Monday 27 October 2014

Job Description

Hospitality Manager: Wage Info, Job Description and Requirements

Learn about a career as a hospitality manager. Research the job description and education requirements to make an informed decision about starting a career in hospitality management.

Hospitality Manager Wage Info The title, 'hospitality manager' refers to supervisory and management positions within the hotel and restaurant industries. According to the U.S. Bureau of Labor Statistics (BLS), lodging managers earned median annual salaries of $46,830 as of May 2013, while food service managers earned median salaries of $48,080 per year. Hospitality managers often start their management careers in entry-level positions before advancing to higher-level positions.

Job Description

Essentially, hospitality managers run the day-to-day operations of a restaurant or hotel, including overseeing personnel, ensuring that the facilities are properly maintained, taking steps to ensure customer satisfaction and overseeing the upkeep of administrative and financial records.

Job Duties

Specific duties often vary based on the actual job title type of establishment. For instance, food service managers, who may work in sit-down or takeout restaurants, are typically responsible for hiring, training and scheduling employees and ensuring that food is properly prepared and delivered. They often investigate customer complaints and may also deal with the legal and financial aspects of the business.
Lodging managers, who work in the hotel industry, often coordinate front-office activities, set room prices, keep track of budgets and interview, hire and fire staff. They also monitor overall customer comfort pertaining to rooms, dining experiences, recreation facilities, security and maintenance.

Hospitality Manager Requirements

Industry experience essential, though education is often necessary; optional certifications are also available. In addition to knowledge of the business, hospitality managers must have strong leadership, communication and problem-solving skills in order to effectively perform their day-to-day duties and serve as a resource to other staff members. Customer service skills are also important, because managers often need to address concerns from dissatisfied or angry customers.

Education Requirements

Education requirements vary based on the size and type of the establishment. Most fast-food managers typically only need industry experience, while post secondary education is often required for managers working for national chains or food service management companies. Smaller hotels may promote applicants with a high school diploma or associate's degree and experience, but larger, full-service hotels typically only hire bachelor's degree holders.
Associate's, bachelor's and master's degree programs may be offered in areas such as hospitality management, hospitality and tourism management or hospitality and restaurant management. Programs typically offer a combination of classroom lectures and on-the-job training through internships or co-ops.
Typical undergraduate classes include accounting, management skills, labor supervision, food and beverage management, hospitality law, management information systems, cost control, culinary arts and marketing. Graduate students in this field take more in-depth courses that center around hospitality industry leadership, such as organizational behavior, conflict management, managerial accounting and global issues in the hospitality industry.

Optional Certification

Optional certification is available for food service managers through the National Restaurant Association Educational Foundation. The Food service Management Professional (FMP) certification is designed to demonstrate competence in the industry and is available to those who complete specific coursework, pass a written exam and have the necessary experience requirements.

Tuesday 21 October 2014

OPERA PROPERTY MANAGEMENT SYSTEM

Front desk often makes the difference between ‘never agains’ and ‘long-term relationships.’ At the core of the OPERA Enterprise Solution is a premier property management software, the OPERA Property Management System (PMS). Designed to meet the varied requirements of any size hotel or hotel chain, OPERA PMS provides all the tools a hotel staff needs for doing their day-to-day jobs – handling reservations, checking guests in and out, assigning rooms and managing room inventory, accommodating the needs of in-house guests, and handling accounting and billing. The property management software is configurable to each property’s specific requirements and operates in either single-property or multi-property mode, with all properties in an enterprise sharing a single database.
OPERA Property Management System is fully integrated with all the OPERA modules and offers the most extensive list of certified interfaces in the industry.
     Key Features:
Reservations ― features are integrated with other functionality such as profiles, cashiering and deposits. This property management software module provides a complete set of features for creating and updating individual, group and business block reservations, including deposit handling, cancellations, confirmations, wait listing, room blocking and sharing.
Rate Management ― an extensive set of features for setting and automatically controlling rates, for rate quotation, and for revenue forecasting and analysis to create the most comprehensive rate management system in the industry. OPERA’s Property Management Systems interface with OPERA Revenue Management Systems and other major yield management applications.
Profiles ― complete demographic records for guests, business accounts, contacts, groups, agents and sources. Profiles include addresses, phone numbers, membership enrollments, stay and revenue details, guest preferences and additional data that make reservations handling and many other activities faster and more accurate.
Front Desk ― handles individual guests, groups and walk-ins, and has features for room blocking, managing guest messages and wake-up calls, and creating and following up on inter-department advisories, or traces.
Back Office Interface ― revenue transfers, market statistics transfers, daily statistics transfers, and city ledger transfers can be easily made from OPERA Property Management System to a back office system.
Rooms Management ― handles all facets of room supervision including availability, housekeeping, maintenance and facility management. The Queue Rooms feature of the property management software coordinates Front Office and Housekeeping efforts when guests are waiting for rooms which are not immediately available for assignment.
Cashiering ― posting guest and passer-by charges (including taxes and other generates), making posting adjustments, managing advance deposits, settlements, checkout and folio printing are a few of the many activities handled by OPERA Cashiering. Cashiering accommodates multiple payment methods per reservation including cash, check, credit cards and direct bill. In multi-property environments, guest charges can be cross-posted from any property in the hotel complex.
Accounts Receivable ― fully integrated with the OPERA Property Management System database and includes direct billing, invoicing, account aging, bill payments, reminder and statement generation, and account research. Old balances from external accounting systems may be entered.
Commissions ― calculates, processes and follows up on travel agent and other types of commission payments, either by check or via EFT.
Reporting ― over 360 separate standard reports. Reports can be customized for each hotel and new reports may be created as needed using OPERA’s built-in Report Writer.
Fully Configurable ― choice of OPERA features, system behaviors and priorities, and system-wide defaults are controlled by the property. User permissions determine which property management software features may be accessed by each user and user group. Many OPERA screens may be customized by the property.
Global Perspective ― supports multi-currency and multi-language features to meet the requirements of global operations. Rates and revenues can be dynamically converted from the local currency to any other currency. The appropriate language for guest correspondence can be automatically determined by the guest’s profile language; country-specific address formats are supported.
Hospitality System Interfaces ― OPERA PMS includes interfaces to hundreds of third-party hospitality systems including yield management, telephone and electronic switching, TV and video entertainment, key lock, restaurant POS, activities scheduling, minibar, and wake-up call systems.
OPERA Xpress ― OPERA Xpress offers a scaled-down edition of our property management systems for smaller properties or properties offering limited services. Based on the core OPERA property management software product, properties may choose the features they want from a menu of product options.Want to learn OPERA PMS >>Coming Soon

HOTEL OPENINGS

HOTEL OPENINGS


Marjan Island Resort & Spa
Conveniently located in Ras Al Khaimah, Marjan Island Resort & Spa is a great base from which to explore this vibrant city. Only 25 km from the city center, the hotel's strategic location ensures that guests can quickly and easily reach many local points of interest.

OTHER OPENINGS

Saturday 4 October 2014

CONCIERGE

Concierge

In many hotels, the concierge has one of the highest profile positions, constantly in the public eye, helping guests to see that their needs are met. The concierge is vital in providing guests and visitors with that all-important positive impression of the hotel or motel and its staff.
What would I do?
As a concierge, your main task would be to provide information to guests about the hotel services, the local area and shops, current attractions or events, restaurants and cafes. You would also be of assistance to them, helping to organize and book tours or transport, especially taxis, and other forms of entertainment such as sporting events, the theatre or the movies. Guests often ask concierges to recommend restaurants and make bookings for them.

What training do I need?

Formal qualifications aren’t required to work as a concierge; however a relevant nationally recognised qualification would help prepare you for work in the industry and to move forward in your career.
The Certificate II in Hospitality (Operations) is the entry-level qualification, providing the basic skills to work in this or a number of other positions in the hospitality industry. The Certificate III in Hospitality (Operations) provides additional training to develop a broader range of skills.

What personal attributes do I need?

The personal attributes you need as a concierge focus on customer service skills. You should have:
  • Excellent interpersonal and communication skills
  • Good personal presentation
  • The ability to work as part of a team
  • A commitment to providing excellent customer service
  • The ability to work quickly and efficiently
  • Good organizational and time management skills
A current driver’s licence may be a requirement. An excellent knowledge of the local area, town or city is required.

How many hours can I expect to work in a week?

Concierges are normally employed on a full-time basis. It is important that you are flexible in your availability and willing to work evenings, weekends and public holidays.

What are my employment prospects?

Employment prospects are good for enthusiastic, committed individuals who have excellent customer service skills.

How do I find a job as a Concierge?

If you have access to the internet go to discoverjobs.com.au, this a website dedicated to helping you find employment in the hospitality industry. Or send an email and your resume to the hotels or motels you would like to work at. Follow up your approaches.

Friday 3 October 2014

Pastry Chef

A Pastry Cook or Patisserie is a specialist pastry maker. They prepare, bake and decorate bread, pastries, cakes and rolls. Pastry Cooks are found in all sorts of establishments: restaurants, cafes, hotels, resorts and, department stores – some pastry chefs own or operate their own cake shop or bakery and offer catering for weddings. While the work of bakers and pastry chefs takes place mostly behind the scenes, in some workplaces, they also serve customers and are in charge of displaying their products.

What would I do?

A pastry cook’s responsibilities could include many or all of the following tasks:
  • Follow recipes and adapt the quantity of ingredients to match the amount of items to be baked
  • Measure and mix the ingredients
  • Knead, roll and shape the dough for baking
  • Set the oven temperature
  • Put items into a hot oven
  • Check the baking time and progress
  • Remove baked items from the oven and leave them to cool
  • Prepare items for sale
  • Inspect and clean the equipment
  • Use machines or manually shape or roll dough and pastry
  • Prepare customer orders and serve customers
  • Deliver goods
  • Run their own business

What training do I need?

Certificate III in Hospitality (Patisserie) is the standard ‘trade’ qualification required to become a qualified pastry cook. A Certificate IV in Hospitality (Patisserie) is also available to develop skills to be a supervisor or team leader.

What personal attributes do I need?

The personal attributes you need to be a pastry cook focus on interpersonal and customer service skills and your reliability. These include:
  • A passion for food and cooking
  • A commitment to providing excellent customer service
  • Good interpersonal skills
  • Good communication, negotiation and problem solving skills
  • Good organisational and time management skills
  • Leadership qualities and the ability to work in a team
  • The ability to work accurately and respond quickly to requests
  • The ability to work quickly and safely under pressure in a sometimes hot, noisy, environment
  • A responsible attitude to industry health and safety regulations
  • The highest level of personal cleanliness and hygiene.

How much can I earn?

On average, pastry cooks earn from $500 to $600 per week before tax. Self-employed bakers and pastry chefs may earn more than this.

How many hours can I expect to work in a week?

Pastry cooks usually work in shifts and may work early mornings, evenings and weekends. They typically start work very late at night or early in the morning and are required to work on weekends and public holidays. They rarely work a standard nine-to-five day week, and many would work more than 40 hours per week. It is important to have the flexibility to work shifts, sometimes on a 24-hour rotating roster.

What are my employment prospects?

Job prospects for pastry cooks are good. With increasing numbers of retail patisserie outlets, and an increasing fashion for afternoon teas being offered as a special service by hotels, there are expected to be more jobs available for pastry cooks.

How do I find a job as a pastry cook?

If you have access to the internet go to catererglobal.com, discoverjobs.com.au or hozpitality.com this a website dedicated to helping you find employment as a pastry cook in the hospitality industry. Or you could approach businesses in the areas you’d like to work in and ask to talk to them about employing you. Leave your CV, which should include your workplace achievements and experience and contact details. Make sure you follow up your initial approaches.

Chef

There are almost endless opportunities for chefs in hospitality industry businesses that vary widely from restaurants and cafes to flight-catering centers and ships. Their roles may be varied as well, often including managerial responsibilities in addition to their traditional cookery trade tasks.

What would I do?

A chef in charge of the kitchen has many responsibilities that in addition to the planning, purchase, preparation and cooking of foods, include:
  • management and/or supervision of staff, including recruitment, training, rosters and planning
  • oversight of maintenance and presentation of all equipment and service areas of kitchen areas and facilities in line with hospitality industry regulations for the storage and preparation of food, and occupational health and safety
  • complaints resolution
  • maintaining financial records

What training do I need?

Certificate IV in Hospitality (Commercial Cookery) is the standard qualification required to become a qualified chef.

What personal attributes do I need?

The personal attributes you need to be a chef focus on interpersonal and customer service skills and your reliability.
These include:
  • A passion for food and cooking
  • A commitment to providing excellent customer service
  • Good interpersonal skills
  • Good communication, negotiation and problem solving skills
  • Good organisational and time management skills
  • Leadership qualities and the ability to work in a team
  • The ability to work accurately and respond quickly to requests
  • The ability to work quickly and safely under pressure in a sometimes hot, noisy, environment
  • A responsible attitude to industry health and safety regulations
  • The highest level of personal cleanliness and hygiene
Sound business skills are also required for many positions for chefs.

How much can I earn?

On average, chefs earn about $700 per week before tax. Highly skilled, experienced chefs earn considerably more than that.

How many hours can I expect to work in a week?

Chefs are usually required to work late nights, weekends and public holidays to fit in with industry hours of business. They rarely work a standard nine-to-five day week, and many would work more than 40 hours per week. It is important to have the flexibility to work shifts, sometimes on a 24-hour rotating roster..

What are my employment prospects?

There are excellent job opportunities for chefs. There is currently a shortage of qualified chefs in Australia, and skilled chefs, cooks and apprentices are in high demand..

How do I find a job as a chef?

If you have access to the internet go to discoverjobs.com.au, this a website dedicated to helping you find employment in the hospitality industry. Or you could approach businesses in the areas you’d like to work in and ask to talk to them about employing you. Leave your CV, which should include your workplace achievements and experience and contact details. Make sure you follow up your initial approaches.

BAR ATTENDANTS

Bar attendants work in often busy, vibrant environments of pubs and clubs, hotels and taverns, providing customer services directly to a broad range of clients. The work is varied, available in many locations from big cities to the bush and often good prospects for advancement.

What training do I need?

You don’t need any formal qualifications to work as a bar attendant, but a Certificate II in Hospitality (Operations) would be useful in providing you with the basic skills to work as a bar attendant. This qualification is recognized nationally.
Most bar attendant positions require applicants to have a statement of attainment in responsible service of alcohol (RSA) and responsible conduct of gaming (RCG).

What personal attributes do I need?

The personal attributes you need to be a bar attendant focus on interpersonal and customer service skills and your reliability.
These include:
  • good interpersonal and communication skills
  • good personal presentation
  • the ability to deal with unexpected situations
  • the ability to work in a team
  • commitment to providing a high standard of customer service
  • willingness to learn
  • a responsible attitude to industry health and safety regulations.
You need to be a minimum of 18 years of age to serve alcohol.

How much can I earn?

How much you can earn in a week depends on the number of hours you work, but on average a bar attendant earns between $500 and $700 a week before tax.

How many hours can I expect to work in a week?

Hours of work for bar attendants vary, depending on whether positions offered are full-time, part-time or casual. Many bar attendants are employed on a part-time or casual basis, with much of their work involving evenings and weekends.

What are my employment prospects?

Employment prospects for bar attendants are very good as there is a constant demand for reliable, skilled bar attendants. Good growth is expected for these jobs over the next few years.

How do I find a job as a Bar Attendant?

If you have access to the internet go to catererglobal.com or discoverjobs.com.au, or hospitality.com this is a website dedicated to helping you find employment as a Bar Attendant. Or you could approach businesses in the areas you’d like to work in and ask to talk to them about employing you. Leave your CV, which should include your workplace achievements and experience and contact details. Make sure you follow up your initial approaches.

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Bar Attender Job Description