Supervise daily housekeeping operations to ensure all rooms and public areas meet hygiene and cleanliness standards.
Manage inventory levels for housekeeping materials, service supplies, and other hotel operational equipment.
Conduct routine stock audits, maintain purchase documentation, and coordinate with vendors for timely procurement and replenishment.
Lead and guide team members, delegate duties, and monitor task completion as per operational schedules.
Assist the service captain with restaurant operations, table arrangements, guest handling, and service coordination as needed.
Collaborate with the front office, kitchen, administration, and management teams to ensure smooth workflow and service delivery.
Train, mentor, and support new staff to maintain consistency in service standards and operational discipline.
Identify operational gaps, recommend improvements, and support management in enhancing guest experience and efficiency.