【正文】 s, C7 into this file. 6. Vendor File All vendors which are used by the property should be filed in alphabetical order with information as to what is ordered from them, the price and the quantity usually ordered. Make sure to note contact person, phone and fax numbers. Include HOPA Disposal items and other internationally or overseas ordered items in this file. 7. Housekeeping Discrepancy Report File daily all housekeeping discrepancies with notes made by front desk and approved by shift leader. Copy accounting daily. 8. HGA/FF/Scouting File all promotions, new procedures and scouting newsletters. Use for tracking sheets of new enrollments and file guest inquiries about certificates, address changes, etc. 9. Over/Short Report Delivered by accounting on a daily/weekly/monthly basis. Follow up on any overages/shortages according to SOP (LSOP if currency you are dealing with is different than US dollars). 10. GRR – Gross Revenue Report File daily. 11. Guest Correspondence File every guest letter and response letter in alphabetical order. Renew annually. 12. Rooms Revenue Management/Sales Strategy File weekly sales strategy after meeting. 13. Walk Log Easy access to all shift leaders. Form letter from FOM authorizing for direct bill from walked hotel. Keep all form letters sent/faxed. Fill walk log sheet and copy to all managers involved. See SOP. 14. Concierge Lounge c529a7d4a218fef2f21e4a65044904de Page 4 of 39 Name log sheet from all guests visiting the lounge. Number of guests in AM and PM. Alcoholic consumption noted. Complimentary consumption noted. 15. Past Schedules Make sure to fill all past schedules with actual hours worked and all changed noted. 16. Fifteen Minutes of Training File all past fifteen minutes of training schedules. File all ideas and future plans. 17. PMS Problem and Maintenance Log Prepare from sheet for IPL – note every IPL made. Prepare form sheet for hardware problems – note every time your hardware pany is called. Prepare form sheet for modem plug in – track every time you plug in PMS. 18. Safe Check Do safe check on a daily basis and file form. If a safe key is definitely missing, break up the safe together with a security guard and note all items found in the safe. Have security sign as a witness. 19. Voucher List with all voucher acceptable. List with all voucher unacceptable. Price List. 20. Hotel Information Book Floor plan Restaurant, opening hours, promotions, theme buffets, etc. Other outlets, ., fitness center. Rates Important phone numbers 21. Credit Limit Follow Up Credit limit followup forms are to be filed twice a day after pletion. 22. Past Handover File all past handover sheets. 23. Past Checklist File all past checklists. 24. H Status Monitor closely, check once a week and follow up with accounting on billing process. File report with ments weekly to be able to check back. 25. O Status Should be done twice a day and signed off by a manager. N/A send back up with one report to accounting. 26. Memos File all important memos and meeting minutes. Separate them for easy allocation. 27. Cashier Information File all currency changes (like new money) and billing procedures。 everything which is important for cashier. 28. Rate Changes Done in AM shift: shift leader needs to sign off and double check. Note reason for rate change on the side of the sheet. 29. Contingency File the first and the last contingency printed for a month. (use hanging files for system printer paper). 30. Credit Limit Check credit limit report twice a day and file in hanging file. Manager needs to sign off and make sure follow up is done correctly. Concierge Lounge – Sample Schedule and Procedures Concierge Lounge – Sample Schedule and Procedures OPENING HOURS: 6:30 – 22:00 AM SHIFT Preparation Work Bring up the room keys Draw the blinds Turn on the lamps Turn on the TVs to CNN Turn on the air conditioning and the music Make coffee and tea Pick up the doughnuts, etc., from the food store Pick up the fruit and ice, etc., from the kitchen Pick up the pastries from the bakery Set up the buffet During the Operations Print out the occupancy list and arrival list Keep restocking the buffet Do clean up Checkout guest upon reguest Give information on city tours, sightseeing, museums, restaurant, etc. Keep tables clean and remove dirty dishes as soon as the guest is finished with them Transfer repeat guest information Go to PMS Enter Option 6 – Report Menu Enter Option 29 – Reservation Report Generator Enter Option 2 – Execute Report Enter Option 26 – Repeat Guest Arrivals Executive Report? Yes Enter Option 27 – Repeat Guest Departures Executive Report? Yes Go back to the Report Menu Enter Option 19 – Transfer Data Enter Option 1 – Transfer Arrivals Replace Existing File? Yes Transfer? Yes Enter Option 2 – Transfer Departure Replace Existing File? Yes Transfer? Yes Go to repeat Guest Program Press the “F10” Button Press “X” to go the Main Menu Enter the Repeat Guest Program Enter Option 3 – Repeat Guest Arrivals c529a7d4a218fef2f21e4a65044904de Page 5 of 39 Enter Option 1 – Convert Arrivals Print BOTH REPORTS (Match and Repeat) Enter Option 4 – Repeat Guest Departures Enter Option 1 – Convert Departures Hand report to guest relations before 8:00 AM Clean lounge and remove buffet after 10:00 AM Prepare the buffet with soft drinks and cookies Do not final clean up Take the leftover to the kitchen (NOT the cafeteria) Fill out the food requisition form for the next day Get appropriate signature and make copies. Distribute copies Take the chafing dishes fo