Budgeting for Housekeeping Expenses
Budgeting is one of the main planning activities of an executive housekeeper. It is the process
by which, based on the actual performance of establishments in the past, estimates of
expenditure and receipts are made and adjusted for forecasting future outcomes. Budget can
be defined in many ways:
A budget is a plan by which resources required to generate revenues are allocated. A budget
is a plan which projects both the revenues the hotel anticipates during the period covered by
the budget and the expenses required to generate the anticipated revenues.
The advantage in preparing a budget is that it provides an opportunity for taking a critical look
at the cost of the department, reviewing past planning and present accomplishments, and
then taking appropriate steps to accomplish more in the coming financial years.
TYPE OF BUDGETS
Budget may be of different kinds, based on the types of expenses involved, the departments
and the flexibility of expenses.
Categorized by Type of Expenditure
Based on the types of expenses and assets involved, budgets may be categorized into
capital, operating and pre-opening budgets.
Capital budgets – These allocate the use of capital assets that have a life span considerably
in excess of one year, these are assets that are normally used up in day to day operations.
Furniture, Fixture and Equipment (FFE) are typically examples of capital expenditures.
Capital expenditures in the housekeeping department may include room attendant’s carts,
vacuum cleaners, general floor machines, carpet shampoo machines, sewing machines and
laundry equipment. The hotel building itself is also a capital asset.
Operating budgets – These forecast expenses and revenues associated with the routine
operations of the hotel during a certain period. Operating expenditures are those costs the
hotel incurs in order to generate revenue in the normal course of doing business. In the
housekeeping department, the most expensive operational cost is the salary and wages or
labor cost. The cost of all-recycled inventory items, such as cleaning and guest supplies, are
also operational costs.
Pre-opening budgets – These force the planning necessary for the smooth opening of a
new hotel. These budgets allocate resources for opening parties, advertising, generation of
initial goodwill, liaisons and PR. Pre-opening budgets also include the initial cost of employee
salaries and wages, as well as supplies, crockery, cutlery and other items.
Categorized by Department Involved
Base on the department involved, budgets may be categorized into master budgets or
department budgets.
Master budget – These represent the forecasted target set for the whole organization and
incorporate all incomes and expenditures estimated for the organization.
Department budget – each department of the hotel forwards a budget for its estimated
expenses and revenues to the financial controller. For instance, there would be a
housekeeping budget, an F&B budget, a maintenance budget, and so on. In fact, the room
division budget is in this case the combine budget of the front office and housekeeping
department.
Categorized by Flexibility of Expenditure
Budget may also be classified based on the flexibility of expenditure:
Fixed budget – These budgets remain unchanged over a period and are not related to the
level of revenues. Such budgets include budgets for advertising and administration.
Flexible budgets – These budgets pre-determine expenditure based on the revenue
expected and differ with different volumes of sale.
Executive Housekeeper
The executive housekeeper is responsible for the upkeep of the guest rooms and public areas
of the hotel property. This person truly must work through other people to get the job done.
Each room attendant must be thoroughly trained in cleaning techniques. Each floor inspector,
a person who supervise the housekeeping function on a floor of a hotel, and each
housekeeping employee must be trained in standard inspection techniques.
Speed and efficiency are paramount in performing the vital service of maintaining guest
rooms and public areas.
Skill in supervising unskilled labor is essential. Survival fluency in foreign language is
important to the executive housekeeper, who must communicate effectively with employees.
Accurate scheduling of employees is also necessary to maintain control over labor cost. The
executive housekeeper is further responsible for maintain g and controlling an endless
inventory of linens, soap, guest amenities, furniture, in-house marketing materials, live and
artificial plants and more. The executive housekeeper, like the plant engineer, must stay
abreast of new ideas and techniques through trade journals and continuing education
courses.
The executive housekeeper supervises the in house laundry, if one is present. The
equipment, cleaning materials, cost controls and scheduling are handled in cooperation with
the laundry supervisor.
The limited-service property depend on this member of the management team to supervise
the staff that provides clean room and operate an in house laundry. This hand-on supervisor
works with the staff to provide many behind the scene guest service. The housekeeper travels
the elevator of high-rise limited services properties, stopping at each floor to provide
employee with constant supervision and motivation.
Interdepartmental cooperation and communication with the front office team and
maintenance department are vital for the executive housekeeper in both full service and
limited service hotels. The release of clean rooms for occupancy and the scheduling of
periodic.
Housekeeping Terminology - 1
Antique – Antique furniture belongs to the period before 1840, though nowadays any pieces of furniture
that is more than 100 years old is considered an antique.
Amenity – A service or item offered to guests or placed in guestrooms for convenience and comfort, at no
extra cost.
Area inventory list – A list of all items and surfaces within a particular area that require the attention of the
housekeeping personnel.
Back of the house – The functional areas of the hotel in which employees have little or no guest contact,
such as the engineering and maintenance department, laundry room and so on.
Back to back – Describes a heavy rate of check outs and check INS on the same day, so that as soon as
room is made up, a new guest checks into it.
Banquet – A term used to describe catering for specific numbers of people at specific times, in a variety of
dining layouts.
Bath linen – Include bath towels, hand towels, face towels, washcloths and fabric bath mats. Machine.
Budget – A budget is a plan that projects both the revenue that the hotel anticipates during the period
covered by the budget and the expenses required to generate the anticipated revenues.
Buff – To smooth the floor with a low speed floor polishing.
Burnishing – Polishing the floor with a high-speed floor machine to achieve an extremely high gloss.
Breakfast knob cards – Card hung by guests on the knobs of guest room doors to pre order breakfast at
night so that the order reaches the staff on time and the guest is not disturbed for placing the order early in
the morning.
Bonsai – Literally meaning “a plant in a tray” this refers to a tree or a plant whose typical growth in nature
has been copied exactly in a miniature style within the confines of a container.
Capital budgets – These allocate the use of capital assets that have a life span considerably in excess of
one year, these are assets that are not normally used up in day to day operations.
Cabana – A room adjacent to the pool area, with or without sleeping facilities, but with provision for relaxing
on a sofa. It is mainly used for changing.
Coverlet – A bedspread that just covers the top of the dust ruffle but does not reach down to the floor.
Cleaning supplies – Cleaning agents and small cleaning equipment used in the cleaning of guestrooms
and public areas in the hotel.
Condominiums – hotels similar to timeshare hotels. The difference between the two lies in the type of
ownership. Units in condominium hotels have only one owner instead of multiple owners, each for a limited
amount of time each year.
Convention – A formal assembly of representatives sharing a common field of interest, come together to
air their views.
Crib – Cot for babies, provided to guests on request.
Housekeeping and Other Departments
Coordination with Security Department
The coordination here is mainly concerned with the prevention of fire and thefts and the
safekeeping of keys and lost property. There are so many security hazards on the floor that
this liaison is particularly important and housekeeper cooperates by endeavoring to see that
housekeeping staff are aware of the hazards. Housekeeping personnel should also report
anything of a suspicious nature immediately to the security staff. However, a guest may take
advantage of this privacy and may be engaged in certain illegal activities such as gambling,
smuggling and so on. Housekeeping personnel have to be alert to this risk and seek the
security department’s intervention if necessary. The security department is responsible for
conducting training sessions on handling emergencies for the staff. For example, they
conduct fire drills to train staff to gear up in a fire emergency.
Coordination with Food and Beverage Department
The food and beverage department consist of both the service staff as well as the kitchen
staff. The coordination of housekeeping with the restaurants and banquet halls is mainly
concerned with the provision of linen and uniforms. The linen room supervisor, under the
supervision of the executive housekeeper, needs to have sufficient stock of clean napery to
meet the demands of the F & B department’s restaurant and banquet function. On his/her
part, the restaurant manager should ensure that the time set for the exchange of linen is
respected; that linen is not lost or misused; and that intimation of forthcoming banquet
function is conveyed to housekeeping well in advance. Beside extra/special linen,
housekeeping may also have to arrange for flower decorations for banquet.
Coordinating between two departments becomes particularly necessary in the case of room
service, so that friction does not arise over matters such as waiters not collecting trays from
guestrooms or room service staff leaving soiled trays in the corridors or causing extra work
through careless spills on the carpet.
In many hotels, housekeeping also looks after pest control in restaurants, kitchens, and store
attached to them. Both restaurant and kitchen staff required clean uniforms on a daily basis,
for which they need to communicate with housekeeping. Provision of staff meals for
housekeeping personnel, on the other hand, is the responsibility of the kitchen staff.
Coordination with Personnel Department
Housekeeping coordinates with the personnel department for recruitments of housekeeping
staff, managing their salaries and wages, addressing indiscipline, following through grievance
procedures, issuing identity cards for employee, running induction program, maintaining
locker facilities, completing income tax formalities, effecting transfers, promotions, appraisals,
and exit formalities, procuring trainees and organizing training sessions.
Coordination with Purchase Department
The purchase department procures out-stock items for housekeeping, such as guest supplies
and amenities, stationery, linen, cleaning materials and equipment, and so on. Housekeeping
should convey their requirement to purchase by way of advance notice in the form of a
purchase requisition.
Coordination with Stores
Coordination with stores ensures the availability of day-to-day necessities of housekeeping.
Larger hotels have a store attached to the housekeeping department that stock linen, supplies
and so on. Smaller hotels may stock them in the general store, except for linen, which is sent
to the housekeeping department on purchase. Communication with stores is by way of a
requisition form, which housekeeping sends to stores when it requires certain items.
Housekeeping Department
Duties and Responsibilities of Executive Housekeeper
The Executive Housekeeper reports to the General Manager, the resident Manager, or the
Room Division Manager. She is responsible and accountable for the hotel cleanliness and
aesthetic upkeep of the hotel. She or He supervises all housekeeping employees, has the
authority to hire or discharge subordinates, plans and assigns work assignments, inform new
employees of property regulations, inspects completed assignments and requisition supplies.
Duties and Responsibilities:
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Organize, supervise and coordinate the work of housekeeping personnel on a day-to-day
operations.
Ensure excellence in housekeeping sanitation, safety, comfort and aesthetics for hotel guests.
Draw up duty rosters and supervise the discipline and conduct of her staff.
Assure proper communication within the department by conducting regular meeting with all
personnel.
Hire new employees, warn employees when hotel policies are violated and discharge
employees when necessary.
Counsel Employees on various duties and work on work related issues.
motivate the staff and keep their morale high.
Establish and maintain standard operating procedures for cleaning and to initiate new
procedures to increase the efficiency of labor and product use.
Search constantly for and test new techniques and products.
Maintain an inventory of the furniture, linen, and movable equipment in the rooms and related
premises and to ensure they are regularly checked.
Organize maintenance and repair of guestrooms.
Deal with articles and a guest may have left behind in a room.
Ensure the provision of proper uniforms for the hotel staff.
Ensure observance of hygiene and safety precautions.
Offer suggestions to the human resources department concerning selection, recruitment,
replacement, duty alterations, up gradation and so on.
Evaluate employees in order to upgrade them when openings arise.
Organize and supervise on-the-job and off-the-job training of staff.
Liaise between the maintenance and housekeeping departments.
Inspect and approve all supply requisitions for the housekeeping department, and to maintain
par stock, inventory control and cost control procedures for all materials.
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Check the reports filed and the registers maintained.
Maintain a time logbook for all employees within the department.
Be responsible for the redecoration and refurbishing of rooms, lobbies and so on.
Provide a budget to the management and undertake budget control and forecasting.
Why Measure Housekeeping Performance?
In order to attract new guests and retain existing ones hotels have to offer high quality
services. These days’ people do not just want to spend a night in a hotel but they want to feel
at home. Hospitality of personnel, excellent cuisine, and top rated cleaning services and
friendly receptionists are something that every guest is looking to find at a hotel. They say
that something that can be measured can be improved. This is true with hotel industry where
competition gets crazy. Indeed, in order to improve performance and make any plans it is
important to be aware of current performance. Every hotel claiming to be successful needs
to have strategic plans and vision. In order to monitor implementation of adopt a strategy the
hotel managers and owners need reliable and effective performance evaluation and strategic
management tools, just like balanced scorecard which is widely used in various industries.
As already said above, housekeeping and cleaning services are extremely important,
especially for five star hotels. Guests want to sleep in clean beds, have shower in clean
bathrooms and come back to a clean hotel suit whenever they leave. Housekeeping is
perhaps the strongest association with a hotel. Efficiency of housekeeping can be measured
in different ways. Evaluation of customer reviews is one of them. However, reviews tell us
about something that has already happened or did not happen, while hotel top managers
need information on current housekeeping performance. This is where balanced scorecard
comes into play.
As known, balanced scorecard is used to evaluate key performance indicators, which are
measures, representing critical success factors for various aspects of running business. If we
are talking about housekeeping, we should select the most important KPIs relevant to
cleaning and housekeeping services. What key performance indicators are most relevant for
housekeeping? In this article, we will name a few of them.
Let us take such key performance indicator as number of rooms per one hotel cleaner. It may
happen that one housekeeping assistant is taking care of too many hotel suits, which
negatively influences quality of cleaning services. If this is the case, that human resource
department of a particular hotel has to hire more cleaning personnel. Just to the contrary it
may turn out that one housekeeping service assistant is regularly cleaning the only several
suits and can handle more job.
Laundry services need to be also properly evaluated. Sleeping in dirty bed sheets is definitely
a bad idea. It is possible to evaluate such key performance indicators as bed linen change
per one stay, guests' requests to change linen etc. Regular vacuuming is important as well
and thus needs to be measured. The same concerns all other housekeeping procedures.
Use of balanced scorecard does not only help measure current housekeeping performance
but also save costs and rationally use clean personnel, cleansing tools and equipment.
Without any doubts, housekeeping services are a part of general hotel services that always
need to be improved. By implementing goals in this area, housekeeping personnel contributes
to implementation of financial goals.
Housekeeping and Maintenance Department
Coordination with Maintenance Department
The maintenance department is responsible for the provision of engineering facilities that
contribute to the comfort of guest and increase the efficiency of staff. The housekeeping
department depends on maintenance to keep things in order. While carrying out their
schedule work, housekeeping employee may find some deficiencies in the hotel facilities,
such as faulty electric plugs, dripping faucets, leaking pipes, or malfunctioning airconditioning units or WC cisterns. The housekeeping department often takes the first steps
in maintenance functions for which the maintenance is ultimately responsible. How ever,
these deficiencies and faults should be immediately reported to maintenance. A need for
urgent repairs is reported to maintenance over telephone and these requests are usually dealt
with promptly if the rapport between the two departments is good.
There are various heads under which maintenance work is done:
Electrical work – Air conditioning and heating, fused bulbs, lights and lamps that are not
functioning, defective plugs and plug points, short circuits and faulty geysers, refrigerator and
mini bars fall under this category.
Boiler work – This is necessary to maintain a supply of hot water to guestrooms.
Mechanical work – This entails repair or replacement of any faulty equipment, such as
vacuum cleaners, ice-cube machine and so on.
Plumbing work – this deals with faulty faucets, showers, drainage systems, water closets
and so on.
Civil work – Any masonry work comes under this head.
Carpentry work – Broken or shaky furniture mirrors, and cupboards in less than peak
condition and fresh woodwork are all part of this.
To look at it another way, in terms of frequency, urgency and complexity of the job, there are
three levels of maintenance work:
1. Routine maintenance
This involves maintenance activities that related to the general upkeep of the hotel. They
occur on a regular basis, daily or weekly and required minimal training skills. These activities
do not call for the making out of a formal work order and no records are maintained for them.
Most of these routine maintenance activities are carried out by housekeeping. Proper care of
many surfaces and materials by housekeeping personnel is the first step in the overall
maintenance program for the property, such as : the replacement fused light bulbs, polishing
of furniture, cleaning of windows and floor, and so on.
2. Preventive maintenance
This is systematic approach to maintenance in which situations are identified and corrected
on a regular basis to control cost and keep larger problems from occurring. It involves
inspections, minor corrections and initiation of work orders.
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Inspection – During the normal course of their duties, housekeeping personnel carry out
inspection of most areas. Room attendants and supervisors regularly check for leaking
faucets, chipped caulking around bathroom fixtures, fused bulbs, AC malfunction and so on.
Minor correction – Problem of a greater magnitude are avoided if minor repairs are attended
to promptly. If communication between housekeeping and maintenance is efficient, minor
repairs will be rectified by the maintenance department even as the room attendant is
cleaning the guestroom.
Initiation of work order – Preventive maintenance sometimes identifies problems that are
beyond the limited scope of minor corrections. The necessary work is then referred to the
maintenance department through a formal work order system. The chief maintenance officer
or the chief engineer then schedules this maintenance work to be done.
3. Schedule maintenance
This involves maintenance work initiated by a work order. Work order is key elements in the
communication and coordination between housekeeping and maintenance. The moment a
housekeeping personnel detects a problem that requires attention from maintenance, she/he
calls the housekeeping control desk, stating the nature of the problem, the kind of assistance
required, and the location where it is required. The control desk fills out a work order form in
triplicate, each copy being of a different color. One copy is sent to the executive housekeeper
and two copies to maintenance. The chief engineer keeps one of these copies and gives the
other to the tradesperson assigned to do the repair. When the job is completed, a copy of the
tradesperson’s completed work order is sent to the executive housekeeper for
acknowledgement of work satisfactorily completed. If this copy is not sent to the executive
housekeeper within appropriate period of time, housekeeping issues another work order,
which signals maintenance to provide a status report on the requested repair.
Nowadays, many hotels install a computerized maintenance management system (CMMS).
Engineering and maintenance departments in most hotels keep records of all equipment
operated by housekeeping personnel. The purpose is to provide documentation of all
maintenance activity on a given piece of equipment.
How to Clean Your Iron
35245
What You'll Need
White vinegar
Clean rag
Dish soap or laundry detergent
Sponge
Salt
Cleaning your iron on a regular basis is essential to maintaining crisp, laundered
clothes. At first glance, you may wonder what iron maintenance even entails. Worse,
like many people you might neglect caring for your iron all together because you do
not realize it is something this tool even need.
Fortunately, cleaning the iron is no more difficult than cleaning most other small
appliances. All it takes is a little bit of time and a few simple tools.
Cleaning the Reservoir
If it looks as though small deposits are being left in the small holes on the soleplate,
the reservoir of your iron needs cleaning. Typically, these deposits are minerals from
the water that you are using in the reservoir. The deposits may have a white color or
resemble salt.
Cleaning the reservoir requires the white vinegar and a clean rag. Fill the reservoir of
a cold, unplugged iron at least one fourth of the way with white vinegar. Turn the iron
on and place it on the steam setting. Steam iron the clean rag until the reservoir is
completely empty.
If the deposits are still visible, fill the reservoir with clean water and steam iron the
rag again.
Repeat the process until the deposits are no longer apparent, alternating between using
white vinegar and clean water.
Once you have gotten the entire residue off your iron, rinse the reservoir thoroughly
with clean water. In order to avoid mineral buildup and deposits, use only distilled or
purified water in the reservoir. If you continue to use tap water, simply remember to
clean the reservoir periodically.
TIP: Because vinegar has a strong smell, especially when it is heated, it is best to
ventilate the area where you are working as much as possible by opening windows,
turning on vents or fans, or keeping the door open.
Cleaning the Soleplate
Unfortunately, the soleplate or the bottom metal piece of an iron is prone to
occasional build up. Therefore, the plate requires cleaning in order to avoid staining
clothes or fabrics.
Begin with a cold iron that is unplugged from the electrical outlet. Use a mild dish
washing soap or laundry detergent to create a sudsy solution. Use a nylon mesh pad,
sponge, or cloth dipped in the solution to completely wipe off the soleplate of the iron.
Then wipe the soleplate clean with a water-dampened cloth or rag.
If the soleplate is the victim of a starchy build up or corrosion of some form, you will
need to use something a bit stronger. Use a clean cloth dipped in white vinegar to
remove the buildup. Then wipe the soleplate clean with a cloth dampened in water.
If this does not work, then you will need to heat a solution of white vinegar and salt
until the salt dissolves. Using a clean cloth sipped in the heated solution, wipe the
iron's soleplate clean. Continue wiping until you have removed all of the buildup or
corrosion. Remember to wipe the iron completely clean with a cloth dampened in
clean water.
TIP: Avoid abrasive cleaning powders or scouring pads.
Cleaning the Exterior Body
The exterior of the iron should be kept clean to avoid any unnecessary transfer of dirt
onto the articles that are being ironed. Simply wipe the exterior clean with a damp
cloth or sponge occasionally. If the iron does happen to pick up some form of residue
on its exterior, then wipe it with a mild dish washing solution.
TIP: Completing this task when you are cleaning the soleplate of the iron is an
excellent time saver.
Storing the Iron
Whenever you are finished with the iron, you should empty the reservoir completely
and allow it to dry out before storing it away. This will help prevent mineral build up
and lessen the frequency with which you need to clean the reservoir.
Empty the water slowly by tilting the iron over the sink or laundry tub. Remember
that the water in the reservoir may be hot since the iron was turned on, so be careful.
Store the iron in an upright position in a location where it won't be easily disturbed.
Types of Keys used in hotels for effective Key
control
The hotel guest room key is normally issued to open only one room for which it
was intended, viz. individualized key for each lock. If the guest room lock is in shutout mode the guest room key can neither open it nor lock from outside of the room.
Below are few types of key configurations used in hotels.
 Guest Room Key’s
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Master Keys
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Grand Master
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Emergency Keys
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Floor Supervisor Key
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Guest Room Key:
Master Key:
A master key is designed to open a set of several locks. These locks also have
keys which are specific to each one (the change key) and cannot open any of the
others in the set. Locks which have master keys have a second set of the
mechanism used to open them which is identical to all of the others in the set of
locks.
For example, master keyed pin tumbler locks will have two shear points at each
pin position, one for the change key and one for the master key.
Grand Master:
Key operates all locks in the Hotel. Including laundry and linen rooms.
Emergency Key:
The emergency key opens all guestroom doors, even when they are double
locked. It can be used, for example, to enter a room when the guest needs help
and is unable to reach or open the door. The emergency key should be highly
protected and its use strictly controlled and recorded; it should never leave the
property. One procedure for emergency keys is to have them locked in a safe
or safe deposit box and signed out by the individual needing one. The log should
be dated and signed by the individual taking the key.
Floor Supervisors Master Key:
Key operates all sections on the floor/ floors supervised by the particular
supervisor.
Housekeeping Staff Master Key:
 Key operates all rooms serviced by particular room house cleaner or
housekeeping staff.
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Important Key Control Procedures:
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Security of keys is essential from the moment they arrive on site.
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Keys should be stored separately and securely.
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No unauthorized person should be allowed access to any key, either to
examine or handle it, since a photograph or impression can be taken in few
seconds and duplicate subsequently made.
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Keep a log book of all keys signed out.
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Establish protocol for distribution of keys.
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Use keys that do not identify the property’s name, address, logo, or room
number.
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Perform an annual key audit
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When keys are lost or stolen, the locks should be changed or rotated to
another part of the property.
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Authorized employees should remind guests to return keys at check-out.
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The loss or suspected compromise of a key should be reported immediately
and, after due investigation, a decision be made as to whether or not the
lock should be changed.
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Place well-secured key return boxes in the lobby, at exit points of the
property, and in courtesy vehicles.
Pre-opening Support
L&A consultants can assist with the setting up of the Housekeeping operations at the Pre-opening
phase or complete a full Hotel Opening. Projects include preparation of manuals, policies and
procedures, establishment of standards and training.
How does it work?
An L&A consultant makes an initial visit to review the scope of works, assess the site and give initial
feedback. A critical path is established for the property to work through to the hotel opening date.
Work can be conducted both on site and off site via emails, internet and phone contact. Follow up
visits then continue with a final visit up to 6 weeks out to assist in the full training of the
Housekeeping team before the opening.
Who is it for?
Pre-opening support is an essential tool for Hotel Management to use prior to the appointment of the
Executive Housekeeper. Critical decisions such as FF&E, operating equipment choices, the mock up
room and set up of Housekeeping can be made with confidence. Once the Executive Housekeeper
starts, preparation and initial work is then handed over.
What will they learn?
With L&A’s vast pre-opening experience, pit falls of pre-opening housekeeping issues can be
avoided. The Executive Housekeeper has a clear plan and comprehensive critical path to continue
with once appointed and this ensures a smooth and efficient opening.
How long is it?
These services can be tailor made to suit the individual needs and requirements of the Hotel.
What are the benefits?
A smooth efficient Hotel opening, Housekeeping well setup and structured professionally, well timed
staff training and effective use of labor.
What can you expect?
Assistance in the following areas of Housekeeping operations.
Rooms and Public Areas
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Set-up of rooms after renovation or completion from construction
Set-up of Public Areas after renovation or completion from construction
Punching and defecting in conjunction with Project Team
Delegate and manage FF&E suppliers, obtain and file FF&E specifications
Develop strategic and logical workflow analysis and subsequent set-up of cleaning and
maintenance systems for all Rooms and Public Areas
Set-up of pantries and stores, and establish cost control systems
Procurement
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Establish a procurement list for all guest supplies, cleaning supplies and equipment.
Specify equipment requirements appropriate to the needs of the operation
Obtain quotes and source most appropriate suppliers and assist in purchasing
Labor
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Analyze effective application of labor force options and how to structure labor depending on the
individual market place
Define individual job-scopes and develop appropriate job descriptions
Conceptualize appropriate training programmers
Assist in hiring of staff and implement training
Housekeeping Operation
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Establish presentation and operating standards and department Policies and Procedures
Complete set-up of Housekeeping operating structure, including internal and inter-departmental
lines of communication
Laundry
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Develop strategic and logical workflow analysis and subsequent set-up of Laundry operation,
including guest laundry and dry cleaning.
Specify equipment requirements appropriate to the needs of the operation
Obtain quotes and source most appropriate suppliers and assist in purchasing.
Set-up Laundry operating procedures and control systems
Linen Room and Uniform Room
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Develop strategic and logical workflow analysis and subsequent set-up of Linen room and Uniform
room operation.
Establish linen par-stocks, specifications and assist in sourcing appropriate supplier.
Specify equipment requirements appropriate to the needs of the operation
Obtain quotes, source most appropriate supplier, and assist in purchasing.
Set-up Linen room and Uniform room operating procedures and control systems
Handover
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Assist in hiring of Executive Housekeeper
Prepare detailed handover and ensure smooth transition