A hotel management trainee works closely with various hotel departments to understand overall operations and specialize in one or two areas. Duties may include front desk tasks like guest registration and inquiries; food and beverage tasks like taking orders and coordinating events; housekeeping tasks like maintaining guest rooms; food production tasks like preparing simple items; and sales tasks like selling room rights. The goal is to learn from different departments and assist them in daily operations.
4. 9 CHARACTERISTICS OF BOUTIQUE
HOTELS
• 1.
1. Size – Boutique hotels are typically small, with 10 to 100 rooms. They are intimate in
scale, creating the ambiance of being a personal guest in a private home, rather than just
a hotel occupant. They often have communal “living spaces” where guests can interact.
2. Individuality – Properties have a distinctive vibe and never have the “cookie cutter” feel
of being one in a series. They are often operated independently and are not affiliated
with a major chain.
3. Design – The architecture and interior design of a boutique hotel is as unique as its
operations, but always upscale and often combining historic details with chic elegance.
The lines may be sleek and contemporary or quaint and homey – or even an artistic
amalgamation. Boutique hotels convey a progressively forward style with fastidious
décor. Guestrooms are individually decorated, and use upscale linens and exclusive
amenities.
5. • 4. Character – Boutique hotels usually have an eccentric personality. They are fun
and funky, trendy and offbeat. Their quirky sense of humor might be exhibited
through creative guest offerings.
• 5. Location – Again, there is no hard rule, but many boutique hotels are located in
the most hip and fashionable urban areas. You’ll find them in lively, up-and-coming
sections – they may well be one of the factors in the area’s rejuvenation – and high-
end residential neighborhoods that are away from the crowds, but convenient to
city highlights. Trendy boutique hotels are also found in resort areas, generally well
hidden from the main tourist throng.
• 6.Culture – As an extension of the unique personality of each property, boutique
hotels often celebrate the local flavor with a strong sense of place by incorporating
locally-sourced materials and reflecting the locations heritage through color and art.
Themed boutique hotels build the entire guest experience, from décor to services,
around a particular subject such as art, fashion or sports
• 7.Service – Highly personalized service is a hallmark of boutique hotels. Staff will
know your name on the first day of your stay. Providing bespoke luxury amenities
such as an extensive pillow menu and custom toiletries, as well as offering
sumptuous spa services creates a very high-quality, individualized experience
6. • 8.Gastronomy – Like everything else about boutique hotels, their restaurants
and bars tend to be hip, trendy and locally-sourced. High quality, authentic
cuisine, and comfortable cocktail atmospheres make these dining and
drinking spots popular with locals as well as guests.
• 9.Clientele – The types of travelers who are attracted to boutique hotels are
as individual as the hotels themselves and tend to be just as hip. Guests from
Millennials to Boomers who enjoy creative design, quirky character, and
luxurious service will be right at home in boutique hotels.
7. • Room Service Captain Duties and Responsibilities:
• Have a complete knowledge of all food and beverage menu items available to Room Service
and pool side.
• Maintain thorough knowledge of the hotel and room layouts.
• Have a Good knowledge of wine and wine pairings.
• Always follow standard telephone etiquette while speaking to guest over phone.
• Greet Guests appropriately at their room and provide service upon items ordered.
• Occasionally take room service orders by telephones and by the in room ordering guest
Apps / other devices.
• Coordinate all guest orders in advance in-order to avoid any partial deliveries to guest
rooms.
• Collect orders from the kitchen, ensure they have been prepared and presented correctly.
• Ensure Prompt and efficient deliver of food and beverage to the guest's room.
• Ensure that hot food is maintained and delivered hot and all cold items are delivered cold.
• Serve drinks efficiently in the proper glass with the proper garnish.
• Good knowledge of different type of tray and trolley set-ups.
8. ROOM SERVICE MANAGER
• As a Room Service Manager you are responsible to achieve the optimum level of guest satisfaction and departmental
profitability in an atmosphere of teamwork and high team morale, whereby your role will include key responsibilities such
as:
• •Conduct regular training sessions with the assigned team in line with the departmental SOP’s e.g. guest care, service
standards, up-selling approach, product knowledge, entering guestrooms, telephone manners, etc.
• •Prepare and issue duty schedules for the respective team
• •Monitor service activities in the Room Service, aiming for highest possible customer satisfaction
• •Work in close co-operation with Kitchen, Stewarding, Cashiers as well as other key service departments
• •Work towards the successful 24hrs operation and ensure that telephones are always attended
• •Maintain a professional and friendly relationship with in-house guest, ensuring proper and prompt service to their rooms
• •In-charge of the delivery and clearance of all guestroom amenities and conduct spot checks
• •Ensure all Minibar operations are done promptly
• •Ensure proper handling of equipment to minimize breakages and losses.
10. As a Room Service Order Taker you are responsible to co-ordinate all service requirements addressed to Room
Service department, Primarily responsible for guest orders from room or pool area via phone or any other
ordering devices like mobile apps, TV etc.
IRD Order Taker Duties and Responsibilities:
*Responsible for answering all telephone calls and prioritizing said calls.
Should have very good telephone etiquettes.
*Directly involved in the order taking and order placing process while dealing with guest requests and orders,
courteously, efficiently and promptly.
*Should have good knowledge of room service menu's and on going promotions in other F&B outlet.
*Should be able to provide recommendations and suggestions to guests upon request.
*Be knowledgeable of all services, facilities and products offered by the hotel.
*Consider the satisfaction of all guests by ensuring prompt, courteous and efficient service at all times.
*Display excellent conversation skills and selling techniques at all times.
*Pay attention to guest orders, and know the menu thoroughly.
*Write down all information’s clearly. Highlight special requests.
*Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product
availability.
*Approximate delivery time is given to the guest according to this time evaluation system established by the
Outlet Manager and the Sous Chef.
11. • Duties and respinsibilities
• If the order has not been sent up by this time, a call must be placed to the guest to apologies and re-evaluate
the delivery time.
• Ensure correct posting in POS system for communication to the service and kitchen department.
• Able to perform all duties and tasks per the tasks required at the outlet.
• Assist the department to drive guest satisfaction by providing consistent guest experiences.
• Coordinate with Room Service Waiter/ Waitress, Captains & Minibar Attendant.
• Report positive and constructive guest feedback to the manager.
• Promptly handle guest queries, complaints and all issues in a professional manner.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department
assigned as well as offering alternatives or suggestions to guests.
• Ensure proper handover is given to the next shit and also to the IRD manager.
• Report cleanliness and maintenance issues to the immediate supervisor
• Assist in carrying out scheduled inventories of products and operating equipment.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Ensure proper appearance and grooming while on duty.
• Perform any other assigned reasonable duties and responsibilities as assigned.
12. • Set tables, trays according to type of food ordered and the hotels service standards.
• Performs opening and closing procedures established for the department.
• Accurately records, pre-checks and picks-up all food and beverage orders.
• Check in with guests to ensure satisfaction with each food course and/or beverages.
• Responsible for cleaning and removing the trolleys/trays from guest rooms and
corridor.
• Serves guests their food and beverage in prompt, courteous manner as per the
standard sequence of service.
• Present physical and accurate check to guest and complete the payment process.
• To be able to immediately monitor guest comments and pass on to your Superior,
and be pro- active in solving problems whenever possible.
• To have a full knowledge of the food & beverage items & their specifications, menu
prices, recipes and style of service etc.
WAITER DUTIES AND
RESPONSIBILITIES:
13. • A hotel management trainee has to work in close association with different
departments in a hotel and assist them in their daily routine operations. A trainee is
required to understand the overall operations of the hotel while specializing in one
or two areas. Hotel management trainees may have to work closely with front desk
managers, culinary department, general managers, convention and event planner,
housekeeping department, and learn from them.
•
Trainee
14. • Front Office
• Registration of guests and assigning rooms
• Maintain an inventory of reservation, vacancies and room assignments
• Answer enquiries regarding hotel services, provide assistance and respond to guests' complaints
• Food & Beverage
• Greeting customers, escorting them to seats, taking food and drink orders, and serving food and beverages
• Answer questions regarding the hotel services, explaining menu items and specials, and offering personal
attentive treatment.
• Co-coordinating with team workers to plan events, parties etc.
• Housekeeping
• Responsible for maintaining the hygiene and appearance of the hotel
• Servicing and maintaining the guest rooms and replenishing stock as and when needed.
• Providing service items to guest rooms upon requests from the guests
• Food Production
• Preparation of simple food items like vegetable preparation, salads, cold starters etc.
• Work according to established health and safety guidelines. Kept the kitchen area clean and hygienic.
• Keep a check on stock and order for replenishments as and when necessary.
• Sales
• Selling room rights to individuals, corporate.
•
