Hotel No Tell

Hotel NoTell

I really enjoy what I do for a living. As a Food & Beverage Manager, I tend to see some pretty weird and crazy stuff working at a hotel in L.A. Some days are great and some days are wild but it rarely gets boring. It's a job but it’s not my career of choice. It’s more of a back-up career for me. I am responsible for the day-to-day duties throughout my hotel.

A typical day for me includes coming into work and immediately walking each department. I check to make sure everything is running, as it should. Even though I am an F&B Manager, I am also one of the main managers in the hotel, so I am responsible for ensuring each department is running smoothly. I then pull the reports from the previous day to check occupancy and sales. As every job has it's boring tasks you have to complete, my job is no different. Some of the boring but important duties I do include:

• Creating and updating market survey's on our competitors’ prices, discount rates and products every quarter
• I review quotes; negotiate prices, and delivery terms with our manufacturers and suppliers
• I’m responsible for planning, developing and buying materials, parts, supplies and equipment in a timely and cost effective way; timely manner while maintaining appropriate quality standards

These are three descriptions that sum up my job duties at work.

1.    Chef

2.    Human Resource

3.    Accountant

Here are some of the things I do on a daily basis and I’ll describe how it relates to what I do.

Chef

The work of a chef occurs in these ways.

• ·         Cook meals for each meal time
• ·         Build a menu throughout each outlet
• ·         Come up with popular recipes for a variety of cultures

 This happens more than any other part of the job. The job of a chef is a lot more difficult than just cooking. It’s a matter of finding the best price between vendors to keep your spending down on food and food related items to maximize your cost. It also consists of finding items that people want requiring you to shop the competition to see what works and what doesn’t work. I then use that information to build a successful menu that entices the customers. Each area of outlets requires this same procedure. Some items you can reuse and some you cannot because of the complexity of the item to the number of people ordering the item. For example, you can't easily and successfully serve a difficult or time-consuming dish to a banquet party of three hundred people and be able to serve them all at the same time without using too much labor.

Human Resource (HR)

• ·         Counsel employee personal and work related issues
• ·         Provide all necessary training and tools for each job
• ·         Ensure every employee understands and adheres to company policies stated in the employee handbook

Most businesses have an HR department. At my hotel, due to budget constraints based on the size of our hotel, we don’t have an HR department on site so as managers; we act as HR for our employees. Sometimes it’s easy and sometimes it is difficult to please every employee and be able to provide the time and attention each employee situation requires.

Accountant

• ·         Input all spending into our company checkbook
• ·        Control and monitor all ordering and spending to maximize profits
•       Review and dissect the profit and loss statement

To monitor who is spending what, we use a checkbook, just like at home, to see how much we spend and how much we have left of the budget. I check what each manager orders and ensure it is at the best price possible making sure we are not overpaying for products. Every month our company puts out what they call a P&L, a profit and loss statement. This shows all of our hotels revenue and expense report. I am a part of dissecting the P&L to see where we can improve and justify why we spent money.

Since I am one of few managers, my job is to control spending and account for all necessary purchases. That means there are certain areas that require items no matter what and other areas that can wait on certain purchases. My job is to make sure we have everything we need but also use certain items sparingly or run it thin to the very last possible moment. It can be difficult at times to predict how many people, or transients, that will check-in our hotel. One of the things I love most is I get to design and implement new ideas and creations for building our menu. I get a lot of free range on what I would like to do. I also love the fact I get free hotel rooms when I travel. That is definitely one of my favorite benefits of the job.

Readability

Passive Sentences: 0

Flesch Reading Ease: 71.6%

Flesch-Kincaid Grade Level: 7.3