Essay about Job Analysis Report- Front Office Manager

As a Naval Officer I had the opportunity to experience both leadership and management. Today's Navy operates with fewer people and resources than before. Therefore, leadership and management are more important than ever. Very early in my career I was taught leadership and as I advanced through the ranks I experienced management.

They must provide owners with a reasonable return on investment, keep guest satisfied and returning, and keep employees happy. This may seem easy, but because there are so many interpersonal transactions and because hotels are open every day, all day, the complexities of operating become challenge that the general manager must face and overcome. The GM not only focuses on leading and operating the hotel departments but also on aspects of the infrastructure, from room atmosphere to security (Walker, 2013).

I chose to interview Regina Geis, who holds the administrative role as acting supervisor for the County Mental Health adult day program, which provides services for individuals with intellectual disabilities. Ms. Geis has held this position for 15 months. This is her first managerial position within a human service agency. Her style of management has changed over this short period of time. She feels that she is now more direct with her direction with staff. She stated, “Maybe now I come across as a little bit cold. But I have learned that I now have to use the least amount of words to get my point across.”

They upgrading a hotel first upgraded employee facilities. When a survey at London hotel showed dissatisfaction with workers’ areas, installed new floors, lockers, and showers within three months. Four-seasons needed to get it down to the front line: clerks, bell-staff, bartenders, waiters, cooks, housekeepers, and dishwashers, the lowest-paid and in most companies the least-motivated people, but the ones who would make or break a five-star service reputation. Four-seasons needs employees able and willing to respond on their own to whatever comes up, employees who can spot, solve, and even anticipate problems. That means delegating authority as well as responsibility. Four-seasons pay attention on how to treat employees and make them feel confortable when they work in hotel because employees could bring positive attitude towards customers if they in good mood.

Carry responsibility for all aspects of store operations. Key areas of responsibility include labor management, ‘daily operations, and customer care. Labor management duties include hiring and training associates, creating work schedules, delegating work, and evaluating employee performance. To regulate daily

The manager will be in charge of maintaining the cat condos and kennels clean. In the morning, this person needs to check on all the animals, make sure they have clear water and refill their food bowls, second clean the condos/kennels and change the blankets, this person is also in charge of taking the dogs on short walks. As I previously mentioned, one of the important staff of the shelter is the front desk, I will hire three people for this position, these people will be in charge of answering the phone, greeting and helping potential adopters, process the intake of an animal, takes photographs of intake animals to post to our shelter Facebook page and processes cash/credit card/checks donations. This is a very important positon because the front desk staff needs to be familiarized with Furry Animal Shelter policies, services and shelter programs.

One Minute Manager is a short story written by Kenneth Blanchard and Spencer Johnson. The story is about a young man who is in search of an effective manager because not only did he want to work for one but he is also wanted to become one. His search for this ideal manager took him to many places and made him interact with a lot of different individuals. He wasn’t pleased with what he encountered and he began to notice that most of the people he interviewed would fall into two categories: those who were interested in results and those were interested in people meaning their employees. He continued his search until he began to hear amazing stories about a manager that lived nearby. The young man met with this

Managers make many decisions every day. Thankfully there are many tools available to a manager as they make these decisions. Tiffany is a General Manager of a franchise in the quick service restaurant industry. She is faced with decisions dozens of times in one day. A large portion of the decisions that she is faced with are made to solve structured problems, however, sometimes an unstructured problem does arise that she needs to address. As well as solving problems Tiffany must also make plans to in order to have structure and organization to achieve the goals set forth by herself and the company that she works for. Looking at some of the decisions that Tiffany has had to make recently it can been seen how she goes about solving

In order to engage the employees the Portman must be dedicated to a performance management system. This cannot be the “system of the month” that simply creates hype for a time and then fades away, as they experienced with the 5-Star system. The hotel must set goals, monitor and evaluate these goals, provide feedback and create a reward and recognition program. (Krasner, 244). With the introduction of the 5-Star Program, the Portman relied on the PV’s to participate in the problem solving for the hotel. The Portman should again rely on the employees with the establishment of a performance management system by using a Management by Objectives system. This type of system would incorporate participation from the employees for decision making, goal setting and objective feedback (Kreitner, 246). This program should begin with the strategic plan of the hotel and then set goals for employees that will align with the hotels organizational objective. These goals should be set using the SMART method (Kreitner, 248). Once the goals are set, management must get commitment from the staff that they believe these goals are attainable and that they believe in why they are pursuing these goals. If the Portman uses staff to set these goals, commitment will be easier to

For this assignment, I searched around my workplace at Gameworks for a well qualified professional who knows plenty about hospitality. I was told by the general manager that there is a manager who studied hospitality in college. The Operations manager’s name is Samantha Birsen. She has been working at Gameworks ever since it opened. I noticed that she goes to work earlier than anyone else and does a great job at keeping everyone on their feet. I asked for her email and sent a message asking when it would be best to conduct an interview with her. During our interview, I asked her 11 concise and purposeful questions. I was interested in learning more about Samantha and about hospitality as a major and a career.

The Management Assessment profile was extremely helpful to me and how I can move forward in my career as a leader. The assessment covered many topics such as: This profile unveiled some things to me that I was not privy to in the past. One of the things that Tom mentioned during the debrief with me, is that my results are fit for a large organization or a small business. This was great information for me because I can take either approach and make it work for me. Ideally I like working in a large corporation, because there is room for growth. I believe there is also more room for cross training and changing positions if need be. So the tract that we went with as far as how I was scored was that of a small venture. Innovation and the three keys to innovation which are problem solving, process and product development. An important fact surrounding innovation, is having very high problem solving scores. The caution in this would be to have a team with little or no problem solving skills. As far as innovation I scored high for the need to be innovative and being creative. I am driven by being able to provide creative products and services to people, and in return the recognition that is given soothes the need for external recognition. Tolerance for, and ability to assess risk was another topic from the assessment. This is about the ability to assess the risk and the ability to tolerate the consequences of taking chances. This is very important for early stages of entrepreneurs, being able to quickly assess risk and take action. I also felt like I was one who was

3.1 What are the role of technology and the role of operations staff in delivering an appropriate level of service for each hotel?

     Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the

special attention should be given to maintain quality in the case of the Hotel and

9:00 to 10:00, the hotel standards will be explain such as values, visions and history moreover a review of the policies and procedures of the establishments will be explained such as in case of fire what is the procedure and also the expectation of the hotel from the employees.