Profession housekeeping supervisor

Housekeeping supervisors are in charge of supervising and coordinating the daily running of cleaning and housekeeping activities hospitality establishments.

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Personality Type

• Enterprising / Conventional

Skills

• Assess cleanliness of areas

  Evaluate cleanliness of areas in order to make sure that they are clean and presentable for customers.

• Comply with food safety and hygiene

  Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

• Present reports

  Display results, statistics and conclusions to an audience in a transparent and straightforward way.

• Monitor stock level

  Evaluate how much stock is used and determine what should be ordered.

• Supervise housekeeping operations

  Oversee the day-to-day service and cleaning of rooms and public areas to ensure continuous operations.

• Train employees

  Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

• Manage budgets for social services programs

  Plan and administer budgets in social services, covering programmes, equipment and support services.

• Maintain customer service

  Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

• Manage health and safety standards

  Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.

• Schedule shifts

  Plan staff time and shifts to reflect the demands of the business.

• Manage staff

  Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

• Manage budgets

  Plan, monitor and report on the budget.

• Manage cleaning activities

  Oversee cleaning activities undertaken by employees.

• Manage inspections of equipment

  Monitor formal or official viewings and examinations in order to regularly test and inspect property and equipment.

• Procure hospitality products

  Acquire goods or services from an outside external source.

• Handle customer complaints

  Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

• Manage maintenance operations

  Oversee maintenance activities, making sure that staff is following procedures and ensuring routine and periodic refurbishment and maintenance activities.

• Coordinate redecoration of hospitality establishment

  Lead redecoration of hospitality establishment by staying up to date with trends in decoration, fabrics and textiles and implementing necessary changes in order to meet changing desires and expectations.

• Ensure cross-department cooperation

  Guarantee communication and cooperation with all the entities and teams in a given organisation, according to the company strategy.

Optional knowledge and skills

Source: Sisyphus ODB