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Major Group
1
Managers
Sub-Major Group
14
Hospitality, Retail And Other Services Managers
Minor Group
141
Hotel And Restaurant Managers
Unit Group
1411
Hotel And Homestay Managers
Small Unit Group
1411-01
Hotel Manager
1411-02
Hostel Manager Grade N41
1411-03
Hostel Manager
1411-04
Motel Manager
1411-05
Production and Operation Manager, Hotel
1411-06
Homestay Manager
1411-07
Guest-House Manager
1411-08
Budget Hotel Manager
1411-09
Front Desk Manager
1411-10
Front Office Manager
1411-11
Food and Beverage Services Manager
1411-12
Resort Manager
1411-13
Accommodation Manager
1411-14
Food Handling Manager
1411-15
Event Hotel Manager
MASCO Code
1411-08
Compare
Budget Hotel Manager
Budget Hotel Manager directs daily operations and activities at your assigned hotel location. Manage staff, collect payments, monitor budgets and evaluate hotel performance.
Alternative Names
Tasks
Collecting payments and maintain records of budgets, funds and expenses
Overseeing personnel, including receptionists, kitchen staff, and office employees
Dealing with contractors and suppliers
Ensuring compliance with licensing laws, health and safety, and other statutory regulations
Conducting property and service inspections
Ensuring efficient security
Supervising staff, including receptionists, kitchen staff and office workers
Welcoming and registering guests once they arrive
Managing, planning, scheduling and monitoring the assignments of other employees
Performing related tasks
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IAccomodation And Food Service Activities
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MProfessional, Scientific And Technical Activities
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NAdministrative And Support Service Activities
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HT-012-5:2011Food Preparation and Production Service
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HT-010-5:2012Food & Beverage Management
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0414Management and Administration
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0415Marketing and Advertising
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1011Domestic Services
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1013Hotel, Restaurants and Catering
Skills
Asas
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Service Orientation
ability in looking for ways to help people.
Management of Personnel Resources
proficiency in motivating, developing, and directing people as they work, identifying the best for the job.
Social Perceptivenesss
ability to tune into the feelings of the people around them.
Khusus
Landscaping
proficiency in modifying the visible features of an area of land with a goal of creating a beautiful environment.
Leasing
proficiency in managing contracts between an owner of a specifics asset and a second party for it's use of the assets for a specific period and under defined conditions.
Administration Management
proficiency in the process of creating information systems and supervising its flow from and to others within an organization.
Food Hygiene and Safety Standard
proficiency in regulation and standard that are designed to protect consumers from the risk of illness caused by eating unsafe foods such as Food Act 1983, Food Regulation 1985, GMP, HACCP etc.
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