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We bring you a series of columns Hotel in 13 stories author Domagoj Grgić, a hospitality manager who will explain through 13 short stories from his point of view pictorial representation of the hotel and hotel business.
Domagoj Grgić He has built his career in tourism at Le Meridien Lav 5 * (Grand Casino Lav and Club Lav), Martinis - Marchi 5 *, multi-award winning Marina Frapa Resort Rogoznica and Hotel Imperial, and is currently engaged in Ireland as an ambitious and experienced manager. in Monart Spa Destination 5 * (ranked among the top 1 percent of hotels in the world by Tripadvisor for 2020).
After the first six stories, we bring you a new story Technical service - professional and without unnecessary parade.
Domagoj Grgić / Hotel in 13 stories: Svisualize the hotel and hotel business.
Technical service - professional and without unnecessary parade
The 200-square-foot house has an average of 5 rooms. They say there is always work to be done around her. Just imagine how much work there is around a house of 100, 200 and more rooms that we popularly call a hotel.
The technical service, headed by the manager, takes care of the technical correctness of the hotel, and in most cases consists of electricians, plumbers, mechanics, painters, carpenters, masons and, depending on the structure of the hotel, sometimes computer scientists. There is a clear rule. Adequate budget for regular investment in material and human resources and maintenance of hotel systems are basic prerequisites for everything to work flawlessly.
If one of these prerequisites is not met, the hotel becomes an inexhaustible source of all kinds of problems you can imagine.
The complexity and size of hotel systems in the long run do not allow "ad hoc" and partial solutions because the failure of one of the elements destroys the entire system.
Systems: heating and cooling, video surveillance, ventilation, swimming pool, electrical, plumbing, thermal insulation systems, telephone, information, TV systems as well as kitchen and laundry machines and hotel elevator systems are a great challenge for any technical service.
Since the hotel consumes a large amount of energy, it is necessary to monitor costs on a daily basis. A burst water pipe or fuel tank and faulty electrical meters are just one of the big pitfalls leading to financial disaster. By investing wisely in thermal insulation systems, moving systems and the introduction of LED lighting, large financial resources can be saved.
In order to prolong the service life, it is necessary to use hotel systems and machines in the right way. Countless times in the hotel there are breakdowns due to natural negligence, so kitchen machines and pumps burn out, refrigerators break down, water pipes are frozen, and electrical outlets are regularly pulled out.
In addition to causing great financial damage to breakdowns, the inconvenience that a guest or worker may experience and the danger that is created for human lives is even greater. Just imagine the inconvenience that occurs when a guest is left without water, electricity or heating and cooling services or when they are left in an elevator. Injury caused by an explosion of a kitchen appliance or a malfunction of the chlorine injector into the pool system can be fatal.
The staff of the technical service is not in constant contact with the guests, such as the reception service, but since they still meet the guests, they need to be neat and polite.
The guest who reports a problem of a technical nature is generally angry and irritable and only a smart approach to the guest with successful problem solving can be a guarantee of avoiding subsequent complaints.
As for working hours, since it is often necessary to call external subcontractors for more complex failures, the majority of work is done in the morning shift. Low-intensity work is performed in the afternoon shift. The night shift depends on the size of the hotel, so in smaller hotels the night receptionist is in charge and shoes for smaller interventions, while in larger hotels there are technical service shifts.
Since the occupations required to perform technical services are also in high demand outside the hotel system, it is extremely difficult to find and retain quality workers. Certainly, the huge international turnover of employees does not help either.
In conclusion, the text on the technical service is very official, decisive and serious, which perfectly coincides with the character of the said service. Professionally and without unnecessary parade.
