Job Description of Hotel Department

HUMAN RESOUCE DEVELOPMENT

The Human Resources Director guides and manages the overall provision of Human Resources services, policies, and programs for the entire company. The major areas directed are:

• recruiting and staffing;
• organizational and space planning;
• performance management and improvement systems;
• organization development;
• employment and compliance to regulatory concerns;
• employee orientation, development, and training;
• policy development and documentation;
• employee relations;
• company-wide committee facilitation;
• company employee and community communication;
• compensation and benefits administration;
• employee safety, welfare, wellness and health;
• charitable giving; and
• employee services and counseling.

(Note: Depending on your organization's needs, the Human Resources Director often directs administration, including reception, and may even be responsible for facility security and upkeep in addition to space planning.)

The Human Resources Director originates and leads Human Resources practices and objectives that will provide an employee-oriented, high performance culture that emphasizes empowerment, quality, productivity and standards, goal attainment, and the recruitment and ongoing development of a superior workforce.

The Human Resources Director coordinates implementation of services, policies, and programs through Human Resources staff; reports to the CEO and serves on the executive management team; and assists and advises company managers about Human Resources issues.

FOOD AND BEVERAGE 

The food and beverage division is responsible for all of the dining rooms, restaurant - bars, bars, the galleys (kitchens), clean up and provisions. The Food and Beverage Director runs this department. The dining room manager, or maitre d', takes care of seating arrangements, service, and oversees the wait staff for the main restaurant (dining room). 

Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Even though waiters and busboys are considered entry level positions, many cruise ships prefer those with previous experience from a restaurant or hotel dining room on their resume / CV.

Depending on the size of the cruise ship, there may be several bars, and the service of drinks is a popular job on board. Bartenders, wine stewards and cocktail waitresses/waiters must usually have prior experience.

The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitre D' / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess.

Buffet Steward / Stewardess (serving meals, drinks, cleaning tables) - No experience required, some experience preferred. Basic English Language knowledge required. Strong possibilities for promotion to Bar Steward, Junior Waiter, Assistant Waiter and Waiter.

Bar Accountant (responsible for accounting procedures of the bar department) - accounting background and / or education required.

Bartender (responsible for serving alcoholic beverages to passengers inlounges and on decks) - Some experience required. Good English Language skills required.

Bar Stewards/ Stewardess (responsible for serving alcoholic beverages to passengers in lounges and on decks) - Some experience required. Good English Language skills required. Possibilities for promotion to Bartender.

Bar Boy / Bar Utility (responsible for cleanliness of lounges and re-stocking bar supplies) - no experience required, entry level position. Very basic English Language skills required. Possibilities for promotion to Bar Steward.

Dining Room Junior Waiter / Waitress (assisting dining room assistant waiters, serving meals and drinks) - Some experience required. Fare English Language skills required. Possibilities for promotion to Dining Room Assistant Waiter.

Dining Room Assistant Waiter / Waitress (assisting dining room waiters in the food and beverage service, serve passengers as directed by the waiter) - Experience required. Good English Language skills required. Possibilities for promotion to Dining Room Waiter.

Dining Room Waiter (serving passengers, explain the dishes, make recommendations, supervise assistant waiters assigned to their tables) - lots of experience and fluent English Language skills required. Possibilities for promotion to Dining Room Head Waiter.

Dining Room Head Waiter (responsible for a certain serving station in the dining room, supervises all waiters) - lots of restaurant and prior cruise ship experience in related position required. Fluent English Language skills required.

Maitre D'/Restaurant Manager - takes care of seating arrangements, service, and oversees the wait staff for the dining room. Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Fluent English Language skills required.

ACCOUNTING

Prepare, examine, and analyze accounting records, financial statements, and other financial reports to assess accuracy, completeness, and conformance to reporting and procedural standards.

Compute taxes owed and prepare tax returns, ensuring compliance with payment, reporting and other tax requirements.

Analyze business operations, trends, costs, revenues, financial commitments, and obligations, to project future revenues and expenses or to provide advice.

Report to management regarding the finances of establishment.

Establish tables of accounts, and assign entries to proper accounts.

Develop, maintain, and analyze budgets, preparing periodic reports that compare budgeted costs to actual costs.

Develop, implement, modify, and document recordkeeping and accounting systems, making use of current computer technology.

Prepare forms and manuals for accounting and bookkeeping personnel, and direct their work activities.

Survey operations to ascertain accounting needs and to recommend, develop, and maintain solutions to business and financial problems.

Work as Internal Revenue Service agents.

Advise management about issues such as resource utilization, tax strategies, and the assumptions underlying budget forecasts.

Provide internal and external auditing services for businesses and individuals.

Advise clients in areas such as compensation, employee health care benefits, the design of accounting and data processing systems, and long-range tax and estate plans.

Investigate bankruptcies and other complex financial transactions and prepare reports summarizing the findings.

Represent clients before taxing authorities and provide support during litigation involving financial issues.

Appraise, evaluate, and inventory real property and equipment, recording information such as the property's description, value, and location.

Maintain and examine the records of government agencies.

Serve as bankruptcy trustees and business valuators.

     HOUSEKEEPING

The Housekeeping Department is responsible for:

• Neatness and Cleanliness of all guest rooms and most public areas
• Maintenance of recycled and non-recycled cleaning inventories

Some of the above mentioned functions might however be leased to a concessionaire. In this case, hotel shall still have a housekeeping department but to a minimum number of staff!

The Housekeeping Department is headed by an Executive Housekeeper (sometimes referred to as Housekeeping Manager)

The procedure of cleaning guest rooms by the housekeeping department can be summarized in the following way:

1. Checkout clerk (or cashier) contacts the Housekeeping Department that a room became vacant and needs cleaning!
2. Housekeeping Department updates the room status from occupied to on-change and sends a room maid to clean the room
3. Room maid cleans the room and contacts the housekeeping department back about the latest status and condition of the room (especially for out-of-order and out-of-service!)
4. If the room is Out Of Order for any reason (i.e. Room is extensively dirty, or needs repair!), then the Housekeeping Department deducts that room from those available for sale, until either scheduled to be extensively cleaned or post to the confirmation from the Maintenance Department that the deficiency was repaired!
5. Housekeeping Department sends their inspectors to check whether the stated room has been cleaned to the hotel standards or not!
6. If the room is cleaned to hotel’s standards, the Housekeeping Department shall update the room status from On-Change to Clean and Available for Sale and communicate this to the Front Office Department!
7. If the room is not cleaned to hotel standards, inspectors communicate to the Housekeeping Department that the room shall be cleaned again!

FRONT OFFICE

The job of a front desk executive is to attend calls, attend to the clients, answer their queries, and perform some general office work duties.

Front office executives also termed as Receptionists. They play a very vital role in the office as they provide the first impression to clients and customers who come to the organization.

They act as a middleware between the organization and clients or visitors. The job roles and responsibilities vary from company to company to some extent but on the whole all front office executives share similar kind of duties and responsibilities.

One of the prime duties of a receptionist is to attend to all the telephone calls. They have to answer to all the information requested by the customers, clients or vendors. They have to provide accurate information to the customers.

A front office executive not only has to answer the queries on the phone but also must attend to the clients who walk into the organization. Listen to them very attentively and respond to their requests.

They have to have good communication skills. They should have a good command over English along with local languages and must be able to convey the information clearly to the customers.

The front desk executive must be very stress tolerant and must have the ability to handle any kind of complex situation or clients when confronted with in the front office. He or she has the responsibility to report any kind of incidents to the higher level authorities of the company.

ADVANTAGES BENEFITS OF PLANNING

1.       Provide a sense of direction.

Without planning manager would fail to make proper decisions , and hance there would be chaos ,not activity in the organisation. Planing desired decision making and efforts on guided path leading to the desired destination.

2.      Offsets (balance ) future uncertainty and change.

Uncertainty and risk are inevitably associated with business and its operations. Through planing cannot eliminate these two element plans of nature and risk because they provide a better understanding of likely future events.

3.      Focuses attention on objective and results.

Organisation exists because people have common objective. Managers are charge of organisation for the purpose of attaining results .if attention are not focused on objective and results.

4.      Causes efficient operations.

Planing make things occur ,improves the competitive strength of the organisation, guides proper utilisation channels for resources and facilities integrates resources and efforts, aligns internal and external environment

5.      Provides the basis for decentralization

Decentralisation of authority signifies dispersal of decision making power to the lowest level in the organisation .Well-designed plans serve as guides to subordinates and reduce the risk involved in delegation of authority.

6.       Guides Rational decision making

Decisions are primarily future oriented .plans cover to the future activities without plans there is no sound basis for making future oriented decision.