In order for the guest to feel comfortable in the hotel, the service must be right in every area. Therefore, the hotel industry offers a variety of job opportunities, which you can see listed here - the additional titles already tell you something about the job:
Front Office Agent - "The Welcomer"
The front office agent is also called a receptionist and is the first point of contact for our guests. He checks them in, explains the house rules, processes reservations and is also otherwise available to the guest with questions and answers.
Night Audit - "The Night Owl"
Our hotels are open 24/7 and therefore the reception must also be manned at night. The Night Auditor takes care of all matters at reception at night: he makes security rounds, closes the day and checks out the first guests in the morning or late arrivals in the evening.
Roommaid - "Cleaning Fanatics"
The "cleaning fanatics" are responsible for ensuring that the visiting card of the house, i.e. the rooms, are always presentable. With an eye for detail, they also discover small dust particles or the hair in the sink.
House Lady - "The Inspector"
A housekeeper writes the rosters of the maids, keeps track of the department (housekeeping) and checks the rooms for cleanliness. Only when the final check has been made by the housekeeper is a room released for arrival.
House technician - "The healer"
In a hotel, and especially with many guests, there are naturally small things that need to be repaired, renewed or replaced. The "healer" changes light bulbs, touches up wall paint or even seals bathroom tiles.
Cook / Kitchen helper - "The filling maker"
In some of our hotels, we not only serve breakfast, but also lunch and dinner. In order to keep our guests full at these meal times, we need cooks and hard-working kitchen helpers.
Service / Breakfast Staff - "The Pleasure Bringers"
Our "pleasure bringers" work in our restaurants. Whether at breakfast or dinner, they greet our guests with a smile and serve them coffee or a glass of wine in the evening. They also regularly stock the buffet or serve the guest directly at the table.