141 Hotel and Restaurant Managers

Hotel managers plan, organize and direct the operations of hotels, motels and similar establishments to provide guest accommodation and other services. Tasks include - (a) directing and overseeing reservation, reception, room service and housekeeping activities; (b) supervising security arrangements and garden and property maintenance; (c) planning and supervising bar, restaurant, function and conference activities; (d) observing liquor, gaming and other laws and regulations; (e) assessing and reviewing customer satisfaction; (f) overseeing accounting and purchasing activities; (g) undertaking budgeting for the establishment; (h) controlling selection, training and supervision of staff; (i) ensuring compliance with occupational health and safety regulations; (j) providing guests with local tourism information, and arranging tours and transportation. Examples of the occupations classified here: - Hotel manager - Motel manager - Youth hostel manager Some related occupations classified elsewhere: - Bed and breakfast operator - 5152 Notes Operators of small establishments, such as some bed and breakfast establishments and small guest houses that provide accommodation and limited meal services to clients effectively as paying guests in private households, and for whom the management and supervision of staff is not a significant component of the work, are classified in Unit Group 5152: Domestic Housekeepers. Chief executive officers and specialized managers of hotel management companies or hotel chains are classified in the relevant unit group in Sub-major Groups 11 and 12.

Restaurant managers plan, organize and direct the operations of cafés, restaurants and related establishments to provide dining and catering services. Tasks include - (a) planning menus in consultation with chefs and cooks; (b) planning and organizing special functions; (c) arranging the purchasing and pricing of goods according to budget; (d) maintaining records of stock levels and financial transactions; (e) ensuring that dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance; (f) conferring with customers to assess their satisfaction with meals and service; (g) selecting staff, setting staff work schedules, and training and supervising waiting and kitchen staff; (h) taking reservations, greeting guests and assisting in taking orders; (i) negotiating arrangements with clients and suppliers; (j) ensuring compliance with occupational health and safety regulations. Examples of the occupations classified here: - Café manager - Catering manager - Restaurant manager Some related occupations classified elsewhere: - Chef - 3434 Note Operators of small cafés, restaurants and bars for whom the management and supervision of staff is not a significant component of the work are classified in Unit Groups 5120: Cooks, 5131: Waiters or 5132: Bartenders, depending on the main tasks performed.