The executive chef is mostly coordinating the other cooks as well as inspecting the kitchen equipment for sanitary reasons to keep with sanitation policies, they can also hire and train, maintaining food ingredient stocks. Their responsibilities tend to be administrative in nature. They monitor and maintain the quality of all dishes that are served to customers, create menus, invent new dishes, and supervise the kitchen staff. Executive chef Įxecutive chefs also known as head chef are responsible for overseeing the operations that occur in the kitchen. Their responsibilities often include greeting and escorting customers, presenting, understanding specials, the information on the menu, preparation of tables, utensils and glasses and communicating between the kitchen staff. Waiters and waitresses (also known as "servers") are responsible for setting up the hotel restaurant, delivering food to rooms, and making sure that guests have everything they need. The restaurant manager is responsible for recruiting, training, supervising staff, managing budgets, menu planning, greeting customer and handling the customers complaints and inquires. In addition to making guests feel welcome and providing an enjoyable dining experience, restaurant managers are responsible for processing room service orders accurately and efficiently and ensuring compliance of the relevant health and safety regulations. Their responsibilities also include recruiting, training and supervising staff, they also manage the budget to maintain financial records, planning maintenance, events and the bookings for rooms, promotions and marketing. The role of hotel management in regards to room service is to ensure guest satisfaction and to address any complaints and queries that may arise. Occupations Ī variety of hotel staff categories work on room service.
Organizations tend to have their own standards for room service, as there are no universally held best practices as they differ from business to business and the best practice depends on the guest's perspective, but generally it can be considered the guest's ability to order a meal, the meal being prepared and be served the product in the privacy of their own room as to maximize the customers comfort. Though as technology advances, hotel customer services continue to evolve, allowing hotels to provide all customers room service and even including more options. To address clinical issues and reduce mortality rates related to nutritional issues, the Mater Private Hospital Brisbane in Australia, became the first to offer room service in a hospital setting in 2013, providing more appropriate nutrition at an affordable price point. Unique room service offerings include: singer-songwriters with cocktails and appetizers at the Thompson Nashville in Tennessee, s'mores and champagne at the Carneros Resort & Spa in Napa Valley, and straight-to-room vinyl record deliveries at the Moxy East Village in New York.
Nowadays, room service is considered a necessity for any high-end hotel and is commonly found at hotels worldwide. With a telephone in every room and first-class room service, the hotel was designed specifically to cater to the needs of the socially prominent "wealthy upper crust" of New York and distinguished foreign visitors to the city.
In addition to being the first hotel to introduce room service, this new Waldorf Astoria also introduced other advancements in the industry such as restaurant reservations and full electrical wiring. The Waldorf was originally constructed on 5th Ave., but was rebuilt and re-opened in 1931 at 301 Park Ave. The Waldorf Astoria hotel in New York - already a symbol of fame and distinction from its construction during the late 19th century - is credited as being the first modern hotel to offer room service.