Management Jobs Focus on Many Aspects of the Industry
A management career in hospitality typically means you are responsible for managing staff, managing the business operations, or managing the financial side of things. A general manager manages other managers!
In food service, a manager typically hires, trains, supervises, and discharges the service workers who do the day-to-day work. A manager may also purchase supplies, deal with vendors, keep records, and help whenever an extra hand is needed. An Executive chef oversees the kitchen, selects the menu, trains cooks and food preparation workers, and directs the preparation of food. In fine-dining establishments, maitre d’s serve as hosts or hostesses while overseeing the dining room. Larger establishments employ general managers, who then have assistant managers for each department. Food service managers are often part owners of the establishments they manage.
Lodging establishments employ many different types of managers to direct and coordinate the activities of the front office, kitchen, dining room, and other departments, such as housekeeping, accounting, personnel, purchasing, publicity, sales, and maintenance. Managers make decisions on room rates, establish credit policy, and have ultimate responsibility for resolving problems. In small establishments, the manager also may perform much of the front-office clerical work. In the smallest establishments, the owners-sometimes a family team-do all the work necessary to operate the business.
