How should the administrative staff of apartment hotels be configured?

Staffing must follow the principle of "eight departments and one room". The general manager's office has 1 general manager and 1 executive deputy general manager. Administrative office: 1 manager, 1 clerk, 1 driver, 1 canteen supervisor, canteen staff (3 chefs, 2 food delivery staff). Human resources department: 1 personnel manager (with years of experience is preferred), 2 recruitment managers and 2 clerks. Finance Department: 1 management personnel, 2 accountants (cost accounting and expense accounting), 1 cashier, 2 buyers, 1 cashier supervisor and cashier (3 front desks, 2 bars). Sales Department (Marketing Department): 1 manager, 2 planner, 1 clerk. Front office: 1 lobby manager (with many years of working experience is preferred), 2 assistants to lobby manager, 2 front desk supervisors, 3 front desk staff, 3 computer room operators, 2 business center clerks, 5 saluting students and doormen. Housekeeping department: 65,438+0 manager (with years of experience is preferred), 2 supervisor (with experience is preferred), 5 foreman, 65,438+02 waiter, 2 PA supervisor, 3 PA foreman and 65,438+08 PA personnel. Security Department: 1 manager, 2 supervisors (with security functions), 2 foreman, 3 security guards and 2 parking lot personnel. Engineering department: 1 manager (with engineering ability), 1 supervisor (with engineering ability), 2 foreman (with engineering ability), 3 plumber, 2 air conditioner and 2 elevator. F&B Department: 2 supervisors, responsible for contacting F&B, handling disputes, guiding the way and getting to know each other with the restaurant staff (considering that the restaurant is outsourced, two employees are needed to handle a series of hotel-related affairs in the restaurant). * * * 1 15 people. For reference only! ! According to the situation of the hotel, I personally expected it. The specific number can be reduced appropriately.

Attachment: PA supervisor is the cleaning department of the hotel! Also called PA department, housekeeping department! Responsible for this aspect of health! (1) Responsibilities of supervisor: Through supervision, training and arrangement of subordinates and rational use of cleaning products, the service level can be achieved, and through management of plant cultivation and arrangement, a pleasing environment can be provided for guests. Specific responsibilities are: 1. Check whether the foreman of each public area supervises the work of subordinates to achieve the proper cleaning and maintenance effect. 2. Check the flowers, trees and greening facilities in each region, formulate the maintenance work plan during greening, pay special attention to the implementation of the plan, ensure the quality and progress of the work, and ensure the good action of the greening system. 3. Supervise the management of the regional foreman, make plans for the management, use and maintenance of various cleaning equipment, and regularly check the use control of guest supplies.

4, formulate and arrange public * * * regional cleaning work plan, epidemic prevention (pest control) work plan and manpower arrangement plan. 5. Be responsible for the staff's business training and discipline education, and ensure that the staff's manners and service quality meet the hotel's standards. 6. Be responsible for the audit of employee's scheduling, attendance and vacation, arrange daily work according to customer's needs and employee's characteristics, investigate the problems in daily work, do a good job of layout inspection before major festivals, important meetings, banquets and VIP visits, and do a good job of communication and coordination with relevant departments. 7. Complete other tasks assigned by superiors. (2) The duty of the foreman position is to achieve the service level of the hotel through the supervision and training of waiters and the placement and use of articles. Specific responsibilities are: 1, read the handover book before going to work every day, and pay attention to the tips of the company's regional director. 2, check the employee sign-in records, reasonable arrangement of subordinate employees. 3. Check the cleaning scope and maintenance effect. 4. Check the working conditions of employees at any time, check cleaning supplies and appliances, and make adjustments in time, and report any abnormal situation in time. 5. Guide and evaluate the work quality of subordinates. 6. Be responsible for the staff's business training and improve the staff's cleaning and maintenance technology. 7. Complete other tasks assigned by superiors. (3) Staff responsibilities: To provide a comfortable, clean and convenient living environment for the guests by cleaning and maintaining the public areas. Specific responsibilities are: 1. Clean and maintain public areas according to the foreman's work arrangement. 2, check the area of responsibility of all kinds of equipment and facilities and furniture in good condition, timely report and maintenance. 3, completes the maintenance of cleaning machinery and the use of cleaning supplies custody, tidy up the warehouse.

Hope to adopt, thank you.