CAREER LIBRARY
Hospitality Industry
Learn more about the Hospitality industry, read our articles and explore the job roles.
Read the latest articles on Hospitality, and learn more about the industry.
Job Roles in Hospitality
Hospitality includes services related to travel, tourism, hotels, and restaurants.
A Banquet Manager oversees the execution of banquets, managing all aspects from staff coordination and food service to client relations and event planning. They ensure customer satisfaction and efficient operations during events such as weddings or conferences.
A banquet server performs serving duties at dinners and events. They must be able to stand and walk for an extended period of time while accommodating guests effectively and politely.
A bartender prepares and serves alcoholic or non-alcoholic beverages behind a bar, interacts with customers, manages inventory, and maintains the cleanliness of the bar area.
A bellman is a hotel employee who helps guests with their luggage, provides information about the hotel services and sometimes handles room deliveries.
A Booking Coordinator is responsible for organizing and managing reservations and appointments for clients in sectors like hotels, travel agencies, or event planning.
A Catering Coordinator oversees the planning and execution of catering services for events and gatherings, managing food preparation, staffing, and client services.
A Catering Manager oversees the operation of catering services, including the planning, organizing, and managing of staff and resources for events or venues.
A Chef de Cuisine is the head chef responsible for the overall management of the kitchen, menu creation, staff training, and ensuring quality control over dishes.
A concierge assists guests with a variety of tasks such as making restaurant reservations, arranging for spa services, recommending nightspots, and booking transportation. Their primary objective is to ensure guests have everything they need during their stay.
A Conference Planner organizes and coordinates all aspects of professional conferences including selecting venues, arranging transportation, and managing event details.
An individual who plans and executes various events such as conferences, product launches, and corporate meetings for businesses.
A Customer Care Specialist interacts with customers to handle complaints, process orders, and provide information about an organization's products and services.
A Customer Relations Manager is responsible for maintaining and enhancing the relationship between an organization and its clients, ensuring client satisfaction, and managing a team that handles client inquiries and complaints.
A customer support representative is responsible for assisting customers with inquiries, complaints, and facilitating solutions to their problems, usually by phone, email, or chat.
An Event Coordinator plans and organizes professional and social events, manages budgets, selects venues, secures sponsorships, and ensures events run smoothly.
An Event Designer conceptualizes and creates the aesthetic and visual elements of events, ranging from weddings and corporate gatherings to large-scale public events.
An event planner organizes and coordinates all aspects of professional meetings and events. They often choose locations, arrange transportation, and coordinate other details.
An executive chef is responsible for overseeing kitchen staff, planning menu items, sourcing ingredients, and ensuring quality control in food preparation.
This role typically involves overseeing the food and beverage operations within hospitality settings, such as hotels or restaurants, ensuring quality service and compliance with health regulations.
A Food and Beverage Manager oversees the operations of restaurants, bars, and catering services within establishments like hotels or standalone dining facilities.
A Front Desk Agent is responsible for greeting guests, handling check-ins and check-outs, answering phone calls, and providing customer service at hotels.
Responsible for overseeing the welcome and comfort of patrons in restaurants, hotels, or theaters, typically including the management of guest service staff.
A Head Chef oversees the operations of a kitchen, creates menus, manages staff, and ensures the preparation of high-quality food in restaurants or hotels.
A hospitality manager oversees the operation of businesses in the hospitality sector, such as hotels, resorts, restaurants, and casinos, focusing on customer satisfaction and efficient business operations.
A Hospitality Trainer develops and implements training programs for staff in hotels, restaurants, and other establishments in the hospitality sector. They focus on customer service, operational efficiency, and staff competency.
A host or hostess typically welcomes guests and manages reservations at restaurants, hotels, or events, ensuring high customer satisfaction and efficient table turnover.
A hotel manager oversees the operation of a hotel, motel, or other lodging-related establishment, ensuring guest satisfaction, managing staff, and handling the business aspects of the facility.
A Housekeeping Supervisor oversees the staff responsible for the cleanliness, upkeep, and aesthetic maintenance of premises in industries like hotels or hospitals.
The kitchen manager oversees the operations of restaurant kitchens, ensuring food quality, managing staff, and maintaining safety and hygiene standards.
A Kitchen Supervisor oversees the daily operations of a kitchen, manages staff, ensures food safety, and maintains kitchen equipment.
A line cook is responsible for preparing food items in a kitchen according to the restaurant's menu and hygiene standards. They often work under a head chef and may specialize in certain types of dishes.
A Meeting Planner organizes and coordinates all aspects of professional meetings and events. They select venues, arrange transportation, and manage budgets to ensure successful events.
A Resort Concierge assists guests with various tasks like making restaurant reservations, arranging for spa services, recommending night life hot spots, booking transportation, and coordinating porter services.
A restaurant chef is responsible for the culinary artistry and operations in the kitchen of a dining establishment, creating menus, and overseeing food preparation.
A Restaurant Manager oversees the daily operations of a dining establishment, managing staff, ensuring customer satisfaction, and maintaining budgets.
The Restaurant Supervisor oversees the daily operations of a restaurant, ensuring a high level of customer service and compliance with health and safety standards.
A Service Receptionist manages front desk operations, greets clients, schedules appointments, and provides administrative support.
A sommelier is a wine expert who specializes in all facets of wine service as well as wine and food pairing.
A Sous Chef is a second-in-command in a kitchen, assists the Head Chef, helps with menu planning, oversees food preparation and cooking, and ensures kitchen staff adhere to health and safety standards.
A steward is responsible for attending to passengers' needs, ensuring their comfort and safety throughout their journey, typically on an aircraft or ship.
A professional responsible for managing and coordinating all aspects of a venue, including booking, scheduling events, maintenance, and client interactions to ensure successful events.
Waitstaff are responsible for serving food and beverages to customers, taking orders, and ensuring a positive dining experience in restaurants or other eating establishments.
The role involves supervising waitstaff, managing dining room operations, ensuring customer satisfaction, and coordinating with the kitchen staff in food service establishments.
A wedding planner is a professional who assists with the design, planning, and management of a client's wedding.
