Accommodation managers are in charge of managing the operations and overseeing the strategy for a hospitality establishment. They manage human resources, finances, marketing and operations through activities such as supervising the staff, keeping financial records and organising activities.
No competences in this bucket.
The features and functioning of a software that enables the management of daily operations in real estate and accommodation businesses, to optimise resources and processes such as booking reservations, room rates, revenue data analytics or billing.
No competences in this bucket.
Help guests and visitors with their check-in and show them their accommodation.
Monitor and coordinate the departments in a hospitality establishment and maintain frequent communication with department supervisors.
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
Establish a positive, long-term relationship between organisations and interested third parties such as suppliers, distributors, shareholders and other stakeholders in order to inform them of the organisation and its objectives.
Make the calculation of both the income and expenditures that are expected to be paid over the coming year concerning the marketing related activities such as advertising, selling and delivering products to people.
Solve problems which arise in planning, prioritising, organising, directing/facilitating action and evaluating performance. Use systematic processes of collecting, analysing, and synthesising information to evaluate current practice and generate new understandings about practice.
Develop inclusive communication resources. Provide appropriate accessible digital, print and signage information and apply the appropriate language to support the representation and inclusion of people with disabilities. Make websites and online facilities accessible, e.g., ensuring compatibility with screen readers.
Create strategies for a business to enable optimum accessibility for all clients.
Consult designers, builders, and people with disabilities to determine how best to provide accessible infrastructure.
Guarantee price competitiveness by setting the highest achievable revenue of your product or service while observing prices of competitors and studying market strategies, conditions and evolutions.
Administer currencies, financial exchange activities, deposits as well as company and voucher payments. Prepare and manage guest accounts and take payments by cash, credit card and debit card.
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
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.
Plan, monitor, report on the budget and prepare set production budgets.
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.
Oversee a hospitality revenue by understanding, monitoring, predicting and reacting to consumer behaviour, in order to maximise revenue or profits, maintain budgeted gross profit and minimise expenditures.
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.
Monitor the company's policy and propose improvements to the company.
Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.
No competences in this bucket.
The characteristics of local sights and events, accommodation, bars and restaurants and leisure activities.
The practice of reducing energy consumption and using fewer energy services. As a sustainable process, energy conservation is done by replacing used energy with alternative sources, using more efficient energy products, or refraining from particular energy products or services to conserve it.
No competences in this bucket.
Apply methods used for setting product value taking into consideration market conditions, competitor actions, input costs, and others.
Establish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food recycling, e.g., separating waste.
Research and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.
Determine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.
Design spaces to respond to religious needs and worship, such as prayer rooms.
Develop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste, e.g., quantities and quality of food products.
Create standardised series of actions of a certain order to support the organisation.
Predict the number of hotel rooms that will be booked, schedule occupancies and estimate demand forecast.
Welcome guests in a friendly manner in a certain place.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Monitor formal or official viewings and examinations in order to regularly test and inspect property and equipment.
Set up procedures for maintaining and improving health and safety in the establishment or workplace.
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.