Omni PGA Frisco Resort’s Post

The many personalities in the hotel industry Personalities are complex and somehow in a hotel there are very specific ones that usually don't get along. Over the years I have noticed that the Front Office Manager usually don't get along with the Executive Housekeeper. I said usually, but it is not always the case. The ones that always loathe each other are the DOSM/Sales Managers vs the Food and Beverage, Banquet Managers and Restaurant Managers 😅 2 people with very contrasting personalities may not be able to work in cooperation due to clash of ideas, work ethics and so on. But on the other hand, I have also seen some use each others strengths to work in harmony and make the most out of the situation. So, in the end it will depend on the maturity of the employees as to how they handle the situation and also, how much each person is willing to compromise.

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On this page, we will provide you with valuable insights and tips on various aspects of hotel management, including food and beverages, front office operations, standard operating procedures (SOPs), and job descriptions for all departments. Food and beverages play a crucial role in the success of any hotel. We will share expert advice on menu planning, sourcing quality ingredients, managing inventory, and ensuring exceptional dining experiences for guests. From creating signature cocktails to implementing sustainable practices, we have got you covered. When it comes to the front office, we understand the importance of providing excellent customer service and maintaining efficient operations. Our tips and tricks will help you streamline check-in and check-out processes, manage reservations effectively, handle guest complaints professionally, and enhance guest satisfaction. Additionally, we will provide comprehensive SOPs for various hotel departments, including front office, housekeeping, food and beverage services, and more. These SOPs will serve as a guide to ensure consistent service delivery and maintain high standards throughout your establishment. If you are considering a career in the hotel industry or want to advance your current position, our detailed job descriptions for hoteliers will give you an overview of the responsibilities and skills required for various roles. Whether you aspire to be a front desk manager, food and beverage director, or executive chef, we will provide you with the necessary information to excel in your career.

From Historical Shadows to Essential Pillars of Hospitality Stay Inspired Stewarding Leaders Unfortunately, the stewarding department is sometimes viewed with less respect. Historically, the tasks within this department were often carried out by individuals from marginalized groups, including people from low economic backgrounds, migrants, and even enslaved people. These associations with historically oppressed groups have contributed to the stigma surrounding the essential work performed in stewarding. Yes, enslaved individuals were often employed in stewarding roles, particularly in the context of large estates, plantations, and early hospitality settings in the Americas and other parts of the world where slavery was prevalent. During the 18th and 19th centuries, enslaved people were commonly tasked with various domestic duties, including food service, kitchen maintenance, and other tasks that fall under what we now call "stewarding." Historically, "stewarding" emerged from the need to manage and maintain cleanliness and efficiency in hotel kitchens, especially as hotels expanded in size and complexity. Initially, stewards in smaller establishments often took on broader roles, but as hotels grew, especially after World War II, stewarding became a specialized department focused on supporting the F&B operations. Take note of a specialized department. However, stewarding is still considered an entry-level position, which suggests the role only requires some on-site training. However, those working in this profession know it requires constant training and supervision. It is also clear that the department is significant to the hospitality industry. Throughout history, minorities in the workforce have not always been treated fairly or valued. However, it is up to the individual to have the courage to stand out and make a path for themselves. What people feel and think about you does not define who you are. Therefore, when you can change how others perceive you, dare to take advantage of it. You can transcend the shadows of the past into the light and architect of the future. However, you must have the willingness to make a difference. Stewarding leaders, you hold the solid and resilient positions of those of the past. No, you are not less than anyone; you are a foundation of the food and beverage industry. That is nothing to be ashamed of. Stay inspired, Stewarding leaders. Keep Living!

Can you be a decent hotel General Manager in 20 years? It took me 25 years to be one from the day I started my career in hospitality. Becoming a hotel manager typically requires a combination of education, experience, and skills. The exact path and timeline to become a hotel manager can vary depending on factors such as the individual's starting point, career goals, and the specific requirements of the hotel you are managing. You (or daddy) can buy a small hotel and become a Hotel Manager in name instantly…but I say ‘in name’ for a reason. In reality, though, effective hotel management is something that combines a large range of skills.... Product management: you have to know what market to aim for, figure out what product is best and at what price. People management: you have to hire people with the right skills to look after your guests. Being hospitable and effective at turning an upset guest around isn't easy to learn. Being so detail oroentated that you can ensure cleanliness of the product in a timely manner takes skill. You need to be able to hire smart people that can cover those areas you are not expert at…..and respect their skills! Accounting management: you need to be able to budget extremely well. You need not only to be able to run the books on a day to day basis but also be able to forecast and determine how and when to reinvest in your product. Sales and Marketing management: you may have a lovely product but if you don't know how to market it and sell it then you will never fill it. Food and beverage management: if your hotel has a restaurant, you need to know how to run a food and beverage operation. It is NOT the same as cooking at home. You need to be able hire people with good skills in the field, who create a good menu at an appropriate food cost and who can manage a clean, hygienic and smooth running kitchen and smooth running restaurant.

Life moves extremely fast when you're busy running restaurant establishments for 27 years. Carving, developing, refining my career path into being a Restaurant General Manager. Sharing my updated resume with my connections, colleagues and like-minded individuals in the restaurant, food and beverage, and hospitality cross-industries. #restaurant #restaurantmanager #restaurantindustry #restaurantresume #career #capetownrestaurant #foodandbeverage #capetownbusiness #restaurantrecruiter #hospitalityrecruiter #hospitalityindustry

Hotel Food and Beverage- are hoteliers missing an opportunity? Traditionally, hotels viewed their restaurants and bars as amenities for guests rather than profit centres, so hotel recruiters rarely considered candidates with commercial restaurant experience to manage food and beverage operations, preferring those with hotel training.   However, as many hotels now have vibrant dining and drinking venues that attract both hotel guests and the general public, HR managers may benefit from thinking outside the box by bringing in talent from the restaurant world.   Commercial restaurant professionals could leverage their expertise in areas like business operations, customer trends, concept development, events, and marketing to make hotel food and beverage outlets more competitive and financially successful in their own right, complementing the overall guest experience.   Not only do we understand commerciality but are aware of customer trends, positioning of a restaurant or bar, private dining and events; ensuring the offering within hotels is not a secondary thought of its hotel guests, but a first class destination for all.   Food and beverage for thought?! #hotels #recruiters #recruiting #hospitalityindustry #hospitalityrecruitment #hospitalitycareers #foodandbeverage #management #foodandbeverageindustry #restaurants #restaurantmanagement #recruitmentagency

Can an Executive Chef Become a General Manager in a Hotel? Yes, it's possible for an executive chef to transition into a general manager role in a hotel, but it would typically require additional education, training, and experience in hotel management and hospitality. Here's how an executive chef can make the transition: Education and Training: - Pursue a degree or certification in hospitality management or a related field to gain knowledge of hotel operations, finance, marketing, and human resources. Gain Experience: - Seek opportunities to gain experience in different areas of hotel management such as front office, housekeeping, food and beverage, and sales and marketing. Develop Leadership Skills: - Executive chefs already possess leadership skills, but they may need to further develop skills in areas such as team management, customer service, and strategic planning. Networking: - Network with professionals in the hotel industry to gain insights and opportunities for transitioning into a general manager role. Transitioning: - Look for opportunities within the hotel or hospitality industry to transition into roles that involve broader management responsibilities, such as operations manager, food and beverage manager, or assistant general manager. Advantages: - An executive chef's experience in managing a kitchen and understanding culinary operations can be beneficial in understanding the hotel's food and beverage operations. Challenges: - The transition may involve learning new aspects of hotel management such as revenue management, guest services, and facility maintenance. In conclusion, while it's possible for an executive chef to become a general manager in a hotel, it would require additional education, training, and a broadening of skills and experience in hotel management and hospitality.

I remember that time in 2004 when the hotel concierge team surprised guests with taxi fares. Years later, I took a similar leap of faith, empowering my restaurant waiters and waitstaff to offer complimentary treats - a dessert, a hot beverage, a special dish - to enhance the guest experience. Forget complex strategies, all you need is commitment. 👉 Training empowers them with knowledge, while clear growth opportunities (both financial and skill-based) keep them motivated. 👉 Grant waiters, captains, and head waiters the authority to surprise guests with delightful treats. Watch them transform into customer champions! 👉 Be the catalyst for open communication between the Back-of-House and Front-of-House teams. 👉 Make data sharing a habit. Weekly meetings and shift briefings become more engaging when everyone's on the same page. 👉 Delegate decisions, from daily specials to menu changes, you might be surprised by the creativity of your back and front-line staff! 👉 Transparency is key. In the early days, we even shared the monthly and daily budget on the staff notice board. Have you tried it?

Ok let’s keep trying after my last post and see the results.👇 I am Offering Expertise in Restaurant and Room Service Training With a proven track record of success in the hospitality industry, I specialize in elevating service standards and maximizing guest satisfaction through comprehensive training programs. As a dedicated training manager, I bring years of experience in both restaurant and room service operations, including butler service coupled with a passion for nurturing talent and driving excellence. My tailored training programs are designed to equip your staff with the skills and knowledge needed to deliver exceptional service, whether it's in the restaurant or the comfort of a guest's room service. From menu familiarity to order-taking procedures, from table service etiquette to delivery and presentation, I ensure that every aspect of the guest experience is meticulously crafted and executed to perfection. By investing in my training services, you can expect to see tangible results in the form of improved service quality, enhanced guest satisfaction, and increased revenue opportunities. Let me help you unlock the full potential of your team and elevate your establishment to new heights of hospitality excellence. With decades of hands-on experience in both hotels and restaurants, I've transitioned seamlessly into a role where I bring my expertise to the forefront training. Having navigated the intricacies of restaurant management and hotel operations, I understand the nuances of the industry like no other. My transition to training isn't just a career shift—it's a natural evolution, where I now have the opportunity to share my wealth of knowledge . Unlocking Excellence, Without the Price Tag Affordable Training in Restaurant and Hotel Service. #resauranttraning #hospitality #silvervic