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To enhance cross-departmental communication, ensuring a seamless guest experience. To familiarise staff with the operational aspects of the hospitality industry, including front desk operations, housekeeping standards, and food and beverage management. To encourage collaboration and teamwork among staff for a cohesive work environment.
From front office operations and housekeeping to food and beverage management, revenue optimization and marketing strategies, hotel managers have to oversee everything that happens in the hotel or resort. Because of this, they must have a diverse skill set.
He asks hoteliers to consider whether traditional roles remain relevant in a digitally enabled environment: “If 95% of your reservations are dropping directly into your property management system from online channels, is a reservations agent really necessary, or can that role be combined with eventscoordination or reception?”
Some of the common back-of-house positions you may find include: Food and beverage manager Chef Sous chef Line cook Pastry chef Purchasing manager Housekeeping staff Facilities manager Maintenance technician Sales and marketing Finance and revenue management What skills are required for back-of-house roles? What are back-of-house positions?
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