Room Service Attendant or RSA
domingo, outubro 25, 2009
Hoje vou postar aqui uma posição muito comum para tripulantes brasileiros, que é o Room Service. Vou postar em inglês, porque quem quiser ir nessa função terá que saber um pouco desta lingua.
POSITION SUMMARY
Provides food service to guests in their staterooms and/or various venues by performing the following essential duties and responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES
All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Gold Anchor Standards, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.
In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
I. Ensures efficient and seamless service delivery of all meals to guests in their staterooms.
II. Learns and uses appropriate food and wine terminology and pronunciation, to enhance the guest’s dining experience. Becomes familiar with menu descriptions and wine lists in order to discuss items appropriately with guests.
III. Obtains linen, silverware, glassware, and china to set stateroom service trays.
IV. Arranges settings on stateroom service trays, per Gold Anchor Standards.
V. Greets guests appropriately when delivering room service order, per Gold Anchor Standards. Observes all established security and guest privacy procedures when delivering to staterooms.
VI. Presents both food and beverage to guests; suggests menu courses, appropriate wines, and answers questions regarding menu and wine selections, per Gold Anchor Standards. Makes recommendations to entice guests while meeting management goals to reduce particular inventory stock.
VII. Relays order to galley as required and serves courses from galley and beverages from various locations.
VIII. Garnishes and decorates dishes as required prior to serving.
IX. Enters food and beverage orders in the point-of-sale system.
X. Observes guests to anticipate their needs and responds to any additional requests.
XI. Take ownership of maintenance in Guest Corridors when appropriate.
XII. Maintains cleanliness and appearance of their working area in accordance with all USPH and company standards.
XIII. Attends meetings, training activities, courses and all other work-related activities as required.
XIV. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
POSITION SUMMARY
Provides food service to guests in their staterooms and/or various venues by performing the following essential duties and responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES
All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Gold Anchor Standards, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.
In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
I. Ensures efficient and seamless service delivery of all meals to guests in their staterooms.
II. Learns and uses appropriate food and wine terminology and pronunciation, to enhance the guest’s dining experience. Becomes familiar with menu descriptions and wine lists in order to discuss items appropriately with guests.
III. Obtains linen, silverware, glassware, and china to set stateroom service trays.
IV. Arranges settings on stateroom service trays, per Gold Anchor Standards.
V. Greets guests appropriately when delivering room service order, per Gold Anchor Standards. Observes all established security and guest privacy procedures when delivering to staterooms.
VI. Presents both food and beverage to guests; suggests menu courses, appropriate wines, and answers questions regarding menu and wine selections, per Gold Anchor Standards. Makes recommendations to entice guests while meeting management goals to reduce particular inventory stock.
VII. Relays order to galley as required and serves courses from galley and beverages from various locations.
VIII. Garnishes and decorates dishes as required prior to serving.
IX. Enters food and beverage orders in the point-of-sale system.
X. Observes guests to anticipate their needs and responds to any additional requests.
XI. Take ownership of maintenance in Guest Corridors when appropriate.
XII. Maintains cleanliness and appearance of their working area in accordance with all USPH and company standards.
XIII. Attends meetings, training activities, courses and all other work-related activities as required.
XIV. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
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