About Dream Palace !
Introducing:
Hotel Dream Palace international a two stat standard residential hotel with facilities of 200 persons seminar hall, 150 parsons banquet hall 25 persons capacity gymnasium, a full facility business center and open B-B-Q house designed as Cow boy style cattery for in house and out comer young crowd.
The inn is located with a natural beauty free from polluted environment of modern town and a passing by highway connected with capital city by easy access from the district town a journey 0f 240 km.
The Hotel Inn (Residential):
The inn is capable to accommodate 4 suits, 12 twin beded deluxe rooms with facility op common meeting /living room, 14 single beded delux room. Inn operated by a very smart trained team of 39-man power.
The Hotel inn, before starting any activities established an account division with accountant, store, Admin, procurement and purchase. As a lower mid level organization for staff --- produce one HR executive can add under this department.
Daily responsibilities of House keeping Director:
1. Ensure the total cleaning
2. Ensure the room facilities for valuable guests
3. Ensure getup as per code of his own Subordinate
4. Greeting regular report from house keeping Manager bout Laundry matter control cleaning and Laundry cost quality etc.
House keeping Manager:
House- keeping Manager is the main key person of housing department. He is concern that such as valuable guests filling comfortable in house, hygienic, cleanliness, water supply, toiletries, means complete guest satisfactory. House- keeping Manager is the manager who will enter the lobby at first and should leave at last. Business theme of a hotel inn deepens on house keeper / housing department’s satisfactory activities.
F&B Director:
F&B Director is the persons who will be act as chief chef, Chief wails bar attendant banquet supervisor. Coffee making and juice preparation is his object. So he should take care of his section minutely. Out guest gathering development and satisfaction depend in F&B service. Banquet hall is the main source of income of a hotel inn. By good performance, a F&B Director can increase revenue flow for the organization.
Manager F&B :
Manager F&B is the person who can directly interfere with chef, banquet supervisor, bar tender, coffee, juice maker and all waiters his reporting boss is the department director and he will do better for the hotel. And cooperate with catering supervisor and other.
Maintenance Manager :
The post basically held by a Civil Engineer who is the responsible person for all kinds of renovation and maintenance, such an electric, plumbing/ sanitary and all type of furniture matter, above all any maintenance of civil work.
Store in-charge / Asset in-charge :
This person is directly report to the head of account. He is a responsible person for take care of assets and by monitoring finding the desrivency cooperate with engineering department should take necessary activity (for report or any other).
Chef :
Coronary department of a hotel inn operated by executive chef. Chef is a quailed practical trained person. Who maintain slow lard (decoration, salad making etc) and quality of all test of food and prepare menu, daily purchase list with consult other cooks. His performance can act as best marketing element for the hotel with out any marketing cost (Mean self-marketing)