Housekeeping Supervisor

Under the supervision of the Events Manager, the Housekeeping Supervisor, is responsible for the smooth and seamless provision of all food and beverage requirements of the areas designated in accordance with the requirements for planned and unplanned, formal and private events.

Description of Housekeeping Supervisor

JOB PURPOSE

Under the supervision of the Events Manager, the Housekeeping  Supervisor, is responsible for the smooth and seamless provision of all food and beverage requirements of the areas designated in accordance with the requirements for planned and unplanned, formal and private events. The incumbent supports the Events Manager in the delivery of those services which are of the appropriate quality and standard with timely responsiveness and follow-through.  The incumbent also provides information related to planning and procurement needs as well as record keeping.

The incumbent supervises housekeeping activities for the Main Building and related facilities across the property.

KEY OUTPUTS

1. All areas designated as the House are maintained in a clean and attractive manner. This includes furniture, carpets and service requirements.

2. The service needed for events, including dishes, polished silverware, linens and trays are maintained in a manner which is expected of King’s House and is delivered at the expected time.

3. Purchases are made and delivered within the agreed timeframe.

4. Records or reports are prepared and delivered accordingly.

5. Motivated, efficient and productive Staff whose output is in line with the requirements of the House.

6. Weekly Work Plans and reports.

KEY AREAS OF RESPONSIBILITY
Management/Administrative Responsibilities

1. Monitors our client’s weekly, monthly and annual diaries in order to be kept abreast of, and ensure optimal response time and preparedness of areas and support services required for events.
2. Provides leadership and supervisory oversight for assigned Staff to ensure that the prescribed courtesies, customer service standards, and protocol are observed, and the required procedures for tasks are executed in keeping with established standards.
3. Conducts scheduled and unscheduled quality checks for all assigned tasks in areas under portfolio responsibility.
4. Reports all damages to items in keeping with established procedures.  Implements corrective actions as required.
5. Monitors and maintains Authorized Access requirements for established sterile areas (i.e. Staff Kitchen, Main Kitchen, Pantry, and Main Laundry Room).
6. Prepares and submits weekly report on Housekeeping operations in keeping with established timelines.
7. Maintains First Aid kits held in assigned areas.

Technical/Professional Responsibilities

1. Ensures the smooth preparation and deliverables required for events which take place in all the areas of the House downstairs.
2. Supervises detailed cleaning and upkeep.
3. Oversees the preparation of beverages stations and other requirements for events including, meetings, cocktail receptions, dinners, tours and lunches.
4. Utilizes the lists prepared for the service required at events and shops for groceries and other supplies as needed.
5. Verifies and confirms that all areas of the ground and first floor are properly cleaned, prepared and maintained according to agreed schedules and requirements:

• Rooms, offices, restrooms and other areas are cleaned; floors are swept and mopped so that health standards are met.
• Carpets, rugs, draperies and upholstered furniture are cleaned and vacuumed. Waste baskets are emptied, tea services and other utensils which have been used are moved, trash and waste taken to disposal area; toilet and cleaning supplies are appropriate.
• Furniture, fittings and equipment are dusted and polished.

6. Supports the Events Manager in maintaining the aesthetics of the ground and first flows in a manner which respects the quality and standard as required.

• Polish silver accessories and metalwork such as fixtures and fittings;
• Replenish supplies such as drinking glasses, linens and bathroom items.

1. Coordinates with the Property Administrator for periodic maintenance of tools and equipment in keeping with established maintenance schedules.  Maintains service records.

8. Keeps proper records and monitors inventory of all equipment, tools, furnishings, brassware, silverware, flatware, glassware, linens, tables, fixtures and fittings, rugs, carpets, drapes in all assigned areas.

1. Performs any other job-related function as assigned by the Household Manager.

Departmental Human Resource Responsibilities

1. Provides leadership to direct reports; motivates them towards achieving goals and encourages a team approach.
2. Provides direct reports with a weekly project schedule related to their specific tasks and responsibilities. Ensures that output and performance are guided by team work. 
3. Ensures that job rotation takes place among direct reports so that their experiences can become a motivating factor for learning.
4. Ensures that direct reports are proficient and efficient as required. Recommends to the Events Manager as and when the need for training arises.
5. Contributes to the Orientation Plan for each new Staff member.
6. Attends Staff meetings and submits any reports as required by the Events Manager.
7. Ensures that direct reports are aware of and adhere to our client’s relevant policies, standard operating procedures and other related regulations.

PERFORMANCE STANDARDS

1. Furnishings, brassware, silverware, fixtures and fittings, rugs, carpets, drapes in all areas are maintained in a clean and attractive manner and to the required standard.

2. Laundry services are carried out in a timely manner, and at standard required.

3. Equipment and tools assigned are appropriately cleaned, serviced and maintained.

1. Guidelines with respect to food handling procedures, standards of sanitation and presentation are implemented and met.         

5. The standards of customer service, personal presentation, efficiencies and cleanliness are upheld and/or exceeded.

6. Work plans for assigned staff are implemented and monitored.  Quality checks conducted and corrective actions implemented as required.

1. Guidelines with respect to food-handling procedures, standards of sanitation and presentation are implemented and met.
2. Expectation with respect to cleanliness of furniture, carpets and all the areas is achieved and accomplished in accordance with an approved schedule.
3. Shopping lists are prepared and purchases are made in a timely manner.

10. The output of direct reports upholds all standards of customer service, personal presentation, efficiencies and cleanliness as required by policies and standard operating procedures.

REQUIRED KNOWLEDGE SPECIFIC TO THE POSITION

1. Knowledge of our client’s policies, standard operating procedures and other related regulations.
2. Knowledge of protocol, etiquette and customer service.
3. Knowledge of brassware, silverware, antiques and their care; knowledge of fabric care; household furnishings and their care.
4. Knowledge of food preparation, food service, cleaning food sanitation processes and products.
5. Knowledge and understanding of health and safety issues.

REQUIRED COMPETENCIES

1. Honest, loyal, and trustworthy, professional in personal conduct.  Has impeccable integrity and dignity.
2. Thorough, pays attention to details and is customer-focused.
3. Communicates well, is organized, shows initiative and is able to work unsupervised.
4. Possess excellent listening skills; works well in teams.
5. Reliable, adaptable and energetic.
6. Able to follow and adhere to policies and standard operating procedures.
7. Knows how to plan and organize; ensures that proper business ethics are observed.

MINIMUM REQUIRED EDUCATION AND EXPERIENCE

• An Associate Degree in Institutional Management/ Hospitality/Food Preparation & Service, and/or Housekeeping from a recognized tertiary institution.  Certification by HEART/NTA is desirable.
• At least three (3) years progressive experience managing housekeeping operations within the hotel industry or related field.
• Training in Supervisory Management.
• Valid Food Handler’s Permit.
• Knowledge of cleaning and sanitation products, materials and methods. 

SPECIAL CONDITIONS ASSOCIATED WITH THE JOB

• The Housekeeping Supervisor is expected to lead by example and take a non-traditional approach to working hours. This means that they can work ten (10) or twelve (12) hour days which include weekends and public holidays, due to need.
• The Housekeeping Supervisor has to be in good physical and be able to reach, kneel, bend, lift, push and pull loads, usually about thirty (30) pounds as well as withstand being constantly on her feet. The atmosphere can be demanding and could require improvisation.
• The incumbent may on occasions have to fill in for absent employees on short notice. This person could experience the pressures of simultaneously coordinating various activities.

 AUTHORITY TO:

• Make recommendations to the Events Manager on matters related to assigned activities.
• Recommend leave and disciplinary action for direct reports according to established policies.

LIAISE WITHIN PROPERTY:                                                   
 

LIAISE EXTERNALLY TO PROPERTY: