HOTEL MANAGEMENT
Hotel management is a service industry which focuses on serving the needs of its clients. Training in hotel management develops niche working skills which are transferable in the service industries. Hotel Managers are responsible for the efficient and profitable operation of their establishments.
Most hotels have key departments.
Hotel managers
- Are responsible for the efficient and profitable operation of their establishments
- Controls all financial aspects
- Establishes norms of service to be provided to guests, the standard of housekeeping, food quality, decoration and banquet operations
Assistant managers
- Oversee the day-to-day operations of their departments
- Resident managers (in large hotels) resolve problems or emergencies round the clock
- Under the supervision and guidance of the top management work the various departmental managers
Front office
Front office manager
- Oversees the work of receptionists, information clerk, reservation clerk and other services personnel like bell captain, bell boy and doorman
- At the reception, the guest 'checks in' and are assisted to go with his baggage to the room with bellboys in attendance
- Front Office Managers coordinate reservations and room assignments
Catering department
The Catering department includes:
- The culinary department
- The steward department
- The food service department
Executive Chefs
- Head each of these specialized kitchens under whose direction the chef de parties turn out exquisite preparations and meals
The Assistant Managers
- Supervise service in the dining room and other areas of the operation
Stewards
- Head the restaurant arrangements
- See that everything is in order for the food service department. Under the Maitre d' Hotel are the trained hotel personnel who serve and attend to the guests in the hotel with drinks and food
Food and Beverage Manager
- Plans, organizes and controls the work of the catering department
- Deal with customers in all kinds of dining establishments from small informal diners to large restaurants. The job is very hectic during parties and conventions
Restaurant and Food Service Managers
- Are responsible for stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures
- Arrange for equipment maintenance and repairs
- Maintain records of hours and wages of employees, payrolls, and taxes, etc.
Banquet Managers
- In-charge of catering assignments
Housekeeping Department
Executive Housekeeper are
- Responsible for ensuring that guest rooms, meeting and banquet rooms and public areas are clean, orderly and well maintained
- They train, schedule and supervise the work of housekeepers, inspect rooms and order cleaning supplies
- They work with a team of housekeepers, maids, cleaners, seamstresses. Aesthetic upkeep and maintenance of equipment is often a round the clock. Shift duties are assigned to most of this staff
Floor Supervisors
- They supervise the work of room maids and linen maids and are in-charge of rooms on a floor
Accounts Department
The Chief Accountant
- Is a chartered accountant, has a team of accountants, auditors, cashiers and accounting clerks working in the department
- Works directly under the executive manager
Marketing Department
- Sales and marketing division works to identify the needs of prospective customers and sell the services which have been developed
Engineering Department
- Procures, installs and maintains all equipment used in hotels
Personnel Department
- Personnel departments engaged in the process of recruiting and training fresh personnel as well as providing in service training
- It looks into the personnel needs and requirements of its employees
