The right technology: An effective way to free up hotel staff
Using the right technology allows hotel operators to free up staff, which means they then have their hands and heads free to fully and genuinely attend to the needs of the hotel’s guests. We have moved not only our hotel management program, but also all of our data and documents to the Cloud. Even our restaurant’s payment system is now based online. Since the switch, we have become a lot more flexible, both with regard to the hardware we use, as well as the way we employ our staff. One example of this is that our reception desk manager is now able to support our temporary staff remotely.
With the right, effective technology, staff members have time to focus on other things. This means, for example, the reception desk manager can now access all relevant information at any time from any device with Internet access. The manager is better able to support other employees when they need it, from anywhere. To Christian Dorow, Managing Director of Hotel Prinz, this creates significant advantages. “It allows us to employ semi-skilled staff at our front desk and train them quickly to become skilled and valuable team members. In this respect, it’s not so much technical skills, but our staff members’ soft skills that matter. What’s important for us is that a person fits into the team and makes a valuable contact for our guests.”
To Dorow, the most obvious and important advantages of managing a hotel on a cloud basis are, “One, we no longer have to invest in hardware; two, we no longer have to worry about backing up data; three, our software is regularly updated without us having to perform any installations; and four, we can access all of the hotel’s data without actually having to be in the hotel.” Additional services the hotel owner is planning to provide to guests in the near future are self check-in and check-out by smartphone, alongside the hotel’s traditional check-in and -out services. Dorow strongly believes that, "Using the right technology allows hotel operators to free up staff, which means they then have their hands and heads free to fully and genuinely attend to the needs of the hotel’s guests."