Since management has certain responsibilities for the safety of guests’ belongings, the proper care of keys is the very important aspect of security.
Individual heads of department are responsible for all the keys in their area and the housekeeper probably has control of more keys than any other departmental head. In a hotel, there is grand master, master, sub-master and individual room keys.
Reports to: Director of Food and Beverage
Summary: The Catering Manager is responsible for coordinating the delivery of all food & beverage functions held by the hotel in keeping with the standards as prescribed by management. The position is primarily concerned with front of house activities.
Linen inventory control and laundering are among the housekeeper’s major responsibilities. Top management must establish an operating par stock. In respect to room linen, it is ideally five times the daily amount in use as determined by the number of beds and bathrooms in the hotel. This allows one set in the rooms, and one each in the laundry, the maid’s floor closet, the linen room, and in transit.
A hotel housekeeping department has four main functions:
1- cleaning and maintenance
2- training of its personnel,
3- requisition and control of the necessary supplies and equipment
4- Paperwork, schedules and reports.
These four principal functions are so intermingled that it is almost impossible to describe one without including the others. As we shall see, they overlap to a great degree.