Careers in Lodging

The lodging and food and beverages offered various management careers. In lodging industry, you have the General Manager who oversea the entire operation of the hotel. The other management career is Front Office Manager. This person is responsible for managing the front of the house operations of the hotel. To ensure the highest standard of service and the best guest experience is maintained. FOM is responsible for establishing and maintaining professional relationship with hotel guests and patrons. The major challenging job of FOM is handling guest complaints because most of guests are unpredictable. Also, this person needs to be familiarizing with Front Office policies and procedures. In the restaurant business, Restaurant Manager function is the liaison between the dining room and the kitchen. They focus mainly in the “front of the house” FOH. It is very important to be available all times especially when you have patrons who are complaining about their food or other issues. Being a Restaurant Manager plays a major role because he/she is responsible for proper hiring and training of staff to deal with customers. This person also does the budget for food and beverages that will be consumed in the restaurant.

Compare and contrast the differences between the General Management (GM) positions within the two industries.

Assignment 1: Careers in Lodging and Food and Beverage Industries

General Manager at a hotel is the most important role in lodging and food beverage. This person provides the leadership expertise that ensures the efficient operation of the hotel and to include the quality of services and the achievement of operational goals. The other responsibilities are to monitor services trends to ensure guests received quality and satisfaction. In order for the operation to go smoothly, General Manager is to promote teamwork amongst employees. Ensure the proper recruiting, training and to adhere to all policies and procedure. The important duties of a GM are to understand the competitive market conditions, review inventory control and to sell strategy daily. In a restaurant chain, a Restaurant Manager is responsible for leading the restaurant operations. This person controls day-to-day operations by, ordering food and supplies, and developing the restaurant team.

Ensures local health and safety codes including OSHA (Occupational Safety Hazard and Health Administration are met. Also, provides a safe working and guest experience environment. The food quality and guest satisfaction I believe is one of the most important factor as a Restaurant Manager. Lastly, RM controls the profit and loss, maintaining inventory and reviewing financial reports. The bar is one of the most popular places in a restaurants and hotels. People come to a restaurant or bars for a happy hour, have a cocktail or beer after a hectic day or just to relax. Most of them maybe to get together with family or friends. A bar is run by a bar managers. The responsibilities of a bar manager are supervising the order of liquors, beer and wines. This person maintains the costs, manages bar employees and ensures that all staff performs proper communication to the safety of the patrons.

Assignment 1: Careers in Lodging and Food and Beverage Industries

Analyze and describe the growth in overall employment within these two industries and how this overall growth is forecasted within the next ten years.

The growth both hotel and restaurant industry will be more likely to grow within the next ten years. Many of us travel at least two or three times a year. Especially for people who travel for business. Both industries faced many challenge as well. The report in both 2012 and 2013 hotel industry is expected to have a steady RevPAR (Revenue per available room). There is also an increase of 0.5 to 60.4 percent. It is mostly like that the hotel business forecast for the next ten years will be more like to grow. In the restaurant market, people consumed food every single day especially on the weekends. “Restaurant forecasting is used not only to calculate sales projections but also for predicting staffing levels and labor cost percentages” (Walker 2013).

Restaurant consumers’ expectations these days are high. Most consumers check out the menu online before their visit. They are also seeking a better nutrition for themselves. We live in a society where there’s plenty of food to go around. Many restaurants now offer a variety of healthy food such as gluten free and low in carbohydrates. The guests are paying more attention on what they eat. My opinion is both hotels and restaurants are here to stay. I do have some friends who worked at some hotels in Washington, D.C. In winter time, the demand for hotels in the area is very slow. So, what the company does is they will lay them off for two months or so then have them return when return when it picks up again. So, what my friends does is they file for unemployment for those months when they are laid off.

Assignment 1: Careers in Lodging and Food and Beverage Industries

Recommend at least three (3) human resource practices in which each industry and better recruit and retain management talent for their respected industry.

My recommendation for human resource practices for both industries should be the same process. The staff can be varied from what the hotel or restaurant needs. They need to figure out how the size of their workforce should be. The core of business should start with General or Restaurant Manager. The human resources should have the recruitment tools available to all the managers and to ensure that you are pulling the right and qualified person for your team. First attract an effective workforce. Plan the recruitment of potential applicants who qualify for the job. Also, have a flexible approach to employment so you can retain a valued employee. Human resources should develop a performance and appraisal for each employee. I highly recommend a continuing education and training. Lastly, maintain an effective workforce. Rewarding employees are the most important to me. In this way, the employee feels worthy of what he or she is contributing to the company. In my conclusion, employers should always value and respect employees. Not unless the employee does not follow the policies and procedures of the company.

REFERENCES

Unknown, January 24, 2012. STR: Modest increases expected in “12, “13. Retrieve from http://www.hotelnewsnow.com/Articles.aspx/7378/STR-Modest-increases-expected-in12-13

SMILOW, Rick (2010) Culinary Careers. Management, 193.

Dubost, J. (2013), Study finds increased interest in health. National Restaurant Association Insights. Retrieved January 22, 2013, from EBSCOhost database (85177259)