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Hotel Porter

Hotel porters meet and greet guests, answer enquiries, assist with luggage and park guests' vehicles.

 

Tasks & duties

Hotel porters may provide some or all of the following services to guests:

  • greeting and taking them to rooms
  • taking care of luggage
  • running errands
  • delivering mail, newspapers and messages
  • delivering meals and drinks to rooms
  • answering enquiries about local attractions, and booking tours 
  • booking taxis and restaurants
  • parking cars
  • collecting and taking them to and from airports and other locations

They may also cover for reception desk staff when needed.

 

Skills & knowledge

Hotel porters need to have:

  • good time management, organisational and planning skills 
  • excellent communication and customer service skills 
  • knowledge of hotel services and safety regulations 
  • knowledge of the local area and tourist attractions 
  • knowledge of local restaurants and transport services 
  • basic computer skills

 

Entry requirements

There are no specific requirements for becoming a hotel porter, but a full and clean driver's licence, and the ability to drive both manual and automatic cars, is an advantage.

 

Secondary education

There are no specific secondary educational requirements to become a hotel porter. However, NCEA Level 1 or School Certificate English and maths is preferred.

 

Tertiary education

Relevant hospitality industry training courses, such as the National Certificate in Hospitality, are useful.

 

Training on the job

Hotel porters gain their skills on the job, and can get credits towards a National Certificate in Hospitality while working.

 

Useful Experience

Useful experience for hotel porters includes:

  • any hospitality experience, such as working as a waiter/waitress or bartender
  • work in the tourism industry, such as being a tour guide
  • customer service experience, such as retail work

 

For more information, please refer to Career Services.

 

Sponsors include

Crowne Plaza Hotel Christchurch

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