job description from hotel department

FRONT OFFICE DEPARTEMEN

The FRONT OFFICE is the nerve center of a hotel. Members of the front-office staff welcome the guests, carry their luggage, help them register, give them their room keys and mail, answer questions about the activities in the hotel and surrounding area, and finally check them out. In fact, the only direct contact most guests have with hotel employees, other than in the restaurants, is with members of the front-office staff.

Receptionist: handle registration of guests, give service before guests stay as well as handle guest check-out and payment.
examples: a. Welcoming guests at the front desk with friendly and polite.
                b. Guest registration
                c. Record the deposit money for staying guests

Guest Relations Officer: usher guests and provide information and support service needs while staying in a hotel room.
examples; a. Monitor the VIP guests who stay, come and go
               b. Provide information about the hotel to guests and visitors

Telephone operator job description:
established Implement management pelayanaan phone / faxcimille by referring to the technical policies by management
examples: a. Answering incoming calls from both internal and external transfer directly to any extension of the intended
               b. Serve to connect the phone either from guests or from the department

              

Main tasks of the door man / door girl
Examples: a. Welcoming the guests and opened the car door
                       b. Give greeting to every guest that comes with friendly and smiling.
                       c. Greet the hotel lobby and opens the door for guests entering the lobby or outside.

Deskripsi pekerjaan Chief Concierge

For example:

a. Ensure that all staff at the hotel concierge to get training on the system, telephone etiquette, standards of performance as well as the hotel's philosophy.
b. Provide training to staff regarding: baggage handling procedures for VIP guests and entourage, and handling guest complaints
c. Implement the vision and mission
d. Provide a map of the city, setting up a plane ticket reservation and land transport and sea, as a provider of information about recreational activities, social and religious.
e. Ensure that the means of communication in the form of information boards (sign board) in the lobby is always correct and accurate.

Reservation clerk : receive the daily reservation accurately and efficiently based on the standards and procedures applicable at the hotel

For example: a: answer the phone in the room reservation telephone manner associated with the applicable
b: follow up and complete the reservation is entered, either by telephone, telex, facsimile, letter, telegram, and so on.

Housekeeping is the act of cleaning the rooms and furnishings of a home. It is one of the many chores included in the term housework. Housecleaning includes activities such as disposing of rubbish, cleaning dirty surfaces, dusting and vacuuming. It may also involve some outdoor chores, such as removing leaves from rain gutters, washing windows and sweeping doormats. The term is often used also figuratively in politics and business, for the removal of unwanted personnel, methods or policies in an effort at reform or improvement

In addition to recording, summarising and accurately reporting financial transactions for a hotel,  Sothertons Chartered Accountants  will manage your accounting practices and implement proven strategies so you can make accurate, informed business decisions.

HOUSEKEEPING DEPARTEMEN

Housekeeping is the act of cleaning the rooms and furnishings of a home. It is one of the many chores included in the term housework. Housecleaning includes activities such as disposing of rubbish, cleaning dirty surfaces, dusting and vacuuming. It may also involve some outdoor chores, such as removing leaves from rain gutters, washing windows and sweeping doormats. The term is often used also figuratively in politics and business, for the removal of unwanted personnel, methods or policies in an effort at reform or improvement.^[1]

Housecleaning is done to make the home look better and be safer and easier to live in. Without housecleaning limescale can build up on taps, mold grows in wet areas, bacterial action make the garbage disposal and toilet smell and cobwebs accumulate.^[2] Tools used in housecleaning include vacuum cleaners, brooms, mops and sponges, together with cleaning products such as detergents, disinfectants and bleach.

Trash can and recycle bin.

Disposal of rubbish is an important aspect of house cleaning. Plastic bags are designed and manufactured specifically for the collection of litter. Many are sized to fit common waste baskets and trash cans. Paper bags are made to carry aluminum cans, glass jars and other things although most people use plastic bins for glass since it could break and tear through the bag. Recycling is possible with some kinds of litter.^[3]

Some dusting tools.

Over time dust accumulates on household surfaces. As well as making the surfaces dirty, when dust is disturbed it can become suspended in the air, causing sneezing and breathing trouble. It can also transfer from furniture to clothing, making it unclean. Various tools have been invented for dust removal; Feather and lamb’s wool dusters, cotton and polyester dust cloths, furniture spray [1], disposable paper "dust cloths", dust mops for smooth floors and vacuum cleaners. Vacuum cleaners often have a variety of tools to enable them to remove not just from carpets and rugs, but from hard surfaces and upholstery.^[4]

Removal of dirt

Sponge and cloth.

Examples of dirt or "soil" are detritus and common spills and stains that exists in the home. Equipment used with a cleaner might be a bucket and sponge. A modern tool is the spray bottle, but the scientific principle is the same.

Household chemicals

Sprayer.

Various household cleaning products have been developed to facilitate the removal of dust and dirt, for surface maintenance, and for disinfection.^[5] Products are available in powder, liquid or spray form. The basic ingredients determine the type of cleaning tasks for which they are suitable. Some are packaged as general purpose cleaning materials whilst others are targeted at specific cleaning tasks such as drain clearing, oven cleaning, lime scale removal and polishing furniture. Household cleaning products provide aesthetic and hygiene benefits but are also associated with health risks for the users, and building occupants.^[6] The US Department of Health and Human Services offers the public access to the Household Products Database. This database provides consumer information for over 4,000 products based on information provided by the manufacturer through the material safety data sheet.

Surfactants lower the surface tension of water, making it able to flow into smaller tiny cracks and crevices in soils making removal easier. Alkaline chemicals break down known soils such as grease and mud. Acids break down soils such as lime scale, soap scum, and stains of mustard, coffee, tea, and alcoholic beverages. Some solvent-based products are flammable and some can dissolve paint and varnish. Disinfectants stop smell and stains caused by bacteria.

When multiple chemicals are applied to the same surface without full removal of the earlier substance, the chemicals may interact. This interaction may result in a reduction of the efficiency of the chemicals applied (such as a change in pH value caused by mixing alkalis and acids) and in cases may even emit toxic fumes. An example of this is the mixing of ammonia-based cleaners (or acid-based cleaners) and bleach.^[7] This causes the production of chloramines that volatilize (become gaseous) causing acute inflammation of the lungs (toxic pneumonitis), long-term respiratory damage, and potential death.^[8]

Residue from cleaning products and cleaning activity (dusting, vacuuming, sweeping) have been shown to impact indoor air quality (IAQ) by redistributing particulate matter (dust, dirt, human skin cells, organic matter, animal dander, particles from combustion, fibers from insulation, pollen, and polycyclic aromatic hydrocarbons) that gaseous or liquid particles become adsorbed to. The particulate matter and chemical residual will of be highest concentrations right after cleaning but will decrease over time depending upon levels of contaminants, air exchange rate, and other sources of chemical residual.^[7] Of most concern are the family of chemicals called VOCs such as formaldehyde, toluene, and limonene.^[9]

Volatile organic compounds (VOCs) are released from many household cleaning products such as disinfectants, polishes, floor waxes, air-freshening sprays, all purpose cleaning sprays, and glass cleaner. These products have been shown to emit irritating vapors.^[5][10][11] VOCs are of most concern due to their tendency to evaporate and be inhaled into the lungs or adsorbed to existing dust, which can also be inhaled.^[5] It has been found that aerosolized (spray) cleaning products are important risk factors and may aggravate symptoms of adult asthma,^[11] respiratory irritation,^[5] childhood asthma, wheeze, bronchitis, and allergy.^[10]

Other modes of exposure to potentially harmful household cleaning chemicals include absorption through the skin (dermis), accidental ingestion, and accidental splashing into the eyes. Products for the application and safe use of the chemicals are also available, such as nylon scrub sponge and rubber gloves. ^[12] It is up to the consumer to keep themselves safe while using these chemicals. Reading and comprehending the labels is important.

There is a growing consumer and governmental interest in natural cleaning products and green cleaning methods. The use of nontoxic household chemicals is growing as consumers become more informed of the health effects of many household chemicals, and municipalities are having to deal with the expensive disposal of household hazardous waste (HHW).

FOOD & BEVAREGE DEPARTEMEN

Food and beverage serving and related workers are the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service.

Waiters and waitresses, also called servers, are the largest group of these workers. They take customers' orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In casual-dining restaurants serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service emphasizing personal, attentive treatment at a more leisurely pace. Waiters and waitresses may meet with managers and chefs before each shift to discuss the menu and any new items or specials, review ingredients for potential food allergies, or talk about any food safety concerns. They also discuss coordination between the kitchen and the dining room and any customer service issues from the previous day or shift. In addition, waiters and waitresses usually check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products wherever those items are sold.

Waiters and waitresses sometimes perform the duties of other food and beverage service workers, including escorting guests to tables, serving customers seated at counters, clearing and setting up tables, or operating a cash register. However, full-service restaurants frequently hire other staff, such as hosts and hostesses, cashiers, or dining room attendants, to perform these duties.

Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check the identification of customers seated at the bar to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Some establishments, especially those with higher volume, use equipment that automatically measures, pours, and mixes drinks at the push of a button. Bartenders who use this equipment, however, still must work quickly to handle a large volume of drink orders and be familiar with the ingredients for special drink requests. Much of a bartender's work still must be done by hand.

Besides mixing and serving drinks, bartenders stock and prepare garnishes for drinks; maintain an adequate supply of ice, glasses, and other bar supplies; and keep the bar area clean for customers. They also may collect payment, operate the cash register, wash glassware and utensils, and serve food to customers who dine at the bar. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixers, and other bar supplies.

Hosts and hostesses welcome guests and maintain reservation and waiting lists. They may direct patrons to coatrooms, restrooms, or to a place to wait until their table is ready. Hosts and hostesses assign guests to tables suitable for the size of their group, escort patrons to their seats, and provide menus. They also enter reservations, arrange parties, and assist with other special requests. In some restaurants, they act as cashiers.

Dining room and cafeteria attendants and bartender helpers—sometimes referred to collectively as the bus staff—assist waiters, waitresses, and bartenders by cleaning and setting tables, removing dirty dishes, and keeping serving areas stocked with supplies. They may also assist waiters and waitresses by bringing meals out of the kitchen, distributing dishes to individual diners, filling water glasses, and delivering condiments. Cafeteria attendants stock serving tables with food, trays, dishes, and silverware. They may carry trays to dining tables for patrons. Bartender helpers keep bar equipment clean and glasses washed. Dishwashers clean dishes, cutlery, and kitchen utensils and equipment.

Food also is prepared and served in limited-service eateries, which don’t employ servers and specialize in simpler preparations that often are made in advance. Two occupations with large numbers of workers are common in these types of establishments: combined food preparation and serving workers, including fast food; and counter attendants, cafeteria, food concession, and coffee shop. Combined food preparation and serving workers are employed primarily by fast food restaurants. They take food and beverage orders, retrieve items when ready, fill drink cups, and accept payment. They also may heat food items and assemble salads and sandwiches, which constitutes food preparation. Counter attendants take orders and serve food in snack bars, cafeterias, movie theatres, and coffee shops over a counter or steam table. They may fill cups with coffee, soda, and other beverages and may prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants take carryout orders from diners and wrap or place items in containers. They clean counters, write itemized bills, and sometimes accept payment. Other workers, referred to as foodservers, nonrestaurant, serve food to patrons outside of a restaurant environment. They might deliver room service meals in hotels or meals to hospital rooms or act as carhops, bringing orders to parked cars.

Work environment. Food and beverage service workers are on their feet most of the time and often carry heavy trays of food, dishes, and glassware. During busy dining periods, they are under pressure to serve customers quickly and efficiently. The work is relatively safe, but injuries from slips, cuts, and burns often result from hurrying or mishandling sharp tools. Three occupations—food servers, nonrestaurant; dining room and cafeteria attendants and bartender helpers; and dishwashers—reported higher incident rates than many occupations throughout the economy.

Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2008, those on part-time schedules included half of all waiters and waitresses and almost three-fourths of all hosts and hostesses.

Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. The long business hours allow for more flexible schedules that appeal to many teenagers who can gain valuable work experience. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old in 2008—about six times the proportion for all workers.

ACCOUNTING DEPARTEMEN

Responsible to the Controller for the financial administration of the hotel periodically, both expenditures and revenues. The department consists of the following sections: Purchasing, Receiving, Storeroom, Restaurant and Bar Cashier, General Cashier, Accounting Office, Front Office Cashier, Cost Control, Credit, Payable, Book Keeper, Income.

HRD DEPARTEMEN

Human Resource Management is the function of organizations that deal with issues related to people such as compensation, recruitment, performance management, organizational development, safety, health, benefits, employee motivation, communication, administration, and training.

Human Resource Management is also a strategic and comprehensive approach to managing people and the workplace culture and environment. Human Resource Management is also a strategic and comprehensive approach to managing people and workplace culture and environment. Effective HRM Contribute enables employees to effectively and productively to the overall company direction and the accomplishment of the organization's goals and objectives. Effective HRM allows employees to contribute effectively and productively with the overall corporate direction and the achievement of organizational goals and objectives