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Stewarding Manager. How Many FTEs Do You Have? You Need to Know! In the food and beverage industry, "FTE" stands for "Full-Time Equivalent." This term is commonly used in various industries to represent the workload of an employed person in a way that makes workloads or class loads comparable across multiple contexts. An FTE of 1.0 equals a full-time worker, while an FTE of 0.5 signals half of a complete work or school load. This metric helps in budgeting, planning, and assessing staffing needs by converting the hours worked by several part-time employees into those worked by full-time employees. To accurately gauge the workforce composition in terms of Full-Time Equivalents (FTEs) within a food and beverage operation or any business context, follow these tailored steps: Identify the Standard Full-Time Hours: Commence by pinpointing the standard full-time hours for your specific context. This varies depending on geographical location, industry standards, or company-specific guidelines. Typically, 40 hours per week is a standard reference. Aggregate Hours for Part-Time Personnel: Compile the total working hours of all part-time staff over a specified timeframe, such as weekly, monthly, or annually. Summarize Hours for Full-Time Staff: Sum up the hours logged by full-time employees during the same timeframe. Compute Part-Time FTE: Here you translate part-time labor into full-time equivalents. Divide the collective part-time hours by your established full-time standard. For instance, if part-time staff collectively work 120 hours in a week and your full-time standard is 40 hours, then the FTE for your part-time staff is 120 / 40, equaling 3 FTEs. Determine Overall FTE Count: To get a complete picture, combine the calculated part-time FTEs with the count of full-time employees. If you have ten full-time staff and three part-time FTEs, your total FTE count is 13. This approach provides a nuanced view of your workforce, which is crucial for effective planning and resource management. It aids in budget formulation and operational scaling and ensures a balanced workload distribution, especially relevant in dynamic industries like food and beverage. It's better to know and learn. Keep Living

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The number of staff needed for housekeeping in a 32-room property depends on various factors, including: 1. Occupancy rate 2. Room type (single, double, suite) 3. Cleaning standards 4. Laundry requirements 5. Shift patterns Here's a general guideline: - For a small property with low occupancy (less than 50%): - 2-3 Housekeeping staff (including 1 supervisor) - For a small property with medium occupancy (50-75%): - 3-4 Housekeeping staff (including 1 supervisor) - For a small property with high occupancy (above 75%): - 4-5 Housekeeping staff (including 1 supervisor) Assuming an average occupancy rate of 60% and a moderate cleaning standard, a 32-room property might require: - 1 Housekeeping Supervisor - 3-4 Room Attendants (cleaning rooms, restocking linens) - 1 Laundry Staff (washing, drying, folding linens) - 1 Houseperson (assisting with cleaning, restocking supplies) Total: 6-7 staff members Keep in mind that this is just an estimate, and actual staffing needs may vary depending on your specific property and operations. Factors like room size, amenities, and guest expectations can influence staffing requirements.

Dream, Imagine, and Improve Regardless of the Challenges Stewarding Manager: It's interesting to observe how, despite your dedicated support, some colleagues may not appreciate your efforts as a Stewarding Manager. You respond swiftly and address existing issues, yet there are those who might still cast you in an unfavorable light. Acknowledge that there's always room for growth, but also recognize the roles of jealousy and envy. When you excel and others face challenges, they might attempt to undermine your skills and abilities. Remember, this isn't a reflection of your shortcomings. It's often a tactic to shift focus from their inactions to your actions. As a Stewarding Manager, continue to strive for improvement and be aware that each day at work will bring its own set of challenges. There will be tasks left undone. The key is to ensure repetitive issues don’t occur in the same area, signaling a systemic failure. This could be due to inadequate training, a lack of urgency, or poor management. Once you identify a problem, act promptly to rectify it. It's curious why other departments might choose to criticize rather than support stewarding. Why would anyone refer to their workspace disparagingly, like a "dish pit"? Such terminology is important, and its negative connotations highlight the need to stay focused on your role and purpose. Don't let intentional criticism, those unwarranted comments regardless of your achievements, deter you. Persist in enhancing and streamlining operations. Continue to be creative and innovative, offering suggestions and exploring technology and education to add value. Aspire to be more than just a Stewarding Manager. Be a symbol, a brand that others admire and aspire to be like. Don’t cease to dream or imagine; these qualities can aid both your personal and professional growth. Utilize your talents to their fullest potential and aim to surpass your current achievements. Reflect on where you started and where you are now, and believe in your ability to achieve even more. Keep striving and evolving in your journey, and most of all, keep living.

Here's our latest client, Jenny Siede who needed help structuring her commercial's messaging and video set up to create a short video that speaks to her audience in the Hospitality industry. Here's the messaging breakdown: 1️⃣ Clearly articulate the target market being served > Hospitality 2️⃣ Services provided and value provided > Design uniforms for all functions (host, front desk, chef, servers, bartenders, etc...) while UNIFYING the branding. > Design for different climates, ❄ from colder climates in Denver to 🔥 hot and humid in New Orleans. > End to End service (differentiator from other designers) 🎨 Design - 🧵 Production - 🚚 Delivery 3️⃣ Their commitment and promise > Customer satisfaction, Quality, and Delivered on time For this video, we skipped the usual introduction about the challenges hotels and the hospitality industry face in designing and fulfilling uniforms since they are already aware of these issues and their inability to address them independently.

STEWARDING Department : Basic Responsibilities , 1 Staff ; Briefing: morning &evening time 2 Morning Shift Duty & Responsibilities Before Start duty , how can Start your Task , first of all check all kitchen Area , According to checklist one by one all kitchen Area should be Clean &. all refill checklist, check Machine Temperature, check all the setup equipment's after check Garbage Area, should be Clean After check chemicals labels as well also .. most important think. I think you FiFo..always follow the FIFO... Nonfood Items check Always .. breakage report check manual and checklist refill .. Before left when your duty finish , check everyday Duty Roster something is change you know , before going home finish Your Task if not finish on time don't go home grooming standard follow always .your uniform . shower everyday..hair cut shave everyday , always in your mind positive thinking no need to use negatives points, don't fighting your colleagues, if something is you have any issues talk to your Supervisor or assistant chief steward or cheif steward? Always helps chefs , without any orgaments, love your job. . growing your knowledge your experience.. if you can follow the Standard as per Marriott international guest is happy. company business grow you get good salary and benefits, main issue in hotel line how to use tissues , brief your team how to use tissues

The number of staff needed for housekeeping in a 32-room property depends on various factors, including: 1. Occupancy rate 2. Room type (single, double, suite) 3. Cleaning standards 4. Laundry requirements 5. Shift patterns Here's a general guideline: - For a small property with low occupancy (less than 50%): - 2-3 Housekeeping staff (including 1 supervisor) - For a small property with medium occupancy (50-75%): - 3-4 Housekeeping staff (including 1 supervisor) - For a small property with high occupancy (above 75%): - 4-5 Housekeeping staff (including 1 supervisor) Assuming an average occupancy rate of 60% and a moderate cleaning standard, a 32-room property might require: - 1 Housekeeping Supervisor - 3-4 Room Attendants (cleaning rooms, restocking linens) - 1 Laundry Staff (washing, drying, folding linens) - 1 Houseperson (assisting with cleaning, restocking supplies) Total: 6-7 staff members Keep in mind that this is just an estimate, and actual staffing needs may vary depending on your specific property and operations. Factors like room size, amenities, and guest expectations can influence staffing requirements.

In addition to routine housekeeping, our housekeeper will be able to offer the following services: laundry ironing, cleaning of indoor windows and oven, and cleaning the fridge. You can either add these services as an add-on to every visit, for example, if you want your ironing done every time, or you can add them as an add-on to any specific visit, for instance, if you just occasionally want your oven cleaned. These services can be added and are priced accordingly. ----------- Dm us for more details or click the link in Bio. - - - #handybella #thurrockbusiness #cleaninguk #professionalcleaning #cleaner #homecleaningexperts #cleanhome #cleaning #cleaninghacks #cleaningmotivation #cleaningtips #CleanAndBudgetFriendly #homecare #HousekeepingSolutions #cleanlivin #experiencedcleaners #cleanhomehappyhome #bestcleaningservice #housekeeping #professionalcleaners #cleanandsafe #homecleaning #cleaningservices #cleaneating #deepcleaning #cleanhome #uk #ukcleaning #thurrock #smallbusinessthurrock

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