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The term front desk is used in many hotels for an administrative department where a receptionist's duties also may include room reservations and assignment, guest registration, cashier work, credit checks, key control, and mail and message service. Such receptionists are often called front desk clerks. Receptionists cover many areas of work to ...
The night auditor carries out the duties of the front desk agent such as check ins, check outs, room changes, dealing with emergency situations, reservation and customer complaint handling. As well as performing wake up calls and providing concierge services and other duties carried out by a hotel receptionist albeit less frequently than during ...
This is the place where customers first arrive in the hotel, where they can check in at the front desk. Employees working in the front desk will also help customers with problems and complaints. [4] The front office in the hotel industry, also called the reception area, which the receptionist is the one who get in touch with the customers, most ...
In medieval times, the concierge was an officer of the king who was charged with executing justice, with the help of his bailiffs. [citation needed] Initially working as a porter of a castle, under Hugh Capet up to Louis XI, the term was transferred to a high official of the kingdom and - after the castles had lost their defensive function and served as prisons - also to prison guards ...
The name bellhop is derived from a hotel's front-desk clerk ringing a bell to summon a porter, who would hop (jump) to attention at the desk to receive instructions. It is short for bell-hopper, and the word's first known use was in 1897.
Being front-line staff they are most likely to detect and stop fraudulent transactions in order to prevent losses at a bank (counterfeit currency and cheques, identity theft, confidence tricks, etc.). The position also requires tellers to be friendly and interact with the customers, providing them with information about customers' accounts and ...
The maître d'hôtel (French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ⓘ), head waiter, host, waiter captain, or maître d ' (UK: / ˌ m eɪ t r ə ˈ d iː / MAY-trə DEE, US: / ˌ m eɪ t ər-/ MAY-tər -) manages the public part, or "front of the house", of a formal restaurant.
Financial services institutions can be divided into three sections: the front, the middle and the back office. The front office is composed of customer-facing employees such as sales personnel. The middle office is made up of the risk managers and the information technology managers who manage risk and maintain the information resources. [1]
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