Presentation on theme: "General Education Office"— Presentation transcript:
1General Education Office IHM.316 / ILA2401English for the Hotel BusinessChapter 3: Staffing and Organization
2"I am a great believer in luck "I am a great believer in luck. The harder I work, the more I have of it."- Thomas Jefferson"The ladder of success is best climbed by stepping on the rungs of opportunity."- Ayn Rand
3ObjectivesThe objectives of this unit are…. 1. Language Focus: Staff Hierarchy 2. Vocabulary Focus: Hotel Organization The purpose of this unit is to ensure your familiarity with the titles and responsibilities of hotel staff, and the departments within a hotel.
4Staffing Roles and Responsibilities Know the different types of hotel jobs and responsibilities.General ManagerOversees most or all of the hotel’s marketing and sales functions, as well as the day-to-day operations of the business. Also responsible for effective planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit making results for an organization.House ManagerSame thing as a General Manager, but used only in British English.Resident ManagerWhile the General Manager is the person most responsible for the running of the hotel and its profit, the Resident Managers are a team of 2-3 managers who help the General Manager ensure the profitability of the organization. Typically, Resident Managers are second in command and handle all the little duties and responsibilities of the hotel employees. In many cases, one or more of the Resident Managers even lives in the hotel in case of emergencies.
5Staffing Roles and Responsibilities PersonnelUsually referred to as “Human Resources”, the personnel department/individual charged with the overall responsibility for implementing strategies and policies relating to the management of individuals.Sales & MarketingAn individual or department within the organization responsible for increasing the customer base of the organization, and for improving the overall relationship between the customer and the company.PurchasingPurchasing refers to a business or organization attempting for acquiring goods or services to accomplish the goals of the enterprise.AccountsThis department ensure that the organization’s bills are being paid, or that all money coming into the company is properly recorded for tax preparation.
6Staffing Roles and Responsibilities Head HousekeeperThe Head Housekeeper is responsible for ensuring the thoroughness and quality of work conducted by the housekeepers caring for the entire hotel and its appearance.HousekeeperThe Housekeeper is responsible for the cleaning and maintenance of the interior of a residence, including direction of subordinate maids.ConciergeA concierge is an employee who either works in shifts within, or lives on the premises of a hotel and is similar to a manager directing the employees working the front of the hotel such as the front and night porters, bell persons, and door persons.ClerksA hotel may have many different types of clerks; front desk clerk; service desk clerk; cash register clerk, etc. Their duties vary based on their job title, and are usually limited to only their immediate duties that support the front office.
7Staffing Roles and Responsibilities RestaurantThe restaurant of a hotel is associated with that hotel as a business partner, not an additional component of the hotel organization. While most hotel restaurants will listen and cooperate with the hotel management, it is not uncommon for the hotel business to close or move and a new restaurant business take over its place.Front Office ManagerThis is an individual responsible for the departments within the hotel that come in contact with clients, including the marketing, sales, and service departments. The Front Office Manager’s main responsibility is ensuring the daily operations of these departments are functioning properly, reporting to the Resident Manager, and for making sure the customers coming into contact with these departments are happy.Head ReceptionistThe Head Receptionist is responsible for ensuring the thoroughness and quality of work conducted by the receptionists who are responsible for receiving or greeting any visitors or clients, and for answering telephone calls.
8Staffing Roles and Responsibilities PortersPorters, Bell Persons, Bellhops, Door Persons… many names are given to these individuals, but typically they helps patrons with their luggage while checking in or out.ChambermaidsChambermaid, Maid, Cleaner… again, the names are many, with typical responsibilities pertaining to the cleaning, servicing, maintenance, and overall appearance of the hotel.
9Staffing Hierarchy Now look at this staffing hierarchy chart. Use the word list belowto complete thechart…HousekeeperResident ManagerHead ReceptionistGeneral ManagerHead HousekeeperHouse ManagerFront Office Manager126.96.36.199.5.3.1.“What about me?” - Food and Beverage ManagerListen and check……
10Use the word bank and identify the hotel employees below. Staffing HierarchyUse the word bank and identify the hotel employees below.A. General/House Manager D. Head ReceptionistB. Resident Manager E. Head HousekeeperC. Front Office Manager F. Housekeeper5.1.3.D.F.A.2.4.6.B.C.E.
11Obligation (and responsibility) We use must, have to and should to talk about obligation:The house manager ….. must make sure the hotel stays profitable.I have to supervise Front of House operations.He should ensure close liaison between Front of House operations and Housekeeping.We use don’t have to to show that something is not necessary:He doesn’t have to check with me about day-to-day issues.We use mustn’t and shouldn’t to indicate obligation not to do something:We mustn’t forget that our aim is to make money.I know I shouldn’t say this but……….
12Obligation (and responsibility) The housekeeper is explaining to a new chambermaid what her duties are. Select the most appropriate structure in the sentences below.You (mustn’t/don’t have to) smoke in the bedrooms.You (don’t have to / shouldn’t) work at night.You (should/don’t have to) have a twenty minute break every two hours.You (don’t have to/must) make sure you are ready to start work at 8.15am.You (have to/shouldn’t) be finished by about 2pm most days.You (shouldn’t/don’t have to) make it clear you want a tip.
13Obligation (and responsibility) Decode the anagram adjectives to find words used to describe personality and write them in the table on P33ricesencultunapblareeliutocuserocarticlaplebelfixsuiteachtinsusitomabinicefitfenitfecnodSPRCFEAsincerepunctualreliablecourteouspracticalflexibleenthusiasticambitiousefficientconfidentsinceritypunctualityreliabilitycourteousypracticalityflexibilityenthusiasmambitiousnessefficiencyconfidence
14Support Staff (Back Office) Match the staff group to it’s functionAttendantsOversee the hotel’s physical plant, buildings, and groundsHuman ResourcesMaintain and upgrades the exterior of the facility by landscaping the propertyGroundskeepersOversee recreational facilities such as pools, tennis courts, and golf coursesSales and MarketingPersuades guests to stay at a particular property or chainEngineersOversees recruiting, selecting, training, and compensating hotel employees
15Support Staff (Back Office) Match the staff group to it’s functionAttendantsOversee recreational facilities such as pools, tennis courts, and golf coursesHuman ResourcesOversees recruiting, selecting, training, and compensating hotel employeesGroundskeepersMaintain and upgrades the exterior of the facility by landscaping the propertySales and MarketingPersuades guests to stay at a particular property or chainEngineersOversee the hotel’s physical plant (pumps, generators, pipework - MES) buildings, and grounds
16Sales & Marketing Support Staff The sales force of a lodging business may include different typesof sales personnelSales representativesTechnical-support staffSales assistantsTelemarketers
17Housekeeping Often, the housekeeping department will employ 50% ExecutiveHousekeeperAssistantExecFloorHousekeepersHousemenContractCleaningLaundryManagerLaundry staffUniforms SupervisorOften, the housekeepingdepartment will employ 50%of the hotel staff!!
19Staffing Requirements Make a list of staffing requirements each accommodation requires.General/House ManagerResident ManagerRestaurantHead HousekeeperClerksPersonnelPurchasingFront Office ManagerHousekeeperPortersSalesAccountsHead ReceptionistConciergeChambermaidsALLALLA, B, I, J, LA, B, F, G, I, LBoutiqueHotel1.B-&-B2.Hostel3.4.ResortA, E, I, J, K,LA, B, D, E,F, G, I, K,L, M, OALLISelf-CateringA, D, E,F, G, H,L, M, OGuestHouseLodgePrivateHome188.8.131.52.Hotel9.
20The Concierge’s JobListen to Christopher Lloyd, the Personnel Director of a large hotel, describing the job of a concierge.As you listen, tick the items below if you hear Christopher Lloyd talk about them.personality required working hours duties uniform 2 Listen again and take more detailed notes about the items you ticked.
21Concierge service phrases Without listening again, match the halves of the phrases below:1 provide for a a guest’s request2 contact b a courteous manner3 make c guests’ needs4 display d supply of stamps5 maintain e external companies6 keep f guest satisfaction7 fulfil g bookings for tours, etc.8 maximise h a log-book
22Communication What the Dishwasher knows………. The Art and Science of Hospitality ManagementVallen & Abbey, Managing HR, P158DishwasherStewardBusboysServerFood & BeverageGeneral Manager
23Communication What the dishwasher knows… For three dollars an hour should I look at every fork when they come out?If I did, the steward would tell me to quit wasting time.Sure, I know the silver isn’t soaked long enough and the scrapers overload the garbage disposal. But they have to hurry or the dishes won’t be out soon enough to go up fast enough.And the dishes aren’t separated and stacked right when they come down, so it takes me longer to get them into the machine. I tell the busboys, but they say they’re in too big a hurry to have time to fool with arranging dishes for the dishwashers.It doesn’t make much difference. The dirty stuff will just be sent back for us to do over again.
24Communication What the dishwasher told the steward… The washer doesn’t spray hard enough and the soap isn’t strong enough to clean the dishes unless I put them through twice. Then I am slowed down too much.What the steward told the food and beverage manager:These guys just don’t care. Unless I watch them every minute they just let the stuff slide by. The best thing to do would be to appoint a head dishwasher so he/she could watch the rest, if I could find one I could trust. But for now I’ll just have to check them myself.
25Communication What the Server knows… I noticed the dishes were streaked and the silver still had food stuck on it, but there’s no use bothering the steward. I just set the bad stuff aside and got others from the pantry myself. Those dishwashers just put in their hours. They don’t care about the customers.What the Food and Beverage Manager reported…The steward will check the dishes and silver after they have been washed. He’ll push the dishwashers to work faster and more carefully. We haven’t enough workers.
26Communication What the General Manager concluded…. You can’t get good help in the pantry and scullery.Those people just don’t care!They have no idea of the effect of their work on thecustomers’ attitudes and opinions!!!Who uncovered a problem?Who covered a problem?Who reported a problem?“80% of the staff knew about a quality control problem, but only 20% of them passed the information along”
27Pareto Principle Pareto Principle also known as the “80–20 rule” or the “law of the vital few”states that, for many events:roughly 80% of the effects come from 20% of the causesnamed it after Italian economist Vilfredo Pareto, who observed in 1906 that80% of the land in Italy was owned by 20% of the populationhe developed the principle by observing that20% of the pea pods in his garden contained 80% of the peas
28Pareto Principle In business: 80% of the work is usually done by 20% of the people.80% of the crashes are caused by 20% of the bugs80% of your profits come from 20% of your customers80% of your complaints come from 20% of your customers80% of your profits come from 20% of the time you spend80% of your sales come from 20% of your products80% of your sales are made by 20% of your sales staff
30Interview Activity Work in Pairs You are Senior Managers at a large, busy hotel in the heart of Toronto.One of you is the Front of House ManagerOne of you is the General ManagerRead the Job Advertisement (on P38) and the qualities from your Concierge notesRead the 3 Interview Notes (on P39)Decide who is going to get the position of Concierge (10 Minutes)Join another pair, Discuss your decision and CONFIRMIndicate on the white board whom you will APPOINT
31SummaryToday we have:Identified staff positions, responsibilities and organization in hotelsUsed must, have to and should to describe obligation and responsibilityDiscovered Adjectives/Nouns for key characteristics of Hotel Service staffFamiliarized with the qualities of a ConciergeDiscussed the importance of effective communicationDescribed the relevance of Pareto’s Principle in BusinessReviewed terms related to employmentMade informed decisions about suitability of personnel for job positions