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Organizational Structure

A system that shows how work and authority are arranged in an organization.

Functional Structure

Workers grouped by specialty such as kitchen staff, front desk, and housekeeping.

Divisional Structure

Grouped by products or services, for example, food service team and rooms division.

Flat Structure

A structure with few managers that allows for faster communication.

Chain of Command

The hierarchy of authority within an organization, including owner, general manager, and various levels of managers.

Span of Control

The number of workers a manager supervises.

Executive Housekeeper

The department head responsible for cleanliness, sanitation, order, overseeing housekeeping and laundry.

Housekeeping Manager

Manages guestroom operations, VIP rooms, linen, and chemical handling.

Laundry Manager

Oversees laundry operations, including technical systems and stain removal.

Room Attendant

Responsible for room cleaning, linen changing, and guest assistance.

Public Area Supervisor

Ensures cleanliness of public areas and coordinates maintenance.

Front Office Manager

Responsible for hiring and training staff, supervising operations, and customer service.

Cashier

Handles guest billing, folio maintenance, and foreign currency.

Guest Services Manager

Oversees guest correspondence, complaint handling, and service quality.

Communication Manager

Manages hotel communication systems and supervises telephone operators.

Valet Attendant

Responsible for guest greeting, luggage handling, and vehicle parking.

Front Office Staff Qualities

Includes professional appearance, politeness, strong communication, integrity, and problem-solving skills.