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.