The Hospitality Industry
Rewarding Management Careers
The hospitality industry, one of the world’s largest employers, provides an array of rewarding management positions throughout the world in restaurants, lodging, institutional food service, event planning, theme parks, resort clubs, cruise lines, casinos and more. Hospitality degree programs prepare students for an array of rewarding management careers through a combination of classroom learning and vital work experience.
The hospitality industry basically includes two sides; the operational side which includes front-line jobs and the corporate side which includes jobs in areas such as finance, marketing, human resources, and more. Both sides provide numerous opportunities.
The diverse hospitality industry provides plenty of opportunities for advancement, especially for individuals with a hospitality management degree. Some of the popular job titles include:
- Amusement Park Manager
- Asset Manager
- Banquet Sales Manager
- Bread and Breakfast Facility Manager
- Casino Manager
- Catering Director
- Club Manager
- Cluster Reservations Manager
- Conference and Event Sales Manager
- Convention Manager
- Credit Manager
- Cruise Director
- Digital Marketing Manager
- Director of Room Operations
- Duty Manager
- Event Coordinator
- Floor Supervisor
- Food and Beverage Director
- Food Service Manager
- Front Office Supervisor
- Group Sales Manager
- Guest Services Manager
- Healthcare Hospitality Food Service Director
- Hotel Manager
- Human Resource Manager
- Institutional Food Service Manager
- Meeting Planner
- Public Relations Manager
- Purchasing Director
- Reservations Supervisor
- Restaurant Manager
- Revenue Manager
- Room Service Supervisor
- Sales and Marketing Director
- School Food Service Director
- Shore Excursions Manager
- Tourism Manager
- Wedding Sales Manager
- Welcome Desk Manager
EXAMPLES OF HOTEL EXECUTIVES JOB DESCRIPTIONS
General Manager – Assumes the total responsibility of managing a hospitality establishment, usually with other managers/executives as direct subordinates. Implements the company’s policies with a view to achieving their objectives.
Resident Manager/ Executive Assistant Manager – Takes charge of the daily operations and management of the hotel.
Director of Human Resources _ Establishes general personnel policies and adheres to labour laws; oversees staff recruitment, assists department heads in scheduling staff vacation, strengthen employees relations with special incentives, handles staff grievances, coordinates and control staff trainings and provide counselling for employees.
Financial Controller – Controls budget and expenditure, company financial policies, supervise the credit department, general accounting cashier and purchasing department.
Food and Beverage Cost Controller – Supervises cost control and inventory taking; reviews purchase requests for food and beverage.
Assistant Controller – Assist controller on daily financial operations.
Accounting controller – performs a variety of routine calculating, posting, recording, filing and typing duties in account department.
Director of marketing – Compiles marketing plan; establishes policy on rates, discounts, submits annual sales and marketing budget.
Director of Public Relation – Responsible for publicity campaigns of special events and promotion in the hotel.
Marketing Manager – Plans, directs, organizes and controls the hotel’s marketing functions.
Account Executive – Develops new accounts and additional business on potential client.
Public Relation Officer – Helps implement publicity campaign of special events in a hotel.
Director of Security – Monitors the security department on all security aspects to ensure a safe environment for both internal staff and hotel guests.
Director of Front Office – Monitors room occupancy forecasts on 3 days, weekly and monthly basis determines rate structure for daily pick-up, supervises room rates offered, supervises all departments, housekeeping, accounts, security, engineering and F & B work together.
Director of Rooms Division – Supervises the front office, concierge, telephone, housekeeping, laundry, flower shop, and those other duties assigned by the management.
Assistant Front Office Manager – Spot checks VIP guest rooms; greets and entertains VIP guests, coordinates with the sales and marketing division, informs all departments of close-outs date.
Chief Concierge – Supervises all guest baggage handling; coordinates with engineering department for proper functioning of elevator and arranges car services for guest.
Bell Captain – supervises guest services in the lobby area and by bell boys, assist guest with delivery requirement and set up signage board.
Reception Supervisor – Compiles duty roster for receptionist makes appropriate room assignments for arriving guest and handles guest enquiries.
Reservations Manager – Updates ma ster booking chart for space allocation and forecast, supervises handling of guest history record.
Bell Attendant – Picks up and deliver guest baggage in and out of the hotel and escorts guest from front desk to their room and introduce room facilities.
Front Desk Clerk – Greets and checks in all FITS and commercial accounts and airline crews, promotes hotel facilities to guest, hands out room keys to guest and handles reservation request.
Security Officer – Patrols hotels premises.
Telephone Operator – Process local and overseas calls.
Director of Housekeeping – Monitors the overall departmental-related matters, and monitors and supervises on all day-to-day housekeeping activities.
Assistant Executive Housekeeper – Reports to Director of Housekeeping Executive Housekeeper on day-to-day operation.
Laundry and Valet Attendant – Operates all linen finishing equipments and laundry machinery.
Room Attendant – Cleans guest rooms, provides services to guest and replenish supplies in guest rooms.
Executive Chef – establishes standards of food quality and preparation.
Director of Catering – Analyses operation costs and liaises with purchasing manager.
Catering Manager – Supervises all catering.
Banquet Headwaiter – Supervises and coordinates the work of restaurant staff.
Restaurant Manager – Provides overall supervision of the restaurant and services.
Director of Engineering – Monitors and responsible for the overall engineering division.
Duty of Engineer – Supervises duty crew; enters all data as specified in the engineers log book and all specific events relevant to engineering.