, attention to detail, and experience in managing in-room dining services. Here are some interview questions you might consider:

Leadership and Operational Skills:

  1. Can you describe your experience as a Room Service Captain or in a similar leadership role in the hospitality industry?
    • Look for candidates with strong leadership and management skills.
  2. How do you motivate and lead your in-room dining team to ensure efficient and timely delivery of services?
    • Assess their leadership style and ability to coordinate a team in a fast-paced environment.
  3. Can you share an example of a challenging situation during in-room dining service and how you handled it as a leader?
    • Evaluate their problem-solving and decision-making abilities under pressure.

Customer Service and Guest Experience:

  1. How do you ensure a high level of customer satisfaction in in-room dining, and how do you handle guest complaints or concerns?
    • Assess their commitment to customer service and their ability to address guest needs.
  2. Can you provide an example of a time when you went above and beyond to exceed a guest’s expectations for in-room dining?
    • Evaluate their dedication to delivering exceptional service.

Operational Excellence:

  1. What strategies do you implement to control costs, manage inventory, and optimize the overall financial performance of in-room dining services?
    • Assess their financial management and budgeting skills.
  2. How do you ensure accuracy in order taking, food preparation, and timely delivery of in-room dining orders?
    • Evaluate their attention to detail and commitment to quality service.

Coordination with Other Departments:

  1. How do you collaborate with other hotel departments, such as the kitchen, front desk, and housekeeping, to ensure seamless in-room dining services?
    • Assess their communication and teamwork skills.

Marketing and Promotion:

  1. In what ways do you contribute to marketing and promoting in-room dining services to hotel guests?
    • Evaluate their understanding of marketing strategies and initiatives.

Salary Information For Room Service Captain / In Room Dining Captain Position:

Salaries for Room Service Captains or In-Room Dining Captains can vary based on factors such as location, hotel size, and level of experience. As of January 2024, the average annual salary for this role in the United States ranged from $45,000 to $70,000.

However, salaries can vary, and it’s advisable to check the latest salary data from reliable sources for the most current information. Keep in mind that specific industries or regions may have different salary ranges, so research is based on the relevant context.


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