Housekeeping Lead

The Rooms

Every room at Newcastle Inn gets turned to the same standard, every time. You set what that standard is, you execute it, and you’re the final check before a guest arrives.

Turnover Execution: You do the turns yourself and direct your team when you have one. The work gets done on time, to standard, without needing to be managed. You coordinate with management on the schedule and make sure rooms are ready when they need to be.

Room Inspection: You own the inspection standard and the process for making sure every room is ready before a guest arrives. Whether that’s you or someone on your team doing the walk, the accountability sits with you.

Cleaning Protocols: You own the cleaning protocols at the inn — not just the individual room checklist, but the full cadence. That includes weekly, monthly, and seasonal deep clean schedules, and assigning that work out to your team. You decide what gets done, when, and by whom.

The Team

In summer you’ll have people under you. You build the schedule, you direct the work, and you train to your standard. In winter it’s mostly you — but the expectation doesn’t change.

Scheduling: You set the housekeeping schedule based on check‑in and check‑out volume. Coverage is your responsibility — if there’s a gap, you catch it before it affects a guest.

Direction: On shift, your team knows what they’re doing and what you expect. You give clear direction and you hold the standard.

Training: New people learn to clean the way you clean. You train to the level of detail you’d want to see on a day you’re not there.

Supplies

You own housekeeping supplies at the inn. Nothing runs out because you stayed ahead of it.

Inventory: You track what’s on hand and what’s coming up short. You order before you’re out, not after.

Ordering: You manage purchasing for housekeeping supplies. You know what we use, what it costs, and when to reorder.

Coordination

You work closely with management on timing and communication — keeping the inn running smoothly and guests moving in without a hitch.

Turnover Timing: You know the check‑in and check‑out schedule and coordinate with management so turnovers happen when they need to. Flag gaps early.

Communication: If something’s off — a room that needs more time, a supply issue, a standard that slipped — you say so. Management counts on you to surface problems before they become guest problems.