that we think you may like. Hospitality is a broad industry with so many exciting avenues to pursue. Our Diploma programmes at IHS are structured so that you get the very best academic and practical training during your studies, making you job-ready when you graduate. We’ve also got links to job types and other job related information so take your time exploring.
Hotel Operations Manager
The staff who work in various operational departments within a hotel, resort or lodge are key to ensuring that every aspect of hotel operations happens, every day, on time and within budget. They manage staff, budgets, processes and more. They essentially are responsible for running the day-to-day decision making of the department they are working in. They could be Managers, Supervisors or line staff, depending on the size of the property. Here are some examples of operational departments you could work in, supervise or manage:
- Food & Beverage
- Front Office
- Guest Relations
- Spa Management
- Human Resources
Event planning / co-ordinating
Essentially, an event planner is the person you turn to for assistance with organising, conceptualising, planning and executing an event on your behalf.
Event planners often come up with creative concepts for décor, space and food; help to secure good prices with vendors or suppliers of furniture, flowers, music, lighting and so on; put together a workable budget for the event, co-ordinating the planning of all aspects of the function from guest invites to paying the DJ or suppliers and finally, they oversee all processes from legal to financial and just about everything in-between.
So really, it’s a very busy, detail oriented job that requires a great deal of patience and a jolly good sense of humour.
Chef or Culinary guru
Line cooks or Commis are required to know and understand food safety rules and regulations and may work their way up the kitchen brigade.
They are required to know basic cooking styles and techniques and are taught how to prepare meals for a restaurant.
The Sous Chef answers to the Executive Chef but will also manage other members of the kitchen staff and is in charge when the Executive Chef is unavailable or on leave. As assistant to the Executive Chef, the Sous Chef is responsible for: Menu design; Cooking different cuisines (food types); Overseeing the kitchen team; Ensuring cleanliness and order in the kitchen; Management of food resources and inventory to ensure sufficient supplies; Management of suppliers to ensure quality standards are maintained. Read more here.
Training and Development
If you have a love for sharing your skills with other individuals, training may be a perfect avenue for you to pursue. Hotel trainers need to be experts in the fields in which they train staff, so a solid hospitality qualification backed up with consistent updates on new developments and trends within that sector is vital.
Trainers often train staff on site which means they are required to travel to various hotels to carry out training requirements. Trainers may also have to write their own training materials and may be assessed from time to time for standards and quality assurance.
A Concierge (translated from the French word meaning ‘Keeper of the Keys’) is the person who ‘gets everything done’ when you’re staying at a hotel.
He/she is the person who gets you into a restaurant when it’s full, or books your transfers when you’ve forgotten, and so much more.
Concierges are very versatile – they can carry out a number of job roles, ensuring that guests have an amazing ‘overall’ experience.
Marketing, sales and media
Marketing is one of the cornerstones of any business and helps not only to improve brand awareness, but gain market share and ultimately increase profits. Having a natural sales ability is essential to securing a role in this fast-paced division of the industry.
Sales individuals should be able to communicate well with people at all levels, have a strong network of contacts and be able to ‘close a deal’.
Marketing requires an understanding of different markets, different marketing mediums, budgets and how they all work together for increased profit and market share.
Food & Beverage or Catering Manager
A food and beverage supervisor or manager plans, organises, and manages the food and beverage supply for a hospitality venue such as a hotel or restaurant. They plan types and quantities of food and drinks needed during a particular timeframe, make sure the goods are ordered, delivered, and paid for, that the items are correctly used, and that the hotel or restaurant makes a profit from its food and beverage services.
The same principles apply for catering companies who often deliver food services off-site.
The word Sommelier comes from French origins and has come to mean one that carries supplies.
So the first role of the Sommelier is to transport/carry the wine.
In modern day dining, the Sommelier needs to have a system in the cellar in which he knows and understands exactly where each wine is kept, rotated, stored and when it will be available. Another important role of the Sommelier is to pair the fine wines with the foods listed on the menu.
A Sommelier works with the senior kitchen staff to find suitable wines to pair with various menu items.
The Sommelier’s role is not always to educate the guest (most guests don’t want to be educated) but to guide the guest on their wine selection. Part of this is done when the Sommelier creates an outstanding wine list, and the other part is created when the guest is present and available to discuss wine choices with.
Financial or accounting roles
Accounts staff in the hotel industry keep a record of money out, money in and record all of these transactions on spreadsheets. Discrepancies need to be investigated, corrected and reported as to why they happened. They may also handle payroll, debtors, creditors and financial reporting. A Financial Manager is a hotel’s head honcho when it comes to money. He or she plans how to spend it, save it, and increase it. The Financial Manager basically controls the finances of the hotel or hospitality property.
A tour guide is an individual who takes groups of people or individuals to and from tourist attractions, explaining the culture, history and heritage of the site and providing as much information as possible to the guests as well as fielding questions. Tourist sites can include historical, cultural, culinary or religious sites as well as landmarks or ‘experiences’ that tourists seek out.
If you have any questions or you would like to know more about job opportunities you can explore in the hospitality industry, get in touch with us below.