A Housekeeping Manager is responsible for overseeing the cleanliness and upkeep of a hotel, resort, or other hospitality establishment. The primary duties of a Housekeeping Manager include:

Staff Management: The Housekeeping Manager is responsible for hiring, training, scheduling, and managing a team of housekeeping staff. This includes setting work schedules, assigning tasks, and ensuring that all employees are properly trained in cleaning procedures and safety protocols.

Room Inspection: The Housekeeping Manager is responsible for inspecting all guest rooms and public areas to ensure that they are clean, tidy, and well-maintained. This includes checking the quality of the cleaning work performed by the housekeeping staff.

Inventory Management: The Housekeeping Manager is responsible for managing inventory, including supplies, linens, and cleaning equipment. This includes maintaining accurate records of inventory levels and ordering supplies as needed.

Budget Management: The Housekeeping Manager is responsible for managing the department budget, including labor costs, supply expenses, and equipment maintenance costs.

Guest Relations: The Housekeeping Manager is responsible for ensuring that guests are satisfied with the cleanliness and upkeep of their rooms and the overall appearance of the establishment. This may involve responding to guest complaints, resolving issues, and communicating with guests to ensure their needs are being met.

Safety and Compliance: The Housekeeping Manager is responsible for ensuring that all housekeeping staff are trained in safety protocols and that all cleaning procedures are performed in compliance with health and safety regulations.

Performance Evaluation: The Housekeeping Manager is responsible for evaluating the performance of all housekeeping staff and providing feedback to help them improve their skills and performance.

Record Keeping: The Housekeeping Manager is responsible for maintaining accurate records of housekeeping operations, including staff schedules, cleaning procedures, inventory levels, and guest complaints. This information may be used to improve operations and ensure that the establishment meets industry standards.

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