Hotel Front Office Management, 3rd Edition

40 CHAPTER 2: HOTEL ORGANIZATION AND THE FRONT OFFICE MANAGER• Restaurant manager• HousekeeperThis managerial staff seems somewhat skeletal when compared to that of a large hotelor resort. This type of organization chart is possible because the level of service providedto guests has been reduced. At this property, the guest’s stay is one to two nights, and adining room and lounge are provided for convenience. Many of the department headsare working supervisors, which means they participate in the actual work performedwhile supervising. Laundry and other services are contracted out. The controller providesaccounting services as well as human resources management. The maintenance/groundskeeperoversees indoor and outdoor facilities. The front office manager and the clerkstake care of reservations as well as registrations, posting, checkout, and the like. Therestaurant manager works very closely with the cook and hostess in maintaining qualityand cost control and guest services. The housekeeper inspects and cleans rooms andmaintains linen and cleaning supply inventories as well as providing leadership for thehousekeeping staff.Figure 2-3 shows the organization chart of a typical limited-service property, muchscaled down from that of a large hotel. The features of the property are:• 150 rooms in a commercial property• Highway location• 60 percent occupancy• 51 percent yield• $2.2 million in revenues• $65 average daily rate• Limited service• Chain—franchise• In-house laundry• Vacation travelers• Business travelers• Complimentary continental breakfast—juice, fruit, sweet roll, and/or cerealFigure 2-3. The organization chart for a small, limited-service lodging property includesonly minimal staffing. Several duties have been combined under various positions.TLFeBOOK