Hospitality managers must posses skills in leadership, communication and problem-solving in order to carry out their tasks of overseeing hotels or restaurants. These positions usually require industry experience and may also require management experience. The median annual salary for hospitality managers is about $42,000.
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The title 'hospitality manager' refers to supervisory and management positions within the hotel and restaurant industries. Hospitality managers often start their management careers in entry-level positions before advancing to higher-level positions. 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. Certifications are also available, though not required.
|Required Education||Bachelor's degree|
|Required Skills||Customer service; industry experience; problem solving and leadership|
|Projected Job Growth (2014-2024)||8% for lodging managers*|
|Median Salary (2016)||$42,335 for hospitality managers**|
Sources: *U.S. Bureau of Labor Statistics, **Payscale.com
Hospitality Manager Wage and Job Outlook Info
Payscale.com reports that hospitality managers earned a median salary of $42,335 as of January 2016. According to the U.S. Bureau of Labor Statistics (BLS), lodging managers earned median annual salaries of $49,720 as of May 2015, while food service managers earned median salaries of $48,690 per year. The BLS reports that lodging managers will see an 8% change in job growth, and food service managers will see a 5% change, which shows average growth between 2014 and 2024.
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.
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 is 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 vary based on the size and type of the establishment. Most fast-food managers typically only need industry experience, while postsecondary 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.
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 is available for food service managers through the National Restaurant Association Educational Foundation. The Foodservice 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.
Hospitality managers' educational requirements vary, but most employers require a bachelor's degree. Voluntary certification is available. These positions are expected to grow about as fast as average.