organizationalstructureandinterdepartmentalrelations(Ii)

Collaboration with Food and Beverage (F&B) Areas

Coordination with the kitchen and restaurant departments is equally essential. The housekeeping team is responsible for cleaning the kitchen once it has finished its services.

They are also in charge of the conservation and cleaning of the kitchen staff's clothing.

It is important for the housekeeper to know the number of diners expected in the restaurant in order to adequately plan the tablecloth services.

With regard to the restaurant, the housekeeping department must clean and review its areas, and is responsible for cleaning all tablecloths and staff clothing, coordinating their sending and receiving with the laundry.

The Maintenance Department

Is responsible for ensuring the optimal functioning of the hotel's facilities and equipment. Their work is essential to ensure the comfort and safety of guests.

Their duties are divided into:

• Preventive maintenance: Periodic checks of machinery and facilities (heating, air conditioning, plumbing, etc.) to prevent future breakdowns.
• Corrective maintenance: Repair of breakdowns that arise unexpectedly. This service can be provided by the hotel's own staff (electricians, plumbers, painters, gardeners) or by external subcontracted companies.
• Coordination with Support Departments: The efficiency of the housekeeping department also depends on its good relationship with the support areas.

With the Storeroom (warehouse or purchasing department), communication is key to calculating stocks and sending purchase forecasts for the necessary products and materials.

Collaboration with Technical Service is essential for the detection and rapid resolution of breakdowns, whether in a room or in the cleaning machinery itself.

Finally, the housekeeper must maintain a close relationship with the Administration and Human Resources departments to stay abreast of personnel matters, such as the termination of contracts, overtime management, sick leave, or sick leave, factors that directly affect staff planning.

Summary

Coordination with Food and Beverage is essential. The floor team cleans the kitchen and restaurant after service and manages all linens and uniforms.

The Maintenance department ensures the optimal operation of the facilities. It performs preventative maintenance to avoid breakdowns and corrective maintenance to repair those that arise unexpectedly.

The efficiency of the floor team depends on other support areas. It coordinates with purchasing for supplies, with technical support for breakdowns, and with Human Resources for personnel.