Hotel room management knowledge, what are the contents of hotel room management?

It depends on the actual situation of your hotel, from the occupancy of your room, to change at any time, of course, 2 foremen are too few, at least 3, of course, you also need a supervisor to supervise them, 12 cleaners are a little more, but it also depends on the situation of your hotel

What hotel are you? I also do hotels. You have fewer waiters, at least 18, some on the night shift, some on the middle shift, and some on the rest shift, one supervisor is enough There are 4 foremen, three on the day shift and one on the middle shift.

In there is a library tube. The library manager is responsible for helping the customer service center.

116 rooms, which means that there are four floors, two floors, a foreman, two housekeeping staff, and three cleaners.

Generally, it depends on the total number of hotel rooms and the number of floors, the floor is generally 2 cleaners, more than 2 floors to arrange a night shift staff, more than 5 floors to arrange 2 night shift employees, the housekeeping center day shift is generally 3 people plus a foreman, a night shift foreman and an employee are good, as for the supervisor and manager to see the actual situation.

There are too many people in the housekeeping center for 4 pick-ups** If it's a single pick-up**, it's too much, but if you include clerks, it should be about the same If it's three shifts. If you don't work the night shift, that's fine.

Are your foremen the same as your supervisors? 2 is just right, but there has to be a substitute, right? Don't the two foremen take a break?

The cleaners still seem to be a little small, because the rest staff have to consider.

I'm thinking about people in full capacity for you.

If the occupancy rate is only half, it should be enough.

It's okay, but I just don't know how to arrange a waiter.

The knowledge content that hotel room management needs to master includes: cleaning and placement standards for guest rooms, familiar with the use and performance of room cleaners, scheduling, daily simple accommodation, staff training (standards and guest etiquette, etc.), room asset management, etc., residual disposal and procedures, guest laundry collection, DND processing, and familiar with office software applications.

How to be a good hotel housekeeper:

1.Attitude is everything. At the same time, the quality of the attitude directly affects the outcome of the matter.

As a grassroots manager of a hotel, the foreman is the first starting point for managers under normal circumstances. While some people stand out, others complain that they haven't been promoted, and the difference between the two is that they have different attitudes.

2.Cultivating professional skills, the so-called "do a line, specialize in a line." "There is a certain reason, the hotel manager must learn the professional knowledge of the hotel well, learn thoroughly in order to truly lead the staff to work, but also a responsible performance for the staff.

3.Summing up the gains and losses in the work, the old saying goes, "Sailing against the current, if you don't advance, you will retreat." It's a reminder that we need to make progress every day.

100-1=0.This formula reflects that when the guest is dissatisfied with any part of the process of hotel consumption, then the guest reception is a failure.

4.Pay attention to the training of subordinates and judge whether a hotel manager is excellent, not only to see how strong the individual ability, but also to see how creative your team is. Therefore, in the case of ensuring the smooth completion of the work, it is also one of the responsibilities of the manager to cultivate the work ability of the team members.

5.Learning makes people progress, managing a hotel is a science, and management is even more so. Different positions have different academic focuses, and foremen and supervisors should work more hard in management; Department managers need to think not only about management, but also about management.

The higher the managerial position, the greater the responsibility. We must continue to learn, listen more, watch more, and summarize more.

A hotel manager needs to have the following three management skills:

Technical skills

As far as the hotel is concerned, it is indispensable to have the professional skills and skills required for the hotel and the position, and to achieve effective collaboration in a modern enterprise. Technical skills are needed not only by industrial companies, but also by other industries, which are also important for hotels.

Conceptual skills.

That is, the ability to form ideas, which refers to the ability of a manager to think abstractly and form ideas; Have a certain level of management theory, be able to apply management ideas, and have the ability to solve practical problems; And have the ability to analyze, judge and make decisions.

Humanistic skills.

That is, the ability to handle interpersonal relationships. It refers to the ability to work and cooperate with others, including internal contact with peers, understanding subordinate activities, motivating and inducing the enthusiasm of subordinates, and external contact and coordination with relevant organizations and personnel. In order for a hotel manager to achieve the above realm, the first thing is to have sufficient professional knowledge.

For example, hotel management and strategy, hotel brand management and marketing innovation, financing and capital operation, evaluation standards for green hotels, business knowledge such as collectivization and chain operation, regulations, management knowledge, etc.; The second is a professional attitude, such as a positive and enthusiastic work attitude, responsible and law-abiding, able to cooperate with others, willing to train subordinates, etc.; Then there are proficient work skills, including thinking skills, organizational skills, performance management skills, and professional styles.

1. When entering the guest room, the waiter should pay attention to the following points:

1) Gently knock on the door three times each time to report the waiter's identity.

2) Slowly push the door open, hang the "Cleaning Sign" on the door lock handle, and open it until the end of the work. Turn on the lights and check for faults.

3) Place a small blanket on the carpet at the door of the bathroom, and place the cleaning basket (or cleaning bucket) on the side of the bathroom countertop.

4) Pull the curtains and curtains apart to make the room well-lit and easy to clean.

5) Open the window room for about 5 minutes to allow the room to be ventilated.

2. "Withdraw" is mainly to replace the used items in the guest room, and the garbage left by the guests is disposed of next to the year

1) Drain the water to flush off the dirt in the toilet, and then spray the "three cylinders" with detergent: basin, bathtub, and toilet. Then, remove the "four towels" (face towels, square towels, bath towels, and foot towels) used by the guests.

2) Check the drawers of the wardrobe and combination cabinet in order, and the remaining items should be handed over to the desk as soon as possible, so that they can not be returned to the guests as soon as possible, and make a record on the health table.

3) Use the room trash can to collect garbage. If the cigarette butt of the ashtray has not been extinguished, it must be extinguished before it can be poured into the Qize trash can to avoid disaster.

4) Remove used cups, extra beds or cutlery.

5) Clean the bed, remove the used sheets and put them in the linen bag at the end of the cleaning cart.

3. "Wipe" is mainly to wipe some facilities in the guest room, and check the electrical equipment and other facilities in the room

1) Start from the doorbell outside the door to the door frame, the inside and outside of the door, and pay attention to the door handle and the safety map behind the door.

2) Wipe the furniture and items in the room from top to bottom in the clockwise direction (or counterclockwise), and pay attention to the bottom and corners of the furniture.

4. The waiter should pay attention to the following matters when wiping the dust:

1) Replenish the supplies in the toilet and place them neatly according to the unified requirements.

2) Facial tissues and rolls should be folded, which is beautiful and convenient for guests to use.

3) The "four scarves" are placed neatly in the specified position.

4) Supplementary room items should be placed neatly according to the hotel's specifications.

5) Replenish the cups.