Hotel History: St. Regis Hotel in New York- In 1904, Colonel John Jacob Astor
broke ground for the building of the St. Regis Hotel at the corner of Fifth Avenue
and 55th Street, in the most exclusive residential section of New York at the time.
While the hotel was under construction, Astor was unable to come up with a
name for his new hotel. During Astor's visit with his brother-in-law on a beautiful
lake in the Adirondacks in upstate New York, Astor's niece offered a solution:
"Uncle Jack, why don't you call it after this lake- Hotel St. Regis?" After doing
some research on the name, he found that the lake was named after a 17th
century French monk named Francis Regis who was given sainthood in the 18th
century and was known for his hospitality to travelers. So, Astor thought, what
better name for his new hotel: the St. Regis.
Opened in 1905, the St. Regis, NYC was described as the most richly furnished
and opulent hotel in the world with a daily room rate of $5.00
The architects were Trowbridge and Livingston who were based in New York.
The firm's partners were Samuel Beck Parkman Trowbridge (1862-1925) and
Goodhue Livingston (1867-1951). Trowbridge studied at Trinity College in
Hartford, Connecticut. On his graduation in 1883, he attended Columbia
University and later studied abroad in the American School of Classical Studies
in Athens and at the Ecole des Beaux-Arts in Paris. On his return to New York,
he worked for the architect George B. Post. Goodhue Livingston, from a
distinguished family in colonial New York, received his undergraduate and
graduate degrees from Columbia University. The firm designed several notable
public and commercial buildings in New York City.
ST. REGIS HOTEL CHAINS IN THE WORLD AND THEIR NAMES
1. California ( San Francisco ) The St. Regis San Francisco
2. Colorado ( Aspen ) The St. Regis Residence Club, Aspen & The St.
Regis Aspen Resort
3. Columbia ( Washington ) The St. Regis Washington, D.C.
4. Florida ( Bal Harbour/ Miami Beach ) The St. Regis Bal Harbour Resort
5. Georgia ( Atlanta ) The St. Regis Atlanta
6. Hawaii ( Kauai ) The St. Regis Princeville Resort
7. New York - The St. Regis New York
8. Puerto Rico ( Rio Grande ) The St. Regis Bahia Beach Resort, Puerto
Rico
9. Texas ( Houstan ) The St. Regis Houstan
10. Utan ( Park City ) The St. Regis Deer Valley
11. Bermuda ( St. George ) The St. Regis Bermuda Resort ( will open in
2019 )
12. Canada ( Ontorio ) The Adelaide Hotel, Toronto
13. Mexico ( Cabo San Lucas ) The St. Regis Los Cabos Hotel and
Residences in Quivira ( will open in 2020 )
Mexico City The St. Regis Mexico City
Punta de Mita The St. Regis Punta Mita Resort
Riviera Maya The St. Regis Kanai Resort ( will open in 2018 )
14. Africa/Egypt ( Cairo ) The St. Regis Cairo
15. Mauritius ( Le Moune ) The St. Regis Mauritius Resort
16. China ( Beijing ) The St. Regis Beijing
17. Guangdong ( Shenzhen ) The St. Regis Shenzhen
Zhuhai The St. Regis Zhuhai
18. Guizhou ( Guiyang ) The St. Regis Guiyang ( will open in 2022 )
19. Hainan ( Haikou ) The St. Regis Haikou ( will open in 2020 )
Sanya The St. Regis Quigshui Bay Resort ( will open in 2019 )
The St. Regis Sanya Haitang Bay
The St. Regis Sanya Yalong Bay
20. Hunan ( Changsha ) The St. Regis Changsha
21. Jiangsu ( Nanjing ) The St. Regis Nanjing ( will open in 2019 )
22. Shandong ( Qingdao ) The St. Regis Qingdao ( will open in 2021 )
23. Shanghai The St. Regis Shanghai Jingan
24. Sichuan ( Chengdu ) The St. Regis Chengdu
25. Tianjin The St. Regis Tianjin
26. Tibet Autonomous Region ( Lhasa ) The St. Regis Lhasa Resort
27. Yunan ( Lijang ) The St. Regis Lijang Resort ( will open in 2019 )
28. French Polynesia ( Bora Bora ) The St. Regis Bora Bora Resort
29. Hong Kong The St. Regis Hong Kong ( will open in 2019 )
30. India The St. Regis Mumbai
31. Indonesia ( Jakarta ) The St. Regis Jakarta
Nusa Dua The St. Regis Bali Resort
32. Japan ( Osaka ) The St. Regis Osaka
33. Macai ( Cotai ) The St. Regis Cotai Central
34. Malaysia ( Kuala Lumpur ) The St. Regis Kuala Lumpur
( Langkawi ) The St. Regis Langkawi
35. Maldives Republic of Vommuli The St. Regis Maldives Vommuli
Resort
36. Singapore The St. Regis Singapore
37. Thailand ( Bangkok ) The St. Regis Bangkok
38. Italy ( Florence ) The St. Regis Florence
( Rome ) The St. Regis Rome
39. Kazakstan ( Astana ) The St. Regis Astana
40. Russia ( Moscow ) The St. Regis Moscow Nikolskaya
41. Serbia ( Belgrade ) The St. Regis Belgrade ( will open in 2019 )
42. Spain ( palma de Mallorca ) The St. Regis Mardavall Malllorca Resort
43. Turkey ( Istanbul ) The St. Regis Istanbul
44. Jordan ( Amman ) The St. Regis Amman ( will open in 2018 )
45. Qatar ( Doha ) The St. Regis Doha
46. United Arab Emirates ( Abu Dhabi ) The St. Regis Saadiyat Island
Resort & The St. Regis Abu Dhabi
Dubai The St. Regis Dubai
The St. Regis Dubai, Al Habtoor Polo Resort & Club
The St. Regis Dubai, The Palm ( will open in 2020 )
47. Puerto Rico ( Rico Grande ) The St. Regis Bahia Beach Resort, Puerto
Rico
ST.REGIS HOTEL MUMBAI
Located in the heart of Indias Maximum City, The St. Regis Mumbai, the
countrys tallest hotel tower, is a timeless address in the citys premier
entertainment and commercial district of Lower Parel.
The hotel offers 395 well-appointed guest rooms including 27 suites and 39
Residential Suites, each of which has stunning views of the city or the Arabian
sea. All resident guests enjoy the uncompromising service of the St. Regis
Butler, a first in the country. Guests can delight in world-class local and
international cuisines including Indian, Japanese, Pan Asian and European in the
Hotels 4 speciality restaurants and the highest bar and nightclub in the
country. Offering convenient access to the commercial districts
of Parel and Worli. The St. Regis Mumbai has been rightfully called "The
Address" as it is located in the heart of the 'commercial capital' of India. St. Regis
Mumbai is the new social epicenter for conducting businesses in the financial
capital of India.
The St. Regis, of course, belongs in the wealth column. It thrums with Bombays
rising affluence. Its not for nothing that the hotel was gearing up for the
prestigious Lakm Fashion Week when I stayed there last month, merely some
four months after it opened. (I stayed as a guest of the hotel). The models and
Bollywood stars who were starting to show up seemed right at home.
(A quick note on names: While the hotel shares the citys current official, less
colonial name of Mumbai, most people I met still call their hometown by its
British-era name of Bombay.)
Although the building has classic bonesand the grand staircase that sweeps
down from the mezzanine to the lobby suggests old-world Indian luxury and is a
St. Regis hallmarkthe overall feeling is contemporary, and the demographic
seems younger than at the grandes dames. The 386 guest rooms and suites are
modern and understated, even as the butlers wear white gloves and make a big
show of sabering off the top of a bottle of champagne during an evening ritual
several nights a week.
Wellness takes a big role here, as the spa, fitness center and outdoor pool
occupy an entire floor. But instead of traditional Indian Ayurveda, the emphasis at
the Iridium Spa (a brand being rolled out across St. Regis) is on Western-style
luxury treatments with products from the high-end Hungarian line Omorovicza.
The hotel looked abroad for most of its dining venues too. In the kind of glammed
up, upper-floor dining rooms you might find in New York or Dubai, East Asian
leaning chefs turn out high-concept tasting plates. An elegant avocado tartare
served on a bed of ice, and salmon on fire, which is exactly what it sounds like,
were standouts at the Japanese restaurant Yuuka, which was created by chef
Ting Yen of Bostons Oishii. The Chinese, Thai and Vietnamese fare at By the
Mekong includes a selection of ethereal dumplings. Three bars on the top floors
and roof are booming well into the night. (The exception to the restaurant rule is
the Sahib Room & Kipling Bar, which feels straight out of the Raj, with starched
white tablecloths, cut crystal and atmosphere of pin-drop quietI was self-
conscious about having a conversation.)
At the all-day restaurant Seven Kitchens, dozens of chefs man at least seven
stations, cooking all kinds of cuisine to order. Sunday brunch is an all-out
indulgence, with roasts of all sorts (except beefthis is India), a raw bar with
shellfish galore, lavish and dessert stations and free-flowing Champagne.
MR.CAJETAN ARAJO
Have been as the General Manager of the year at the Hotelier Awards
2011, 2013 by Starwood Talent Developer in Asia Pacific in 2010, Hotelier
of the year 2010, Young achiever in hospitality, Best General Manager by
Star Diamond Award 2009 (The American Academy of hospitality
Sciences).
MR.ASHOK RUIA
FUNCTIONAL STRATEGIES
BRAND VISION
St. Regis Mumbais facilities will exceed the needs of customers and will
bring the developing establlished south together with the north in Mumbai,
altering standards for the industry. This will defferentiate the facility from
its nearest competitors by offering a complete lifesyle experience not yet
seen in South Asia.
FINANCE VISION
To enhance the financial processes and systems that protects the owners
assests and maximize profitibality.
MARKETING VISION
To be recognized as by our guests, employees, customers, owners as a
leader in the industry in understanding their needs, developing products,
providing services and communications which exceed expectations.
ROOMS VISION
To provide exceptional guests service and a profitable state-of-the-art
rooms product that meets current and future business and a leisure travel
needs.
TECHNOLOGY VISION
To harness new and exsisting information and technology to make better
business decisions, improve efficiency and customer satisfaction,
enhance revenues and decrease the cost of doing business.
ST. REGISS CULTURE CHARACTERISTICS
Culture is shared beliefs, practices and behaviors that represent working at the
St. Regis. The Culture Characteristics that have made St. Regis famous and
successful to date and reflect the way we work to achieve our objectives and
must be understood and embraced by an employee.
We are INNOVATIVE
We are MULTICULTURAL
1880s
Caroline Astor, the spirited and tenacious matriarch of the St. Regis brand,
creates the coveted rituals that endure at St. Regis today.
1904
A Timeless Vision
Colonel John Jacob Astor IV, renowned businessman and son of Caroline Astor,
debuts his premier hotel, The St. Regis New York.
1912
An Extraordinary Life
After helping his wife and nurse into a lifeboat, John Jacob Astor IV perishes
during the sinking of the Titanic on April 15, 1912.
1927
Unprecedented Glamour
Heralding a new era of style and innovation, The St. Regis New York adds two
new floors, including a magnificent ballroom known as the St. Regis Roof.
1932
A Captivating Addition
The Old King Cole mural, an original work by celebrated artist Maxfield Parrish, is
unveiled at The St. Regis New York.
1934
A stroke of genius by The St. Regis New York head bartender, Fernand Petiot,
leads to the creation of the iconic Bloody Mary cocktail.
1960
A Modern Evolution
The St. Regis New York is purchased by hotel conglomerate ITT Sheraton,
merging traditional luxury with timeless innovation.
1991
A Momentous Expansion
The St. Regis New York reopens after an extraordinary $100 million renovation,
restoring it to its former grandeur while adding state-of-the-art features.
1999
An Evolving Legacy
Starwood Hotels & Resorts acquires The St. Regis New York, expanding its
legacy with the launch of five new St. Regis hotels.
2008
St. Regis adopts polo as its signature sport, hosting the 1st annual St. Regis
International Cup, one of the U.K.s three major international polo matches.
2010
St. Regis chooses the worlds most celebrated Argentinean polo player, Nacho
Figueras, as the very first St. Regis Connoisseur in honor of the brands
signature sport.
2011
The St. Regis brand celebrates the announcement of fashion designer Jason Wu
as the next St. Regis Connoisseur.
2013
A Year of Debuts
St. Regis debuts two exciting firsts: The Family Traditions at St. Regis program
and Beyond, The St. Regis Magazine.
2014
2015
A Visionary Talent
A World of Choices
Enhance your experience at St. Regis hotels and resorts through Starwood
Preferred Guest and Marriott Rewards.
The St. Regis Experience
1. Uncompromising Luxury
From our discreet and anticipatory Butler Service to the captivating Family
Traditions at St. Regis program, every experience is beyond expectation.
4. Children's Club
Many St. Regis resorts offer an expertly staffed Children's Club. In addition to
supervised play, families are encouraged to enjoy thoughtful activities together
5. Family Experiences
Celebrate the art of play with meaningful family adventures. Each St. Regis hotel
and resort offers a range of excursions and activities that will captivate guests of
all ages.
6. Exquisite Experiences
Relish an unforgettable occasion hosted by renowned St. Regis tastemakers and
artisans designed especially for you. With unparalleled, exclusive access to
these one-of-a-kind experiences, pursue your passion for the unattainable.
7. Spas
Immerse yourself in the distinctive beauty of Iridium Spas, or experience a
journey for the mind, body and spirit at Remde Spas.
8. Thoughtful Details
Guests can elevate the in-room experience by sending a meaningful amenity gift
in advance or anytime during a stay.
1. Signature Rituals
St. Regis rituals are at the heart of an exquisite stay. From the glamour of
Afternoon Tea to the magic of Midnight Supper, we invite guests to live our
legacy.
2. Bloody Mary
Invented by famed barman Fernand Petiot at The St. Regis New York in 1934,
the Bloody Mary remains the signature cocktail of the St. Regis brand.
In 1934, famed barman Fernand Petiot perfected the recipe for a vodka-and-
tomato juice cocktail at The St. Regis New York's King Cole Bar. Originally
christened the "Bloody Mary", the cocktail was initially dubbed the "Red Snapper"
so as not to offend the hotel's refined clientele. More than 80 years later, the
iconic Bloody Mary remains the signature cocktail of the St. Regis.
1 oz / 30 ML premium vodka
11oz /325 ML Bloody Mary mix
1 lemon wedge, for garnish
The Signature Bloody Mary Mix:
Juice of 3 lemons
2 #10 cans/2 L tomato juice
5 oz / 150 ML Worcestershire sauce
10 dashes / 3 ML Tabasco sauce
2 tbsp / 30 G freshly ground black pepper
2 tbsp / 30 G ground cayenne pepper
1 tbsp / 15 G ground celery salt
2 tbsp / 30 G whole black peppercorns
Directions:
3. Sabering
Dating back to the battles of Napoleon Bonaparte, who famously opened
champagne with his saber in both victory and defeat, the art of sabrage has
become a signature ceremony in our Evening Rituals series. St. Regis performs
this traditional ceremony at sunset to celebrate a day on the polo field or to
welcome new guests. "Champagne: in victory, one deserves it; in defeat, one
needs it."
4. Afternoon Tea
Each St. Regis address offers its own interpretation of this quintessential ritual,
creating an opportunity for guests to gather and socialize.
5. Midnight Supper
St. Regis welcomes guests to intimate Midnight Suppers, honoring the tradition
of the St. Regis matriarch, Caroline Astor, and her lavish Gilded Age gatherings.
FOOD
&
BEVERAGE
Food and Beverage
St. Regis welcomes guests to intimate Midnight Suppers, honoring the tradition
of the St. Regis matriarch, Caroline Astor, and her lavish Gilded Age gatherings.
Food and Beverage service is the most important part of the hotel. As, the name
explains itself; it is the service of food and beverages either in the restaurant, in
room dining, banquets etc. The employee needs to have knowledge of the food,
availability of food, serving as per portions. This department of the hotel interacts
directly with the hotel so employees need to be at their best behavior and
grooming also has to be perfect and has to have the perfect waiting kit with them
for the service to run smoothly.
CHAMPAGNE
RITUAL
SABERING
WELCOME DRINK
ORGANIZATION CHART OF FOOD AND BEVERAGE SERVICE
Food and
bverage
manager
Assistant food
and bevrage
manager
Room Bar/
Banquet Restaurant
Service Beverage
Manager Manager
Manager Manager
Banquet Restaurant
Order Taker Bar Waiter Captain
Captain
Room
Banquet Restauant
Service
Waiter Waiter
Waiter
Managing food and beverage operations within budget and to the highest
standards
Manage all F&B and day-to-day operations within budgeted guidelines and to
the highest standards
Manages daily restaurant operations and assists with menu planning, maintains
sanitation standards and assists servers and hosts on the floor during peak meal
periods.
Strives to continually improve guest and employee satisfaction and maximize the
financial performance in areas of responsibility.
Specific duties and the amount of customer/staff contact vary according to the
size of employer: managers in larger organisations may be mostly office-based,
whereas managers of smaller establishments often have frequent contact with
both customers and employees.
There are routes into restaurant management for both university graduates and
school leavers.
The banqueting manager is one of the most high profile roles in a hotel, simply
because the conference and banqueting facilities tend to be a rich source of
revenue. In this senior role, therefore, you'll be involved at every level of decision
making, from marketing and selling the banqueting space to ensuring that each
event runs without a hitch.
This is as much about people as it is about food, so you'll have to be comfortable
dealing with a variety of clients. Some will be professional event organisers who
will hire venues for conferences, receptions and exhibitions so there will be
repeat business to win. Other clients will be from the general public - perhaps
planning a once-in-a-lifetime event, such as a wedding.
Your job is to ensure your team meets the requirements of each client, whether
they want a small anniversary party for 50, a glamorous wedding for 120, or a
high profile corporate dinner for 600 or more. And in a large hotel or venue, all of
those events may be happening on the same day.
A banquet managers job begins after the event sale is made, the contract is
signed and continues after the last guest has left. Banquet managers work with
banquet sales directors and chefs to ensure that all of the terms of a contract are
met and that guests receive the highest quality in food service and overall
experience.
QUALIFICATIONS REQUIRED
As a Room Service Manager you are responsible to achieve the optimum level of
guest satisfaction and departmental profitability in an atmosphere of teamwork
and high team morale, whereby your role will include key responsibilities such
as:
Conduct regular training sessions with the assigned team in line with the
departmental SOPs e.g. guest care, service standards, up-selling approach,
product knowledge, entering guestrooms, telephone manners, etc.
Prepare and issue duty schedules for the respective team
Monitor service activities in the Room Service, aiming for highest possible
customer satisfaction
Work in close co-operation with Kitchen, Stewarding, Cashiers as well as other
key service departments
Work towards the successful 24hrs operation and ensure that telephones are
always attended
Maintain a professional and friendly relationship with in-house guest, ensuring
proper and prompt service to their rooms
In-charge of the delivery and clearance of all guestroom amenities and conduct
spot checks
Ensure all Minibar operations are done promptly
Ensure proper handling of equipment to minimize breakages and losses.
Oversee all aspects of the daily operation of the hotels Room Service
operation.
Supervise all Room Service personnel.
Respond to guest complaints in a timely manner.
Work with other F&B managers and keep them informed of F&B issues as
they arise.
Organize all documentation for shift work on a daily basis including pre-shift
reports, daily training topics, shift floor plan, requisitions for beverage, food
and sundries and manage labor on a daily basis through the time
management system.
Ensure all staff are meeting all established standards of service through
ongoing and recurrent training systems
Monitor and test service skills of staff, retrain and reinforce all standards on
food and quality and service details daily. Provide feedback and appraisals as
necessary.
Coordinate and monitor all phases of Loss Prevention in the Room Service
operation.
Ensure the training of department heads and employees on SOPs, report
preparation and technical job tasks
Monitor and supervise the mini-bar department.
Ensure effective communications between each shifts.
Supervise the room service area in order to attract, retain, and motivate the
employees.
Ensure optimal level of service, quality, and hospitality are provided to guest.
Regularly review house counts, forecast and VIP list and maintain the
confidentiality of the hotel and its guests
Ensure the timeliness and accuracy of the amenity set-up and delivery.
Ensure compliance with all local liquor laws, and health and sanitation
regulations.
Ensure that Hospitality Suites are being set-up, serviced and broken down in
a timely manner and according to instructions
Ensure all staff are meeting all established standards of service.
Monitor and maintain cleanliness of In-Room Dining areas and work areas
Plan and conduct meetings for outlets on a monthly basis to ensure staff is
correctly communicated with and that staff are consistently trained and well
motivated. Attend interdepartmental meetings to ensure good cross
communication between departments.
Assist in the development of marketing initiatives, menu items, and other
items to stimulate growth in sales for each outlet and a variety of latest market
developments.
Be aware of and assist to control current budgeted and forecasted revenues,
payroll, and product costs.
Ensure all current Accounting and Human Resources policies are being
adhered to. Report any issues or grievances to the Director of Restaurants
and or Human Resources.
Assist in maintaining all Micros programming for food and beverage outlets.
Perform any other reasonable duties as required and directed.
QUALIFICATIONS REQUIRED
You should ideally have a degree in the hospitality field with previous
experiences in the Food & Beverage field and further detailed beverage trainings.
You must also have fluency in both written and spoken English and need to be
proficient in MS Office, Windows and POS systems. Familiarity with Micros would
be desirable, as well as previous international experiences will be highly
regarded.
Education
You probably imagine that being a pub/bar manager is all about serving yourself
pints, constant happy hours for you and your friends and chucking out trouble
makers with the line. The reality is still a vibrant and fast paced environment
where you'll never be bored.
Its the Bar Manager job to keep the customers happy so they keep buying pints.
Making sure the pub/bar runs without a hitch, youll also be responsible for
managing stock levels and figuring out staff roaster so you'll always have the
right amount of staff behind the bar at the right time.
When you're not busy with stock and staff, your other duties include:
RESTAURANT WAITER
A skilled Waiter or Waitress takes orders and delivers food and beverages to our
customers.
The right Waiter/Waitress uplifts the dining experience for customers. A waiter
has the patience, personality and perseverance to thrive in this role.
Ensure that all guests are served to the hotels standard in the Restaurant / Bar /
Lounge areas. Display highest standards of hospitality and welcome are
demonstrated at all times within all food and beverage areas.
Takes orders for, serves (where applicable, prepares) food and beverages to
guests as per the hotels standards in a friendly, timely and efficient manner.
DUTIES AND RESPONSIBILITIES
27. Present menu and provide detailed information when asked (e.g. about
portions, ingredients or potential food allergies)
32. Take accurate food and drinks orders, using a POS ordering software,
order slips or by memorization
33. Check customers IDs to ensure they meet minimum age requirements for
consumption of alcoholic beverages
36. Check dishes and kitchenware for cleanliness and presentation and report
any problems
39. Carry dirty plates, glasses and silverware to kitchen for cleaning
40. Meet with restaurant staff to review daily specials, changes on the menu
and service specifications for reservations (e.g. parties)
QUALIFICATIONS REQUIRED
8. Team spirit
The role of a restaurant hostess is fairly easy to see. Their goal is to ensure the
customer is greeted, seated and served. The hostess is responsible for ensuring
that customers enjoy an excellent experience at the facility. In order to do this job
well, a hostess often has to be engaging and genuinely interested in the success
of the establishment. She needs to smile, make eye contact with the guests, and
to be courteous to them.
In most restaurants, the hostess holds a position above that of the waitresses
and waiters, but do not typically have any managerial responsibilities. They may
handle receipts depending on the formality of the location. In a more formal
location, the hostess rarely handles money.
In addition, the restaurant hostess often is the face of the business and must
typically follow a strict dress code. In a semi formal or formal restaurant, the
hostess may be dressed in a business formal or formal dress or in a suit. If a
uniform is worn by other staff members, the hostess may wear the same thing or
something similar.
The hostess schedules dining reservations for guests in advance and as they
arrive at the restaurant. Hostesses often have to make decisions about where
a group will sit in the restaurant.
The hostess directs and instructs the dining room personnel on customer
needs to ensure customers receive fast and quality service from the moment
they arrive.
Hostesses greet guests as they arrive and take them to their seats. They also
provide a menu and explain specials. They may answer immediate questions
the patrons have. They may introduce the customers to their server.
The hostess also inspects and maintains the dining facilities. They do by
instructing the buss personnel and waiters. They may be required to spot
cleanliness problems and to help clear tables to facility customer needs.
QUALIFICATIONS REQUIRED
The training will require the hostess to be familiar with the restaurant's make up,
menu, business policies and hostess job duties. It will also instruct the hostess in
managing the workload of the waitresses and waiters on the floor, to maintain a
balance the workload each individual has. They also have to keep the flow of
customers being seated steady to enable the kitchen to work at its best. In all of
these areas, the hostess needs to follow the policies of the restaurant.
BANQUET CAPTAIN
Primarily responsible for the supervision of the banquet staff and coordinates all
food and beverage services within the banquet department. Train the banquet
team and also oversees the enforcement of hotel standards on setting up the
banquet hall, up keeping, service, break away, event courses, cleaning, staff
grooming and hygiene.
He / She should maintain and develop the highest level of guest relations.
Manage all guest requests, complaints and queries and ensure that all aspects
are communicated to the respective departments (Sales, Kitchen, F&B manager
(HOD) etc.)
Banquet captains work in hotels and independent banquet halls to ensure the
perfect execution of large dinners, receptions and events that require food and
beverages. Banquet captains are the front of house for these events, making
sure that the tables are decorated correctly, the food is presented well, and
service goes off without a hitch. Banquet captains are in charge of floor staff, and
make sure that they are in uniform and serving the clients in a speedy and
friendly manner. They are the liaison to the chefs and cooking staff in the back,
letting them know what food needs to be replenished.
Banquet Captains work directly with the event coordinators or hosts, and are in
charge of addressing and fixing any questions or concerns that come up before
or during service. After service, banquet captains often give the event coordinator
or host the bill of services.
33. Attention to Detail: Banquet captains have to keep their eyes on a lot of
elements: food standards, costs, safety, etc.
34. Leadership: Banquet captains must be leaders, rallying their team during
big events, resolving conflicts and getting the job done.
35. Management Skills: Banquet captains not only deal with food, they also
have to deal with costs, pricing, creating work schedules and more.
BANQUET WAITER
A banquet server performs serving duties at dinners and events. They must be
able to stand and walk for an extended period of time while accommodating
guests effectively and politely. There are no education requirements for
becoming a banquet server; however, some employers prefer to hire someone
with a high school diploma or the equivalent.
Your job description is the first touchpoint between your company and your new
hire. With millions of people searching for jobs on Indeed each month, a great job
description can help you attract the most qualified candidates to your open
position. To get you started, here are some tips for creating an effective job
description.
Banquet server informally known as cater waiters, are wait staff that work for
big catering events and banquets. This is different from restaurant servers,
because there is typically only one service per event, and banquet servers will
serve every table at the same time, from tens to hundreds of people. Working
with the catering staff, who prepare each course at the same time, banquet
servers must make sure each course is delivered as quickly as possible. Banquet
servers keep glasses filled, remove each round of plates and answer any
questions from guests. Some banquets servers will have to take orders for each
table, if there are multiple meal choices.
A great job title typically includes a general term, level of experience and any
special requirements. The general term will optimize your job title to show up in a
general search for jobs of the same nature. The level of experience will help you
attract the most qualified applicants by outlining the amount of responsibility and
prior knowledge required. And if your position is specialized, consider including
the specialization in the job title as well.
They are usually called as Coffee Shops or Caf in the hotels. They are usually
big in size with many Covers ( seats ) , compared to other restaurants in the
same hotel. The main reason why they are called All Day Dining Restaurants is
because of their hours operation, as they are open for breakfast, Lunch and
Dinner.
Fine Dining restaurants are characteristics by their elaborate and exclusive menu
with special emphasis on the very high quality food they serve. The emphasis
being on fresh ingredients and natural flavors or they type of cuisine they serve,
or both. Usually the operation of this restaurant revolves around the Head Chef
or Chef De Cuisine of this outlet.
FOOD
AND
BEVEREGE
OUTLETS
SEVEN KITCHENS
SAHIB ROOM & KIPLING BAR
THE MEKONG
THE YUUKA
THE LUNA
THE DRAWING ROOM
THE ASILO
SEVEN KITCHENS
Illuminated by natural light, the vast interiors at Seven Kitchens are perfect for
large gatherings with friends and family, or for business dining. Guests can savor
Italian, Oriental, Indian, Japanese and Mediterranean cuisines from a variety of
live cooking stations. Seven Kitchens is currently the citys most preferred venue
for a leisurely Sunday Champagne Brunch.
Inspired from the lavish and vintage decadence of the colonial era, The Sahib
Room boasts robust Indian delicacies and flavors. Leading into the restaurant is
the aptly named Kipling Bar, inspired by the iconic writer and philosopher
Rudyard Kipling. Here, talented mixologists showcase the craft of fusing classic
libations with Indian spices.
BY THE MEKONG
By the Mekong is reminiscent of evocative memories and moods down a
waterway - floating twigs, passing scenes and emerald hues. Helmed by a team
of native Chefs and awarded the citys finest Asian restaurant, Mekong takes you
on a culinary journey through the districts of Yunan and Sichuan in China, and
through Thailand and Vietnam. For intimate celebrations with colleagues, friends
or family, its three Private Dining Rooms present a dining experience par
excellence.
PREFIXED MENUS
FOOD AND BEVERAGE OUTLETS AT THE ST.REGIS MUMBAI
YUUKA
Internationally awarded Chef Ting Yen brings his creative flair and inventiveness
to Japanese cuisine, turning the finest ingredients into culinary masterpieces.
This award-winning restaurant is the cynosure for its luxurious setting atop Level
37 and overlooking the Arabian while serving Japanese art on a plate.
The space boasts textures of Portoro marble, high gloss mirrors interplayed with
Japanese brocade to form a deconstructed origami pattern. The restaurant is
centered around the black and gold reef inspired wall overlooking the interactive
Sushi Bar where chefs hand roll fresh sushis to the delight of some patrons.
D
E
S
S
E
R
T
M
E
N
U
DESSERT MENU
FOOD AND BEVERAGE OUTLETS AT THE ST.REGIS MUMBAI
LUNA
Relax and unwind at the lower deck bar of Luna with exotic cocktails and a varied
selection of the finest beverages and wines. The space, coated in jeweled tones
and drapes, offers stunning views of the Arabian sea and the city skyline. Setting
the mood with ambient music through the week, a menu with gastronomic
classics, and a rare Cigar Lounge, Luna offers the best in nightlife entertainment
Level: 9M
ASILO
Asilo, the hotels Rooftop restaurant and lounge has taken the city by storm with
its stunning panoramic views and Mediterranean ambience. The white decor,
warm wooden flooring and chic outdoor seating with Private Dining Lounges
instantly transports one to a Santorini state of mind. The food selection is best
enjoyed with the signature dishes cooked fresh off the Robata Grill.
Level 40
BANQUET HALLS
BOARDROOM 1 & 2
STATEROOM 1,2,3 & 4
ALHAMBRA
IMPERIAL HALL
GRAND CRU SALON
PALLAZZIO
ASTOR BALLROOM
ZENITH/ANIAS
BOARDROOM 1 & 2
The boardroom is best for small meetings and evets held for 10-12 people. Its
located on the 8th floor. If the events starts in the morning they are charged for
breakfast & lunch & tea/coffee per person. If an afternoon event the guest are
charged for lunch & high tea & tea/coffee per person. If an evening event they
are charged for high tea & dinner & tea/coffee per person. If a night event guest
are charged for the starters & dinner & mocktails & tea/coffee per person. We
charge 3500++ for a veg buffet & 5500++ for a non-veg buffet & 4500++ for a
mixed buffet. Rs.30000 is charged for 5 hours.
BOARDROOM 1
BOARDROOM 2
STATEROOM 1 2 3 & 4
The stateroom is best for small meetings and evets held for 60 people. Its
located on the 8th floor. If the events starts in the morning they are charged for
breakfast & lunch & tea/coffee per person. If an afternoon event the guest are
charged for lunch & high tea & tea/coffee per person. If an evening event they
are charged for high tea & dinner & tea/coffee per person. If a night event guest
are charged for the starters & dinner & mocktails & tea/coffee per person. We
charge 3500++ for a veg buffet & 5500++ for a non-veg buffet & 4500++ for a
mixed buffet. Rs.40000 is charged for 5 hours. These halls can be used
separately as well.
STATEROOM 1 2 3 & 4
ALHAMBRA
At 239 square meters and the most versatile of all the banquet venues, Alhambra
is embellished with wood carved mirrored walls and elaborately inlaid marble
panels drawing inspiration from the Alhambra Palace in Granada. The crowned
jewel of the banquet offering at The St. Regis Mumbai is rightly elegant and
warm, ideal for personal and professional events. This is located on the level 8.
We can seat 250 guests.
IMPERIAL HALL
This shimmering 430 square metres golden venue located on Level 8 of the hotel
is one of the most sought after banquet venues in the city. With ornate
chandeliers, mosaic-tiled wall-coverings, bold frames and crackled-mirrors, it
plays host to the grandest weddings, social ceremonies and corporate events in
the city. We can seat 400 guests.
GRAND CRU SALON
Cotemporary and luxurious, the Grand Cru Salon overlooks the southern bay of
the city and the lush green famous Racecourse. The venue is tastefully
upholstered using a walnut wood finish accentuated with Brazilian onyx and
crystal mosaic wall coverings. Indeed the most fashionable of all venues, this 126
square meters venue is ideal for fashion luxury launches and trunk shows. We
seat 300 guests.
PALLAZIO
Paying homage to the Mahals from the Mughal era, this natural-lit venue spread
over 380 square meters adorns Level 8. Complementing its regal varq is the
gilded ceiling are glittering chandeliers and exquisite wall-to-wall carpeting giving
this venue a Durbar-like grace.
ASTOR BALLROOM
The Zenith party Suite is best for VVIP evets held for 1000 people for a sit-down
providing the opulence and grandeur for gala dinners, grand weddings and large
corporate events, shootings, fashion shows. Its Majestically adorned with
exquisite crystal chandeliers and a ceiling height of 32 feet, the hall, spread
th
across 12,433 square feet. Its located on the 38 floor. Its surrrounded by the
amazing view of the Mahalaxmi Racecourse and the Arabian Sea. If the events
starts in the morning they are charged for breakfast & lunch & tea/coffee per
person. If an afternoon event the guest are charged for lunch & high tea &
tea/coffee per person. If an evening event they are charged for high tea & dinner
& tea/coffee per person. If a night event guest are charged for the starters &
dinner & mocktails & tea/coffee per person. We charge 6500++ for a veg buffet &
8500++ for a non-veg buffet & 7500++ for a mixed buffet. Rs.80000 is charged
for 5 hours.
BANQUETS ( MY EXPERIENCES )
nd th
I trained in banquets twice. First from 2 June till 26 June, and the second time
st nd
I trained from 1 August till 22 August (during Lakme Fashion Week) and it was
a great experience to work during that period, because I came across many
celebrities, and I actually got to work personally for them. I worked in the head
office for 3 days, I worked for the press for 5 days, and served models for 2 days,
I served tea & coffee, and other types of tea such as Green tea, Earl grey,
English breakfast. While working in the head office, I worked in the head office, I
worked for Mr. Bikram Singh (Vice President of the IMG) & Mr. Karthik (Senior
GM of the IMG).
Banquet
Arrangement where a group of round tables seating 6-10 persons at each table is
set in such a way as to facilitate the serving of food, most often a hexagonal or
square pattern. Size of tables and chairs vary per property. Also known as
Banquet Rounds.
Theater
Arrangement in which seats or chairs are in rows facing the stage area, head
table or the speaker (no tables). Also known as Auditorium.
Conference
Arrangement in which a rectangular or oval table is set up with chairs placed
around all sides and ends. Also known as Boardroom. It is often confused with
Hollow Square.
Reception
Arrangement with cocktail/reception tables (small round tables, 15-30 inches or
38-76 centimeters in diameter) with chairs. Also known as Cocktail or Cabaret.
Class
Arrangement in which rows of tables with chairs face the front of a room and
each person has a space for writing. Also known as Schoolroom.
Classroom 2x6: Tables are about 6 feet long with 2 chairs at each table.
Classroom 3x6: Tables are about 6 feet long with 3 chairs at each table.
U-Shape
Series of tables in the shape of the letter U with chairs set around the outside of
the U.
Hollow Square
Arrangement of tables set in a square (or rectangle) with chairs placed around
the outside of the table. Center (inside) table is hollow.
Dinner Dance
Arrangement of display booths. Typically used in large exhibition halls for
multiple vendors.
Director of
room
Executive
housekeeper
Assistant
housekeeper
Room
Tailors Associates Florist
attendant
Assistant
Upholsters Housepersons
Flourist
Valets/laundry
attendant
HOUSEKEEPING
This department looks after the cleanliness and the hospitality in the hotel. In this
department which provides guests clean, comfortable, attractive and appealing
rooms. Good housekeeping is an important consideration in underwriting of fire
hazard and other forms of insurance, as well as in certification by fire, health, and
industrial safety agencies.
Housekeeping has tasks that can make guests feel comfortable during their stay
in the hotel. Housekeeping department ensures the cleanliness and hygiene in all
hotel areas. Housekeeping functions in guest rooms, public areas, floor lobbies,
guest welcome entrance, washrooms etc.
Hotels offer laundry, dry cleaning facilities for guest clothes, shoe polishing
facilities also.
In hotels major parts of revenue comes from rooms which is not sold on any night
losses revenue forever and reason for poor occupancy can be anything such as
hygiene factor, cleanliness, lack of modernizing etc. Hence the main purpose is
to improve whole appeal of the room.
LOCATION IN THE
HOTEL
The main office of executive housekeeper and assistant housekeeper is on the
8Th floor.
The store room and the equipment room is located on the 8th floor as well.
Maids pantry is located on each floor from the 12th to 23rd floor and the minibar
is located on the 34th floor.
Departments in Housekeeping
Housekeeping Desk : Is the center hub where all the housekeeping calls are
taken and guest request are logged down. This is where the manager sits and
handles the operation.
Lost and Found : if the guest forgets his/ her valuables in the hotel/room it is
kept here with proper details and security and kept in monthly order. Its kept at
the housekeeping desk for three months, after which the lost and found slips
are signed by the housekeeping manager, and sent for disposal.
Flower Room : Making flower arrangements for big banquet events or small
daily flower arrangements for guest area, everything is done here.
Mini Bar: It looks after the refilling of the mini bar in the rooms. Beverages
ranging from packed fruit juices to sprites and wines. It also offers some bites
along with beverage.
EXECUTIVE HOUSEKEEPER
The housekeeping department ensures that the quality and cleanliness of every
room is met or acceded prior to a hotel guest entering a room.
Plans the work for the housekeeping department and distributes assignments
accordingly. Assigns regular duties and special duties for housekeeping staff.
Schedules employees and assigns extra days of according to occupancy
forecast. Maintains a time logbook of all employees in the department.
Recruit and trains new employees. Assigns new employees to work with
experienced help. Checks on the work of these employees occasionally and
observes the report made by the supervisors.
Maintain par stock of guest supplies, cleaning supplies, linen and uniform.
Organize inventories with accounts and general store for linen and fixed assets.
Co-ordinate the preventive maintenance schedule of rooms and public areas with
maintenance department.
QUALIFICATIONS REQUIRED
Should have an eye for detail and the ability to effectively deal with guests,
other departments and housekeeping staff.
Obtains list of vacant rooms to be cleaned immediately & list of prospective
checkouts or discharges in order to prepare work assignments.
Experience with turn down service, special needs of VIP Guests, foreign
dignitaries, etc. is helpful.
Assigns team members their duties, and inspects work for conformance to
prescribed standards of cleanliness.
Prepares and distributes the Room assignment sheet and floor keys to room
boys.
Maintain clear and efficient communication and coordination with the Front
Office and other departments of the hotel.
Schedules the cleaning of the room carpets, upholstery, and draperies as
needed, along with deep cleaning projects and window cleaning as necessary.
Schedules cleaning for lobby area, public restrooms, telephone areas,
hallways, entrances, elevators.
Schedules periodic major cleaning projects including carpet shampooing,
cleaning of walls and baseboards, cleaning of windows, elevator doors and
tracks.
Schedules cleaning of all meeting rooms after a completed function.
Schedules deep cleaning of all meeting rooms on periodic basis including
carpet shampooing, cleaning of walls and baseboards, cleaning of windows,
etc.
Inventories cleaning supplies & linen stock to ensure adequate supplies.
Investigates concerns regarding housekeeping service and equipment, and
takes corrective action.
Provides support to the Executive Housekeeper in all areas of Housekeeping
operation, such as staff training, coaching, counselings and also enforces to the
hotels standard operating procedures.
Ensure all meeting room functions are properly set up according to the requests
indicated on the meeting room/event function sheets.
Ensures guest rooms are properly secured and that proper key control
procedures are utilized by the housekeeping staff.
Advises manager, desk clerk, & admitting personnel of rooms ready for
occupancy.
Rewards employees who use their empowerment to meet or exceed guest
expectations.
Print all housekeeping related reports and traces from PMS.
Assists in controlling expenses by the housekeeping department.
Confirm all housekeeping staff members have arrived or find substitutes for
absent employees.
Maintain high quality of housekeeping standards in: 1) the guest rooms 2)
linens and uniforms 3) lost and found procedures 4) laundry and 5) public area.
Review outside laundry facility servicing to ensure quality, undamaged linens
and consistent delivery, keeping in mind the budgetary guidelines.
Co-ordinate with vendors eg: Pest control, Laundry services and other
outsource services.
Attend to any guest complaints and take service recovery measures if required.
Review the housekeeping points on the guest feedback forms, take actions on
guest complaints and also share guest compliments with staff members.
Prepare annual housekeeping budget.
Submit requests for repair and periodic maintenance of cleaning equipment.
Prepares store requisition, purchase other supplies and equipment, also
monitor par stock on all housekeeping guest supplies and linens.
Co-ordinate with front office and sending room discrepancy lists.
Select, staff, recruit, hire, and train qualified housekeeping candidates.
Attends training seminars to perfect housekeeping techniques and procedures,
and enhance supervisory skills.
Records data concerning work assignments, personnel actions, and time cards,
and prepares periodic reports. May prepare reports concerning room
occupancy, payroll expenses, and department expenses.
Attends periodic staff meetings with other department heads to discuss
company policies and patrons complaints, and to make recommendations to
improve service and ensure more efficient operation.
Orient and familiarize new personnel with hotel facilities and operating hours.
Control all expenditures relating to Housekeeping, including labour, guest room
supplies, and all cleaning supplies and equipment.
Oversee any guest communications from housekeeping.
QUALIFICATIONS REQUIRED
Hotel management diploma or equivalent. Read and understand
instructions, safety rules, etc. Write reports with proper format,
punctuation, spelling, and grammar. Speak with correct English and well-
modulated voice.
Minimum 2 years housekeeping experience in a supervisory capacity, 2
years line level experience in all aspects of the Housekeeping department.
LINEN ROOM SUPERVISOR
As a Linen Room / Laundry Supervisor you are responsible to oversee the team
of Linen and uniform attendants towards achieving the operational objectives
while ensuring that the hotels operational standards are met.
Additionally responsible for managing overall daily operations of the Linen and
laundry rooms. Also ensure quality controls are in place and manage customer
service inquiries.
We are currently seeking for passionate and dynamic guest focused
Housekeeping professionals who pride themselves on their ability to deliver
extraordinary levels of customer service and provide creative solutions to our
guests.
As a Linen Room Supervisor you are responsible to supervise the team of Linen
Room Attendants towards achieving the operational objectives while ensuring
that the standards of cleanliness meet the requirements specified and your role
will include key responsibilities such as:
Receive records and sort out clean uniform from laundry and arrange them
properly on the shelves and racks
Issue linen to Food & Beverage outlets as per requisitions
Issue uniform to all employees and maintain uniform records
Check all uniform for any loose buttons and hems and give to the tailor for
mending
Ensure a clean and tidy linen room at all times and report if any items have been
damaged (linen as well as uniforms)
Ensure that linen and uniforms are properly stored and recorded
Report to Superiors in case any uniforms need to be discarded or replenished
Ensure that the proper procedure is followed when linen or uniform needs to be
discarded
Ensure that all uniforms are ready for special events as well as for any seasonal
events
DUTIES AND RESPONSIBILITIES
The ideal candidate will be a friendly, caring individual with good cross cultures
sensitivity and a concern for quality and an eye for details. You will work well
under pressure in a fast paced environment and enjoy working with a multi-
cultural team and guests alike, while possessing following additional
competencies:
QUALIFICATION REQUIRED
You should ideally have a diploma or vocational training hospitality with previous
minor supervisory experiences within the Housekeeping Department of a hotel.
Good command of written and spoken English communication skills, along with
strong interpersonal and problem solving abilities are essentials. Computer
literacy and previous experiences with Opera are an advantage.
DESK CONTROL SUPERVISOR
Housekeeping control desk is the main communication Centre of the
housekeeping department. You are responsible for all information sent out and
received from the control desk. You should have good telephone etiquettes.
Keep the notice board up to date with the relevant information.
As a desk control assistant you should maintain complete and up to date
information of every departmental section comes under housekeeping.
Experience as Housekeeping Desk Coordinator or Housekeeping Order Taker.
The Control Desk Staff is responsible for monitoring the desk area and serving
as an area supervisor for the main entrance. This includes controlling member
access to the Preston Center, handling towel service and equipment checkout,
and answering questions on Preston Center programs and policies. The Control
Desk Staff also greets patrons, answers the phone, addresses questions about
Preston Center facilities, takes messages, makes reservations, and attends to
light housekeeping duties.
QUALIFICATIONS REQUIRED
Education High school or equivalent education required. Bachelors Degree
preferred. Experience Two to three years of experience managing entry-level
employees. Minimum two years housekeeping supervisory experience in hotel
industry.
FLOOR SUPERVISOR
Floor Supervisor will be responsible for maintain guestrooms, working areas, and
the hotel premises in general in a clean and orderly manner. Also coordinating
daily housekeeping operations and maintaining the housekeeping operating
standards.
You are also responsible for supervising room attendants to deliver an excellent
Guest satisfaction and experience. On time to time basis may also be required to
assist the Housekeeping Manager in various activities.
Floor Supervisors are store associates who have been tasked to be responsible
for leading and managing associates when no Store or Assistant Manager is
available. Floor Supervisors are responsible for some opening and closing
duties, as well as filling in when no manager is available. Floor Supervisors are
responsible for ensuring that associates provide exceptional customer service,
customer satisfaction, driving sales, building sales skills and product knowledge.
QUALIFICATIONS REQUIRED
Three year diploma or degree in hotel Management.
Experience Two to three years of experience managing entry-level employees.
Proven experience of working in a similar role in an upscale organisation.
PUBLIC AREA SUPERVISOR
Public Area Supervisor is responsible for the cleanliness of hotels public areas
including hotel exteriors. He or She also need to train and inspect the
performance of assigned public area attendants ensuring that all procedures are
completed as per the hotel's operating standards.
In charge and supervises cleaning activity of areas including lobby, restaurants,
lounges, SPA, executive offices, pool area, public wash rooms, garden areas,
corridors, pathway, banquets, perimeter of hotel, heart of the house corridors,
locker rooms, staircases etc.
As a Public Area Supervisor you are responsible for all public areas, including
lobby, restaurants, lounges, executive offices, pool area, public washrooms,
garden areas, corridors, pathway, banquets, perimeter of hotel, heart of the
house corridors, locker rooms, staircases etc. and your role will include key
responsibilities such as:
QUALIFICATIONS REQUIRED
Should ideally have a diploma or vocational training in hospitality industry.
Minimum 3 to 4 years work experience as a Public Area Attendant or Asst.
Supervisor within the hotel industry. Computer literacy and previous
experiences using property management systems are an advantage.
HORTICULTURE
Responsible for the general maintenance of the gardens, plants and lawns at the
Hotel. And also maintain the beautification of the lawns and gardens in order to
attract guests to hotels lush and green surroundings.
We are currently seeking for passionate and dynamic guest focused
Housekeeping professionals who pride themselves on their ability to deliver
extraordinary levels of customer service and provide creative solutions to our
guests.
As a Florist you are responsible to prepare all floral decorations for public areas,
restaurants, functions and VIP rooms. You set standards using the highest
quality of material to ensure the flower arrangements have the best possible life
span and your role will include key responsibilities such as:
QULAIFICATIONS REQUIRED
High school diploma or 2 year degree in Floral Design or related field. Basic
computer knowledge.
At least 2 to 4 years of floral design experience preferably in the hospitality
industry.
HOUSE PERSONS
Clean Carpets.
Polish Brassware.
ROOM ATTENDANTS
Undertake the evening check at rooms and provide the turndown service.
Hand over to the housekeeper any article which a guest might have left behind
in a room.
Replenish the maids cart with guest supplies, cleaning agents and linen.
Estimate the requirement of materials and request the linen room supervisor to
Draw material from the stores and take these to the tailoring room.
HYDRO EXTRACTORS
EQUIPMENTS USED IN THE HOTELS
TUMBLE DRYERS
EQUIPMENTS USED IN THE HOTELS
CALENDERING MACHINE
EQUIPMENTS USED IN THE HOTELS
STEAM PRESS
HOUSEKEEPING (MY EXPERIENCES)
I trained in the bakery from the 23th August till 17th of September. It was a good
experience while I trained in this department. While I was in this department I got
a chance to clean Ronaldinho (is a Brazilian famous footballer) room, Mrs. Liliane
Bettencourt (is creator of one of the worlds largest cosmetics and beauty
companies LOral) room, Mr. Neil Chandler (has been the Chief Executive
Officer of Shop Direct Financial Services at Shop Direct Home Shopping
Limited). Ronaldinho had stayed in the Metropolitan Suite, Mrs. Liliane
Bettencourt had stayed in the Caroline Astor suite, Mr. Chandler had stayed in
the Presidential Suite.
I observed how to prepare discrepancy report- a report that notes any variance
between housekeeping and front desk room status updates. It often alerts
management to investigate the possibility of skippers. Every 2-3 hours its
updated, printed and then the morning & afternoon report is signed by the
evening DM of the hotel, and the evening & night report is signed by the night
DM.
I learnt the lost and found procedure. How to fill the lost and found slip of both
valuable and non-valuable items. if the guest forgets his/ her valuables in the
hotel/room it is kept here with proper details and security and kept in monthly
order. Its kept at the housekeeping desk for three months, after which the lost
and found slips are signed by the housekeeping manager, and sent for
disposal.
I observed the different types of chemicals used such as R1- for bathroom
cleaner cum sanitizer, R2- hygienic hard surface ( all purpose ), R3- Glass and
mirror, R4- Furniture polish, R5- air freshener, R6- Toilet Cleaner R7- floor
cleaner, R9- bathroom & fittings cleaner.
I observed different types of equipment used in the laundry such as steam
press, calendaring machine, tumble dryers, flat bed press, hydro extractors.
CHEMICALS THAT ARE USED
R1- for bathroom cleaner cum sanitizer, R2- hygienic hard surface ( all purpose ),
R3- Glass and mirror, R4- Furniture polish
General
Manager
Assisstant
Manager
The General manager is responsible for all aspects of operations at the hotel, to
day-to-day staff management and guests. ... Responsible for managing
the Hotels management team (HOD's) and overall hotel targets to deliver an
excellent Guest experience.
The General manager is responsible for all aspects of operations at the hotel, to
day-to-day staff management and guests. He / She should be an ambassador for
the brand and your hotel. Provide leadership and strategic planning to all
departments in support of our service culture, maximized operations and guest
satisfaction. Work Very closely with the hotel owners and other stake holders.
Responsible for managing the Hotels management team (HOD's) and overall
hotel targets to deliver an excellent Guest experience. A General Manager would
also be required to manage between profitability and guest satisfaction
measures.
The Assistant General manager is responsible for all aspects of operations at the
hotel and provides support to the General Manager.
Directs and coordinates hotels activities to obtain optimum efficiency and
economy of operations, and maximize full potential with a balanced focus on
hotels mission, guests, employees and owners satisfaction
Monitor supplies and inventory to make sure theyre used properly and efficiently
and that we adhere to the store budget. Assign duties to crew members and
create work schedules. Interview and hire new employees. Direct administrative
activities. Look over financial statements, sales reports and other performance
data to gauge productivity and achieve daily, weekly and monthly sales goals.
Engage in educational opportunities in order to remain up-to-date on the latest
industry techniques, tools and trends. Engage in opportunities that can add to
overall workplace accomplishments.
QUALIFICATIONS REQUIRED
Directly supervises all front office personnel and ensures proper completion of all
front office duties. Directs and coordinates the activities of the front desk,
reservations, guest services, and telephone areas. Prepare monthly reports and
budget for front office department.
QULAIFICIATIONS REQUIRED
Minimum two-year college degree. Must be able to read, speak, write, and
understand the primary language used in the workplace. Minimum of one year of
hotel front desk supervisory experience, experience handling cash, accounting
procedures, and general administrative tasks
FRONT DESK AGENT
To assist guest d in all front office-related functions in an efficient, courteous, and
professional manner that maintains high standards of service and hospitality.
he person in this position manages front desk clerks, schedules employees and
handles employee issues before they escalate to upper management. Managers are
expected to handle guest complaints and train front desk staff.
QUALIFICATIONS REQUIRED
Minimum two-year college degree. Must be able to read, speak, write, and
understand the primary language used in the workplace. Minimum of one year of
hotel front desk supervisory experience, experience handling cash, accounting
procedures, and general administrative tasks.
RESERVATION AGENT
QULAIFICATION REQUIRED
High school graduate or equivalent. Must speak, read. Write, and understand the
primary language used in the workplace. Must be able to speak and understand
the primary language used by the guests who visits the hotel.
SWICTHBOARD OPERATOR
QUALIFICATIONS REQUIRED
High school graduate or equivalent. Must speak, read. Write, and understand the
primary language used in the workplace. Must be able to speak and understand
the primary language used by the guests who visits the hotel.
Previous hotel-related experience desired. Knowledge of centralized telephone
systems. Skills in the operation of telephone equipment. Skills in dealing
diplomatically with the public under stressful conditions. Knowledge of personal
computers and methods of updating databases.
UNIFORMED SERVICE STAFF
Employees who work in the uniformed service department of the hotel generally
provide the most personalized guest service. Taken into consideration the
degree of attention given to the guests by this department, Some Properties refer
these as Uniformed services others simply as Guest service.
While personal in reservations, front desk, and communications areas effect
guest perceptions, it is often personal in uniformed service who make a lasting
impression. Also uniformed service staff are usually classified as "tipped
employees", Since a portion of their income is derived from guests gratuities.
Bell attendants - Persons who provides baggage services between service
between the lobby area and the guest room.
Door attendants - Persons who provide curb-side baggage service and
traffic control at the hotel entrance.
Valet Parking attendants - Persons who provide parking service for guests
automobiles
Transportation personnel - person who provide transportation services for
guests.
Concierges - Person who assist guests by making restaurant reservations,
arranging for transportation, getting tickets for theater, sporting etc.
Many Guests arrive at the hotel with heavy baggage or several pieces of
luggage. Guest receive help handling this luggage from probably the best known
employee among the uniformed service staff: the bell attendant.
The selection of the bell attendant has to be done carefully, because most hotels
have carts or baggage trolley for transporting baggage, the physical ability to
actually carry the baggage is nota a critical job qualification. More importantly the
bell desk personals should have strong communication skills and should be able
to give personalized service to each guest.
Familiarize guests with the hotels's facilities and services, safety features,
Help guests load and unload their luggage in the absence of a door
attendant.
Door attendants play a role similar to bell attendants, they are dedicated to
welcoming the guest to the hotel, They are generally found in the hotels offering
world class service / Luxury hotels / with 5 Star classification.
A Skilled and experienced door attendant learns the names of frequent guests.
When these guests return to the hotel, the door attendant is able to greet them
by name and can introduce them to other front office staff. Such personal service
enhances the reputation of the hotel and provides the guest with a unique
experience.
Guest do not have to worry about finding a parking space, walking to the hotel in
inclement weather, or finding their vehicles in the parking lot. Some hotels charge
for these service. Hotels generally charge a higher fee for valet parking than for
self-parking. In addition to paying the higher fee for valet parking, guests are
also likely to tip the Valet parking attendant for his service.
Valet parking attendants are also responsible for the security of vehicles being
moved to and from the hotel entrance. Attendants should not take a car into their
care without issuing a receipt to the guest. Usually in the form of a ticket.
Vehicles keys must be kept in a secure area, and only issued by qualified
personal. Cars should be only returned to the guests when they return the receipt
or ticket issued by the attendant before they can receive their keys. If a Key is
lost or given to the wrong person, the vehicle can be rendered inoperable or
considered stolen and the hotel may be held financially responsible for the same.
TRANSPORTATION PERSONNEL
Drivers should also help guests entering and exiting the vehicle. An
experienced drivers efficiently and carefully loads guest luggage into the van.
Drivers should also inform the hotel before the guests reaches the hotel. This
allows the hotels to prepare and keep ready the check in procedures before the
guest arrival at the hotel.
CONCIERGE
In the distant past the concierge was the castle doorkeeper. A concierge's job
was to ensure that all castle occupants were secure in their rooms at night.
Travelling royalty often were accompanied by a concierge who provides security,
finalize food and lodging arrangements etc. As hotels became more common in
Europe, the concierge eventually became part of the staff that provides
personalized guest services. It is not uncommon to find concierge at world class
or luxury hotel.
Concierge may be easily identified by the prominent gold crossed keys displayed
on their jacket lapel. To earn these keys, a concierge must be certified by the
international association of concierges, known as Les Clefs d'Or ( Golden Keys).
Concierge may provide custom services to hotel guests. Duties include making
reservations for dining; securing tickets for theatre and sporting events; arranging
for transportation; and providing information on cultural events and local
attractions. Concierges are known for their resourcefulness. Getting tickets to
sold-out concerts or making last minute dinner reservations at a crowded
restaurant are part of a concierge's responsibility and reputation. Finally a Highly
reputed concierge should speak several Languages.
NIGHT AUDITOR
Front office accounting records must be checked for accuracy, summarized, and
compiled on a daily basis for the hotels financial records. Traditionally, these
tasks are conducted at the close of the business day during the hotels night shift.
This process is referred to as the night audit, and the employee handling these
tasks as the night auditor.
Night auditors must be skilled record keepers since the job requires them to track
room revenues, occupancy percentages, and other front office operating
statistics. A summary of cash, check, and credit card activities must also be
prepared. These data reflect the hotels financial performance for the day. The
hotels accounting division uses night audit data to determine the propertys daily
profile.
Typically, night auditors post room charges and room taxes to guest accounts
including guest transactions not posted during the day by the front office cashier.
Night auditors process guest charges vouchers and credit card vouchers. Also
among a night auditors duties is the verification of all account postings and
balances made during the day by front desk cashiers and agents. Night auditors
monitor the current status of coupon, discount and other promotional programs.
The Night Auditor is responsible for balancing the revenue and expense
transactions, which occurred during the day at the hotel.
GUEST RELATIVE EXECUTIVE
Attend to guests courteously and deal promptly with their requests and
queries. Have Detailed information about the hotel and city. Check on VIP
guest movements, complete their pre-registration formalities.
Allocate rooms to all arriving guests after checking the guest preferences.
Collect guest feedback forms and do any possible first hand service
recovery steps.
QUALIFICATIONS REQUIRED
Must be able to read, speak, write, and understand the primary language used in
the workplace. His/her behavior and personal appearance will always be geared
to the objective of being an example to all other staff within the Hotel. He/she will
strive to use a polite language and well-groomed in his/her relation with the Hotel
guests, colleagues and staff.
Two years of Front Office experience, Minimum of one year of hotel front desk
supervisory experience, experience handling cash, accounting procedures, and
general administrative tasks, Additional languages spoken would be an asset.
DUTY MANAGER
Duty Managers typically handle the security, customer service and some
management concerns of an organization. Industries in which they operate
include hotels, stores and fitness clubs. These managers oversee the
maintenance and overall safety procedures of the premise. Managers often liaise
or meet with other executives or managers.
Duty managers earn good salaries. Their remuneration may vary depending on
the location, size and type of company. They work long hours that are dictated by
the responsibilities they have.
Greets the VIP guests of the hotel, as discussed by the front office
manager, performs various services for the VIP guests.
Assists in VIPs arrival departure in absence of guest relation officers.
Checks cleanliness of lobby and public areas, lights and as well as front
office staff in proper and orderly appearance and behavior.
Checks cleanliness of lobby and public areas, lights and as well as front
office staff in proper and orderly appearance and behavior.
Checks on registration cards of arriving guests and ensures all information
should be filled on each cards either by Guest Relation Officers or the
guests.
Assists in sending guest messages or faxes
Assists in handling room lock problems
Prepares and checks for VIPs arrival and escorts guests to the rooms.
Gives the instructions to the Night receptions, during the high occupancy
periods, regarding; walk-in guests and release room blocked because of
no shows.
Checks on registration cards of arriving guests and ensures all information
should be filled on each cards either by Guest Relation Officers or the
guests.
CASHIER
Posts revenue center charges to guest accounts, Receives Payments from guest
accounts at check-out. Coordinates the billing of credit card and direct-billed
guest accounts with the accounting division.
All guest accounts are balanced by the cashier at the close of each shift. He /
She normally entails answering guest inquiries regarding fees and services.
QUALIFICATIONS REQUIRED
High school graduate or equivalent. Must speak, read. Write, and understand the
primary language used in the workplace. Good presentation and team worker.
Previous hotel-related experience desired, Experience in operating hotel front
office software.
SIARWOODS BRANDS
SHERATON
WESTIN
W HOTELS
ST. REGIS
Le MERIDIEN
ALOFT
ELEMENT
TRIBUTE PORTFOLIO
DESIGN HOTEL
HISTORY
class Brands,
GOLD
10 stays/ 25 nights
Earn 3 Star points
4pm late checkout
Free internet or welcome beverage
PLATINUM
25 stays/50 nights
Earn 6 Star points
4 pm late checkout
Upgrades (suites available)
Bonus points Continental Breakfast
Our spacious Deluxe, located between the 12th and 24th floors, introduce
breathtaking views through wall-to-wall windows. Deluxe Rooms survey
Mumbai's majestic cityscape, while Grand Deluxe Rooms overlook the city, horse
racetrack, and scintillating Arabian Sea, stretching to the horizon. Eclectic, yet
harmonious dcor that blends classic and contemporary elegance infused with
local influences. Traditional Rajasthani work adorns textured walls and unites
with natural tones and regal gold, bronze, and crimson accents.
Our spacious Grand Deluxe, located between the 12th and 24th floors, introduce
breathtaking views through wall-to-wall windows. Deluxe Rooms survey
Mumbai's majestic cityscape, while Grand Deluxe Rooms overlook the city, horse
racetrack, and scintillating Arabian Sea, stretching to the horizon. Eclectic, yet
harmonious dcor that blends classic and contemporary elegance infused with
local influences. Traditional Rajasthani work adorns textured walls and unites
with natural tones and regal gold, bronze, and crimson accents
SUITES- 25 rooms
Compelling in name and dcor, our one-bedroom Specialty Suites include both
St. Regis Suites and Caroline Astor Suitesboth of which welcome guests with
wall-to-wall windows overlooking either Mumbai or the adjacent horse racetrack
and Arabian Sea. St. Regis Suites are located on floors 12 to 24, while Caroline
Astor Suites are perched on floors 25 to 28.
Airport Concierge
One Way Airport Transfer
St. Regis Butler Service:In-Room Features:
Unpacking & Packing
Beverage Service
Garment Pressing (2 daily on a non-cumulative basis)
eButler
40 LED with local and international channels
En Suite Bathroom
Remde Spa Bath & Personal Care
iPod Docks
Mini Bar
Turndown Service
Executive Writing Desk
Access to The St. Regis Athletic Club (24 hours) and Swimming Pool
Breakfast at Seven Kitchens / Private Dining
Cocktail Hours at Luna Nudo (6:00 PM to 8:00 PM)
Meeting Room (2 hours, subject to availability)
Afternoon Tea at The Drawing Room
Mumbai Mary Experience
Turn Down Amenity
Late Check-Out (Subject to Availability)
Complimentary WiFi
CHARGE- 24,000 per night
TYPES OF ROOMS
Airport Concierge
Two Way Airport Transfer
St. Regis Butler Service:In-Room Features:
Unpacking & Packing
Beverage Service
Garment Pressing (2 daily on a non-cumulative basis)
eButler
40 LED with local and international channels
En Suite Bathroom
Remde Spa Bath & Personal Care
iPod Docks
Mini Bar
Turndown Service
Executive Writing Desk
Access to The St. Regis Athletic Club (24 hours) and Swimming Pool
Breakfast at Seven Kitchens / Private Dining
Beverage Service
Garment Pressing (2 pieces on non- cumulative basis)
Laundry Service (2 pieces on non- cumulative basis)
Cocktail Hours at Luna Nudo (6:00 PM to 8:00 PM)
Meeting Room (2 hours, subject to availability)
Afternoon Tea at The Drawing Room
Mumbai Mary Experience
Turn Down Amenity
Late Check-Out (Subject to Availability)
Complimentary WiFi
Fax/Copier/Printer
Unpacking and Packing Services
Three LCD TVs
CD/DVD Player
Walk-in Wardrobe
Connecting Rooms Available
Whirlpool Bathtub
Kitchenette and Bar
Wine Cellar
Guest Powder Room
Dining for 10
Upper Floor Location
One-Way Airport Transfer
Airport Concierge
Study
Panoramic City Views
Bathroom Television
Exclusive Experiences at Signature Restaurants
Two-hour Meeting Room Use
Airport Concierge
Two Way Airport Transfer
St. Regis Butler Service:In-Room Features:
Unpacking & Packing
Beverage Service
Garment Pressing (2 daily on a non-cumulative basis)
eButler
40 LED with local and international channels
En Suite Bathroom
Breakfast at Seven Kitchens / Private Dining
Beverage Service
Garment Pressing (2 pieces on non- cumulative basis)
Laundry Service (2 pieces on non- cumulative basis)
Cocktail Hours at Luna Nudo (6:00 PM to 8:00 PM)
Meeting Room (2 hours, subject to availability)
Afternoon Tea at The Drawing Room
Mumbai Mary Experience
Turn Down Amenity
Late Check-Out (Subject to Availability)
Complimentary WiFi
2 BHK APARTMENTS
APOLOGY LETTER
Guests staying at the hotel occasionally be disappointed or may find fault with
service or facilities at the hotel.
Hotel management should be attentive to guests with complaints and seek a
timely and satisfactory resolution to the problem and also send a personalized
apology letters to the guest via email/fax/mail as part of the service recovery
process in hotels.
Sample Format of wake-up call report used in front office operations. Report
should have fields like Guest name, Room Number, Wakeup date, wakeup time,
Special request, reminder call, wakeup call performed by, Remarks etc.
This report is used by the Travel desk / Concierge to arrange pick up and drops
for the hotel guests.
Report contains fields like Guest Name, Company Name, Arrival Flight no, ETA ,
Departure Flight No., ETD , Guest mobile number, Special requests etc.
An arrival report used in to check the Expected guest arrivals to the hotels on any
given date.
This report is to be designed to give arrival guest details like, Arrival Date, Arrival
time, room blocked, VIP code, Any special guest specific request or room
specific requests etc.
FOOD
PRODUCTION
CHEF HIMANSHU TANEJA
( DIRECTOR OF CULINARY )
Director of
culinary
Executive Executive
chef pastry chef
CHinese Italian Sous Indian Sous Conti Sous Cold Kitchen Pastry Sous
Sous CHef Chef Chef Chef Sous Chef chef
An alumnus of Trivandrums IHM, Taneja has worked with several leading Indian
and international hotel chains in the country during his 17-year long career. He
has been lauded for his culinary expertise with various awards, including Chef of
the Year Award 2015 by Hotelier India, Chef of the Year 2016 by EazyDiner
Foodie Awards, Global Executive Chef of the Year 2015 by JW Brand and
Asia Pacific Chef of the year 2015.
QUALIFICATION REQUIRED
Provides and supports service behaviors that are above and beyond for
customer satisfaction and retention.
Reviews GSTS and RSTS comment cards for guest satisfaction results and
other data to identify areas of improvement.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation
certifications.
Follows and enforces all applicable safety procedures specified for kitchen
and food servers.
Discuss daily food cost reports with key kitchen and F&B team members.
Frequently review finished products for quality and presentation before the
orders are send to guest.
QULAIFICATION REQUIRED
Able to demonstrate excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft
Word, Excel and Outlook.
3 Year Hospitality Management or equivalent Culinary university degree.
With a minimum of two years experiences in a similar capacity / function in an
international five star hotel with strong background in HACCP procedures and
application.
SOUS CHEF
The Sous Chef is responsible to assist the Executive Chef for overall kitchen
operation as a successful independent profit center, ensuring maximum guest
satisfaction, through planning, organizing, directing, and controlling the Kitchen
operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading
the staff and managing all food related functions. Also Assists in supervising all
kitchen areas to ensure a consistent, high quality product is produced.
Ensure that all recipes and product yields are accurately costed and reviewed
regularly.
Ensure that all food items are prepared as per standard recipe cards whilst
maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of
sufficient quantity and quality in relevance to the hotel occupancy and
function forecasts.
Ensure that chefs are always in clean tidy uniforms and are always
presentable to be in guest view.
Ensure that all food preparation equipment is being used safety and correctly
and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated.
Ensure that the Departments overall operational budgets are strictly adhered
too.
Ensure that the culinary department adheres to all company and hotel policies
and procedures.
Ensure that a consistent first class product of the highest quality is achieved
and maintained in all culinary areas, whilst adhering to operational deadlines.
Creative menu planning and correct food preparation for each outlets
including banquets.
To work in close conjunction with the Food and Beverage Manager and
respective & teams, to create a yearly marketing Plan for the outlet.
Ensure that all relevant banquet set-ups are prepared ahead of guests arrival
and in adherence with hotel standards.
Be aware of new items, which are introduced onto the market and keep up
with the lasted product trends.
To fully understand the market needs and desires for each outlet and ensure
that the menus are developed to reflect those needs.
To spend time in the restaurant to ensure that the operation is managed well
by the outlet team.
To frequently verify that only the highest quality products are used in food
preparation.
To Ensure that all food products received into the hotel are of the required
standard and quality and that they are stored and rotated correctly.
Responsible for the supervision of all stewards and their activities within the
culinary department.
Ensure that weekly work schedules and annual leave planners are
administered and filed correctly.
Ensure that the overall culinary department is motivated and that positive
feedback on work performance is given.
To recruit and select a suitable culinary team who are able to work within a
decentralized management philosophy.
QUALIFICATIONS REQUIRED
Culinary diploma from a recognized institution or higher.
At least 10 years experience with 2 years in a senior management position.
CHEF DE PATRTIE
As a Chef De Partie (CDP) you are responsible supporting the Head and Sous
Chef in a busy hotel kitchen delivering consistently high-quality food, handle
purchase orders and ensure that items arriving without authorization are not
received.
Ensures the highest standards and consistent quality in the daily preparation and
keeps up to date with the new products, recipes and preparation techniques.
Able to estimate the daily production needs and checking the quality of raw
and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the
highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs
on an ongoing basis.
Full awareness of all menu items, their recipes, methods of production and
presentation standards.
Follows good preservation standards for the proper handling of all food
products at the right temperature.
Personally responsible for hygiene, safety and correct use of equipment and
utensils.
Ability to produce own work in accordance with a deadline and to assist and
encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the
section.
Consults daily with Sous Chef and Executive chef on the daily requirements,
functions and also about any last minute events.
Guides and trains the subordinates on a daily basis to ensure high motivation
and economical working environment.
QUALIFICATION REQUIRED
A high standard of spoken and written English.
Flexible working hours subject to the demands of the business.
Able to work under pressure.
Excellent culinary catering talent.
Hotel Management Graduate or Culinary Degree with minimum 3 years
certification.
At least 3 year's experience cooking in a well-established restaurant or full-
service hotel and/or minimum of 1 year in a supervisory role.
COMMIS 1 2 3
A commis chef position is the ideal job for someone fresh out of culinary school.
It is a junior or apprentice chef position, and provides the novice chef with an
invaluable opportunity to learn about working in every area of the kitchen.
The primary objective of the commis chef is to learn how to work in every area of
the kitchen. In order to accomplish this, a commis chef rotates throughout the
kitchen, spending six months or so at one kitchen station before moving on to a
different one. At each kitchen station, the commis chef has the opportunity to
learn from a different senior chef who is in charge of that area. As a commis
chef develops their skills as they rotate throughout the kitchen, they will consider
which area they want to eventually specialize in.
A commis chef will work on many different teams before they move on to a
higher chef role; therefore, a commis chef must be able to effectively
communicate with other members of the kitchen staff. This includes being able to
gracefully receive constructive criticism as well as effectively carry out orders.
Additionally, a commis chef also needs to be able to remain calm while multi-
tasking, as they are often called upon to carry out many different orders
simultaneously in a brief amount of time.
Although the commis chef is one of the lowest-ranking members of the kitchen
staff, it is still an important role. The decisions that the commis chef makes in his
or her role will impact the quality of food that the kitchen produces.
Like all members of the kitchen staff, the commis chef must maintain high
standards of health and safety, including personal hygiene. The commis chef
must also perform many basic tasks of food preparation and organization in the
kitchen. Sometimes these tasks will seem mundane; however, they are still vital
to the successful operation of the kitchen.
QUALIFICATIONS REQUIRED
A kitchen is a room or part of a room used for cooking and food preparation in a
dwelling or in a commercial establishment. In the West, a modern residential
kitchen is typically equipped with a stove, a sink with hot and cold running water,
a refrigerator, counters and kitchen cabinets arranged according to a modular
design. Many households have a microwave oven, a dishwasher and other
electric appliances. The main function of a kitchen is serving as a location for
storing, cooking and preparing food (and doing related tasks such
as dishwashing), but it may also be used for dining, entertaining and laundry.
Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals,
educational and workplace facilities, army barracks, and similar establishments.
These kitchens are generally larger and equipped with bigger and more heavy-
duty equipment than a residential kitchen. For example, a large restaurant may
have a huge walk-in refrigerator and a large commercial dishwasher machine. In
developed countries, commercial kitchens are generally subject to public
health laws. They are inspected periodically by public-health officials, and forced
to close if they do not meet hygienic requirements mandated by law.
The first step in deciding on the size, space and location of your new commercial
kitchen is to look at the type of kitchen you need. The type of food you are
producing, the place where the food will be served, how thee food will be served
and the style of service you wish to achieve
Hotels will require large kitchens with areas open 24 hours a day often with
separate areas for larder, patisserie, and banqueting.
Dispense bars may be closed from view, as are the kitchen themselves.
Access is required for trolleys into and out of the kitchen, including room service
trolleys, banquet service carts, satellite kitchen service carts in addition to
general high volume trolleys for moving raw and finished food around the kitchen.
Large walkaway and access areas are essential for wheeling of trolleys and for
fire egress.
Large storage areas, bin wash, and conveyor dish wash areas along with
specialized pot washing equipment are key features of a hotel kitchen.
The main hotel kitchen often supports a separate bistro kitchen for individual
restaurants of the hotels site.
SATELLITE KITCHEN
Satellite Kitchen is constructed and established to cater to a particular outlet
where the main kitchen cannot cater due to its location disadvantage. Largely,
this kitchen can organize most of the preparation work in its own kitchen.
However, it may depend upon the main kitchen for various other things such as
sauce, stocks, gravies, pastas, etc. usually such a chef commands over this
kitchen. This kitchen becomes a must for specialty restaurants such as
Continental, Mexican, Chinese are located away from the main kitchen.
MAIN KITCHEN
Main Kitchen is located mainly at the central part of the hotel where overall
sequence of food receiving, storing, producing, preparing, cooking, serving, and
clearing areas are properly designed and managed. Technically, it is known as
central kitchen having many sections. Hence, it may occupy a large space. This
kitchen provides wide range of food varieties e.g. Indian, Continental, Oriental,
Mexican, Italian, etc. through its respective section with the help of skilled/semi-
skilled culinary crafts persons called chef-de-parties and commie cooks.
This kitchen also uses specialized machines such as, pulverizers, which are
used for making pastes and powders for curries, etc. Certain fruits and
vegetables that cannot be stored in the walk-in are stored here and provided to
the kitchens on basis of requisitions. In many hotels this kitchen forms a part of
the store and hence, control becomes easy
BUTCHERY
Butchery is the biggest money holding center of the hotel operations; though it
does not make money directly, it is indirectly responsible for maintaining the food
cost. This section of the kitchen stores and processes most expensive meats
which are both local and imported.
Separate walk-ins and separate work stations are provided for separate meats as
there could be chances of food contamination.
GARDE MANGER
Garde in French means to keep and manger means to eat, so garde manger
literally means kept cold to be eaten. This kitchen is called cold kitchen as foods
such as sandwiches, salads, juices are prepared and served out from this
kitchen.
This kitchen is always a part of the main kitchen as it not only serves a la carte
and banquet, but is also responsible for room amenities, welcome drink to the
guests and many other support roles for other kitchens.
BAKERY AND PASTRY
Bakery and confectionery is a very important section of the kitchen, as this
department operates round the clock and is the busiest operation. It produces
breakfast rolls for the morning breakfast, cakes and pastries for the pastry shop,
and also the a la carte desserts of various restaurants and banqueting
operations. There is a separate chocolate room which produces chocolates and
garnishes.
THE SHOW KICTHEN ( DISPLAY KITCHEN )
Show kitchens also known as display kitchens, are the most modern trends in
todays restaurants. These kitchens not only add a style statement to the
business but also act as a marketing tool, telling the guests that the food
prepared here is fresh and hygienic. The guests do not complain about the delay
in food, as they can see their meals being cooked in front of their eyes. The idea
of having a show kitchen as a feature of the restaurant is very commonly seen in
modern hotels, where the live cooking by chefs acts as a USP. An Oriental show
kitchen serves food from entire South-East Asia. Its menu is very elaborate and if
not well planned it would be chaotic to cook here. This section serves food from
China, Japan, Thailand, India, Malaysia, and Indonesia. While designing show
kitchens it is important to decide what should be visible to the guest and what
should be skillfully masked away. For example, a station where a skilled chef is
cooking teppanyaki or carving a Peking duck is a far better sight than someone
handling raw poultry or fish. Show kitchens use best of equipment as the guests
can see them and the maintenance cost of the same is very high as compared to
the equipment of the normal kitchens. The staff working here needs to be very
skilled and the design of the uniforms must also blend with the entire ambience.
Food courts in various malls are examples of display kitchens.
SEVEN KITCHENS
This is a display kitchen serving 7 types of cuisine. Guests can savor Italian,
Oriental, Indian, Japanese and Mediterranean cuisines from a variety of live
cooking stations. Currently 7 kitchens is known for its Sunday Champagne
brunch. This kitchen is headed by Chef Rohan Malwankar & Chef Dipan Sawant.
LUNA KITCHEN
Luna brings timeless classics back to life. Indulge in a selection of delectable,
succulent classics, paired with a topping of elegance. This menu is inspired by
iconic dishes chosen from the rich archives of ageless gastronomic fare, is
presented to you, with an inspired blend of the traditional with the exotic. The
ingredients, sourced from all over the globe, is sure to satiate your palate. Delight
in this specially curated medley on the menu, against the backdrop of
unparalleled views of the city. This Kitchen is Headed by Chef Yogendra Adep.
THE YUUKA
Internationally awarded Chef Ting Yen brings his creative flair and inventiveness
to Japanese cuisine, turning the finest ingredients into culinary masterpieces.
This award-winning restaurant is the cynosure for its luxurious setting atop Level
37 and overlooking the Arabian while serving Japanese art on a plate. The
restaurant is centered around the black and gold reef inspired wall overlooking
the interactive Sushi Bar where chefs hand roll fresh sushis to the delight of
some patrons. This kitchen is headed by Chef Swapnil.
THE LEGACY CLUB KITCHEN
This is the cafeteria kitchen where daily quantity cooking is done. They serve the
staff over here.
GARDE MANGER
This section is located near the main kitchen. The garde manger looks after all
the cold preparations such as sandwiches, salads, fruits e.t.c.
EQUIPMENTS USED IN THE KITCHEN
GRAVITY SLICER
BUFFALO CHOPPER
FOOD PROCESSOR ROBOT COUPE
Throughout
Large hopper (139 cm square surface area) catering for bulky vegetables
such as cabbage and celeriac. Can cut up to ten tomatoes at a time.
Precision
Cylindrical hopper (58mm) for processing long and delicate vegetables with
flawless cutting precision.
Sturdiness
Polycarbonate motor base, design to withstand the processing of large
quantities.
Cleaning
New lid shape eliminating nooks and crannies where food residue could
accumulate.
RATIONAL COMBI OVEN
Self-cooking Centre with efficiency.
Capacity 20 GN 1 / 1 pans.
Max pan depth: 65 mm deep pans.
150-300 meals per day.
9 cooking processes.
Combi steamer functions with 5 cooking modes.
Core temperature probe with 6 point measurement.
ALTO SHAAM
Add a bold, smoked taste to your menu with the 1200 -SK/III Deluxe
Control Smoker Oven. Smoke everything from salmon to cheese
using the hot or cold smoking options. Two separately controlled
compartments give you versatility in smoking.
Overall Dimensions:
Width: 25 1/8"
Depth: 30 1/4"
Height: 57 3/4"
The Metro C517-HFC-4 3/4 height holding cabinet features fixed wire slides
set on 3" increments, to hold up to 14 full size sheet pans. The Metro C517-
HFC-4 non-insulated heated holding cabinet's full length clear door provides
instant product recognition. It requires a 120V electrical connection.
BAKERY (MY EXPERIENCES)
th th
I trained in the bakery from the 20 of July till 30 of July. It was a great
experience while I trained in this department. I got to work at the live stations. I
worked in the waffle counter (egg and eggless mixture), pancake counter (egg
and eggless mixture), selling different type of Candies such as Fizzy Cola, Sour
Strawberry Bites, Fizzy Jelly, Fizzy Peaches, Teddy Bears, Mini Multicoloured
pencils, Cola Bottles, Multicoloured sweets with sugar, while I was training
bakery I also got to work in live station selling tacos (mushrooms
&corn/chicken/lamb/fish), sandwiches (veg/chicken/lamb), sushis (veg/non-
veg)served with pickled ginger (gari ).
I observed how to use dough divider- A dough divider helps you divide the
dough into equal portions to ensure proper cooking of all the portions.
Example so that the bread dough is divided so that each bread roll would
bake evenly. Machine Company name- CAPTAIN
I observed how the universal dough machine is used- Its a machine used for
mixing dough. It helps in bulk quantity cooking & it comes in various sizes.
Machine Company name- HOBART
I learnt how and why is it important to do tagging for all that we make and
store in the walk-in.
FRONT OFFICE- Amongst all other department, Front office is the department
that has to face the guest at any point of the time. The guest can request for
anything and the BUTLER DESK SEVICE has to make sure that the guest is
satisfied. It generates sales by selling rooms, and so needs to be updated
with the correct information from the housekeeping department.
At hotels, front office refers to the front desk or reception area or the core
operations department of the hotel. This would include the reception
and front desk, as well as reservations, sales and marketing, housekeeping
and concierge. This is the place where guests go when they arrive at
the hotel.
FOOD PRODUCTION- It is the back bone of the hotel. The type of food
decides the standard of the hotel. The guest satisfaction is mainly depending
on the quality of the food. This department gets the upper hand when it
comes at budget.
CONCLUSION
The industrial