A hospitality manager is an individual working in the hotel or restaurant sector who ensures that clients are happy and that the facility is run effectively. This typically requires them to work on keeping employment at a necessary level and managing the budget for the location so that it stays at the proper levels.
How to Become a Successful Hospitality Manager?
Though there aren’t many legal requirements, most employers want an individual who has a bachelor’s degree from a program in business or hospitality that teaches them the essentials of the field and how the job is performed.
Experience is one of the most important aspects of gaining the position one desires in hospitality management. Smaller locations like local restaurants and family owned hotels will typically be good starting points, and they will teach the basics of what the job requires.
More high end positions will usually want a few years of experience in addition to further education. A bachelor’s degree or a masters degree is usually required by these high level employers, and you will need the experience to handle the demands of the position.
The best skills to work on maximizing are customer service skills, which are necessary to keep customers happy and the business doing well. Keeping your calm and always having a smile are a must.
Another essential skill is finances, as the restaurant or hotel will need to stay in budget while providing its guests and customers with the services they expect to receive to be satisfied.
The Best Hospitality Management Resume Samples
These are some examples of job descriptions we have handpicked from real Hospitality Management resumes for your reference.
- Supported busy, fine dining restaurant with ~100 seats by providing strategic and hands-on hospitality leadership, including managing reservations and monitoring dining room and guest flow to minimize wait times and maximize table operations.
- Strengthened operations by communicating cross-functionally with servers, bussers, kitchen, and management regarding guest preferences and staff concerns.
- Ensured seamless customer service during parties and group events by preparing tables and developing strategies.
- Able to motivate their employees, resolve issues and complaints from guests.
- Working with budgets, planning, creating schedules and supervising operations.
- Control a lot of moving parts, from guests to maintenance, to events to budgets and scheduling.
- Train and recruit new employee. Supervising team on a day to basis ensuring labor target are met.
- Prepare and organize employee shifts for Breakfast, Lunch and Evening.
- Work alongside City Harvest to pick end of day excess Bakery items.
- Worked and managed in different stores in the city expanding my knowledge of the different markets in the city.
- Review operations, performance, and productivity in accordance with goals and standards; correcting any deficiencies.
- Assist with development, implementation, and maintenance of policies and procedures to improve operating efficiency.
- Support sales efforts and general business transactions by developing courteous, hospitable, productive relationships with vendors and clientele.
- P&L reporting with a specific focus on budget management and financial analysis.
- Coordinate inventory control and management procedures; quality control projects and physical inventories.
- Maintain food and equipment inventories, and keep inventory records.
- Establish standards for personnel performance and customer service.
- Schedule catering services for studios in use which would consist of food services, and arrangements prior to use.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Coordinate events including space, audio visual, material, catering, and menu planning.
- Oversee employee’s maintenance on supplies for pantries and conference rooms.
- Responsible for inventory, ordering and resupplying pantry and boardroom supplies.
- Coordinate with management on repairs and providing assistance to conference rooms, offices etc.
- Oversee logistics, operations, and teams during high-end events for New York’s premier, award-winning, off-premise catering and event design company.
- Collaborate with the sales director to outline clients’ expectations and develop event plans to optimize workflow and service.
- Train, coach, and manage the performance of a 20-25-person support team, working diligently to deliver world-class service to the most discerning clients.
- Direct workflow throughout each event with an average guest list of 100-500 attendees and budgets ranging from $100-$300+ per person.
- Maintains a clean, organized and stocked environment and when necessary assists in the distribution of product shipments.
- Performs all POS duties, front and back of house functions including opening and closing procedures, coordinating with the Corporate Office as necessary.
- Establishes effective and positive communication amongst all team members.
- Assists store manager in maintaining proper coverage and team member schedules ensuring that the store maintains customer service standards and team members adhere to meal and break policy.
- Train hospitality teams within five sites to ensure quality service and guest satisfaction.
- Recruit, interview, and hire staff members, as well as oversee orientation procedures.
- Design employee schedules, administer payroll, and maintain open lines of communication.
- Manage budget and financial planning with emphasis on profitability and sales growth.
- Supervised the work of office staff, administrative, or customer service employees to ensure adherence to quality standards, deadlines, and proper procedures, correcting errors or problems.
- Resolved customer complaints or answer customers’ questions regarding policies and procedures.
- Provided employees with guidance in handling difficult or complex problems or in resolving escalated complaints or disputes.
- Reviewed records or reports pertaining to activities such as production, to verify details, monitor work activities, or evaluate work performance.
- Discussed job performance problems with employees to identify causes and issues and to work on resolving problems.
- Hire, train, supervise and evaluate a staff of fifteen hospitality coordinators in all daily activities.
- Create weekly work schedules, maintain stock inventories and manage payroll.
- Work with vendors to order supplies and monitor incoming and outgoing inventory.
- Follow and enforce all opening and/or closing procedures and shared best practices.
- Manage and oversee all departmental infrastructures including selling and booking events, monthly budget, approval of part-time payroll and staff schedules, supervising event and birthday staff, monitor invoices, and sales reports.
- Create and develop new marketing concepts to generate new revenue streams and excellent customer service.
- Respond to high volume of customer inquiries, and work effectively in a high pressure environment.