The hotel industry has been a booming business for ages. To be exact, it started in 705 A.D. with the Nishiyama Onsen Keiunkan resort in Japan. As the world and the workforce evolves, the industry is moving with it. In our guide, we’ll be taking a look at all of the aspects that go into successful hotel business operations.
From hotel food and beverage work to hotel inventory management, we’ll dive into what a hotel needs to be successful. We’ll also walk through issues you can expect to experience with a hotel business and the best solutions to those challenges.
Whether you’re opening a new hotel or looking for hotel work, read on to learn everything you need to know about hotel management.
Hotel Staff: 5 Issues and Quality Solutions for Hotel Staff
Hotel staff are an integral part of the guest experience in hotels. From room service to hotel management for restaurants, hotel staff play an essential role in every aspect of a hotel business.
Of course, with such extensive work, hotel staff are bound to run into issues. These five issues and solutions are common in the hospitality industry, and knowing the solutions will go a long way for hotel staff.
5. Labor-Intensive Work
Labor-intensive work is expected in many hotel departments. From cleaning rooms all day in housekeeping to carrying heavy dishes in food and beverage environments, the work can get rough from time to time.
The solution here includes utilizing more organizational systems, like tidied storerooms and cleaning checklists, to make the labor-intensive work easier to manage. The solution also draws from long-term solutions like inventory software–including restaurant inventory software and order management software. This software support will give each worker a more manageable workload.
4. Overwhelming Demand
Overwhelming demand comes into play with hotel guests looking to get away after the last few years of COVID-19-related shutdowns. As restrictions ease, more and more people are flocking to hotels. When this trend is paired with supply chain issues–including the food and agricultural supply chain, it’s more than most hotels are ready for.
The solution to demand concerns is for hotels to maintain rules on max capacity in rooms available and in guest services and recreational spaces. Finding the balance between guests coming to stay and guest counts remaining manageable is the key.
3. Unruly Guests
The issue of unruly guests is similar to troublesome customers in a retail setting. There will always be some guests who are hard to please. Your hotel’s guests may well be the reason that your employees end up unhappy and searching for other work.
The solution is to give your employees the training and resources necessary to handle troublesome situations. You also need to be ready to support your employees under appropriate circumstances. The best plan for these situations is to provide comprehensive training for guest services. In addition, you should have a system in place for your employees to alert you to any guests they need assistance with.
2. Industry Competition
Industry competition is a consistent strain on hotel business plans. There are lots of hotel businesses chomping at the bit. With so many guests looking for the best experience, keeping ahead of the curve is vital.
The solution here is to use marketing tactics, market research, and hotel know-how to stay ahead of your competition. Keeping an eye on the competition and reviewing your current practices to find room for improvement will keep you moving ahead.
1. Pay Discrepancies
Pay discrepancies still exist in some professions these days. The average cost of living in the United States has surpassed what the minimum wage can provide for too many years. Of course, there are many companies that have addressed this issue and raised wages internally, but there is still work to be done.
There is only one solution here: prioritizing the pay of your employees. This may mean cutting bonuses for higher-ups, trimming costs by ordering from a wholesale marketplace, or raising prices for guests. These are all difficult decisions to make, especially when your business is just coming back after the pandemic. If you want to keep good employees on the books, however, it’s necessary.
Hiring Hotel Staff: Make a Habit of Quality Hiring
The work of hotel staff is truly never done. Across the hotel, from front of house staff to back of house workers, building the guest experience takes focus and attention to every detail.
“Key Takeaway: From hotel restaurant staff concerns to front desk staff work, there are a variety of issues faced by hotels. The key to solving these issues is innovative solutions.”
What is Front of House Staff? 7 Hotel Hiring and Job Factors
Front of house staff in a hotel, the answer is every guest-facing employee. Front of house (FOH) staff work with guests and handle direct guest operations, including check-in, check-out, and questions and concerns. The FOH department covers:
- The front desk
- The lobby
- Any restaurants, cocktail bars, and other dining spaces
- The rooms, in regard to the bellhops and room service and hotel food and beverage service workers
- The pool and other recreational facilities such as tennis courts
These areas all see regular use from guests. They’re staffed with FOH workers at all times, and they fall under the management of the FOH department head. That FOH manager is responsible for coordinating FOH staff and maintaining hotel standards across the FOH department.
Front of House Staff: 7 Qualities to Hire For
Hiring FOH staff is all about finding people who will enhance the guest experience of the hotel. These seven qualities are things to look out for in the hiring process to increase guest satisfaction.
7. Customer Service Experience
Customer service experience directly correlates to FOH job proficiency. From retail experience to hospitality guest services, this type of experience in a FOH staff member will make them well-suited to hotel work.
6. Quick Learning Abilities
The FOH department can be fast-paced in keeping up with guest demands. FOH workers with the ability to learn on the job will be helpful in maintaining hotel standards and improving guest experiences along the way.
5. Organizational Skills
Organizational skills are important for any job, but they’re especially useful for FOH staff. The organization of the hotel areas that guests use will make the hotel experience that much more relaxing and enjoyable for guests.
4. Teamwork Skills
Teamwork skills are another all-around important job skill. When it comes to FOH work, teamwork is essential in presenting a unified front to guests, to showcase the operational efficiency of the hotel.
3. Strong Communication Skills
You can’t oversell the importance of strong communication skills. FOH staff who can easily communicate with guests and their teammates are a valuable asset in making sure the department is running smoothly.
Enthusiasm in a guest-facing role is half the battle in helping guests feel at home in the hotel. FOH staff with an enthusiastic outlook will brighten the hotel experience and make every guest feel settled.
1. Time Management
You can’t beat great time management skills. FOH workers who can balance guest needs, hotel organization, and teamwork tasks will never fail to improve your FOH department.
Front of the Hotel House: Making a Hotel Home - or House!
Your FOH staff are a crucial part of making your hotel into an ideal experience for guests. Of course, FOH staff are only half the equation. Your back of house, or BOH staff are equally important in running a tight ship.
Back of House: 10 Key Factors of Hotel Back of House Guide
The back of house staff in a hotel are an integral part of the guest experience. A hotel business is only as strong as the BOH department.
5 Back of the House Positions in a Hotel
These five BOH jobs are critical to the day-to-day operations of the hotel. From the kitchen to the hotel maintenance, these BOH positions keep everything running smoothly for the hotel guests.
5. Office Staff
Office staff for BOH operations cover everything from accounting staff who track the hotel budget to department heads who keep the operations running. These staff may be in an actual office, or they may work on the hotel floor. Either way, they’re crucial to a successful BOH operation.
From the Sous chef to the executive chef to the pastry chef, there are a variety of chefs needed for BOH kitchen work. The right chefs in the kitchen are the building blocks of the food and beverage department.
3. Maintenance Staff
From engineering to electrical to plumbing, maintenance staff will keep the physical aspects of the hotel building in working order. Maintenance staff are among some of the most important BOH staff in terms of keeping the hotel in working order.
2. Sanitation Workers
Sanitation workers cover a range of housekeeping workers and food and beverage cleaners. The cleanliness of a hotel is a direct factor in guest satisfaction. This BOH department is a pillar of a quality hotel.
1. BOH Manager
The BOH manager title applies to several managers across multiple departments. Overall, BOH managers are the department heads of the different BOH departments. They’re responsible for managing the BOH work and coordinating with FOH managers to present a united hotel.
5 Back of House Staff Qualities
When hiring for BOH staff, there are some qualities to look for in terms of hard workers with the right experience. These five qualities are important for many jobs. They are, however, especially useful in finding BOH workers who will take your hotel to the next level.
5. Inventory management
Hotel inventory spans the entire hotel, from kitchen and meal supplies to cleaning supplies to room decorations. BOH workers with inventory management experience will be able to jump into your inventory system and keep track of your counts.
4. Vendor relations
BOH workers are likely to spend time with inventory intake and hotel backend management. For these specific tasks, vendor relations experience will come in handy to keep the hotel in good standing with the vendors.
Being proactive is helpful in any job. It can, however, be especially useful in BOH work, where staying ahead of the game can make work easier down the road. Proactive BOH workers will keep things running and be prepared for unexpected situations.
When it comes to keeping a hotel in tip-top shape, cleanliness is one of the most important factors. BOH workers with experience in cleaning and a willingness to jump into cleaning work will help keep the hotel in the best shape possible.
BOH work can be grueling, there’s no doubt about that. BOH staff who will keep going through an 8-hour shift of washing dishes or vacuuming rooms will always be a great hiring choice.
Hotel Back of House: A Strong Backbone Makes the Hotel
A hotel is only as strong as the backbone of the team, and that backbone is the BOH department. Hiring the right BOH workers, from housekeeping to the hotel food and beverage department, will make all the difference for your hotel operations.
“Key Takeaway: While guests won’t see the work of BOH departments as directly as FOH work, they’ll reap the benefits of a well-organized BOH.”
Hotel Food and Beverage Services: 5 Fresh Management Tips
Hotel food and beverage services are, in many ways, the bread and butter of hotel operations. Yes, guests come to hotels for a comfortable room. However, the restaurants and bars of a hotel are the true attractions. In this section, we’ll cover five food and beverage services hotels can provide to craft the ideal guest experience.
5. Provide More Than Food and Beverage Services
From hosting happy hour events to hiring living entertainment, a hotel that provides an enhanced food and beverage experience is sure to please. You can lean into local entertainment, or choose themes for monthly events. Whatever you choose, doing something a little extra will go a long way.
4. Hotel-Wide Levels of Service
Hotel food and beverage services don’t stop at the restaurant or bar. Extending your F&B services to room service, the pool, or an outdoor lounge area will envelop the hotel in the experience.
3. Food Trends Matching Supply and Demand
You can’t always predict what food products will be available week to week or month to month. Make the unpredictable nature of the supply chain work in your favor by matching menu items to what you have on hand. Save the specialty items for different seasons.
2. Utilize Technology to Optimize Operations
The best food and beverage hotel programs are seamlessly integrated into the guest experience. One of the best ways to create this seamless transition is to utilize technology–from restaurant POS systems to restaurant inventory management software to event management software–to minimize and simplify work.
1. Price Options Across Types of Service
Every guest passing through the hotel will be looking for something different in terms of menu types and pricing options. You can cater to each guest by having restaurants, bars, and coffee carts all serving up treats at different price points.
Hotel Food and Beverage Services: Services for Home Away From Home
Hotel food and beverage services are an integral component of a successful hotel business. Food and beverage services are closely tied together with hotel restaurant management, which adds to the guest experience within the food and beverage department.
What Is Hotel Restaurant Management? 3 Hotel Restaurant Tips
Hotel restaurant management practices are key to running a successful hotel restaurant and adding to the overall hotel experience. A hotel restaurant operates both within the business plan of the hotel, and as a restaurant business. These three hotel restaurant tips bring the hotel and restaurant together into a seamless guest experience.
3. Consider room service an extension of the restaurant. Of course, room service is designed for guests who don’t want to head down to the restaurant. That doesn’t mean, however, that customers’ experiences with room service should be any less than the restaurant experience.
2. Have a family-friendly restaurant. A hotel will see a great variety of guests coming into the restaurant, including families with young children. Having booster seats, coloring books, and a kid-friendly menu will enhance the restaurant experience for those families.
1. Focus on creating a relaxing atmosphere. Every hotel guest is looking for a place where they can relax, even if they’re in the middle of a business trip, or a hectic family vacation. From soft lighting to soothing music, everything you can do to create a relaxing, casual dining space is sure to please your guests.
Hotel Restaurant Management: Management for Motels and More
Hotel restaurant management can go a long way towards overall guest satisfaction. A key part of those management practices is finding the right managers, including the food and beverage director. The food and beverage director fills a large role within the hotel restaurant and the larger areas of food and drink management in the hotel.
“Key Takeaway: The responsibility of hotel restaurant management is spread across the workers in the hotel. From the owner to the wait staff, everyone plays a role in making the hotel restaurant as enjoyable as possible for hotel guests.”
Food and Beverage Director Job Description: F&B Manager Work
The food and beverage director job description within a hotel or hospitality business covers a wide array of responsibilities. From managing the wait staff and others in the department to ensuring quality customer service, the director has a lot on their plate.
The food and beverage director is responsible for ensuring that everything in the food and beverage department goes smoothly. The director is involved in kitchen planning, restaurant management, and room service quality control.
How Much Do Food and Beverage Directors Make?
A food and beverage director can expect to make anywhere from $80,000 to $120,000 per year. A new director can expect to start out at closer to $80,000 a year. That comes with the expectation of raises as they work hard.
Assistant Food and Beverage Director Job Description
The assistant food and beverage director job description covers a lot of similar responsibilities to the main director. The key difference is a little less direct responsibility. An assistant director is there to support the F&B director and work closely with the staff to ensure everything runs smoothly.
How to Become a Food and Beverage Director
The process of how to become a food and beverage director is similar to finding any other type of job. You can dive into LinkedIn and ZipRecruiter. You can also lean on networking and connections in the hospitality industry to help you land the job. Building your resume and gaining experience will go a long way as well.
Food and Beverage Director: Directing Food and Beverage to Perfection
The job of a food and beverage director is a constant within a hotel. The F&B director, however, isn’t alone in their job of managing the food and beverage department. In addition to the assistant director, there is also a banquet manager to take care of the banquet functions within the hotel.
Banquet Manager Job Description: 10 Banquet Management Facts
The banquet manager job description covers a wide range of work within the banquet services the hotel offers. To start our discovery of the banquet manager job, we’ll dive into the top five responsibilities of the banquet manager on a daily basis.
5. Hotel Department Coordination
The banquet department is slightly separate from the rest of the hotel, but coordination across the departments is still important. The banquet manager is responsible for coordinating with everyone from the kitchen to the housekeeping departments.
4. Staff Planning
With a dedicated banquet staff, the banquet manager has the consistent responsibility of managing their staff. This includes planning schedules, approving time off, and making sure everyone knows what they need to do for each banquet event.
3. Event Design
The event design for each banquet event will change depending on the client. That said, the banquet manager will be there to give input and suggestions. They'll also be responsible for making sure the final event design is crafted to the satisfaction of the client.
2. Client Relations
From the event design to the menu plans, working with the banquet client is a constant job for the banquet manager. The banquet manager is the first point of contact for the clients.
1. Kitchen Coordination
We mentioned department coordination before, but when it comes to the kitchen, it’s even more specific than just coordinating in discussions. The banquet manager will work with the kitchen staff for menu planning, meal prep time, and coordination with servers and kitchen staff.
Assistant Banquet Manager Job Description
The banquet manager certainly has plenty to do on a daily basis. The assistant banquet manager job description covers the backup work that the assistant banquet manager provides for the manager and the entire banquet team. These five key responsibilities make up most of the assistant manager’s daily responsibilities.
5. Banquet Manager Support
From helping with scheduling to working with clients, the assistant manager provides support for anything and everything the banquet manager needs. This comes in at number five because it’s less specific but no less important.
4. Service Coordination
The assistant banquet manager works closely with the service staff on daily and event-specific tasks. In addition to helping with scheduling and general management, the assistant manager also steps in as needed as a member of the service staff.
3. Ordering and Inventory Support
The assistant banquet manager is responsible for the inventory process of the department. From the inventory program and restaurant inventory software to knowing the reorder point, every inventory procedure passes through the hands of the assistant manager.
2. Maintaining Food Standards
In addition to working directly as a service staff member, the assistant manager also works directly with the kitchen staff to maintain food standards. This covers both menu specifications and health and safety code necessities.
1. Supervising Staff
For the assistant banquet manager supervising staff, ensuring efficiency, and supporting staff with extra hands is a consistent part of the job. The assistant manager is there for every staff need along the way.
Banquet Manager: A Well-Managed Banquet is Quite a Ball
The banquet manager and assistant banquet manager are both vital to the success of the banquet department. Of course, those managers need a department to manage. That’s where the banquet servers come into the equation.
“Key Takeaway: The banquet manager job includes the preparation of food and beverages, setting the banquet space, and working with the client to ensure the best banquet.”
What Is a Banquet Server? 5 Facets of Job Description
A banquet server is similar to wait staff or a restaurant server, with the key difference being in the banquet location. These five facets of the banquet server job are similar to server jobs elsewhere. However, some of them also apply specifically to the banquet event setup and operations.
5. Maintaining Composure
According to Zippia, 83% of banquet servers prefer to work in the private sector of direct hotel banquet departments. In those settings, maintaining composure is key to creating the banquet experience.
4. Assisting with Setup and Cleanup
From setting up flower arrangements to helping lay out the food display area, the banquet server job goes beyond serving food. Banquet servers are also responsible for assisting with the entirety of the banquet space.
3. Maintaining Cleanliness
In terms of health and safety standards and guest expectations of cleanliness, maintaining a clean space is a consistent part of banquet server work. From cleaning up spills to providing extra napkins as needed, banquet servers are backup for housekeeping at banquet events.
2. Anticipating and Exceeding Expectations
As the direct server of the banquet guests, banquet servers are in a unique position to go above and beyond by exceeding expectations. From mixing up popular cocktails to timing a full course meal just right, guest satisfaction is directly in the hands of banquet servers.
1. Directing Banquet Guests
Banquet servers don’t just serve the banquet guests, they’re also there to help them as needed. This can mean directing them to coat check, pointing out restrooms, or even showing them where coffee and tea can be served.
Banquet Server: Be Our Banquet Guest
The banquet server is an integral part of the banquet department in a hotel. They work with their managers, the banquet guests, and even the layout of the tables in the room to ensure guest satisfaction.
Setting up a banquet with banquet table setup ideas is the culmination of the work of the banquet manager, assistant manager, and banquet servers. The table setup brings the event together. Different setups can make events work for different types of functions. These 10 banquet table setup ideas are the best setup plans to be prepared for.
10. Classic Banquet Setup
A classic banquet setup consists of long rows of rectangular tables, with seats placed on either side. This setup has the most space for available seating.
9. Hollow Square Setup
The hollow square setup is a square made up of several tables, with a space in the middle. The space leaves room for a speaker, or for an elaborate centerpiece.
8. Star Table Setup
The star setup is made with irregular triangle, hexagonal, or other unique table shapes. The tables are put together to form an irregular star shape.
7. Herringbone Table Setup
The herringbone table setup is similar to a setup of classroom-style table arrangements. The key difference is the angling of the tables towards the front of the room.
6. U-Shaped Table Setup
The U-shaped table setup is similar to the hollow square, with the lack of one side of the square. The same effect can also be achieved with a specialty u-shaped table.
5. Auditorium Setup
In the auditorium setup, seats are arranged in the style of ascending rows you would see in an auditorium or theater. This setup is mostly used for speaker events.
4. Boardroom Setup
The boardroom setup is similar to the hollow square, except the design is a rectangle. This creates a more intimate, conversational experience.
3. Classroom Setup
The classroom setup has rows of rectangular tables and chairs on either side. The classroom setup works for any banquet event.
2. Crescent Table Setup
The crescent table setup is half of the round table setup. Seating guests around just one crescent table is unique in design, and it makes serving the courses easier.
1. Round Table Setup
The round table setup is an easy setup of round tables all around the room. It’s easy for seating, serving, cleaning, and conversing.
Banquet Setups: Style for Every Banquet Occasion
The setup of banquet tables brings the work of the banquet department together for ultimate guest satisfaction. Of course, the tables, chairs, and display items are all part of the overall hotel inventory as much as any non-banquet items are.
“Key Takeaway: The banquet setup is an extension of all the other work the hotel staff put into creating the banquet experience.”
Hotel Inventory Management: Guide to 8 Best Tips and Tools
Hotel inventory management–from hotel restaurant management to the management of hotel rooms and availability–is a complex process. Like any inventory program, a hotel inventory management system has many moving parts. We’ll dive into the intricacies of hotel inventory management, as well as software support for inventory management.
Hotel Inventory Management Software
Order management software with BlueCart is one part of maintaining a hotel inventory program. BlueCart gives you every inventory tracking system you need in the palm of your hand, whether you’re sourcing linens, paper goods, or other wholesale supplies.
Hotel Inventory: 8 Hotel Inventory Tips
These eight hotel inventory management tips will boost your hotel’s operational efficiency and keep things running smoothly. All of these come together to make your inventory management a breeze.
8. Booking Analysis
A booking analysis is an examination of room bookings and the data behind who is booking rooms and when they’re booking them. This analysis gives you insight into your continual hotel capacity.
7. Market Analysis
A market analysis shows you where you stand compared to hotels in the area. Knowing your competition and staying one step ahead is part of inventory, and part of quality hotel management overall.
6. Guest Satisfaction Surveys
Guest satisfaction surveys can show you the finer details of your inventory program needs. When you ask questions about the bathroom supplies, the hotel restaurants, and the room comforts, you’ll gain insight into what guests are looking for.
5. Room-Adjacent Inventory
Room-adjacent inventory includes cleaning supplies, technological support, extra bedding, and items like a hair dryer or a coffee maker that comes with every room. These items will make a hotel room a cozy space for guests.
4. Maintenance Management
From keeping spare plumbing parts ready to being ready to change a lightbulb, hotel maintenance relies on inventory management with all of those parts. Maintenance management is a hidden yet vital part of hotel inventory management.
3. Reorder Points Hotel-Wide
Your reorder point is a crucial component of your inventory program, because it tells you when you need to restock your items. Keeping track of reorder points across the hotel will keep every department stocked up.
2. Department-Specific Inventory Lists
An inventory spreadsheet or inventory list can be a great backup item for an inventory management program. Across the hotel, keeping inventory lists for each department will help you keep track of every single item.
1. Hotel-Wide Teamwork
Inventory is a big job for any business. For your hotel inventory management, the most important step to follow is teamwork across the hotel. This teamwork will make every other part of the inventory process work better.
Hotel Inventory Management: Check Into Great Inventory Practices
Hotel inventory management is a large portion of the work that goes into running a successful hotel. Along the way, you’re bound to run into inventory issues. Knowing what to look for and how to solve them will save time, money, and frustration.
Hotel Inventory: 7 Issues and Efficient Solutions
The issues that come up in hotel inventory are similar to standard inventory issues, but some are quite specific to hotels. These seven issues are bound to come up, but when you’re armed with the solutions you’ll be prepared to handle them.
7. Vendor Reliability
Vendor reliability issues range from supply chain issues to poor business management within the vendor business. The solution is to plan ahead as much as possible with current inventory items and safety stock options.
6. Shifting Customer Demands
The issue of shifting customer demands can show up in varying ways, as it all depends on the specific guest. The solution is flexibility in your operational plans, and preparation with extra amenities or learning how to create a new mixed drink in the bar.
5. Order Management Issues
Order management issues revolve around inventory tracking and knowing when to put orders through. The best solution for order management issues is to use order management software, like BlueCart, to take control of your ordering needs.
4. Data Tracking
The issue of data tracking is related to having inaccurate inventory counts due to faulty data. The solution to improving your data tracking is to keep your inventory process simple with hospitality software and easy inventory tracking.
3. Effects of Outside Constraints
The effects of outside constraints include supply chain issues to a global pandemic to fuel shortages. The solution here is working with alternative solutions, from other suppliers to different ingredients to altered services.
2. Inefficient Technology
The issue of inefficient technology leads to inventory issues and slower service for guests. The solution is to choose the best software for your hotel and keep ahead of the technological curve. Keeping an eye on tech advances will keep your inventory running strong.
1. Staff Shortages
The issue of staff shortages can be ongoing, and it can also be a day-to-day challenge with time off. The solution here involves hiring the best staff, to maintain quality work. It also involves bolstering the staff with software support–the software mentioned in this guide–to keep the work from falling directly on their shoulders.
Inventory In Hotels: Inventory Counts and Thread Counts
Taking control of hotel inventory issues with constructive solutions is the best way to keep a hotel running smoothly through the years. Inventory issues will come and go, and knowing the solutions will have you prepared for the long haul.
“Key Takeaway: When you know the most common hotel inventory issues to watch for, you can be prepared with solutions to those problems.”
The Hotel Industry: A Homely Industry, Revolutionized
Wherever you are in the hotel and hospitality industry, now that you’ve read through this guide you’re prepared to work within the industry and keep moving forward. Though the industry has shifted in recent years, the fundamentals of running a hotel with a guest-first, efficient-operations mentality remain the same.