Who does what in the operative

Organisation Chart
a&o Operative

COO
He is responsible for everything that belongs to the operational area.
He represents the operational staff at board meetings with TPG and at staff meetings with the department heads in the administration.
He plans and organizes the operational strategy.
He keeps very good contact to DoO, QM, RL, GM.
The communication path is as follows:

He selects the RM's, GM's and trainees
He plans the location of the GM‘s
He organizes the new openings
He plans our SWAT team, which is sent into the houses for the conservation of value.
It organizes meetings of regional managers
He has full focus on the costs
He communicates very strongly with the RM's and GM's
Delegates tasks and controls their implementation and compliance.
He works closely with QM
DoO

He is responsible for his own house like a GM.
At the same time he bears responsibility for an entire region.
He is the first contact point for our GM‘s.
He organises regional meetings with the GM‘s.
He represents his houses at the regional managers meeting.
He is the fire protection officer for his regional houses.
RM

Together with the COO, DoO, RM and trainers, he developes our standards and the processes to comply with the standard.
He regularly evaluates the reviews in Customer Alliance.
He travels to the houses and does small audits.
He is always happy to receive ideas that simplify our product, improve the work and make the guest happier.
He works very closely with the DoO and supports him in his work.
Together with the trainers, he plans the training sessions.
He coordinates the auditors.
QM

GM
He is responsible for the entire operational and administrative area of the hotel.
He is responsible for the entire operational and administrative area of the hotel.
He is responsible for the selection of employees in his hotel.
He is responsible for keeping all costs in his house.
He is responsible for ensuring that the review objectives are achieved.
He is the first contact person for his employees.
He organizes team meetings and team events.
He is responsible for compliance with all maintenance etc.
He organises the roster.

FOM
He works closely with all departments in the company.
The reception is the communication and control center in a hotel.
He guides and directs the front office staff.
He optimises the activities in the front office area.
He monitors the work processes in connection with the maintenance of the hotel system.
He optimises room occupancy in ASSD and thus increases utilization.
He coordinates the reception area.
He takes over shifts.
He is a role model in the field of guest care and complaint management.
He controls the working time keeping of his employees.

He works closely with all departments, especially with the reception.
He leads, directs and manages his team.
He is responsible for compliance with the HACCP concept (MHD etc.)
He optimizes processes and quality in the F&B area.
He does calculation, ordering of goods, receiving of goods and storage of goods.
He does the inventories together with the GM.
He takes shifts.
He prepares and takes care of conferences.
F&B

He works closely with all departments, especially with the reception and housekeeping.
He is responsible for the fact that the house is without exception in a good condition and that there is no value maintenance backlog.
He does painting work and any repair work.
He does maintenance of the outdoor facilities / winter service
He supervises the contractors working at the site
Support in monitoring the maintenance intervals of the systems requiring maintenance in the house.
HT

HK
Is responsible for the overall cleaning quality in the house. This includes the public areas and the rooms.
Assigns the cleaning staff.
Check the cleaned rooms and report the rooms as cleaned.
Monitoring of the cleaning plans.
Order cleaning agents and hygiene products.
Management of the Lost and Found.
Decoration of the house for special occasions (Christmas).

Controller/ Auditors
They go into the houses and check the compliance with our given standards.
For this purpose they use a prefabricated list of questions.
They assess the situation and the impression they get soberly and unemotionally.
They forward the protocol to the management and the GM.
Together with QM, they evaluate the protocols at certain intervals and determine which processes are working well or not well for which reasons.

Coach
Our coaches select training topics and develop their own training programs
They plan the trainings.
They carry out the trainings.
They are always close to their departments to learn about the problems and to solve them if necessary.
They are very much involved in the new openings.
A major task is to optimize the processes together with the QM department.

The Academy houses are our hotels in which the trainees are trained.
Here, the trainees are taught the necessary standards and processes that are necessary to suceed in their future position as GM, F&B or FOM.
Academy