Hospitality Manager

Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Plan, direct, or coordinate the actual distribution or movement of a product or service to the customer. Coordinate sales distribution by establishing sales territories, quotas, and goals and establish training programs for sales representatives. Analyze sales statistics gathered by staff to determine sales potential and inventory requirements and monitor the preferences of customers.

Interact with customers to provide basic or scripted information in response to routine inquiries about products and services. May handle and resolve general complaints. Excludes individuals whose duties are primarily installation, sales, repair, and technical support.

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Perform routine administrative functions such as drafting correspondence, scheduling appointments, organizing and maintaining paper and electronic files, or providing information to callers.

Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Sell services to individuals or businesses. May describe options or resolve client problems.

Manage various aspects of restaurant operations and achieve sales and service goals. Typically includes communicating with customers and vendors; enforcing health and safety guidelines; ensuring adequate product quality; hiring, training, and scheduling staff; keeping accurate financial records; handling complaints; monitoring expenses; and ordering inventory. May be responsible for executing marketing campaigns.

Sell merchandise, such as furniture, motor vehicles, appliances, or apparel to consumers.

Plan, direct, or coordinate one or more administrative services of an organization, such as records and information management, mail distribution, and other office support services.