Room Service SOPs

Use the Room Service SOP Checklist to ensure timely delivery, proper presentation, and quality standards for guest orders in hotel room service operations.

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Hotels & Vacation Rentals
Room Service SOPs

Room Service SOPs

Order Taking

Order Preparation

Tray And Trolley Setup

Delivery To Guest Room

Post-Delivery Service

Billing And Documentation

Hygiene And Safety

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Room Service SOPs

Use the Room Service SOP Checklist to ensure timely delivery, proper presentation, and quality standards for guest orders in hotel room service operations.

1. Is the phone answered within three rings using a standard greeting?

2. Is the guest’s name confirmed and used during the call?

3. Is the full order, including special requests and dietary needs, accurately recorded?

4. Is the estimated delivery time communicated clearly to the guest?

1. Are all items prepared according to standard recipes and presentation guidelines?

2. Are dietary or allergy-related requests clearly communicated to kitchen staff?

3. Are cutlery, condiments, and appropriate service ware included with the order?

1. Is the tray or trolley arranged neatly and according to hotel standards?

2. Are all hot and cold items separated and kept at the correct temperatures?

3. Are napkins, salt, pepper, and drinking water included with every setup?

1. Is the staff member in full uniform with a name tag during delivery?

2. Is the order confirmed with the guest before entering the room?

3. Is the trolley or tray placed as per the guest’s request (e.g., table, stand)?

4. Is the guest thanked courteously before leaving?

1. Is a follow-up call made within 10-15 minutes to ensure guest satisfaction?

2. Is the time of tray pickup or clearance coordinated with the guest?

3. Is feedback or complaints, if any, documented and resolved promptly?

1. Is the bill prepared accurately and presented discreetly to the guest?

2. Is the guest’s signature obtained for verification?

3. Is the transaction recorded in the system immediately after service?

1. Are hands sanitized before handling food and trays?

2. Is food covered appropriately during transport to maintain hygiene?

3. Are service trolleys cleaned and sanitized after every use?