Duties & Responsibilities of Office / Pantry boy

This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.

1. DUTIES & RESPONSIBILITIES OF
OFFICE / PANTRY WAITER
SASIKUMAR NATARAJAN
EDUCATIONALIST& HOSPITALITY TRAINER
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2. OFFICE BOY / WAITER RESPONSIBILITIES
•Greeting clients and visitors as needed.
•Organizing office Set up.
•Restocking the pantry equipments.
•Handling Pantry orders and other communications.
•Managing filing system.
•Maintaining supply inventory.
•Recording information as needed.
•Updating paperwork, maintaining documents, and word processing.
•Helping organize and maintain office common areas.
•Performing general office clerk duties and errands.
•Coordinating events, as necessary.
•Maintaining office equipment as needed.
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3. OFFICE BOY / WAITER JOBRESPONSIBILITIES
•Aiding with client reception as needed.
•Experience as a virtual assistant.
•Creating, maintaining, and entering information into databases.
•Coordinating with meeting room setup.
•Checking support tools in the meeting room.
•Maintaining cleanliness of the meeting & pantry area.
•Maintaining crockery, cutlery and Glassware of the pantry.
•Maintaining the cleanliness of the Dinning area.
•Frequent inspection on pantry equipment.
•Control on water dispenser and water bottles.
•Monitor safety system of workplace and equipment.
•Pre and post inspection on meeting / pantry area.
•Disposal of Waste.
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4. Basic document awareness for office /
pantry waiter
•SOP –Standard operating procedure
•Risk Assessment
•COSHH
•Manufacture instructing Guide
•Check list
•Asset Document
•InventoryDocument
•Cleaning / Maintaining Schedule
•Food Safety Awareness
•Hand hygiene
•Grooming standard
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5. Order taking –Service –Clearance
ORDER TAKING PROCEDURE:
•Approach Guest With Smiling Face
•Greeting (Use Right Daytime)
•Use Right / Pleasing Words for Order Taking
1. Would you like to have Something to drink?
2. Can I offer Something to drink?
Never ask :
What you want
Avoid facial expression
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6. Order taking –Service –Clearance
Service Procedure:
Tray Arrangement
•Beverages
•Pre-Plated Food
Tray Handling Procedures
•Small service tray should be carried with one hand.
•The big tray must be carried with two hands.
•Place the left hand under the center of the tray with fingers
spending out comfortably.
•Heavy, high and hot items must be closed to your body.
•Pick up the tray in your left hand, ensuring your palm is in the
center to keep the tray well balanced.
•Your left arm needs to be at a 90-degree angle to your body.
Elbow to be kept close to the side.
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7. Order taking –Service –Clearance
Service Procedure:
Positioning glasses on the tray:
•The glasses need to be evenly balanced.
•The tallest glasses are positioned closest to your body
forsafety.
•Make sure the glassescoverno more than 80% of the tray.
•Make sure the glasses are not touching each other on the
tray.
•Make sure thereareno glasses to lay on the rim of the tray
cloth.
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8. Order taking –Service –Clearance
Tray Handling Procedures
•Walk confidently and carefully.
•Eyes always looking forward.
•Demonstrate good posture.
•The tray is kept on the level at all times .
•Always keepbalanceand not overloaded when carrying a tray.
•Don’t walk too fast or rushing in the service area.
•Empty trays must be carriedflat,in the serviceposition.
•Place the left hand under the center of the tray with fingers spreading out comfortably.
•Palm and underarm should be right below the heaviest part of the tray after the dishes or
drinksput on.
•Carefully use both hands when carrying rectangular bussing tray.
•Heavy items must be moved closer to the body to avoid falling over and to provide extra
stability.
•Tray mat or tray liner, if required, must be designed tofitthe tray, clean, free of holes and
non-slip.
•Tray and mat/liner should be washed and sanitized after shift and stored properly.
•Never leave a service tray on theguesttable while providing service.
•Avoid un-balanced stacking on the service tray to ensure thesafety of the glasses or plates.
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9. Order taking –Service –Clearance
Other Points to note while handling trays
•Don’t use the tray cloth for any cleaning to avoid additional washing.
•Give colleagues coming from the right priority.
•Never overload or stack up too high equipment.
•Don’t walk too fast.
•Use tray mat or liner if require.
•Avoid unbalanced stacking on the service tray.
•Never overload or stack up equipment too high
•Large or heavy trays must be carried with two hands
•Small service trays can be carried with one hand in the center of the base, freeing one hand for service.
•Foldthe tray cloth in an original way.
•Once you have served, pick up empty glasses from other tables and /or take new orders.
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10. Order taking –Service –Clearance
Follow Up and Clearance
Meeting / Conference Room:
•Check after 30 minutes for refill or New Order.
•Do not interrupt in Conversation.
•Wait for Guest Order
•Repeat Guest Request
•Clear the Cup and Cutlery without disturbance.
•Clear the crockery and cup without sound.
•Use Tray for clearance if required.
•Don’t place the service tray on guest table.
•Don’t keep the used cutlery, crockery and glassware at meeting room.
•Don’t clear the water glass until the meeting finish.
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11. PANTRY Room ARRANGEMENTS
•Switch on the Pantry equipment as per manufacturer instruction guide
•Refill the required items in the equipment.
•Arrange and restore the required beverage supplies.
•Check the stock availability every day
•Maintain the checklist and documents.
•Organize the wall cabinet with required materials
•Refill the tissue, dishwash chemical and hand soap in the dispenser.
•Kitchen utensils and keeping them at their respective places.
•Check the water dispenser.
•Arrange the dinning area neat and clean.
•Maintaining the Floor neat and tidy.
•Arrange dustbins with liner.
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12. The Don’Ts for The office / panTry waiTer
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•Don’t Be On your Cell Phone always
•Don’t Leave Empty Glasses Hanging
•Don’t Sit At A Customer’s place
•Don’t Forget Small Details on service
•Don’t Anger Coworkers
•Don’t Overshare the details
•Don’t Disappear
•Don’t Disagree With a Customer
•Don’t Discourage Client /Company/ Visitors
•Don’t wear noisy jewelry
•Don’t use Strong Perfume/cologne
•Avoid Emotional displays
•Curtail your habits
•Don’t be caught sleeping

13. Thank you
Always remember Client Satisfactionis
our Key for Success
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