
I mean, in hotels, the payroll is your biggest cost after the food. My problem was always: How do I know whether that cost is working for me? With Monitask, I know. The kitchen and banquet service teams I manage log tasks on the tablets we have stationed throughout – “Wedding Prep: Bella Vista Room,” “AM Kitchen Line Setup,” “Inventory Count: Beverage.” The geofence also means no more buddy punching the clock-in is automatic when they hit the hotel property. Best of all, however, are the timed screenshots. I don’t watch them live, but I could use them to find out what’s going on in a big event setup. It showed me one time that a setup crew was waiting 45 minutes for a shipment of linen which was the vendor’s fault, not my staff slacking. That kind of proof is gold. Bewertung gesammelt von und auf G2.com gehostet.
The reporting for tips and gratuity tracking is not there. And my servers, they are tip waged. I need to pull this Monitask hours and manually add it with Prilly's tip from our POS. If it was able to import that or have a way of allocating which tip pools get assigned based on the logged hours between zones (bar vs floor) then it would save me half a day every two weeks. Bewertung gesammelt von und auf G2.com gehostet.
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Diese Bewertung wurde aus English mit KI übersetzt.




