Hospitality Manager

Hospitality Managers in Food Service and Accommodation have challenging careers balancing processes and people, with customer focus and service excellence as mandates and tasks. Many experienced food and beverage preparation and service workers are promoted into managerial positions; however, applicants with a bachelor's or an associate degree in restaurant and institutional food service management should have the best job opportunities. Most new jobs will arise in hospitality as the number of establishments increases along with the population. Job opportunities for salaried food service managers should be better than for self-employed managers, because more restaurant managers will be employed by larger companies to run multi-outlet establishments.

Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.

Dynamic and diverse, is the best way to summarize the talent pool in this field. There are lots of qualified candidates for limited positions (especially the more supervisory, managerial roles), requiring a combination of education and hands- on expertise, experience and exposure (context and/or industry specific in cases).

Candidates with a keen interest in the field of service delivery, like restaurant and food service managers typically perform some or all of the following duties:

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
• Determine type of services to be offered and implement operational procedures
• Recruit staff and oversee staff training
• Set staff work schedules and monitor staff performance
• Control inventory, monitor revenues and modify procedures and prices
• Resolve customer complaints and ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

One such specialist field is the `accommodations manager' and/or also referred to as the room's coordinator, guest services manager etc.

Accommodation service managers plan, organize, direct, control and evaluate the operations of an accommodation establishment or of a department within such an establishment. They are employed by hotels, motels, resorts, student residences and other accommodation establishments, or they may be self-employed.

Hospitality and/or Accommodation service managers are trained customer service process, delivery and experience-outcome managers who develop, implement, evaluate policies and procedures for the optimal functioning and operation of the `guest experience' department or whole establishment mood, feel and service delivery.

They typically carry out the following tasks and duties:

• Prepare budgets and monitor revenues and expenses
• Participate in the development of pricing and promotional strategies
• Negotiate with suppliers for the provision of materials and supplies
• Negotiate with clients for the use of facilities for conventions, banquets, receptions and other functions
• Recruit and supervise staff, oversee training and set work schedules
• Resolve customer complaints.

In Canada www.hcareers.ca

hospitality online, hospitality net, www.bluefoxjobs.com; jobs.chef2chef.net, culinary-degrees.org, hospitality.careerbuilder.com

Also: www.hospitalityresourcenetwork.com

Completion of a college or other program related to hospitality or food and beverage management is usually required. Several years of experience in the food service sector, including supervisory experience, are required.

A university degree or college diploma in hotel management or other related discipline is usually required for managers employed by hotel chains or large accommodation establishments. Several years of experience within the accommodation industry are usually required and may substitute for formal educational requirements.

executive housekeepers, facility operation and maintenance managers, restaurant and food service managers, retail trade managers, sales, marketing and advertising managers - hospitality, also general manager - hotel, resort etc. dietitians and nutritionists, executive chefs , food service supervisor and/or senior managers in food service

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