Job Description for Gardner in hotels

POSITION TITLE: Gardner

REPORTS TO: Maintenance Manager / Executive Housekeeper
POSITION SUMMARY:
Responsible for the general maintenance of the gardens, plants and lawns at the Hotel. And also maintain the beautification of the lawns and gardens in order to attract guests to hotels lush and green surroundings.
DUTIES AND RESPONSIBILITIES:
  • Soil cultivation, digging, forking, mulching, watering, raking, weeding, edging, pruning, seed sowing, bed preparation and planting.
  • The use and maintenance of hand tools and basic light machinery.
  • The use of cylinder and rotary mowers, strimmers, leaf blowers.
  • Adjustments of mower height and quality of cut, etc.
  • Oil level checks and check for damage to any mower.
  • Report equipment malfunctions to engineering as and when noticed.
  • To be aware of Health and Safety requirements noting that all duties must be carried out to comply with current Health & Safety at Work legislation.
  • To ensure all equipment, machinery are stored securely and clean after use.
  • Plant and transplant flowers, shrubs, trees and lawns.
  • Maintain gardens by naturally fertilizing, trimming and making sure that plants are receiving adequate water.
  • Prune trees and hedges in ways that help the plants' health, are safe and look good.
  • Maintain lawn and grass areas using machinery, natural fertilizers but no chemicals.
  • To keep the gardens, thoroughfares and footpaths clear and free from litter at all times.
  • Planting (purchasing, organizing etc.)
  • Pruning and cutting hedges.
  • Outside maintenance including pathways, pond, steps, walls etc.
  • Tiding up and cleaning outside of the hotel building.
  • Keep the tool shed / store room clean and tidy.
  • Good knowledge of plants, must be organised and able to follow schedule.
PREREQUISITES:
Self motivated, Enthusiastic, Fit and capable of heavy work. Able to work in all weather conditions and able to use machinery, lawn mower, trimmers, brush cutter, hedge cutters, chainsaw etc.
EDUCATION:
High school or equivalent diploma, Good communication skill with other staff and colleagues. 
EXPERIENCE:
Previous experience in similar role. And sound knowledge and use of horticultural machinery is an added advantage.

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...