Room-service attendant and runner

This manual is for the people who look after guests’ orders to their rooms: taking the order on the phone or from the room’s QR code, sending it to the kitchen, bar and barista, carrying it up and getting it paid — at the door, or on the guest’s room bill.

Who this manual is for

In most hotels room service is run by the restaurant’s floor staff: a waiter takes the call, the kitchen, bar and barista prepare, and a runner carries the tray. In JupitaPos anyone with the room-service list (room_service.view) sees the orders; the waiters, cashiers, bartenders and baristas of the demo do.

• System role: Waiter (waiter) — the table at the end. Cashiers, bartenders and baristas can do the same room-service work.
• In the pictures: Brian (Brian Waiter) and Paul (Paul Ssekandi, cashier) at the Kololo restaurant of Jupita Restaurant Demo, under the twelve rooms of Kololo Suites.
• What you can see: the room, the guest’s name on the booking, the order and whether the room may be charged. Not the guest’s bill, phone or documents.

A day at work

1. Sign in and clock in — Sign in, Clock in and out.
2. Open Room Service and keep it open: new orders appear by themselves, from the phone or from guests’ own phones — Take and deliver room-service orders.
3. A guest calls: choose New order, the room, the dishes and drinks, any dietary instruction, and how it is paid — Pay on delivery or Charge to the room.
4. Choose Accept and send: the food goes to the kitchen, drinks to the bar, coffee to the barista — each station sees “Room 301”.
5. When every part is Ready, take it, choose Assign runner and Out for delivery.
6. At the door, check the name, hand it over and choose Delivered. A room-charge order goes on the guest’s bill now, once; a pay-on-delivery order is paid at the till like any sale.
7. A guest at a table or at the bar who wants it on their room: ring up the order and use Charge to room — Charge a restaurant or bar bill to a room at the till.
8. If the till goes offline, keep taking orders and hand the tickets over by hand — Hand over orders sent from an offline till.
9. Clock out — Clock in and out.

Guides you will use

Room service

• Take and deliver room-service orders — the board, a new order, accept and send, runner, delivered, remake, cancel.
• Order room service from the room (for guests) — what the guest sees when they scan the room’s code.
• Read the reception, housekeeping and room-service dashboards — the room-service dashboard.

At the till

• Ring up a counter order and add an item with choices.
• Charge a restaurant or bar bill to a room at the till.
• Take a mobile money or card payment — for a pay-on-delivery order.

When the internet is down

• Hand over orders sent from an offline till.
• Sell while the internet is down.

When something goes wrong

• Troubleshoot the rooms module — the part The till and room service.

Quick reference

Getting help

• The front desk knows who is in which room, raises a stay’s limit for room charges and settles anything charged after a guest left.
• Your supervisor or manager cancels an order already sent and approves what you may not do alone.
• The kitchen, bar and barista remake a dish or drink you send back with Remake.
• The Help Center: Help & Training › Role-Based Manuals in the menu, or the ? at the top of any screen — Find help.

Manuals you can also read

• Waiter — For waiters and hosts — seating guests, taking table orders on the till or your phone, firing courses, splitting and printing the bill, bookings and the waitlist.

What you can do

These are the permissions of the Waiter role. Permissions marked ● are sensitive. If your business gave you a custom role, ask your manager what it allows.