Hotel management structure

The size and magnitude of a hotel management structure varies
significantly depending on the size and along with features and function of the
hotel. A small hotel normally consists of a small core management team
consisting of the General Manager and a few key department managers who
directly handle day-to-day operations. On the contrary, a large full service hotel
often operates more like a large corporation with an executive board headed by
the General Manager and consisting of key directors serving as heads of
individual hotel departments. Each department normally consists of subordinate
line-level managers and supervisors who handle day-to-day operations.
Hotel management is a globally accepted professional career field and academic
field of study. Degree programs such as hospitality management studies, a
business degree, and/or certification programs formally prepare hotel managers
for industry practice.
Most hotel establishments consist of a General Manager who serves as the head
executive (often referred to as the "Hotel Manager"), department heads who
oversee various departments within a hotel, middle managers, administrative
staff, and line-level supervisors. The organizational chart and volume of job
positions and hierarchy varies by hotel size, function, and is often determined
by hotel ownership and managing companies.


Large/Full service hotel A typical organizational chart for a large resort hotel operation may often resemble the following: - General Manager reports to Regional Vice President Ownership/Investors  General Manager o o  Assistant General Manager or Director of Operations  Director of Front Office  Rooms Coordinator Night Manager  o PBX Supervisor o Guest Services Manager o 2 Head Night Auditor  Chief Concierge  Bell Captain  Valet Captain Executive Housekeeper  Assistant Housekeeping Manager  Floor Supervisor and/or .

o o 3  Laundry Supervisor  Public Area/Custodial Supervisor  Laundry Manager Director of Sales & Marketing  Senior Sales Manager  Leisure Sales Manager  Business Travel Sales Manager  Social Group Sales Manager  Corporate Group Sales Manager  Wedding Sales Manager  Senior Marketing Manager  Social Media Manager  Public Relations Manager  Revenue Manager  Reservations Supervisor Director of Food & Beverage  Restaurant Manager  Restaurant Supervisor  Executive Chef  Room Service Manager .

o o o o o 4  Room Service Captain  Bar & Lounge Manager  Staff Cafeteria Chef Director of Events and Catering  Convention Services Manager  Event Manager  Catering Manager  Banquets Captain Hotel Controller  Accounting Manager  Certified Accountant(s) Director of Engineering  Assistant Engineering Manager  Facilities Manager Director of Human Resources  Human Resources Manager  Recruiting Manager  Training Manager  Labor Relations Manager Chief of Security .

Casino. Additional auxillary functions such as security may be handled by third-party vendor services contracted by the hotel on an as-needed basis 5 . and Human Resources are normally handled by a centralized corporate office or solely by the General Manager. Payroll. and additional facilities. Shift Supervising Officer o Recreation Manager o Information Technology Manager Additional Management Positions may exist for outlets such as a Golf Course. Example for Small/Limited service hotel A typical organizational chart for a small low-rise hotel operation may resemble the following: General Manager reports to Regional Director and/or Ownership/Investors  General Manager o Front Office Manager o Housekeeping Manager o Head of Maintenance o Sales & Marketing Manager o Food & Beverage Manager Administrative functions for a small-scale hotel such as Accounting. Spa.

the risk of accident if the proper procedures are not followed.3 methods training management hotel for the new staff : Show and tell : Demonstrate to the new staff how to operate a certain tool. and ask the staff questions to ensure their understanding. Encourage the staff to use they understanding or knowledge to operate the machinery . for example a Hobart mixer. Guide Practice : Let the staff operate the machinery while the trainer step a side and observe. be guide to point out to the staff and explain why his will further reinforce the staffs understanding on the operation and the chance of making mistake will be minimized 6 . Explain to the staff how and what to do when operating the machinery. If see something not quite right.