Housekeeping supervisors are in charge of supervising and coordinating the daily running of cleaning and housekeeping activities hospitality establishments.
No competences in this bucket.
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.
Plan and administer budgets in social services, covering programmes, equipment and support services.
Evaluate how much stock is used and determine what should be ordered.
Acquire goods or services from an outside external source.
Oversee the day-to-day service and cleaning of rooms and public areas to ensure continuous operations.
Evaluate cleanliness of areas in order to make sure that they are clean and presentable for customers.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Guarantee communication and cooperation with all the entities and teams in a given organisation, according to the company strategy.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
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 cleaning activities undertaken by employees.
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.
Monitor formal or official viewings and examinations in order to regularly test and inspect property and equipment.
Oversee maintenance activities, making sure that staff is following procedures and ensuring routine and periodic refurbishment and maintenance activities.
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.
Develop the schedule including procedures, appointments and working hours.
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
Display results, statistics and conclusions to an audience in a transparent and straightforward way.
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.
No competences in this bucket.
No competences in this bucket.
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.
Help guests and visitors with their check-in and show them their accommodation.
Motivate employees in cleaning activities in a hospitality establishment by providing them with a convincing reason for action.
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
Offer room service and, where appropriate, service public areas, including cleaning surfaces, bathrooms, replacing linen and towels and restocking guest items.
Disinfect the areas to which the public has access.
Create standardised series of actions of a certain order to support the organisation.
Welcome guests in a friendly manner in a certain place.
Ensure proper handling, storage, management and disposal of cleaning chemicals (CIP) in accordance with regulations.
Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Execute multiple tasks at the same time, being aware of key priorities.
Adapt service approach when circumstances change.
Search for improvements and present innovative solutions, creativity and alternative thinking to develop new technologies, methods or ideas for and answers to work-related problems.