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- Hospitality ERP
- Who it's for
- Boutique hotels
Boutique hotels
A boutique hotel’s service depends on people noticing the details. A room may need extra preparation, a guest may decline service, or the kitchen may need to adjust its plan. Hospitality ERP helps the operating team keep that work visible while the existing PMS remains responsible for reservations and guest folios.
How Hospitality ERP is set up for you
Keep service instructions current
Show the room and task information each person needs, including current access and service preferences. Attendants can record a declined or delayed task with its reason. Completing a checklist does not erase an unresolved instruction or imply that someone entered the room.
Follow the room through turnover
Separate the cleaner’s actual work from the supervisor’s inspection. Keep any fault or room restriction visible through the handoff. If the front desk and housekeeping see different occupancy conditions, record the discrepancy for review instead of quietly replacing one team’s information.
Plan food preparation from real requirements
Use approved recipes and pack quantities to prepare for the selected service. Record actual ingredient use and terminal output, preserving the relevant dates and source lots. Changes to a recipe or a food restriction need the appropriate review before the affected work proceeds.
Know where supplies went
Follow goods between the storeroom and service departments, then record their actual consumption. Unused returns and losses remain traceable to the original quantities and carrying value. This gives the purchasing and finance teams a basis for explaining usage without inferring it from bookings.
Keep billing responsibilities clear
Guest charges and deposits stay with the PMS. Reviewed financial events enter the ERP books through an agreed mapping, while local goods sales use the separate approved order flow. A payment reported by the PMS still needs the selected evidence before it is treated as settled bank money.
Features to start with
Roles on the team
- Front Desk Coordinator
- Coordinates actual PMS requests, protected guest references and separately billed goods.
- Property Manager
- Independently controls property operating exceptions and local commercial commitments.
- Housekeeping Attendant
- Performs assigned authorized room work and records actual observations.
- Housekeeping Supervisor
- Plans real service obligations and independently inspects room readiness.
- Kitchen Operator
- Performs assigned released preparation and actual food service, and records required factual checks.
- Kitchen Manager
- Independently controls recipes, accepted work, terminal output and bounded kitchen fitness.
- Finance Manager
- Independently controls money, source mappings, valuation and local period close.
Set up Hospitality ERP your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.