With operations being standardized in most approved hotels levels of functioning are approximately uniform in larger establishments. They include:

General Operations
 

GENERAL MANAGER

Is the coordinator and administrator, responsible for staff management, financial control, provision
of services, quality control and customer care. Activities include: daily meetings with department managers and taking decisions based on information provided by them; keeping in touch with the head office; creating and maintaining good staff relations; providing overall direction to the work of all departments. Depending on the size of the hotel, general managers could have assistant managers to supplement their work, or to take care of some aspects/departments.

LOBBY MANAGER

Is mainly concerned with guest relations. Lobby managers are highly visible, and duties involve 
interacting with customers-not only to listen to their complaints but also to build a friendly contact; ensuring delivery of guest services; sorting day-to-day problems; and overseeing security in the hotel's public areas.

Front Office
 

FRONT OFFICE MANAGER

Is in charge of the administration of the entire front office. The front office manager also tries to
meet the room sales targets in tandem with the sales departments.

HEAD RECEPTIONIST

Is accountable to the manager. Draws up duty rosters; and ensures that the front office functions smoothly. This post can be a stepping-stone to general management.

RECEPTIONIST

Must make a good impression on hotel guests when they arrive. Shift duties are essential to this work, which involves dealing with correspondence; answering the telephone; book-keeping; providing directions and information; notifying other departments of arrivals and departures; keeping customers' accounts up to date by collating service chits from other departments.

Housekeeping
 

EXECUTIVE HOUSEKEEPER

Is the head of this department. Handles paperwork and coordinates with other section heads; is also responsible for engaging and training staff and arranging work schedules.

ASSISTANT HOUSEKEEPER

Assists and supplements the Executive Housekeeper's work.

HOUSEKEEPING EXECUTIVE

Deals with practical aspects of housekeeping, like supervising domestic staff; checking rooms to see that they are clean and comfortable and that all amenities are working; ensures that all housekeeping activities are carried out within norms laid down by the hotel.

Food and Beverages
 

MANAGER

Head of department, responsible for all restaurants and banquets operations and maintenance of
standards.

ASSISTANT FOOD & BEVERAGE MANAGER

The Assistant F&B Manager is next in command to the F&B Manager and assists the manager in handling the food and catering responsibilities in the hotel.

RESTAURANT MANAGER

Answers to the Food and Beverages Manager. Main duties include overseeing the functioning of individual restaurants; hiring, training, and organizing waiting staff; budget and quality control; costing; taking reservations; handling customers.

EXECUTIVE CHEF OR CHEF DE CUISINE

Provides creative direction and guidance on menus; does a lot of paperwork; controls budget and standards of food production; coordinates with the restaurant manager.

SOUS CHEF

Looks after the food of individual restaurants and specialist areas and supervises and coordinates work of the chef de partis, who is in charge of a section of the kitchen.

CHEF DEPARTIS

Is in charge of a section of the kitchen and helps the sous chef.

PANTRY SUPERVISOR

Responsible for stock keeping and quality of supplies.