Duties and responsibilities of executive housekeeper
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An executive housekeeper oversees all housekeeping functions at a hotel, manages the housekeeping budget and staff, and ensures high cleaning standards. As the head of the housekeeping department, the executive housekeeper's key responsibilities include overseeing daily cleaning operations, handling any personnel issues, auditing the housekeeping department's performance, and providing training and equipment to housekeeping employees.
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Matthew Greenberg has over 7 years of experience in hotel and restaurant management. He is currently the Outlet Supervisor at Hilton Oak Brook Hills Resorts, where he communicates daily business operations to staff, assigns and oversees side work, conducts training, interacts with guests and staff, and ensures compliance with all policies and regulations. Previously, he held positions as Assistant Restaurant Manager at The Patio Restaurant and Front Desk Supervisor at The Whitehall Hotel. He aims to deliver excellent customer service, delegate responsibilities, train employees, and solve issues efficiently. Greenberg has a high school diploma and is pursuing a degree in Restaurant and Hotel Management from Moraine Valley Community College.
1 Chemistry 122 (General College Chemi.docx
1
Chemistry
122
(General
College
Chemistry
I)-‐
Fall
2018
Discussion
Worksheet
Week
10
(Coordinated
by
Dr.
R.
Hatfield)
Topics:
equilibrium
state
and
the
equilibrium
constant
(K),
reaction
quotient
(Q),
expressing
equilibrium
with
pressure
terms-‐
relationship
between
Kc
and
Kp,
determining
reaction
direction,
solving
a
variety
of
equilibrium
problems,
Le
Chatelier’s
principle
Relevant
Chapters
in
Silberberg,
8e:
Chapter
17
Sections
1-‐6,
pp.
747-‐780.
Student
Directions:
Try
all
problems
with
your
best
effort
and
bring
your
work
to
discussion.
Use
your
text
as
a
resource
for
any
constants
or
relationships
needed.
You
will
have
to
work
ahead.
When
topics
are
completely
covered
in
lecture,
go
back
and
redo
any
problems
you
did
not
understand.
See
pages
782-‐783
of
your
text
for
a
summary
list
of
key
equations
and
relationships.
Basic
Math:
Review
the
general
form
for
quadratic
equations
and
solving
quadratic
equations.
Mon.,
Tues.,
and
Wed.
Discussions
Only:
Complete
up
through
#5
for
credit
this
week.
1. The
reaction
for
the
formation
of
ammonia
is
shown
as:
N!(g)
+
3
H!(g)
2NH!(g)
K!=
?
a) Write
the
equilibrium
constant
expression
(K!)
for
this
reaction.
b) One
equation
for
the
breakdown
of
ammonia
is
shown
as:
NH!(g)
!
!
N!(g)
+
!
!
H!(g)
K!’
=
?
Manipulate
the
reaction
for
ammonia
formation,
as
necessary,
to
express
K!’
in
terms
of
K!.
(Hint:
A
summary
table
for
ways
of
writing
and
calculating
K
is
found
on
page
755
of
your
text).
c) Calculate
the
value of K!
at
500.
K
for
the
formation
of
ammonia
in
part
a)
using
the
following
measured
concentrations
for
the
equilibrium
mixture:
[N!]
=
3.0
x
10-‐2
M;
[H!]
=
3.7
x
10-‐2
M;
[NH!]
=
1.6
x
10-‐2
M.
[1.7
x
102]
d) Next,
calculate
the
value
of
K!
for
the
formation
of
ammonia
at
500.
K.
[0.10]
e) Using
the
calculated
value
of
K!
at
500.
K
from
part
a
as
well
as
the
expression.
HOUSEKEEPING-DEPARTMENT.pptx
Food and Beverage (F&B) departments in hospitality and food service establishments are typically divided into various sections, each with its own duties and responsibilities. Here's a general breakdown of the basic functions and personnel involved in a typical F&B department, although the specific roles and sections may vary depending on the size and type of establishment:
1. Kitchen Section:
a. Executive Chef: Responsible for overall kitchen operations, menu planning, and food quality.
b. Sous Chef: Assists the executive chef and manages the kitchen in their absence.
c. Line Cooks: Prepare specific dishes and work on the cooking line.
d. Prep Cooks: Responsible for prepping ingredients.
e. Pastry Chef: Specializes in desserts and pastries.
f. Dishwashers: Clean and maintain kitchen utensils and equipment.
2. Dining Room/Restaurant Section:
a. Restaurant Manager: Oversees the entire dining area, ensures smooth service, and manages staff.
b. Maitre d' or Host/Hostess: Greets and seats guests, manages reservations.
c. Waitstaff/Waiters/Waitresses: Take orders, serve food, and provide customer service.
d. Bussers/Busboys: Clear tables and reset them for the next guests.
e. Bartenders: Prepare and serve drinks at the bar.
f. Baristas: Prepare and serve coffee and related beverages.
g. Sommelier: Assists with wine selection and service.
3. Room Service Section:
a. Room Service Manager: Manages the room service operations.
b. Room Service Servers: Deliver food and beverages to guest rooms.
c. Order Takers: Receive and process room service orders.
4. Banquets and Events Section:
a. Banquet Manager: Organizes and manages banquet and event services.
b. Event Coordinators: Assist in planning and executing events.
c. Banquet Servers: Serve food and drinks at banquets and events.
d. Setup and Cleanup Crew: Set up and break down banquet spaces.
5. Beverage Section:
a. Bar Manager: Oversees bar operations, manages inventory, and staff.
b. Bartenders: Prepare and serve drinks.
c. Barbacks: Assist bartenders by restocking supplies.
d. Cocktail Waitstaff: Serve drinks to guests in the bar area.
e. Wine Stewards or Sommeliers: Manage wine selection and service.
6. Catering Section (if applicable):
a. Catering Sales Manager: Responsible for booking and planning catering events.
b. Catering Chefs: Prepare food for off-site catering.
c. Catering Servers: Serve food and drinks at off-site events.
7. Purchasing and Inventory Section:
a. Purchasing Manager: Procures food and beverage items.
b. Storekeepers/Store Clerks: Manage inventory and stock levels.
c. Receiving Clerks: Check and receive deliveries.
8. Quality Control and Hygiene Section:
a. Quality Control Manager: Ensures food quality and safety standards are met.
b. Hygiene and Sanitation Staff: Maintain cleanliness and hygiene in the kitchen and dining areas.
These are general sections and roles within an F&B department, and the specific job titles and responsibilities can vary widely dependin
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The document describes the organization and responsibilities of the room division department in a hotel. The room division includes front office, housekeeping, laundry, and other support functions. It aims to provide guests with expected hotel services during their stay by ensuring clean rooms, efficient check-ins and check-outs, and smooth coordination between departments. The room division is led by the room division manager who oversees various supervisors responsible for different sections like front office, housekeeping, and laundry.
Duties Zluis
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The document outlines the duties and responsibilities of various roles in a hotel front office department. It describes the key tasks of the front office manager including time management, supervising staff, and coordinating with other departments. It then provides details on the duties of the assistant front office manager, reservation manager, lobby manager, and front office assistants in roles like reception, reservations, information, night manager, night clerk, bell captain, and bell boy.
Front Office Operation( Diploma in Hotel Management)
Duties and responsibilities of front office personnel
Section of the front office.
Co-ordination department.
Guest cycle.
Reservation process.
Olivera CV
Olivera Oliviera has over 20 years of experience in housekeeping roles with international hotel chains. She is currently seeking a suitable executive housekeeper position that allows professional and personal development. Her experience includes pre-opening roles, team management, budgeting, and ensuring cleanliness and guest satisfaction standards are met. She holds qualifications in commerce from Delhi as well as professional training certificates in supervision, leadership, and sustainability.
Narender
This document contains a summary of Narender's professional experience and qualifications. Over the past 10 years, Narender has worked in various housekeeping roles for hotels in India and Dubai, including 5 years as a Facility Executive at a university facility in India. He has strong experience in housekeeping operations and management, budgeting, staff supervision, and ensuring guest satisfaction standards. Narender holds qualifications in hotel management, computer skills, and is fluent in Hindi and English.
Presentation-2.pdf
The document provides information about various roles in hotel housekeeping departments. It discusses the responsibilities of an assistant housekeeper/housekeeping manager which include ensuring guest rooms and VIP villas are clean, maintaining communication with other departments, and supervising housekeepers. It also outlines qualifications like experience in housekeeping management. The document then describes the duties of a desk control supervisor such as coordinating with the front desk on room status and handling guest requests and complaints. Finally, it discusses laundry services and roles in that area including a laundry manager who oversees operations and a laundry attendant who sorts, washes, and folds linen.
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Duties and Responsibilities _ Front Office Department (v1.0 jmd 09-09-2022).docx
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Duties and responsibilities of executive housekeeper
- 1. Duties and Responsibilities of an Executive Housekeeper
- 2. Housekeeping Housekeeping refers to the management of duties and chores involved in the running of a hotel, such as cleaning, cooking, hotel maintenance, shopping and bill pay. A housekeeper is a person employed to manage a hotel, and the domestic staff.
- 3. Executive Housekeeper He is the head of the housekeeping department and has control over all the actions taking place under the housekeeping department. He id responsible for all the actions that are taken up by the other staff members of the Housekeeping department.
- 4. Duties & Responsibilities of an Executive Housekeeper
- 5. A hotel executive housekeeper is responsible for the housekeeping function within a given facility. This doesn’t mean that they handle the actual day-to-day cleaning responsibilities, but rather oversee them. They are the first line of defense if a problem arises within the housekeeping function, and therefore they must keep apprised of everything that is happening within the department at all times. Not only do they handle all of the managerial responsibilities, but they may also be responsible for managing the budget for the department as well. They are a part of the management team and therefore must be able to provide assessments and updates on what is going on within the housekeeping department at all times.
- 6. They handle all personnel issues in some capacity for the housekeeping function. They handle the hiring, firing, and disciplinary actions if they become necessary. They work by auditing and assessing how well the housekeeping function is working, and they provide any points for improvement. As they are solely responsible for the success or failure of the housekeeping function within that hotel, they must be able to account for all activities at any given time. They are responsible for ensuring that all of the necessary equipment is in place for their employees, and they handle any training that is necessary.