Job Description for Butler in Hotels

Position Title: Butler 
Reports To: Lounge Manager / Head Butler
Position Summary:
A butler primarily serves as a key point of contact for Guests and VIP Guests throughout their stay at the hotel, He / she should be fully conversant with all services and facilities offered by the hotel and also about the local vicinity. 
Serves food courses and alcoholic beverages to guests, Also Provides a courteous, professional, efficient, flexible and personalized service at all times. Always well groomed, clean, pleasant and creating renowned memorable experiences for the guests.

Butler Duties and Responsibilities:
  • Take care of all VIP suite room guests and coordinate with all concerned departments to fulfill guest needs and requests.
  • Fully aware of the Room Service and other outlets menu, answers questions on menu selections, communicates with the kitchen regarding menu questions and product availability.
  • Keeps concerned departments informed about the guest allergies and food preferences.
  • Update the hotel software with guest preference, likes and dislikes on to the guest profile section.
  • Follows all the guest needs until they are completed to the total guest satisfaction.
  • Welcomes the VIP guest at porte cochere and other guests availing butler service.
  • Serves welcome drinks and escorts the guests to their assigned rooms.
  • Conducts the in room check-in process in a fast and efficient manner, following all the standards and also liaising with bellmen for luggage delivery.
  • Takes care of the guest's requests and liaise with respective departments: laundry, wake up call, spa bookings, concierge and any special requests etc.
  • Knowledge of using the point of sale software, Property management software and any other system or software to perform the duties.
  • Able to perform software operations like check-ins / check-outs, update profile, room reservations, requests, apply payment, verify and adjust billing, activate room keys, process check-out etc. on the hotel software.
  • Records transactions and order items in Point of sales (POS) system.
  • Updates guest feedback and comments on to the GSTS or RSTS system.
  • Helps monitoring the stock inventory and to follow up on pending issues with the tracking system and store requisition forms.
  • Checks in with guests to ensure satisfaction with each food course and/or beverages.
  • Informs housekeeping department the time desired for the daily cleaning and turn-down service.
  • Fully conversant with accommodation features: lay-out, room type, location, decor, in room facilities and equipment.
  • Fully aware of operating procedures for all electrical and electronic equipment in the guest room.
  • Serves the guests in a calm, discrete and courteous manner, respecting timing standards.
  • Supports the other departments such as Front Desk, Housekeeping and Room service with their duties.
  • Picks-up trays and clean tables as needed to ensure a clean dining area. 
  • Maintain cleanliness of work areas, china, glass, etc., throughout the day.
  • Performs all his/her duties with the sense of priority and dedication.
  • Hosts and welcome all guests in a gracious and polite manner, and to have the ability to hold a conversation with the guest in a natural and spontaneous manner.
  • Carries out checkout in efficient manner, offering luggage assistance and transportation.
  • Wishes fond farewell to the guest at the time of departure.
  • Takes notes of all the information, updates and instruction and giving proper handover before signing off from the shift.
  • Understands and strictly adheres to the Rules & Regulations of the Company and the Hotel’s policy on Fire, Hygiene, Health and Safety.
  • To attend and contribute to all meetings, Departmental and Hotel training as scheduled and other related activities.
  • Carries out any other reasonable duties and responsibilities as assigned out of the list.
Prerequisites:
Positive attitude and good communication skills, with excellent grooming standards.
Commitment to delivering a high level of customer service.
Flexibility to respond to a variety of different work situations and ability to work on your own.
Education:
3 Years Diploma or Bachelors Degree in hotel Management specialized in F&B Service. Proficiency in working with MS office, Point of sale (POS) and Property management system (PMS) are an added advantage.
Experience:
Minimum 2 year’s experience at a similar level at a 5 star or full service hotel. And 3 to 5 years experience is F&B Service.


Comments

Post a Comment

Latest Updates on official website of Educaterer India

Loading...

Labels

Show more

Don't Miss To Read This

Image

Different Types of Guest Room Cleaning Agents / Chemicals (R1 to R9)

Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1:  Cleaning and Sanitising of Bathroom / Toilet surfaces   Area to be cleaned:  All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regularly
Image

Kitchen Organisation Chart / F&B Production Organization Chart

The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the  Executive Chef  who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart  Kitchen Organization Chart for Small Hotel / Restaurant
Image

Different Types of Cleaning Cloths and their uses in housekeeping

There are different variety of cloths which are used in the housekeeping department for performing various cleaning activities like wet and dry cleaning by the housekeeping staff. For efficient and correct usage of these cleaning cloths same should be colour-coded and also the staff need to be well trained on selecting and using different type of cloths for specific type of cleaning. Swabs:   These are all-purpose cloths made of soft, absorbent material. They are used for wet cleaning and damp dusting of all surfaces above floor level. They can be also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes:   Wipes include loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also be grouped under this category. They are available in various sizes and shapes. Sponges are better than cloths for washing walls, woodwork, glass and upholstery. Dusters:   These are meant for dusting and buffing. Soft, absorbent plai