[By department] Hotel job content
First, let's introduce the job content of a hotel by department.
Accommodation department
This department is responsible for taking reservations for rooms and treating guests, and is often thought of as a hotel job.
In the accommodation department, the following roles are divided.
<Front desk>
In charge of reception, they handle check-in and check-out procedures, room reservations, guidance, accounting, etc.
<Door attendant>
Their job is to guide guests around the hotel, and it is an important role that greatly affects the impression of the hotel. They also drive guests' cars and provide a "valet service" that parks and leaves the hotel.
<Bell attendant>
They carry guests' luggage and guide them to their rooms. Since they often move around the hotel, it is essential that they are always aware of and considerate of the guests and other staff.
<Concierge>
The concierge's role is to meet all the requests of guests, from arranging Shinkansen tickets to providing information on tourist spots. Since it is necessary to cooperate with facilities outside the hotel, they are required to have high communication skills and a flexible response ability. Some hotels have specialized concierges in suites and executive floors.
<Housekeeping>
Responsible for cleaning and managing guest rooms. Some hotels outsource this work.
Food and Beverage Department
The food and beverage department is responsible for serving guests and room service at the hotel's restaurants.
Let's take a closer look at the work of the food and beverage department.
<Receptionist>
Responsible for taking reservations, guiding guests, and accounting at the restaurant. This position requires coordination and responsiveness, as it responds flexibly to all requests from guests and also controls seating.
<Waiting Staff>
The main job of the waiting staff is to serve food and drinks. They may explain the menu and answer questions from guests about cooking methods, ingredients, and drinks. They will need to work in cooperation with the cooking department, and will need deep knowledge of food and drinks.
<Room Service (In-Room Dining) Staff>
Room service staff bring food and drinks ordered by guests from their rooms. This is also called "in-room dining," and some hotels offer a service where authentic food is served in the guest rooms on tablecloths. Language skills are required as orders are also received from foreigners.
<Bartender>
The bartender makes drinks at the hotel bar and serves them to guests. Celebrities and business owners often visit bars in luxury hotels, so it is important to have the customer service skills and knowledge to handle a wide range of topics.
<Sommelier>
A sommelier is a wine expert who serves wines that match the food and tastes of the customers. In addition to the taste of wine, a wide range of knowledge about the wine's origin and history is required. Having certification from the Japan Sommelier Association or the All Japan Sommelier Federation will give you an advantage in the interview.
Banquet (Banquet Service) Department
The banquet department is a department that specializes in banquets such as weddings and parties. They are responsible for meetings, setting up the venue, managing the progress on the day, and serving food and drinks.
The banquet department staff has the following roles.
<Banquet reservations>
They take over wedding and party reservations from the sales staff and proceed with preparations with the guests. The role of banquet reservation staff is to reserve a venue according to the scale of the banquet and decide the contents of the banquet while listening to the detailed requests of the guests.
<Cloakroom>
This job involves taking care of the guests' coats and luggage outside the venue. Not only do they have to deal with a large number of guests quickly, but they also need to be careful to avoid mix-ups.
<Banquet service>
The banquet service staff are responsible for setting up the banquet venue and serving food and drinks on the day. They have a firm grasp of the flow of the day and work with other staff to entertain the guests.
Management and sales department
In addition to the front-line work of with guests and restaurant patrons, hotels also have a management department that supports operations such as public relations, accounting, human resources, and facility management, and a sales department that specializes in booking group guests.
Back-office work such as sales management, staffing, and payroll calculations are carried out at the hotel's headquarters and back yard. Another important role of the management department is to manage all the facilities in the building and keep them in order so that guests and users can use them comfortably and safely.
The sales department's main job is to propose accommodation and banquet use for group guests to travel agencies.
Cooking department The cooking department
is responsible for cooking for restaurants and banquets.
Large hotels have more than 100 staff members, and tend to employ many staff members who have graduated from culinary schools or have experience cooking in restaurants.
introduced by role.
<Chef>
The chef is the person in charge of managing the cooking staff. He or she also decides on the menu, purchasing ingredients, and checks the taste of the food.
<Butcher>
This job involves preparing meat. He or she takes care of all the preparation of meat used in the hotel and cuts it according to its purpose. Expertise in meat quality control and preparation of processed foods is required.
<Baker>
This is responsible for producing the homemade bread provided by the hotel. Not only is it served in the hotel's restaurants and shops, but it is also sold at department store events.
<Pastry>
The pastry is in charge of desserts. In order to provide desserts that match the food in the course, it is essential to hold meetings with the chef.
<Gatemanja>
Gatemanja is a staff member who specializes in cold dishes. He is mainly in charge of appetizers such as salads and carpaccio.
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