What are the different management roles in Hotels?

Let’s start at the top. General Managers have responsibility for all operations at a hotel. They exercise a lot of authority within the hotel and ensure the requests and orders of the owners and management companies are met. This can include setting prices, creating budgets, looking at resources, ensuring different departments can carry out their role, approving spending, and setting standards for the quality of service, including quality of staff, foored and facilities.

They can also manage projects to introduce new business and process for all hotels including new hotels.  They may also get the chance to project manage a refurbishment, this is a very exciting time and means you have to look after, budgets, contractors existing staff, customers and the local community. They also have the defining say in recruitment.

A General Manager is assisted by a Hotel Manager. Also known as Deputy or Operations Manager in some properties. They deputise in the absence of the General Manager and run the hotel on a day to day basis.  They are called on to resolve problems and respond to emergencies.  They tend to come up the food and beverage ladder however more and more now they can come from an excellent rooms background.  Then we have the Heads of Department who over the last few years have become very senior roles in some properties especially those hotels who look for each department to be managed be an experienced commercial manager.  

Executive Housekeepers make sure that everything in the hotel, from the foyers and fitness rooms to the guest rooms to the conference rooms are maintained and clean. They are also in charge of the housekeeping staff, including training and scheduling, and keeping supplies stocked. Front Office Managers are responsible for reception area. They check customers in, make reservations, and assign rooms. They also take care of guest’s needs, deal with complaints, and make any adjustments required to the bill.  Food and Beverage Managers, occasionally these are separated to Restaurant manager and C&B manager.  

But a Food & Beverage Manager can be seen to look after all food services operations from; restaurant, bar, lounge, room service banqueting and conferences.  They will have a large team of staff to recruit, manage and train.  The Head Chef, more and more nowadays called the executive chef are in charge of the kitchen and all food production.  This is a very responsible role looking after the kitchen brigade, health and hygiene, food preparation, stock ordering and control and managing costs.  There are many other management roles in hotels such as Sales, Marketing, Revenue, HR, Finance, Events and should you wish to learn more about opportunities in anyone of these roles please give us a call.