& Job Descriptions
According to estimates by the United States Bureau of Labor Statistics there will be a 33 percent increase in openings for foodservice and lodging managers through the year 2005. The hotel and restaurant industry is one of the nations largest employers with approximately 10 million employees. By the year 2005 the hospitality industry will employ 12.4 million people and the projected sales volume will exceed 400 billion. The continued growth in the hotel and restaurant management industry will create opportunities for graduates seeking challenging careers in hospitality management.
Restaurant/Bar Managers are responsible for the day-to-day efficient and profitable operations of a restaurant or bar. They select menu items, taking into account the likely number of customers and past popularity of the dishes. They analyze the recipes to determine food, labor, overhead costs, and to assign prices to the various dishes. They estimate food and beverage consumption, place orders with suppliers, and schedule the delivery of fresh food and beverages. They receive and check the content of deliveries, and evaluate the quality of the food.
They arrange for equipment maintenance and repairs and a variety of services such as waste removal and pest control. They interview, hire, train, and when necessary, discharge workers. They oversee food preparation and cooking. They monitor workers and observe patrons to ensure compliance with health and safety rules and local liquor regulations. They also have a variety of administrative duties such as preparing payroll, doing paper work, keeping records, and bookkeeping.
In most restaurants and bars managers are assisted by one or more assistant managers, depending on the size and operating hours of the establishment. The management team usually consists of a general manager, one or more assistant managers, and an executive chef.
Food service managers are responsible for the overall efficient operation of food service facilities. They select menu items, taking into consideration various factors, such as the likely numbers of customers, popularity of certain dishes, and the need for variety on the menu. They analyze the recipes to determine food, labor, and overhead costs and price the menu items accordingly. Menus must be developed far enough in advance that needed supplies may be received in time. On a daily basis, managers estimate food consumption, place orders with suppliers, and schedule the delivery of food and beverages. They receive and check the content of deliveries, and evaluate the qualify of the food.
Food service managers oversee food preparation and cooking, checking the quality of the food and the size of the portions to ensure that dishes are prepared and garnished correctly and in a timely manner. They supervise the cleaning of the kitchen and dining areas and the washing of tableware, kitchen utensils, and equipment to maintain sanitation standards. Managers may also assist in the cooking, serving, and cleaning tasks during busy periods.
Food service managers investigate and resolve customers' complaints about food quality or service. They hire and discharge workers as necessary, schedule their work hours, and oversee their training. They order supplies such as tableware, linens, cooking utensils, cleaning supplies, and furniture. They also arrange for equipment maintenance and repairs, and for a variety of services such as waste removal and pest control. Managers also have a variety of administrative responsibilities such as keeping records of hours and wages of employees, preparing the payroll, and maintaining financial records.
Hotel/Motel managers work to make sure guests enjoy a pleasant visit. They are responsible for the efficient and profitable day-to-day operations of the hotel. Within guidelines established by the owners of the hotel or executives of the hotel chain, managers Set room rates, allocate funds to departments, and approve expenditures. They also establish standards for service to guests, decor, housekeeping, food quality, and banquet operations.
Hotel managers coordinate reservations and room assignments and train and direct the hotel's front desk staff that deals with he public. They are responsible for insuring that guest rooms, meeting and banquet rooms, and public areas are clean, orderly, and well-maintained. They direct the food services of the hotel. They resolve problems and emergencies that may arise.
In large hotels, managers usually have several assistants who manage various parts of the operation. In small hotels, managers may direct all aspects of the operation. Managers who work for chains may be assigned to organize and staff a newly built hotel, refurbish an older hotel, or reorganize a hotel or motel that is not operating successfully.
Hotel clerks perform a variety of services for the guests of hotels, motels, and other lodging establishments. They may register guests and assign rooms, using personal computers. They answer questions about available services, checkout times, parking areas, the local community, and other matters in their public relations capacity. In assigning rooms, hotel clerks consider the preference of the guest while trying to maximize the revenues of the establishment. They help guests fill out registration forms and may collect payment. Hotel clerks keep records of room assignments so they can advise housekeepers, telephone operators, and maintenance workers that rooms are occupied.
In small hotels, hotel clerks may also function as bookkeeper, cashier, or telephone operator. Large hotels, however, usually employ several hotel clerks to perform various services, such as registering guests, handling mail, or providing information.
Here are just a few of the unlimited possibilities available for you in the lodging industry. There are many different types of jobs, and many different types of lodging properties, but all the positions have something in common: challenging work and the potential for rapid advancement.
Responsibilities: various accounting/ record keeping functions, income collections, and product purchasing and storage. Positions include:
Responsibilities: operating the telecommunications systems. Positions include:
Responsibilities: for all food and beverage products provided and served in the hotel's dining rooms, banquet rooms, lounges, and guest rooms. Positions include:
Responsibilities: helping other divisions recruit, select, and train qualified applicants, administer insurance and other benefit programs, handle personnel related complaints, assure compliance with labor laws and collective bargaining agreements, and oversee wage and salary compensation programs. Positions include:
Responsibilities: direct the human, physical, and financial resources at a hotel or at the corporate level. Positions include:
Responsibilities: help sell rooms and food and beverage services, develop promotional packages, advertising, and generate publicity. Positions include:
Responsibilities: all arrival and departure activities, reservations and guest service functions. Positions include:
Responsibilities: protect employees and guests and to implement emergency procedures. Positions include:
Travel agents make the best possible travel arrangements for people according to their need, budget, and tastes. They advise on destinations, make arrangements for transportation, hotel accommodations, car rentals, tours, and recreation. Travel agents also plan the right vacation package or business and pleasure trip combination. They may also advise on weather conditions, restaurants, and tourist attractions and recreation.
For international travel, travel agents also provide information on custom regulations, needed papers ( passports, visas, and certificates of vaccination), and currency exchange rates. Travel agents consult a variety of published and computer-based sources for information on departure and arrival times, fares, and hotel ratings and accommodations.
Travel agents may visit hotels, resorts, and restaurants to judge, firsthand, their comfort, cleanliness, and quality of food and service so they can base recommendations on their own travel experiences. Travel agents make presentations to social and special interest groups, arrange advertising displays, and suggest company-sponsored trips to business managers. Depending on the size of the travel agency, an agent may specialize by type of travel, such as leisure or business, or destinations, such as Europe or Africa.
Reservation agents handle telephone inquires about flight schedules, fares, and connecting flights. They reserve seats and cargo space for customers, operate computerized reservations equipment, and keep records of reservations. They recommend services that fit the needs of each customer. They type the necessary information into the computer to prepare tickets and to reserve space on the requested flights. Agents can also change or cancel reservations at the request of the customer by modifying the record in the computer. After the reservations have been made and the tickets have been purchased, they are then sent to the passenger.
Questions, contact LSullivan@ccac.edu
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