High Season in South Africa – holiday for some, hard work for others – Maalikah Reciet, Business Development Manager of Cleaning at Servest, shares her insights on working as a partner to the hospitality industry.

High Season in South Africa – holiday for some, hard work for others – Maalikah Reciet, Business Development Manager of Cleaning at Servest, shares her insights on working as a partner to the hospitality industry.:

Johannesburg , 19 January 2019- December 2018 has come and gone and we find ourselves in January 2019. This however does not mean the end of the holiday period in South Africa. As such, many South Africans, as well as tourists from across the world, will be making their way to different parts of our country. Hotels are usually at full capacity during peak season and service is the order of the day, just as it is in any other part of the world where tourists flock to for their annual holiday break.

During this time, hotel rooms are in high demand, all the time, for earlier check-ins. As a partner to the hospitality industry, Servest collaborates with its clients to find innovative and effective solutions to ease the pressures during the busy season. Maalikah says, “As a service delivery agent, we motivate and reward our colleagues to do their best in the time they are given, with the least amount of disruption to our clients.” At this time of year, the industry is under even more pressure than usual, and any mistake from service providers reflects negatively on the image of our client’s brands, a responsibility that Servest takes extremely seriously.

As the end user, this being the hotel management, it often costs them in having to provide their guests with gratis products, food and favours, if a room is not ready on time. This inter-dependent cycle of turning over rooms, is an economic model in its own and can make or break the reputation of a locale. Having a dependable cleaning team, is therefore as important as any other component of the hotel’s offerings.

This brings to mind the in-sourcing versus outsourcing debate, with the latter still being favoured, particularly in the hospitality environment, as it is much more cost effective when you do the maths with respect to HR matters, uniforms, cleaning equipment and products; as well as the daily management of the function. “We often have hotels who have in-sourced employees, request additional workers because members of their employees have gone on leave. The outsource model therefore works particularly well, as it makes for limited interruptions with relief colleagues always being just a phone call away. Furthermore, the added benefit of Servest’s colleagues’ staffing requirements and its service level agreements with its customers, Servest works hand in hand with its clients to find the best solutions, to ensure the best possible guest experience at all times.”, says Maalikah.

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