Hospitality managers are responsible for ensuring that customers have a positive experience at a hotel or restaurant. Responsibilities include hiring and training staff, responding to complaints or incidents in a timely manner, making decisions about food and beverage options, recommending new menu items to management, monitoring financial performance of the business, coordinating large events held at the location, and projecting how the business will perform in the future. Supervisory skills are vital for this position, but top skills include event planning, customer service, communication, problem-solving, conflict resolution, and teamwork. The minimum educational requirement is an associate degree or other professional certification.
The Best Hospitality Management Resume Samples
These are some examples of accomplishments 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.
- Installed and maintained high-quality, budget-oriented hotel property.
- Assisted guests in any manner needed after hours; took care of the late-night emergencies.
- 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.
- Maintained highest occupancy and revenue records for first-quarter performance for 2007 between all hotels in the entire chain.
- Removed code violations from the hotel with proper training and procedures.
- Train and recruit new employees. Supervising team on a day to basis ensuring labor targets 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.
- Reduced costs by working with vendors to reduce supplier fees by 8% during the third quarter of 2008.
- 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.
- Developed and implemented a strategic goal-driven program with the hotel’s owner to increase revenue, occupancy, and profit.
- Coordinate events including space, audiovisual, material, catering, and menu planning.
- Oversee employee maintenance on supplies for pantries and conference rooms.
- Responsible for inventory, ordering, and resupplying pantry and boardroom supplies.
- Coordinate with management on repairs and provide assistance to conference rooms, offices, etc.
- Established relationships with numerous suppliers to meet the hotel owner’s demand for cost-effective services.
- 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.
- Served as the on-site supervisor while maintaining a 90% attendance rate while managing over 8 employees.
- 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.
- Directly managed three employees including training and payroll.
- 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.
- Approved vendors’ goods and services in two months’ time to ensure that goods were delivered on time.
- 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 answered 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.
- Established customized training programs for employees through participation in student council and employee resource groups.
- 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, monitoring invoices, and sales reports.
- Create and develop new marketing concepts to generate new revenue streams and excellent customer service.
- Respond to a high volume of customer inquiries, and work effectively in a high-pressure environment.
- Organized and set up the catering department in the kitchen of three restaurants, ensuring quality standards and punctual service.
- Managed one of Europe’s largest establishments for two years; received a special “manager of the month” award.
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 master’s 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 our customer service skills, which are necessary to keep customers happy and the business doing well. Keeping your calm and always having a smile is a must.
Another essential skill is financed, as the restaurant or hotel will need to stay within budget while providing its guests and customers with the services they expect to receive to be satisfied.
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.
Hope these samples gave you an idea of what your resume should look like and some tips on how to make sure that your resume stands out from the rest.