Job Description for Floor Supervisor / H/K Assistant

JOB TITLE: Floor Supervisor
REPORTS TO: Exectuve Housekeeper / Asst. Executive housekeeper
POSITION SUMMARY:
Floor Supervisor will be responsible for maintain guestrooms, working areas, and the hotel premises in general in a clean and orderly manner. Also coordinating daily housekeeping operations and maintaining the housekeeping operating standards.
You are also responsible for supervising room attendants to deliver an excellent Guest satisfaction and experience. On time to time basis may also be required to assist the Housekeeping Manager in various activities.
FLOOR SUPERVISOR DUTIES AND RESPONSIBILITIES:
  • Responsible for smooth operation of the floor assigned.
  • Responsible for the performance of floor boys.
  • Supervise Room Attendants
  • Organises and facilitates the room making process.
  • Daily allocation of rooms and deep cleaning tasks to team members.
  • Responsible for the cleanliness of guest rooms, corridors and heart of the house area of the floor.
  • Checks the occupied and departure rooms, giving special attention to guest needs.
  • Ensures that the entire operation is performed as per the laid down standards.
  • To organise immediately the guest needs under intimation to EHK/Executive.
  • Manage guest requests, including VIP amenities and communicating them to the relevant team members
  • Routine inspection of guest bedrooms to ensure they meet standards.
  • Aware of all room categories and amenities.
  • Achieve positive outcomes from guest queries in a timely and efficient manner
  • Carry out lost and found procedures.
  • Report maintenance issues to Maintenance/Engineering Department.
  • Assist Housekeeping Manager with training requirements.
  • Represent the needs of the team to others in the hotel.
  • Comply with hotel security, fire regulations and all health and safety legislation.
  • Assist other departments wherever necessary and maintain good working relationships.
PREREQUISITES:
To provide a friendly, courteous and professional service at all times, Good communicative English skills, reading, writing and speaking. Basic computer operating skills
EDUCATION:
Three year diploma or degree in hotel Management.
EXPERIENCE:
Experience Two to three years of experience managing entry-level employees. Proven experience of working in a similar role in an upscale organisation.

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 regular...
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 du...