INTRODUCTION
Hotels form part of the tourism industry. As the number of tourists grows, more hotels are mushrooming all over the country. The hotel business can be broadly divided into the provision of rooms for visitors and provision of food and beverage (F&B) to both local people as well as visitors. While the majority of a hotel's staff will be stationed in either the F&B or rooms division, a good many will be involved in support work such as sales, public relations, finance and engineering.

JOB DESCRIPTION
Types of jobs available in this line include:

(a) Manager
- Plans, organises, co-ordinates and directs activities in hotels, restaurants, guest houses, cafes and bars.
- Maintains standards of cleanliness and service.
- Arranges banquets and other special functions.

(b) Guest Relations Officer (Concierge)
- Checks in hotel guests and confirms room bookings.
- Ensures the safety of guests' luggage.
- Ensures that guests' incoming messages, telexes and faxes are given to the guest concerned.
- Offers postal services.
- Takes requests for wake-up calls, early morning taxis and newspapers.
- Recommends places of interest to guests.

(c) Restaurant Manager
- Runs the restaurant and oversees all aspects of it from the quality of the food to the quality of the personnel.
- Recruits and trains staff.
- Ensures that food is hygienically prepared and well served.
- Ensures the cleanliness of the kitchen and dining area at all times and that all equipment is in good working condition.
- Checks on staff grooming and sees that their uniform is neat and badges worn at all times.
- Responsible for formulating promotional strategies to increase sales.
- Keeps expenditure within budget.

(d) Bartender
- Serves alcoholic and non-alcoholic drinks at a bar.
- Mixes various liquors or juices to make standard or special type of drinks according to orders.
- May be required to receive payment for drinks ordered.
- Checks daily bar consumption and stock of liquor, juices and beer.
- May be required to wash and dry glasses.

(e) Hotel Chef
- Plans meals, supervises and co-ordinates the work of cooks and other kitchen workers.
- Prepares and cooks food.
- From a commis cook, one can become an assistant cook after 2 to 3 years of experience and then graduate to be a chef-de-cuisine after another 2 to 3 years. There will be further promotions to junior sous chef, sous chef and finally executive chef.

(f) Service Supervisor
- Supervises the cleaning of guest rooms, corridors and other service areas.
- Directs and supervises room attendants in the cleaning of rooms that have been vacated.
- Fills out repairs and maintenance reports.
- Checks and orders supplies for rooms.
- May be promoted to post of assistant executive housekeeper.

(g) Front Office Clerk (Cashier, Receptionist, Reservation Clerk)
- The three positions of cashier, receptionist and reservation clerk may be undertaken by one person in smaller hotels whereas in larger hotels, they may be filled by different people.

(i) Cashier
- Keeps accounts of hotel expenses and collects payments.
- Handles foreign exchange transactions.
- Handles guests' requests on the manner of bill settlement.

(ii) Receptionist
- Assigns room, issues room keys, checks with the housekeeping department that rooms are ready and checks with the bell desk to ensure that luggage is sent to the correct rooms.
- Handles requests for wake-up calls and transport arrangements.
- Deals with guests' complaints.

(iii) Reservation Clerk
- Handles and processes reservation requests.
- Keeps records of guest arrivals, check-ins, the length of stay and guests' needs and preferences.
- Ensures proper control of rooms booked and available rooms.

(h) Waiter/Waitress
- Serves food and beverages.
- Serves alcoholic drinks and other drinks at a bar.
- Ensures that guests receive prompt attention, takes orders, ensures that table and cutleries are properly set up. May have to recommend dishes, drinks and wines to guests.
- Maintains cleanliness of floor and tables.
- May rise up the ranks to become captain, headwaiter or restaurant manager.

(i) Wine Steward
- May be promoted from a waiter to a wine steward.
- Possesses specialised knowledge of wines, champagnes, spirits and other alcoholic drinks.
- Makes suggestions to guests about the type of wines to accompany their choice of food.
- Cleans the cellar and ensures proper inventory control.
- Duties may include the purchase, storage and sale of wines in the hotel and control of wine cost.

(j) Floor Supervisor
- Supervises room attendants in the cleaning of guest rooms, corridors and other service areas.
- Allocates rooms for cleaning from a list of rooms that have been vacated.
- Issues keys and supplies to the room attendants.
- Inspects areas that have been cleaned using a check-list.
- Ascertains that cleaning is adequate, standard supplies are in the room and items for immediate repair are reported.
- Informs front office if guests consume minibar items that are chargeable.
- Fills out repair and maintenance reports for rooms or items that need repair.
- Follows up to see that work is carried out satisfactorily.
- Fills out lost and found reports, hands over articles found to the lost and found department.
- Checks and orders supplies for rooms.
- Keeps a look out for suspicious looking persons and ensures privacy of guests.
- Ensures that special instructions for VIP check-ins are carried out.
- May be promoted to the post of assistant executive housekeeper