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A hotel manager, hotelier, or lodging manager is a person who manages the operation of a hotel, motel, resort, or other lodging-related establishment. Management of a hotel operation includes, but is not limited to management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management ...
General manager. A general manager ( GM) is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement, known as profit & loss (P&L) responsibility. A general manager usually oversees most or all of the firm's marketing and sales functions as well as the day-to-day operations of ...
The maître d'hôtel ( French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ⓘ ), head waiter, host, waiter captain, or maître d' ( UK: / ˌmeɪtrəˈdiː / MAY-trə DEE, US: / ˌmeɪtər -/ MAY-tər -) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally ...
An assistant helps with time and daily management, of meetings, correspondence, and note-taking. The role of a personal assistant can be varied, such as answering phone calls, taking notes, scheduling meetings, emailing, texts, etc. In business or personal contexts, assistants are people who provide services that relieve his or her employer ...
Middle management is the intermediate management level of a hierarchical organization that is subordinate to the executive management and responsible for "team leading" line managers and/or "specialist" line managers. Middle management is indirectly (through line management) responsible for junior staff performance and productivity.
Restaurant management. Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [1]
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