Housekeeping: Public, employee spaces need spring cleaning – Volume 11, No. 1 (January, February, March, April)
Mention the word “spring” to executive housekeepers and they automatically add the word “clean.” Spring and clean are two words that just go together for managers who focus on the housekeeping side of hotels. And the words provoke vivid images. Say “spring clean” and thoughts pop up of airing it out, washing it down, cleaning it up and throwing it out. Dreams prevail of having everything fresh and organized. But how can a manager change this dream into reality? How can spring cleaning really happen?
Ideas for Fun: How much fun is it to work with your boss? – Volume 11, No. 1 (January, February, March, April)
A recent question from a TRC reader centered around how to keep work fun for housekeeping employees. This question is raised frequently — asked in different ways. “How do I keep them motivated?” “How can we keep roomkeepers from being bored with their routine job?” It’s not a question just for housekeeping. In fact, managers around the world understand that happy employees are more productive employees. Several corporations have adopted “fun” measures as part of their bonus systems for managers. In fact, one restaurant company determines 20 percent of a store manager’s bonus by how employees answer: “How much fun is it to work with your boss?”
Purchasing: Brooms sweep us as basic, useful tool – Volume 11, No. 1 (January, February, March, April)
Imagine standing in the middle of a cornfield, the breeze blowing the tassels of the stalks, the sun warming the body, the smell of the rich, fertile earth. A hand reaches out for a plump, full ear and peels back the husk. But instead of the expected golden corn, there is a green, perfectly formed branch of hurl, the basic ingredient of a corn broom. And, rather than central Iowa, this field is located in central Mexico, where a large portion of the world’s broom hurl is grown.
Reservations: Spring cleaning can bring success in ’03! – Volume 11, No. 1 (January, February, March, April)
As the first quarter kicks off a new year in reservations, it is a good time to do some spring cleaning to ensure the hotel is positioned for success.Most hotels are eager to increase revenues over the previous year. Many are hoping to make up any deficits experienced in 2002. It will take more than having a budget in place to achieve these objectives. Adopt a spring clean attitude in reservations for the office and the staff, put a plan in place, motivate the team to follow the plan, make the plan tangible and measurable, track success and recognize results! A good spring cleaning will help 2003 be a successful year!
Risk Management: Avoid burnout, simplify work, enjoy life – Volume 11, No. 1 (January, February, March, April)
In a new hotel with a new swimming pool, it would be safe to assume that the pool is constructed with all the safeguards and technology that make it easy to keep it clean and well-maintained while assuring the safety of guests who use that pool. In older properties it could be dangerous to make that same assumption. But that does not mean the pool of an older property cannot be clean, well-maintained and safe. Care and maintenance for the pool begins with a regular, yet simple inspection process to identify at an early stage any conditions that could affect the operation and safety of the pool. The inspection process can be divided into three categories: layout, operation and safety. The items in these categories may overlap somewhat but the repetition only helps to ensure that all goals of the inspection and maintenance program are met.
Risk Management: Safety culture – what’s good for the goose… – Volume 11, No. 1 (January, February, March, April)
“Is safety something you do or is it how you do everything?” This is a question that should be considered by every manager and every employee of every hotel. How can a manager make safe work practices the culture of the department?
Skill Improvement: Effective leadership motivates employees – Volume 11, No. 1 (January, February, March, April)
Who is a leader in the hotel? The owner? The general manager? The director of sales? How about the front-desk supervisor? The head steward? The restaurant shift supervisor? All of these managers should demonstrate effective leadership qualities. And through their leadership, employees will be motivated to do their best work.