Careers

Careers

= Chapter 3 Restaurant Industry: = __**Positions:**__
 * Front of the house service:**
 * **Assistant manager:** The assistant manager supervises all the operations going on during the day. They may also be responsible for opening or closing the restaurant.
 * **Opening manager:** The opening manager has many responsibilities. Among them are unlocking the restaurant, checking cleanliness, ensuring that all systems such as plumbing and electricity work, and making sure the proper staff for each shift is available.
 * **Closing manager:** The closing manager checks the security, cleanliness, and preparations for the next day upon closing th restaurant. They are the last ones to leave.
 * **Cashier:** The cashier mainly handles the money and works with customers to give change back. They may also report the receipts and prepare bank deposits.
 * **Host and/or hostess:** This person stands near the entrance of the restaurant and greets and seats the guests. Also takes reservations by phone.
 * **Server:** The server, also known as the waitress has many responsibilities for they have the most direct contact with the guests. They discuss the menu, offer suggestions, deliver the orders, clean the table, and present the check.
 * **Busser:** Bussers are usually present in larger sized restaurants. They assist the server and clear the table, pour water, and deliver food.
 * **Bartenders:** The bartender has many functions. They take the guest's order, prepare it, and deliver it to them. They also help servers with all drink orders.


 * Back of the House:**
 * **Production and kitchen positions:** Production is usually handled by a chef, head cook, or food production manager. Production is an assembly line in which food is prepared, plated, and expedited.
 * **Executive chef:** The executive chef reports to the GM and oversees all the daily operations that occur in the back of the house. Usually trained as a professional cook who also performs duties such as hiring, training, supervising employees, and planning the prices of meals.
 * **Sous chef:** The sous chef assists the executive chef in the daily operations. They are second in power and are involved in the food production, overseeing quality, consistency, and the presentation of all the items.
 * **Prep cook:** The prep cook helps in a specific area in the kitchen. They preform a french term called //mis en place// which consists of chopping veggies, restocking items like oils, butters, spices and wine; and organizing the work station.
 * **Garde manager:** This manager makes all the garnishes and finishing touches used in the plate of food. They also make platters, and display items for buffets.
 * **Pastry chef:** The pastry chef prepares the sweets and works closely with the baker. If there was no baker, they would perform their duties as well.
 * **Baker:** The makes all the breads and cakes and works in the same area as the pastry chef.
 * **Steward:** The steward oversees all the dishes such as china, silverware, glassware, linen, and small items like salt and pepper shakers, vases, and candle holders.
 * **Expediter:** This staff member links the front and back of the house. They communicate the order to the kitchen staff and makes sure it leaves the kitchen once prepared.

= Chapter 4 Hotel Industry: =
 * **Guest Services-** check in, guest contact, requests, special needs- familiar with local attractions.
 * **Postitions:**
 * **Day shift positions-** handling guests during check out-notifying housekeeping which rooms to clean, monitor special requests VIP guests.
 * **Evening Shift positions**:
 * 1) **Clerks or agents:** Answer questions related to room availability.
 * 2) **Night auditors:** Does the night audit; balances the guests' accounts each evening.


 * **Guest Service Agent (GSA):** one person performs the function of desk clerk, concierge and valet.
 * **Reservations: Centralized reservation system (CRS)**: The ability to make a reservation over the telephone through CRS.
 * **Reservation Manager:** Monitors room availability and pricing of rooms.
 * **Housekeeping**
 * **Executive housekeeper-** head of the staff.
 * **Guest or Uniformed Service**
 * **Bell Staff-** transporting guests' luggage
 * **Valet Staff-** parks the car
 * **Concierge -** care taker
 * **Security Staff-** protecting the guest, the property, and guest valuable - key security
 * **Communications** - voice mail, fax service, email, message center, and pagers. PBX- Private Branch Exchange mulitipl outside lines, wake up calls. Etc..


 * SYSTEM WIDE DEPARTMENTS**


 * **Line Employees-** daily contact with guests
 * **Staff Employees-** front of the house- staff departments accounting, marketing.


 * SUPPORT STAFF**


 * **Engineers-** critical oversee the maintenance
 * **Groundskeepers and attendants -** maintain the exterior of the property
 * **Sales and Marketing Staff:**Persuade guests to stay at a particular property or chain.
 * **Sales**
 * **Technical**
 * **Sales assistants**
 * **Telemarketers**
 * **Reservations:** Speak with a majority of a facility's guests and reserve rooms for customers.
 * **Human Resources Staff:** Responsible for recruiting, selecting, training, and compensating a hotel's employees.
 * **Servicing guests:** Servicing guests ranges from food-and-beverage division to the front office to the support staff, pretty much all that gets the hotel revenue.

= Chapter 5 Tourism Business: =
 * **Tour Escort:** Accompanies a group on a tour and is responsible for the efficient operation of the entire tour.
 * **Tour guides:** Individuals hired at specific destinations to provide detailed commentary on particular sights or destinations.
 * **Tour hosts:** Provide assistance when guests arrive at a destination. They also answer questions, reccomend dining options, and offer transportation alternatives.
 * **Other tour positions - reservationists, sales staff, accounting, product manager.**
 * **On board positions:**There's the:
 * Pilot
 * Copilot
 * Navigator
 * Flight engineer
 * Purser
 * Flight Attendants
 * **Ground Positions:**There's:
 * Ground crew
 * Security
 * Gate agents
 * Reservation agent
 * **Ground transportation staff:**This includes:
 * Sales and reservation staff
 * Upfront agents
 * Drivers
 * Dispatchers
 * Chauffeurs
 * **Railway Staff:**
 * Lead service agents
 * Conductors
 * **Cruise Positions:**
 * Sales
 * Reservations
 * Front desk
 * Tour or shore excursions desk
 * Recreational activities

= Chapter 6: Destination Marketing =
 * **Travel Agencies:**
 * **Commission:** A fee or payment for services based on a percentage of products sold
 * **Responsibilities:** Knowing current fares and pricing structures, package promotions, rules and regulations, travel warnings, and emerging destinations.
 * **Tour Operators:**
 * **Preferred tour rates:**Tour operators can negotiate preferred or discounted rates with the suppliers of travel products, they can pass on the savings to the client.
 * **Distribution channels:**The path a travel product takes from the producer to the consumer, or traveler.

= Chapter 7: Sports, Events, and Entertainment =
 * Marketing Director: