Room Service Coordinator

Sarah Bush Lincoln•Mattoon, IL

3d•Onsite

About The Position

Room Service Coordinators are responsible for the assembly of room service meals served to the patients. They serve as a team leader by regulating the flow of trays and the speed of both hot and cold food/prep sides to create a smoothly flowing work load balance. The coordinator conducts the final check before the meal is placed in the Room Service Delivery Cart and delivered to the patient.

Requirements

Food Handlers Certificate (within 30 days of hire)

Responsibilities

Assigns and reassigns personnel work schedules contingent upon activity and operational functions.
Assists with transporting patient Room Service carts to units, passing meals to patients following the approved method of service, using key phrases.
Computer PM Security Checklist and communicates and reports activities and/or issues.
Effectively assigns staff to perform meal tray sweeps to pick up dirty patient trays as appropriate.
Ensures delivery of food to patients within approved time of 45 minutes after the order has been placed.
Ensures that all foods are covered, labeled, dated and timed in accordance with HACCP guidelines.
Ensures that all necessary items and garnishes are located on the meal tray as designated.
Maintains a clean, safe and sanitary work environment as established by all regulatory agencies.
Maintains a friendly and cheerful demeanor at all times while on duty.
Make decisions for the optimum efficiency of the department with equipment failures, disaster and emergency situations in absence of the Food Service Supervisor or Director.
Oversees final assembly of Room Service meals served to hospital patient and guest.
Oversees stocking of all room service area food and supplies in accordance with regulatory guidelines.
Records and monitors all quality control indicators.
Responsible to ensure “Always Very Satisfied” service.
Secures department in the evening and assures cash security.
Serves as an effective team leader in regulating flow of trays and speed of preparation to create a smoothly flowing work load balance.
Supervises departmental operations in absence of the Food Service Supervisor or Director.
Verifies whether there are “linked tray” that must accompany another tray on the line prior to loading the last tray for a cart.
Works all positions on the patient service line as necessary, which includes tray set-up and hot or cold entrée line.