Are responsible for the efficient and profitable operation of their establishments. Controls all financial aspects.
Oversee the day-to-day operations of their departments. Resident managers (in large hotels) resolve problems or emergencies round the clockUnder the supervision and guidance of the top management.
Front office manager
Oversees the work of receptionists, information clerk, reservation clerk and other services.
The culinary department, The steward department, The food service department.
Head each of these specialized kitchens under whose direction the chef de parties turn out exquisite preparations and meals.
The Assistant Managers
Supervise service in the dining room and other areas of the operation.
Head the restaurant arrangements. See that everything is in order for the food service department.
Food and Beverage Manager
Plans, organizes and controls the work of the catering department. Deal with customers in all kinds of dining establishments from small informal diners to large restaurants.
Restaurant and Food Service Managers
Are responsible for stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures.
Is a chartered accountant, has a team of accountants, auditors, cashiers and accounting clerks working in the department.
Sales and marketing division works to identify the needs of prospective customers and sell the services which have been developed.
Procures, installs and maintains all equipment used in hotels.
Personnel departments engaged in the process of recruiting and training fresh personnel as well as providing in service training. It looks into the personnel needs and requirements of its employees.
Key role in the enhancement of profitability of business.
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