A ground steward/stewardess refers to staff members who are designated to carry out duties on the ground Hotels all over the world rely on their staff for the daily functioning of their establishment.

Every department has trained staff that is responsible for carrying out a seamless service to the hotel guests. All departments are accountable to their respective managers who are in turn responsible for ensuring that the duties are being carried out according to the rules and regulations of the hotels. Hotel management entails commercial accountability for budgeting and financial management, planning, organising and directing all hotel services including front desk personnel, reception, concierge and reservations, food and beverage operations and housekeeping.

Larger establishments have a specific remit guest services, accounting and marketing which then makes up a management team who is responsible for strategic overview and planning ahead. The manager must pay attention to details and set an example for the staff to deliver a standard of service and presentation that meets and exceeds guests’ expectations, business management and people management is equally important.

Hotel management duties will vary depending on the size and type of the establishment. In larger hotels, the manager may have less contact with the guests but be active behind the scenes to ensure the final service that reaches the guest is unmatched. Wherein smaller establishments the manager is much more involved in front office duties and is frequently interacting first-hand with the guests ensuring the guests are provided with the highest level of service.

Large or small, a hotel employee at the reception, housekeeping, food and beverage department, concierge or team /department managers are all working relentlessly towards delivering a seamless service to all guests and ensuring that employees and employers receive equal importance.