What is the workflow of the hotel duty manager?

The manager on duty receives and handles relevant complaints on behalf of the general manager during the duty hours, and solves and handles emerge

What is the workflow of the hotel duty manager?

The manager on duty receives and handles relevant complaints on behalf of the general manager during the duty hours, and solves and handles emergencies or emergencies in the hotel. The following is what I arranged for you, I hope it will help you.

as follows

1, 7: 45 shift change:

Say hello to the personnel on duty and the manager first, then communicate with the manager on duty and carefully check the duty diary. Understand and handle the handover of the previous shift, check and supervise the front desk attendant gfd.

2.7: 50 Check the HMIS system:

Briefly explain the reservation, check-out, room situation and recent traffic situation to the front desk attendant.

3, 8: 00 restaurant management:

Check and coordinate buffet supply to ensure normal operation; Strengthen on-site supervision.

4.8: 30 Patrol public areas:

Greet employees of all departments, check attendance and understand the health status of the plan on the day of inspection.

Patrol guest rooms, lobbies, elevators, guest toilets on the ground floor and the surrounding environment, and urge PA or security guards to do a good job of cleaning, which has a good business atmosphere.

Morning meeting at 5.8: 45:

Briefly report yesterday's operation, focusing on problems, guest complaints, whether and how to deal with them; irrigation canals and ditches

Pass on the duty work priorities and plans, actively coordinate with the ministries, and carefully record the work instructions of the store manager.

6.9: 20 Communication arrangement:

According to the contents of the morning meeting, convey and arrange related work, pay attention to make good arrangements in advance, and communicate and cooperate with various departments.

Cooperate with front desk and guest room to control room status and handle other related matters.

7.9: 30-9: 50 restaurant

Check the hygiene of restaurants and kitchens.

Patrol at 8 and 9: 50:

Inspect and supervise the cleaning of public areas.

9. 10: 00 View guest information:

Check whether the guest information in HMIS system is accurate. If an input error is found, correct it in time to avoid write-off and ensure the accuracy of the information of the day.

10, 10: 30— 12: 00 front desk:

Supervise service attitude, skills and adaptability. At present, it mainly advocates: initiative, enthusiasm and smiling service. According to the situation at the scene,

Words and deeds, one-on-one on-site training, focusing on practical results. Properly handle some urgent affairs.

1 1,11:00-1:20 employees eat.

Take the initiative to change the waiter and let the waiter have lunch.

12、 12:

During the peak meal period, supervise and participate in the on-site service, coordinate the specific work, and ensure the orderly dining of guests.

13 and 13: 00:

* * * regional health, supervise the specific work. ?