Room Service Order Taker / In Room Dining Order Taker Duties And Responsibility

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Job Description, Duties, Interview Questions and Salary for Room Service Order Taker

The role of a Room Service Order Taker or In Room Dining Order Taker is vital to ensuring guests have an enjoyable and comfortable stay at a hotel. These individuals are responsible for taking orders from guests for meals and drinks that will be delivered to their rooms.

To excel in this role, one must possess excellent communication skills, customer service skills, and have a thorough knowledge of the hotel’s menu and offerings. It’s also important for them to be able to work well under pressure, as they will often receive multiple orders at once and must ensure they are accurate and delivered in a timely manner.

In addition to taking orders, Room Service Order Takers and In Room Dining Order Takers may also be responsible for setting up and delivering the orders to the guest’s room. They must do so with care and attention to detail, ensuring that the order is complete and presented in an attractive and appetizing manner.

Overall, the role of a Room Service Order Taker or In Room Dining Order Taker requires a combination of hospitality, communication, and organizational skills. Those who excel in this role can help create a memorable experience for guests and contribute to the success of the hotel.

As a Room Service Order Taker you are responsible for coordinating all service requirements addressed to the Room Service department, Primarily responsible for guest orders from the room or pool area via phone or any other ordering devices like mobile apps, TV, etc.

Also punches the food and beverage orders onto the Point of Sales systems like Micros POS. They should also coordinate guest amenities and organize guest table pick-ups on the completion of meals promptly.

Additionally, I assist the IRD manager with achieving high scores on guest satisfaction surveys, recognizing repeat guests, and following standard procedures.

IRD Order Taker Duties and Responsibilities:

  • Responsible for answering all telephone calls and prioritizing said calls.
  • Should have very good telephone etiquette.
  • Directly involved in the order-taking and order-placing process while dealing with guest requests and orders, courteously, efficiently, and promptly.
  • Should have good knowledge of room service menus and ongoing promotions in another F&B outlet.
  • Should be able to provide recommendations and suggestions to guests upon request.
  • Be knowledgeable of all services, facilities, and products offered by the hotel.
  • Consider the satisfaction of all guests by ensuring prompt, courteous, and efficient service at all times.
  • Display excellent conversation skills and selling techniques at all times.
  • Pay attention to guest orders, and know the menu thoroughly.
  • Write down all the information. Highlight special requests.
  • Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability.
  • Approximate delivery time is given to the guest according to this time evaluation system established by the Outlet Manager and the Sous Chef.
  • If the order has not been sent up by this time, a call must be placed to the guest to apologize and re-evaluate the delivery time.
  • Ensure correct posting in the POS system for communication with the service and kitchen departments.
  • Able to perform all duties and tasks per the tasks required at the outlet.
  • Assist the department in driving guest satisfaction by providing consistent guest experiences.
  • Coordinate with Room Service Waiter/ Waitress, Captains, and Minibar Attendant.
  • Report positive and constructive guest feedback to the manager.
  • Promptly handle guest queries, complaints, and all issues professionally.
  • Have the knowledge and understanding to explain and perform upselling of all items offered by the department assigned as well as offering alternatives or suggestions to guests.
  • Ensure proper handover is given to the next shift and also to the IRD manager.
  • Report cleanliness and maintenance issues to the immediate supervisor 
  • Assist in carrying out scheduled inventories of products and operating equipment.
  • Ensure that the place of work and surrounding area is kept clean and organized at all times.
  • Ensure proper appearance and grooming while on duty.
  • Perform any other assigned reasonable duties and responsibilities as assigned. 

Position Title: Room Service Order Taker / In-Room Dining (IRD) Order Taker 

Reports To: Room Service Manager / IRD Manager

Prerequisites:

Ability to communicate with the guests and anticipate their needs.

Ability to smile and diffuse anger naturally.

Have an enthusiastic and positive personality.

Profound knowledge of customer service and all beverage products and services.

Education:

Hotel Management diploma holder or similar qualification.

Experience:

1 to 2 years experience in a similar role in a full-service hotel preferred. 

Interview Questions For Room Service Order Taker / In Room Dining Order Taker Position:

When interviewing candidates for a Room Service Order Taker or In Room Dining Order Taker position, it’s important to assess their communication skills, attention to detail, and customer service abilities. Here are some interview questions you might consider:

Communication and Customer Service:

  1. Can you describe your experience as a Room Service Order Taker or in a similar role that involves handling customer orders over the phone?
    • Look for candidates with experience in customer service and order-taking.
  2. How do you ensure clear and effective communication with guests when taking their in-room dining orders?
    • Assess their communication skills and ability to understand and convey information accurately.
  3. Can you provide an example of a challenging situation you encountered while taking an order and how you handled it to ensure customer satisfaction?
    • Evaluate their problem-solving and conflict-resolution abilities.

Menu Knowledge and Recommendations:

  1. How familiar are you with the menu, and how do you stay updated on changes or additions to the offerings?
    • Assess their knowledge of the menu and their commitment to staying informed about updates.
  2. How do you handle special requests, dietary restrictions, or customization requests from guests when taking orders?
    • Evaluate their ability to accommodate guest preferences and needs.

Order Accuracy and Attention to Detail:

  1. What steps do you take to ensure accuracy in taking orders and relaying them to the kitchen for preparation?
    • Assess their attention to detail and commitment to order accuracy.
  2. Can you share an example of a time when you detected a potential error in an order, and how did you prevent or resolve it?
    • Evaluate their problem-solving skills and diligence in quality control.

Efficiency and Multitasking:

  1. How do you manage multiple orders simultaneously, especially during peak times, to ensure timely delivery to guests?
    • Assess their ability to handle a high volume of orders and multitask effectively.

Technical Skills:

  1. Are you familiar with order-taking systems, point-of-sale software, or other technology commonly used in the hospitality industry?
    • Evaluate their proficiency with relevant technology.

Salary For Room Service Order Taker / In-Room Dining Order Taker Position:

Salaries for Room Service Order Takers or In Room Dining Order Takers 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 $30,000 to $45,000.

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 based on the relevant context.


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