Hospitality

Hospitality Accounting Clerks handle the day-to-day financial record-keeping for hotels, resorts, and food service operations — processing invoices, reconciling accounts, managing accounts payable and receivable, and supporting the property's accounting team with accurate, timely financial documentation.

Hotel Accounting Managers oversee the full accounting function for a hotel property — managing accounting staff, ensuring accurate financial reporting, directing month-end close, maintaining internal controls, and supporting the Controller and General Manager with financial analysis. The role bridges day-to-day bookkeeping operations and property-level financial management.

Assistant Banquet Managers support the planning and execution of banquet events — coordinating with kitchen, setup crews, and service staff to ensure that weddings, corporate dinners, conference meals, and social functions run smoothly and meet client expectations. The role involves direct supervision of banquet service staff during events and strong operational coordination before the first guest arrives.

The Assistant Director of Sales at a hotel or resort supports the Director of Sales in leading the property's revenue generation efforts — managing sales accounts, leading team members, developing new business, and ensuring the department hits its booking and revenue targets. The role serves as a bridge between front-line account management and strategic sales leadership.

Assistant Front Office Managers support the Front Office Manager in overseeing hotel check-in and check-out operations, managing front desk staff, resolving guest issues, and ensuring that front desk procedures, room assignments, and guest communication meet the property's service standards. The role involves direct supervision during assigned shifts and operational decision-making in the Front Office Manager's absence.

An Assistant General Manager is the second-ranking operator in a hotel, reporting to the General Manager and supervising department heads in housekeeping, the front office, engineering, food and beverage and sometimes sales. The AGM runs the daily meeting, owns much of the labor and expense control, handles escalated guest problems and takes charge of the property when the GM is away. BLS counts the job within Lodging Managers, where the May 2025 median wage was $69,250, with the 10th percentile at $40,070 and the 90th at $128,880. Pay varies with property size, service level and market.

An Assistant Housekeeping Manager is the second-in-command of a hotel or resort housekeeping department, reporting to the Executive Housekeeper and supervising floor supervisors, room attendants, housepersons and laundry staff. The job covers daily room assignments, inspections, room-status updates in the property management system, linen and chemical control, and scheduling and coaching hourly staff. In traveler accommodation, BLS reported a May 2025 median of $45,680 for first-line supervisors of housekeeping and janitorial workers, with the 10th percentile at $34,510 and the 90th at $70,710. The step up from here is Executive Housekeeper or a rooms-division management role.

Assistant Kitchen Managers support the Executive Chef or Kitchen Manager in running a commercial kitchen's daily operations — supervising line cooks and prep staff, managing food safety compliance, controlling food costs, and ensuring that food production meets quality and timing standards for every service period.

Hospitality Assistant Operations Managers support the General Manager or Director of Operations in overseeing the day-to-day functions of a hotel, resort, or large hospitality venue — coordinating across departments, supervising managers and supervisors, maintaining service standards, and managing property operations during assigned shifts.

An Assistant Restaurant General Manager is the second-ranking manager in a restaurant, reporting to the general manager and running the building outright on the shifts the GM is off. The job covers staffing and schedules, opening and closing, cash, inventory, food safety and guest recovery, plus the weekly cost reviews that decide whether a unit hits its numbers. At chains, franchise groups and independent full-service operators, it is the training seat for a future general manager. Estimated pay runs from about $46K to $69K, with a midpoint near $57K, based on BLS data for food service managers and the supervisors who rank below them.

An assistant restaurant manager is the second-in-command of a single restaurant, running shifts, schedules, inventory, cash handling and hourly staff under the general manager and taking full charge whenever the GM is out. The role sits between shift leads and the GM in quick-service, casual-dining and full-service operations alike. BLS does not track it separately; its closest occupation, First-Line Supervisors of Food Preparation and Serving Workers, paid a median of $44,080 in May 2025, with the 10th percentile at $29,940 and the 90th at $65,570. Where a given job lands depends on the segment, the market and whether the position is salaried.

Banquet Bartenders set up and operate bar service for private events, weddings, corporate functions, and large gatherings at hotels, event venues, and catering operations. Unlike restaurant bartenders who work ongoing shifts at a fixed bar, banquet bartenders move between events, adapting to different bar setups, service formats, and guest counts for each booking.

Banquet Captains oversee the setup, service, and breakdown of catered events at hotels, country clubs, and event venues. They serve as the operational lead on the floor — briefing and directing banquet servers, coordinating timing with the kitchen and event planners, and ensuring each event runs to spec from the first guest arrival through final cleanup.

Banquet Chefs lead the kitchen team responsible for producing food at large-scale catered events — corporate dinners, weddings, conferences, and galas. They translate event menus into production plans, schedule kitchen staff, manage food costs, and ensure hundreds of plates reach guests at the correct temperature and presentation standard simultaneously.

Banquet Cooks prepare food for large-scale catered events at hotels, resorts, country clubs, and event venues. Working under the direction of the Banquet Chef, they execute volume production — from batch prep through plating — for events serving dozens to thousands of guests, following standardized recipes and strict timing schedules.

Banquet Directors lead the entire banquet and catered events operation at a hotel, resort, or large event venue. They oversee staffing, budget performance, client relations, event execution standards, and coordination with culinary and catering sales teams — responsible for everything from a 30-person corporate luncheon to a 2,000-person convention gala.

Banquet Housemen (also called Banquet Set-Up Attendants) handle the physical setup and breakdown of event spaces at hotels, convention centers, and event venues. They move and arrange furniture, set tables, configure room layouts per floor plans, and ensure every space is ready before guests arrive and properly cleared and reset after events conclude.

Banquet Managers coordinate and oversee the delivery of catered events at hotels, resorts, country clubs, and event venues. They manage banquet staff, communicate with clients and kitchen teams, review and execute event orders, and ensure each event meets the property's service standards from setup through breakdown.

Banquet Servers deliver food and beverage service at catered events — weddings, corporate dinners, conventions, and private parties. They set tables, serve plated courses or attend buffet stations, assist with event setup and breakdown, and ensure guests have a positive dining experience throughout the event.

Banquet Server Attendants support full banquet servers during catered events at hotels, convention centers, and event venues. They assist with table setup, food running, bussing, beverage refills, and breakdown — learning the full scope of event service while contributing to efficient event execution under the direction of servers and captains.

Banquet Setup Workers configure and break down event spaces at hotels, convention centers, and event venues. They move furniture, build room layouts from floor plans, place linens and table settings, and reset spaces between events — providing the physical infrastructure that makes each event possible.

Bar Backs support bartenders by keeping the bar stocked, clean, and operational throughout service. They restock liquor and beer, haul ice, change kegs, collect empty glasses, clean bar surfaces, and handle the physical support work that allows bartenders to focus on mixing drinks and serving guests without interruption.

Bar Managers oversee the operations, staffing, inventory, and beverage program of a bar within a restaurant, hotel, nightclub, or standalone bar. They hire and train bartenders and bar staff, manage beverage cost, develop cocktail menus, and ensure the bar meets service standards, licensing requirements, and profitability targets.

Baristas prepare and serve espresso drinks, brewed coffee, tea, and related beverages at coffee shops, cafes, hotels, and specialty roasters. They operate espresso equipment, steam milk to specific textures, manage the flow of the service bar during busy periods, and create consistent, high-quality drinks that match their employer's standards.

A bartender mixes and pours drinks, runs a station behind the bar, and serves guests either across the counter or through the floor staff. The job lives in full-service restaurants, drinking places, hotels and entertainment venues, and it usually pairs a modest hourly base with tips. In May 2025 the Bureau of Labor Statistics put the median annual wage at $34,340, with the 10th percentile at $20,110 and the 90th at $73,770, and those figures include tips. Bartenders typically learn the trade on the job, so the real entry requirements are speed, memory, judgment about who has had enough, and the stamina for late nights on your feet.

Bartender Captains are senior bartenders who combine direct behind-the-bar work with supervisory and coordination responsibilities. They lead the bar team during service, mentor junior bartenders, manage bar-level operations during shifts, and serve as the quality standard and escalation point for the bar program.

A Bartender Server works the bar and a section of the dining room on the same shift: mixing and pouring drinks, taking food and beverage orders at tables, running checks and settling tabs for both groups of guests. The job sits on the front-of-house team of full-service restaurants, pubs, brewpubs and hotel restaurants, reporting to a bar manager or floor manager. BLS does not count the hybrid title separately, so pay here uses its figures for bartenders in full-service restaurants: a May 2025 median of $35,500 a year, with the 10th percentile at $19,290 and the 90th at $77,210, tips included.

Bell Captains supervise the bell staff at full-service hotels and resorts, overseeing luggage handling, guest transportation coordination, and front entrance operations. They lead bellhops and door attendants, serve as the senior guest service contact at the bell stand, and handle special requests and logistics that exceed the scope of individual bell staff.

Bell Stand Attendants assist hotel guests with luggage transport, room escorting, and front entrance services. They greet arriving guests, carry luggage to and from rooms, answer questions about the hotel and local area, coordinate with valet, and maintain the lobby and bell stand area. The role is a key touchpoint for guest first and last impressions.

Bellhops assist hotel guests with luggage transport, room escorting, and general guest service at the front entrance and lobby. They create the first in-hotel impression for arriving guests, deliver a welcoming and informative room escort experience, and provide the responsive assistance that makes a hotel stay feel attended to rather than transactional.

Bellpersons provide luggage assistance, room escorting, and guest service at full-service hotels and resorts. The title is the contemporary gender-neutral replacement for 'bellhop' or 'bellman,' used by most major hotel brands. The role covers the full range of front-entrance and lobby guest service functions from arrival through departure.

Breakfast Attendants set up, maintain, and break down complimentary or paid breakfast service at hotels — primarily limited-service, extended-stay, and select-service properties that offer morning meals as an amenity. They stock food and beverage items, ensure proper temperatures and freshness, maintain the breakfast area, and assist guests throughout service.

Breakfast Cooks prepare and cook morning meal items — eggs, pancakes, omelets, hash, bacon, pastries, and related dishes — at restaurants, hotels, diners, and cafes. They manage the short-order cooking demands of a breakfast service: rapid individual orders, simultaneous multi-item ticket execution, and consistent quality through a high-volume morning rush.

Bus Persons (also called Bussers or Dining Room Attendants) clear and reset tables in restaurants, maintain the dining room environment, assist servers with water and bread service, and ensure the physical conditions of the dining room support efficient service. The role is one of the most accessible entry points into restaurant employment.

Bussers and Runners keep a dining room functioning by clearing and resetting tables between guests and delivering plated dishes from the kitchen to the correct seats. The role is physically fast-paced, requires sharp attention during service rushes, and is one of the most common entry points into a restaurant career — many servers and kitchen staff started here.

Catering Assistants support the setup, service, and breakdown of catered events — from corporate lunches and wedding receptions to stadium concessions and institutional dining. They work under catering managers and lead servers to ensure food stations, buffet lines, and plated service run smoothly from the first guest arrival through final cleanup.

Catering Coordinators plan, organize, and execute catered events from initial client inquiry through final billing. They serve as the primary point of contact for clients, translate event visions into detailed operations plans, and coordinate between kitchen teams, service staff, and vendors to deliver events on time and within budget.

Catering Directors lead the catering and events department for hotels, convention centers, clubs, and independent catering operations. They are accountable for revenue targets, client relationships, team management, and operational quality — overseeing everything from coordinator-level booking activity through execution of high-profile events.

Catering Sales Coordinators manage the front end of the catering revenue funnel: responding to inquiries, converting prospects to bookings, and maintaining client accounts through signed contracts. They blend sales skills with operational knowledge to guide clients from first contact to finalized event plans, often working on commission or incentive pay tied to revenue booked.

Catering Sales Directors lead the revenue generation function for catering and events departments at hotels, convention properties, and major event venues. They set sales strategy, manage coordinator and manager teams, own key client relationships, and are accountable for hitting catering revenue targets that often range from $5M to $30M+ annually.

Catering Sales Managers drive new event business and manage client accounts for hotels, resorts, and event venues. They handle the full sales cycle — from first contact through signed contract — while maintaining relationships with existing corporate and social clients and coordinating closely with event operations to ensure a smooth handoff from sale to execution.

A chef de partie is the station chef in a brigade kitchen, responsible for one section of the line such as sauté, grill, fish, garde manger or pastry. The role sits below the sous chef and above the commis cooks it trains and directs. Station chefs build the day's mise en place, cook and plate every dish on their station during service, and keep the section clean, stocked and on budget. They work in hotels, resorts, country clubs, cruise galleys and chef-driven restaurants. Pay is an editorial estimate of roughly $37,900 to $62,470 a year, with a central figure of $48,440, bounded by May 2025 BLS wage data for cooks and chefs.

The Chef Garde Manger runs the cold kitchen station, responsible for charcuterie production, composed salads, cold appetizers, cheese programs, and buffet display items. This is a technically demanding station that rewards precision in knife work, plating aesthetic, and charcuterie technique — and is often considered one of the best stations for a cook interested in specialty food production.

A Chief Steward runs the stewarding department of a hotel, resort, convention center or large foodservice operation: the dish room, the pot sink, back-of-house cleaning, and the china, glass and flatware inventory that every kitchen outlet and banquet depends on. The job usually reports to the Executive Chef or the Director of Food and Beverage and supervises dishwashers, kitchen utility workers and stewarding leads across morning, night and event shifts. BLS counts the role among First-Line Supervisors of Food Preparation and Serving Workers, whose May 2025 national pay ran from $29,940 at the 10th percentile to $65,570 at the 90th, with a median of $44,080.

Club Managers oversee the day-to-day operations of private clubs — country clubs, city clubs, athletic clubs, and yacht clubs — ensuring member satisfaction, managing staff and department heads, and maintaining the financial and operational health of the club. The role combines hospitality management with member relations in a setting where the customers are also the owners.

Cocktail Servers take drink orders and deliver beverages to guests at bars, lounges, casinos, hotel bars, and nightclubs. They work the floor rather than behind the bar, building guest rapport, processing orders efficiently, and managing their section during busy service periods. Tip income often represents the majority of effective hourly earnings.

A Cocktail Waitress runs drink service on the floor of a bar, lounge, nightclub or casino: taking orders at tables, slot banks and booths, carrying them from the service bar, collecting payment and watching for guests who have had enough. Federal statistics file the job under Waiters and Waitresses. In drinking places, BLS reported May 2025 annual wages of $19,100 at the 10th percentile, $34,090 at the median and $69,580 at the 90th percentile, figures that include tips. The work is evening and weekend heavy, paid partly through gratuities, and in some states it requires a state-recognized alcohol server card before or soon after the first shift.

A concierge is the hotel employee who handles a guest's life outside the room: dinner reservations, theater seats, cars to the airport, a florist who can deliver by six, directions to a neighborhood bar locals actually use. The desk sits in the lobby, and in a larger hotel it reports to the front office or rooms division. The same job title also covers desks in apartment towers, office buildings and senior living communities. In hotels and motels, BLS put the May 2025 median wage for concierges at $42,310, with the 10th percentile at $32,160 and the 90th percentile at $63,290.

Convention Services Coordinators serve as the operational liaison between a hotel or convention center and the groups and organizations hosting conferences, meetings, and conventions on-site. They translate signed contracts into detailed execution plans, coordinate all internal departments, and serve as the primary client contact throughout the event lifecycle.

Convention Services Managers lead the execution of conferences, conventions, and large group meetings at hotels and convention centers. They oversee a team of coordinators, manage high-value client relationships directly, ensure all internal departments deliver on group commitments, and are accountable for group customer satisfaction scores and repeat business.

Convention Services Sales Managers combine the revenue-generating responsibilities of group sales with the operational execution role of convention services — a hybrid position found at full-service hotels and convention properties where the same person who books a group also manages the execution of that event. They own both the sales relationship and the service delivery for their accounts.

Convention Services Staff members provide direct operational support during group meetings and conventions — setting up and breaking down meeting rooms, executing function sheet instructions, assisting attendees with wayfinding and service needs, and supporting the logistics that keep multi-day events running on schedule.

Convention Services Supervisors oversee the setup, execution, and breakdown of meeting rooms and convention spaces at hotels and convention centers. They lead setup crews, read and execute function sheets, ensure rooms meet specifications before events begin, and serve as the operations point of contact during group programs.

Cooks prepare food in professional kitchen settings — restaurants, hotels, cafeterias, catering operations, and institutional food service. From prep cooks who break down ingredients and portion proteins, to line cooks who execute orders during service, cooks are the operational heart of any food business and one of the most broadly employed positions in the country.

Cook and Prep Persons handle food preparation before and during service — chopping vegetables, portioning proteins, making sauces, assembling components, and executing basic cooking tasks to keep the kitchen running. The role combines prep work with line cooking and is one of the most accessible entry points into professional food service.

Cook Helpers assist cooks and chefs with food preparation tasks in professional kitchens — washing and peeling vegetables, portioning ingredients, cleaning equipment, stocking stations, and performing the support work that keeps kitchen operations running smoothly. It is one of the most accessible entry points into food service, requiring no prior culinary experience.

A Cook's Helper assists the kitchen team with food preparation and support tasks — washing and cutting vegetables, portioning ingredients, cleaning equipment, stocking workstations, and keeping the kitchen clean and organized. The role is one of the most accessible entry points into professional food service and provides direct exposure to a working kitchen.

Corporate Group Sales Managers prospect, pitch, and close group room blocks and meeting packages for hotels and conference centers, targeting corporate accounts, associations, and event planners. They manage the full sales cycle from lead qualification through contract execution, then coordinate with operations teams to ensure groups arrive to exactly what was promised.

Corporate Sales Managers at hotels develop and manage relationships with companies that generate consistent transient room night volume through negotiated rate agreements. They prospect new accounts, renew and grow existing ones, and work with revenue management to price corporate programs competitively while protecting yield across high-demand periods.

A Cruise Captain — formally the Master — holds ultimate authority and legal responsibility for a cruise ship, its crew of hundreds to thousands, and the safety of every passenger on board. They command navigation, vessel operations, regulatory compliance, and emergency response while serving as the public face of the ship during sailings that can range from three-day Bahamas runs to 120-day world cruises.

A Cruise Ship Captain is the master of a passenger cruise vessel: the officer with final legal authority over navigation, safety, crew and the ship's compliance with maritime rules. The role sits at the top of the deck department, above the staff captain and chief officer, and it carries a floating hotel along with the ship. For US pay, the closest federal data is BLS's figure for captains, mates and pilots in deep sea, coastal and Great Lakes water transportation: a May 2025 median of $95,610, with the 10th and 90th percentiles at $54,450 and $163,950. Master pay at cruise lines with foreign-registered ships is set on company scales, and this refresh found none published across multiple lines.

A Director of Catering leads the sales, planning, and execution of banquets, weddings, corporate events, and social functions at hotels, resorts, and dedicated event venues. They manage a catering sales team, oversee event coordination, own the department's revenue and profit targets, and maintain the client relationships that drive repeat and referral business.

A Director of Conference Services manages the post-contract execution of meetings, conventions, and group business at hotels and conference centers. They lead a team of convention services managers who coordinate directly with meeting planners, ensuring room blocks, meeting room setups, AV requirements, food-and-beverage events, and on-site logistics are delivered exactly as contracted.

A Director of Convention Services leads the team and systems that execute large-scale conventions, trade shows, and multi-day conferences at hotels, convention centers, and resort conference facilities. They are responsible for ensuring that groups arrive to precisely the conditions they contracted, that service standards hold throughout multi-day programs, and that client relationships remain strong enough to produce repeat bookings.

A Director of Food and Beverage oversees all dining outlets, banquets, catering, in-room dining, and bar operations at a hotel or resort — managing the department's revenue, cost control, staff, and quality standards. They work at the intersection of culinary operations, hospitality service, and financial performance, ensuring that F&B is profitable, consistent, and a genuine contributor to the property's guest experience.

A Director of Guest Services oversees the front office and guest-facing service touchpoints at a hotel — front desk, concierge, bell and door staff, valet, and often transportation. They are accountable for guest satisfaction scores, service recovery, check-in and checkout efficiency, and the training culture that determines whether guests feel genuinely welcomed or merely processed.

A Director of Housekeeping manages the department responsible for the cleanliness, presentation, and readiness of all guest rooms, public areas, and back-of-house spaces at a hotel. They lead the largest hourly labor force in most hotel operations, balancing cleaning standards, staffing efficiency, linen and supply cost control, and the inspection systems that ensure quality consistency on every floor, every day.

A Director of Reservations manages the reservations department and all inbound booking channels at a hotel, ensuring that room inventory is accurately distributed, rate parity is maintained, and the reservations team converts inquiries into confirmed bookings efficiently. The role sits at the intersection of revenue management, distribution strategy, and guest services.

A Director of Rooms leads the rooms division of a full-service, luxury or resort hotel, overseeing the front desk, housekeeping, reservations, concierge and bell staff. The job answers for room readiness, guest satisfaction scores, brand standards and the division's labor budget, and it sits on the hotel's executive committee, reporting to the general manager or hotel manager. Most of the work runs through department heads rather than front-line staff. BLS does not publish wages for the title on its own, so this page uses an editorial estimate of $80,000 to $129,000 a year, with a median estimate of $100,000, bounded by BLS data for lodging managers.

A Director of Sales and Catering combines the responsibilities of hotel sales leadership with oversight of catering and event execution, managing both the pipeline of new group and transient business and the operational delivery of contracted events. The role is common at mid-size full-service hotels where the sales and catering functions don't justify separate Directors but require senior leadership with credibility in both disciplines.

A Director of Sales and Marketing leads the commercial strategy for a hotel — overseeing the sales team, marketing execution, revenue contribution from all segments, and the property's positioning in its competitive market. They are accountable for top-line revenue performance and work in close partnership with the General Manager and Revenue Manager to drive occupancy, rate, and total hotel revenue.

A Director of Security at a hotel manages all aspects of property safety and security — personnel protection, loss prevention, emergency response, access control, and regulatory compliance. They lead a team of security officers, build programs that protect guests and employees, and coordinate with local law enforcement and hotel leadership on incidents and safety planning.

Dishwashers maintain the supply of clean dishes, cookware, utensils, and kitchen equipment that keeps a restaurant or food service operation running. They operate commercial dish machines, hand-wash specialized items, maintain sanitation standards, and support the kitchen team during service — a role that requires physical stamina and consistent reliability in a high-pressure environment.

A Doorman serves as the first point of contact at a hotel or residential building — greeting guests and residents at the entrance, assisting with luggage and vehicles, managing the arrival experience, and maintaining the organized, welcoming presentation of the front door. In luxury environments, the role combines physical assistance with genuine hospitality and local knowledge that sets the tone for a guest's entire stay.

A Hotel Engineering Manager oversees the maintenance, repair, and operation of all physical systems in a hotel — HVAC, plumbing, electrical, elevators, life safety equipment, and building structure. They lead a team of maintenance engineers and technicians, manage the preventive maintenance program, and ensure that guests and staff work in a safe, well-functioning building.

An event coordinator plans and runs the logistics of meetings, banquets, weddings, conferences and social functions for a hotel, conference center, venue, association or planning firm. The coordinator books space, lines up caterers and audiovisual crews, builds the timeline, and stays on site to keep the program on schedule. In a hotel the job usually sits inside catering, sales or convention services and reports to an events or catering manager. The Bureau of Labor Statistics counts the role among meeting, convention, and event planners, who earned a median of $61,160 in May 2025, with the lowest 10 percent under $36,830 and the highest 10 percent above $101,700.

An Event Manager takes full responsibility for the planning, coordination, and execution of events — from initial client consultation through post-event follow-up. They manage budgets, negotiate vendor contracts, oversee staff and volunteers, and deliver events that meet or exceed client objectives. The role combines project management discipline with client service and creative problem-solving.

An Event Sales Manager drives revenue for a hotel, venue, or event facility by prospecting, qualifying, and closing bookings for social events, corporate meetings, galas, weddings, and other functions. They manage the full sales cycle from lead to signed contract, negotiate pricing and packages, and set client expectations for the events that operations teams will execute.

An Executive Banquet Chef leads the culinary production team responsible for all catered events at a hotel or convention center — managing kitchen operations for banquets, corporate meetings, weddings, and receptions that can serve hundreds to thousands of guests simultaneously. The role combines advanced culinary skills with production planning, cost management, and the leadership to execute flawlessly under event-day pressure.

An Executive Chef runs the culinary operation of a restaurant, hotel, resort, casino or institutional kitchen. The job covers writing and costing the menu, buying product, hiring and training the brigade, and answering for food safety when the inspector arrives. The Executive Chef sits above the chefs de cuisine and sous chefs and typically reports to an owner, general manager or food and beverage director. BLS counts the title within Chefs and Head Cooks, an occupation with a median annual wage of $62,470 in May 2025, and it notes that pay is usually highest in upscale restaurants and hotels, where many executive chefs work.

An executive housekeeper heads the housekeeping department of a hotel, resort or casino property, leading the room attendants, inspectors, housepersons, public-area crews and the linen and laundry operation. The job reports to the general manager or a director of rooms and owns the department's labor schedule, budget, cleaning standards and supply contracts. O*NET files the title under First-Line Supervisors of Housekeeping and Janitorial Workers. In traveler accommodation, BLS put that occupation's May 2025 median pay at $45,680, with the 10th percentile at $34,510 and the 90th percentile at $70,710. Those figures blend department heads with shift supervisors.

An Executive Houseman (also called a Houseman or Houseperson) is a specialized housekeeping team member responsible for the physical setup, takedown, and maintenance of public areas, banquet spaces, and back-of-house areas at a hotel. They handle the heavy logistics work that room attendants don't cover — moving furniture, setting up event rooms, cleaning large public spaces, and maintaining the physical infrastructure of the property.

An Executive Manager in hospitality oversees all operational departments of a hotel or resort — rooms, food and beverage, housekeeping, and front office — while holding P&L accountability for the property. The role sits just below or alongside a General Manager, depending on property size, and translates owner and brand expectations into daily operations that guests actually experience.

An Executive Meeting Manager (EMM) manages the full sales and service cycle for meetings, conferences, and small group events at a hotel — from initial inquiry through on-site execution. The role sits at the intersection of sales and events, requiring someone equally comfortable closing a contract and managing a banquet timeline the morning of an event.

An Executive Meeting Planner manages the full lifecycle of corporate meetings and events at the senior level — from strategic planning and vendor selection through budget oversight and on-site execution. They typically handle complex, high-visibility programs for C-suite audiences, board meetings, or company-wide events where execution quality directly reflects on the sponsoring organization's brand.

An Executive Room Attendant cleans and maintains guest rooms on premium floors or executive-level areas of a hotel, working to a higher standard and with additional amenities than standard room attendants handle. The role typically covers fewer rooms per shift but requires greater attention to presentation detail, discretion around VIP guests, and familiarity with upscale amenity setups.

An Executive Sous Chef is the second-in-command of a large hotel, resort, or multi-outlet food service operation, running kitchen teams across venues when the Executive Chef is unavailable and driving daily production, quality, and cost performance. The role demands equal skill in cooking technique and kitchen management: the ability to work a line under pressure and run a department at the same time. National pay for the title specifically runs lower than the Executive Chef role above it, reflecting the narrower scope of a second-in-command seat.

An Executive Steward manages the stewarding department of a hotel or resort — the team responsible for warewashing, kitchen cleanliness, equipment maintenance, chemical programs, and back-of-house sanitation. The role is operationally critical but often underrecognized: without a functioning stewarding department, no kitchen outlet operates. Executive Stewards manage teams of 5–25 people across multiple kitchen areas and shifts.

In a hotel or resort F&B department, the food and beverage assistant is the support player who clears and resets tables, runs plates and drinks, restocks service stations and sets banquet rooms so servers and bartenders can stay with their guests. The job sits at the entry level of the food and beverage department, reporting to an outlet supervisor, captain or banquet manager. BLS files the work under dining room and cafeteria attendants and bartender helpers. In the traveler accommodation industry, those workers earned a median of $34,930 in May 2025, with the 10th percentile at $26,880 and the 90th at $50,630, tips included.

A Food and Beverage Captain is the working floor supervisor of a banquet or dining room service team: the person who takes a section, a ballroom or a full event, assigns servers to stations, keeps courses moving with the kitchen and answers to the banquet or restaurant manager. Hotels, conference centers, caterers, clubs and fine-dining rooms use the title. BLS counts the job with first-line supervisors of food preparation and serving workers. In traveler accommodation, the closest fit for hotel banquet work, that group earned a median of $50,720 in May 2025, with the 10th percentile at $36,440 and the 90th at $78,070, figures that include tips.

A Food and Beverage Controller manages the financial performance of a hotel or resort's food and beverage operation — tracking costs, analyzing variances, conducting inventory audits, and providing operational management with the financial data they need to run outlets profitably. The role sits at the intersection of accounting and hospitality operations.

A Food and Beverage Director of Operations focuses specifically on the operational execution layer of a hotel or multi-venue F&B operation — staffing models, service consistency, outlet efficiency, and management team performance — while working alongside or below a VP or Director of F&B who handles strategic and financial oversight. In large resort or convention properties, this role manages the day-to-day operational complexity that a single F&B Director cannot cover alone.

A Food and Beverage Host or Hostess manages the front door of a restaurant or hotel dining room — greeting guests, managing the waitlist and reservation system, seating parties according to the floor plan and server section balance, and setting the tone for the dining experience from the first moment a guest arrives. The role is the guest's first and last impression of a restaurant.

A Food and Beverage Manager Assistant supports the F&B Manager or Director in running daily hotel food and beverage operations: supervising shifts, coaching front-of-house staff, resolving guest service issues, and handling administrative tasks like scheduling and inventory. It is a management-track role, typically the first supervisory position for candidates moving from server, bartender, or shift-lead work toward full F&B management, with hotel brands increasingly building formal development cohorts around it.

A food and beverage server takes orders, serves meals and drinks, and manages the guest's experience at the table in hotel restaurants, banquet halls, lounges, room service and freestanding restaurants. The job falls under the federal waiters and waitresses occupation, which needs no formal education and is learned mostly on the job. Hotel servers may rotate between outlets, so banquet timing and in-room dining are part of the work. BLS data for May 2025, which include tips, put annual pay at a $35,230 median, with the 10th percentile at $18,100 and the 90th at $64,720. Actual earnings swing with the outlet, the state's tipped wage and the season.

Food and beverage service covers the front-line hotel staff who take orders, pour drinks, run plates and reset rooms across restaurants, lounges, banquet halls and in-room dining. The work spans several BLS occupations, including waiters, bartenders, nonrestaurant food servers and dining room attendants, which BLS groups as Food and Beverage Serving Workers. In traveler accommodation, that group earned a median of $35,650 in May 2025, with the 10th percentile at $22,950 and the 90th at $76,190, according to the BLS Occupational Employment and Wage Statistics survey. Entry requires no formal educational credential, and staff learn the work on the job, though some states require alcohol server certification.

A Food and Beverage Supervisor leads service staff during a shift at a hotel restaurant, bar, or banquet operation, directing workflow, enforcing service standards, handling guest issues, and supporting the F&B Manager with scheduling, training, and administrative tasks. It is the standard first step in the hotel F&B management ladder, pairing hands-on floor leadership with the reporting and documentation duties that management roles require. Median pay nationally for the closest BLS occupation was $44,080 in 2025, with hotel properties typically paying above that figure.

A Food Runner delivers completed dishes from the kitchen to the correct tables and guests, ensuring food arrives hot, accurately plated, and in the right order. The role is the physical link between kitchen production and dining room service, and its speed and accuracy directly affect both the guest experience and the kitchen's ability to maintain production flow.

A Food Server takes guest orders, delivers food and beverages, and manages the complete dining experience at their tables from greeting through payment. The role is the primary point of contact between a restaurant or hotel dining room and its guests, and in tipped environments, both service quality and product knowledge directly affect earnings.

A front desk agent runs the registration counter of a hotel: checking guests in and out, assigning rooms, taking and changing reservations, posting charges, settling folios, and handling whatever problem walks up to the desk. The role sits in the rooms division under a front office manager, and agents on the overnight shift usually run the night audit as well. Federal statistics classify the job as hotel, motel, and resort desk clerks, a group with a May 2025 median wage of $35,070, a 10th percentile of $27,120 and a 90th percentile of $45,470. Pay varies with market, shift and property type.

A Front Desk Agent on the Night Shift manages the hotel's overnight operations — handling late check-ins and early departures, responding to guest requests and emergencies, and performing the night audit that reconciles the hotel's daily financial transactions and closes out the business day in the property management system. The overnight shift operates with significant autonomy, often as the only manager-level staff member on the property.

Front Desk Agents on the overnight shift handle late arrivals, process the nightly audit, and serve as the sole point of contact for guests and emergencies between roughly 11 PM and 7 AM. The role demands self-direction and calm problem-solving because management support is minimal and issues — from noise complaints to medical emergencies — arrive without warning.

Front Desk Clerks are the first point of contact for hotel guests — handling check-in and check-out, answering questions, resolving complaints, and processing payments. They set the tone for every guest's stay within the first two minutes of arrival and are responsible for ensuring the front office runs smoothly through each shift.

A Front Desk Lead is a senior front desk agent who carries supervisory responsibilities for a shift without holding a full management title. They coach junior agents, handle escalated guest issues, approve transactions outside standard agent authority, and ensure the front desk operates to brand standards when the supervisor or manager is off the floor.

Front Desk Managers oversee all operations of the hotel front office department — staff scheduling, guest service delivery, revenue management support, and interdepartmental coordination. They manage the team of agents, leads, and supervisors who handle every arrival, departure, and guest request, and they are accountable for guest satisfaction scores and departmental operating targets.

A front desk supervisor runs the hotel front desk for a shift, directing the agents who check guests in and out, resolving the problems they cannot, and keeping cash, keys and room inventory accurate. The role sits between front desk agents and the front office manager, with authority over one shift rather than the whole department. Pay on this page is the BLS May 2025 range for office and administrative support supervisors in traveler accommodation: $36,580 at the 10th percentile to $78,190 at the 90th, with a median of $50,160.

Front Office Coordinators provide administrative and operational support to the front office department at hotels and resorts, handling tasks that keep the desk running smoothly — scheduling, reporting, correspondence, VIP preparation, and system maintenance. The role sits between frontline desk work and management, with less direct guest interaction than an agent and more operational oversight.

Front Office Coordinator Assistants provide administrative and operational support to the front office coordinator and management team at hotels and resorts. The role handles clerical tasks, scheduling support, supply management, and report preparation — it's typically an entry-level position designed to develop the operational knowledge needed for a full coordinator or supervisory role.

A Front Office Manager runs the guest-facing side of a hotel's rooms operation: the front desk, night audit, and, depending on the property, the bell stand, concierge and guest services line. The job sits in the rooms division, below a rooms division director or general manager, and carries the department's schedule, labor budget, cash controls and service scores. BLS counts front-desk managers within Lodging Managers (SOC 11-9081), where the May 2025 median wage was $69,250, with the 10th percentile at $40,070 and the 90th at $128,880. That BLS band also covers general managers and other lodging managers, not front office leaders alone.

Front Office Representatives handle the core guest-facing transactions at hotel front desks — arrivals, departures, payments, and service requests. The title is used at many branded and independent properties as an equivalent to front desk agent or guest service agent, emphasizing the representative's role as the face of the hotel to every arriving and departing guest.

Group Sales Coordinators support the hotel sales team in securing and servicing group room blocks, meetings, and events. They handle proposals, contracts, rooming lists, billing setup, and communication between the sales team and client — managing the administrative and logistical backbone of the group sales process while sales managers focus on prospecting and relationship management.

Group Sales Managers are responsible for generating hotel revenue by selling room blocks, meeting space, and related services to corporate accounts, associations, and event organizers. They prospect for new clients, respond to RFPs, negotiate contracts, and maintain relationships with repeat group accounts — with accountability for hitting quarterly and annual room night and revenue targets.

Guest Relations Managers oversee the quality of the guest experience at hotels and resorts, with particular focus on VIP arrivals, complaint resolution, loyalty member recognition, and online reputation management. The role acts as the hotel's primary advocate for the guest — identifying and resolving problems before they escalate into formal complaints or negative reviews.

Guest Room Attendants clean and service hotel guest rooms during stays and between guest arrivals, ensuring that rooms meet the property's cleanliness standards and are stocked with the amenities guests expect. The role is physically demanding, detail-oriented, and directly tied to the guest satisfaction scores that determine a hotel's online reputation and rebooking rates.

Guest Service Agents are the front-line hotel employees who staff the desk for arrivals, departures, reservations, and the steady stream of guest requests in between. O*NET's occupational data list "Guest Services Agent (GSA)" as an alternate title for the same job as Front Desk Agent or Hotel Desk Clerk, and the duties, pay, and qualifications are effectively identical regardless of which title a given property posts. BLS wage data place the national median near $35,000, with the top decile of desk clerks earning above $45,000, concentrated at upscale and resort properties and in high cost-of-living markets.

Guest Service Attendants provide hands-on support to hotel and resort guests in operational areas such as the pool, fitness center, beach, lobby, or concierge desk. The role is broader than a single function — depending on the property, attendants may transport luggage, set up pool towels, manage equipment rentals, or assist with recreational activities, all in service of creating a positive guest experience.

Guest Service Managers oversee the full range of guest-facing services at a hotel or resort — front desk, concierge, bell staff, valet, and sometimes pool and recreational services. The role carries management accountability for staffing, training, guest satisfaction performance, and the department's contribution to the property's overall service culture.

A Guest Service Supervisor leads a hotel or resort's front-of-house team for a shift, overseeing desk agents and, at some properties, bell, concierge, PBX and amenity staff. The supervisor handles escalated complaints, approves adjustments beyond an agent's authority, controls cash and keys, and may act as manager on duty in the evening or overnight. BLS does not track the title separately; for office and administrative support supervisors in traveler accommodation, the May 2025 wage survey puts the 10th percentile at $36,580, the median at $50,160 and the 90th percentile at $78,190. The role sits one step above front desk agent and one below guest service or front office manager.

Guest Services Attendants support guest satisfaction at hotels, resorts, and hospitality venues by maintaining amenity areas, assisting guests with requests, and providing a welcoming presence at pools, fitness centers, lobbies, and recreational areas. The role requires physical stamina, genuine guest interaction skills, and the ability to handle minor emergencies calmly.

A Guest Services Coordinator is the hotel or resort employee who turns guest requests into finished work: VIP arrivals, amenity orders, room moves, activity bookings, accessibility needs and follow-up after something goes wrong. The job sits in the front office or guest services department, between the desk agents who meet guests and the housekeeping, engineering and food and beverage teams who deliver. BLS does not report coordinators separately. For hotel, motel and resort desk clerks working in traveler accommodation, its May 2025 data puts the median wage at $35,020, with the 10th percentile at $27,090 and the 90th at $45,220.

A Guest Services Representative is the hotel employee who checks guests in and out, assigns rooms, issues keys, takes payment and fixes problems during a stay, usually from the front desk or a lobby guest services counter. The role sits in the front office under a front desk supervisor or front office manager and works closely with housekeeping, maintenance and reservations. Federal wage data files the job under Hotel, Motel, and Resort Desk Clerks, which earned a median of $35,070 in May 2025, with the 10th percentile at $27,120 and the 90th at $45,470. It is a common first job in hotel operations and a direct path toward supervisory work.

Night Shift Guest Services Representatives manage the hotel's front desk and property operations from late evening through early morning — typically 11 PM to 7 AM. They handle late-arriving guests, process the nightly accounting audit, conduct security rounds, and respond to any guest need or emergency that arises with minimal or no management support on site.

Guest Services Supervisors oversee front desk agents, bell staff, and concierge personnel at hotels, resorts, and hospitality properties. They handle escalated guest complaints, manage shift operations, coach team members, and ensure check-in and check-out processes run smoothly. The role bridges line-level service work and property management.

Guest Services Team Members are the front-line hospitality workers who greet guests, process check-ins and check-outs, answer questions, and handle requests at hotels, resorts, and other lodging properties. The role is the starting point for most hotel careers and requires a mix of warm interpersonal skills and attention to administrative accuracy.

Head Bartenders run the bar operation — managing staff, overseeing cocktail programs, controlling inventory, and maintaining service quality during service. They are both skilled bartenders themselves and operational managers responsible for the profitability and consistency of the bar.

Head Cooks lead kitchen operations at smaller or casual dining establishments — diners, cafeterias, catering companies, and independent restaurants — where they are both the primary cook and the operational manager. They develop menus, oversee prep and line staff, control food costs, and ensure every plate meets quality standards.

A Head Housekeeper runs the housekeeping department of a hotel, resort or other lodging property: building the daily room board, deploying room attendants and house persons, inspecting rooms before they return to the front desk, and controlling linen, chemicals and labor hours. The job sits between frontline inspectors and the rooms division manager or general manager. BLS classifies the work under First-Line Supervisors of Housekeeping and Janitorial Workers, and in the traveler accommodation industry that occupation's May 2025 pay ran from $34,510 at the 10th percentile to $70,710 at the 90th, with a median of $45,680.

Hospitality Managers oversee the operational and service functions of hotels, resorts, venues, or food and beverage outlets. They manage staff across multiple departments, ensure guest satisfaction, control costs, and maintain brand or property standards. The role is broad by design — Hospitality Managers must be fluent in the details of several departments while maintaining a perspective on the guest experience as a whole.

Hosts and Servers are the guest-facing staff responsible for the dining experience at restaurants — from the first greeting at the door to the final check presentation. In many casual or smaller establishments, one person handles both the host and server functions, managing the floor, seating guests, taking orders, and delivering food throughout the shift.

A Host Person greets guests, manages reservations and wait lists, seats parties, and ensures smooth guest flow at the entrance and throughout the dining room. The role is entry-level but operationally important — the host shapes every guest's first impression and balances service loads across the dining room by controlling where and when guests are seated.

A host or hostess greets guests at the door of a restaurant, lounge, hotel dining room or coffee shop, manages reservations and the waitlist, and seats parties in a rotation that keeps server workloads even. The role sits at the front of house, working beside servers, bussers and the manager on duty, and it is an entry point into restaurant work that requires no formal credential. BLS data for May 2025 put the median annual wage for restaurant, lounge and coffee shop hosts at $31,200, with the 10th percentile at $22,340 and the 90th at $43,990.

A Hostess Captain leads the front-of-house entrance team at upscale restaurants, hotels, and event venues. They coordinate and supervise hosts and hostesses, manage VIP reservations, handle high-priority seating logistics, and ensure the guest arrival experience reflects the venue's service standards. The role combines direct guest service with team leadership.

Hotel Account Executives sell hotel rooms, event space, catering services, and group travel packages to corporate accounts, event planners, and travel managers. They manage a portfolio of existing client relationships while prospecting for new business, with the goal of filling rooms and event space at rates that meet revenue targets.

Hotel Account Managers maintain and grow a portfolio of corporate, group, and meetings accounts for a hotel property or hotel management company. Unlike a sales-focused Account Executive, the Hotel Account Manager role emphasizes depth of relationship, contract management, and ensuring that existing clients continue choosing the property year over year.

Hotel Assistant Managers support the General Manager in overseeing daily hotel operations across all departments. They serve as the manager on duty when the GM is absent, handle operational issues across front office, housekeeping, food and beverage, and maintenance, and develop the management skills needed to lead a property independently. The role is a direct pipeline to General Manager.

Hotel Catering Managers oversee the planning and execution of catered events, managing coordinator teams, client relationships, and on-site operations. They sit between the strategic level of a catering director and the hands-on coordination work, ensuring events are booked accurately, staffed appropriately, and executed to client and venue standards.

Hotel Chief Engineers manage all maintenance and engineering operations for hotel and resort properties — from HVAC, plumbing, and electrical systems to guest room maintenance requests and capital project oversight. They lead the engineering team, manage the maintenance budget, and are ultimately responsible for the physical plant operating safely and continuously.

Hotel Convention Sales Managers prospect for and book large group and convention business — conferences, trade shows, corporate events, and association meetings that occupy significant room blocks and event space. They manage complex, multi-year sales cycles, negotiate detailed contracts, and serve as the primary hotel contact through the group's planning and attendance phases.

The Hotel Director of Sales leads the property's commercial sales effort — developing revenue strategy for corporate transient, group, and catering segments, managing the sales team, overseeing key account relationships, and collaborating with revenue management to maximize total hotel revenue. The DOS owns the top-line revenue target for their segment mix and is accountable for the sales department's performance against plan.

A Hotel Food and Beverage Director is the department head responsible for every place a hotel, resort, casino, club or conference venue sells food and drink: the restaurants, bars, banquet and catering operation, room service and any pool or grab-and-go outlets. The director reports to the general manager, works as the business partner of the executive chef, and answers for the department's revenue, cost of sales, labor cost and guest scores. Pay on this page is an editorial estimate rather than a published survey figure: roughly $80,000 to $145,000 a year, with an estimated median near $108,000, depending on the property and its market.

A Hotel Food and Beverage Manager runs the restaurants, bars, banquet operation and in-room dining of a hotel or resort, turning the director's budget into staffed shifts, clean inspections and finished events. The job sits between outlet supervisors and the director of food and beverage, and it answers for covers, check averages, food and beverage cost, labor hours and guest scores. BLS groups the work under Food Service Managers. In the traveler accommodation industry, the May 2025 OEWS survey put annual pay at $60,980 at the 10th percentile, $82,240 at the median and $131,060 at the 90th percentile.

Server Assistants in hotel and resort Food and Beverage departments support dining room and event service operations by running food, maintaining tables, and providing supplementary guest service—while working within the structured F&B environment of a multi-outlet property. The role offers more scheduling predictability and benefit access than independent restaurant positions, making it appealing to workers building long-term hospitality careers.

Hotel Front Office Supervisors oversee the front-of-house operations at a hotel or resort during their shift, often with authority over multiple departments including front desk, concierge, and bell staff. The title typically indicates broader scope than a front desk supervisor — it may encompass the entire lobby operation — and is common at larger full-service and luxury properties.

Hotel Guest Services Managers oversee the full range of guest-facing service functions at a hotel or resort, with a scope that may include front desk, concierge, bell, valet, pool, recreational activities, and lobby services. The role is accountable for the quality of service delivery across all these touchpoints, the development of the team that delivers them, and the guest satisfaction metrics that measure the results.

Hotel Human Resources Coordinators in the hospitality industry manage the administrative and operational functions of a hotel or resort's HR department — recruiting and onboarding staff, maintaining employee records, coordinating benefits administration, and supporting compliance with labor laws. They work across all hotel departments and are the daily point of contact for employee HR questions.

Hotel Human Resources Directors manage the full HR function at a hotel property or group of properties — recruiting, employee relations, training, benefits, compensation, compliance, and culture. They partner with the General Manager and department heads to attract and retain a diverse workforce, ensure legal compliance, and build an employment environment that supports service quality and operational stability.

Hotel Human Resources Managers in hotels and resorts lead the full HR function — overseeing recruiting, employee relations, benefits administration, compliance, and training programs for the property's entire workforce. They advise department managers on employment decisions, own the hotel's culture and recognition programs, and serve as the primary liaison between the GM and HR-related legal and regulatory requirements.

Hotel Human Resources Recruiters in hospitality manage the full-cycle hiring process for hotel, resort, and restaurant properties — sourcing candidates, screening applications, coordinating interviews, extending offers, and ensuring a smooth transition from offer acceptance to first day. They are accountable for filling positions quickly while maintaining the quality standards that protect the guest experience.

Hotel Human Resources Specialists in hospitality manage recruitment, onboarding, employee relations, and compliance for hotels, resorts, and restaurant groups that run high-turnover, multi-shift operations. They are the primary HR contact for frontline staff and supervisors, handling everything from job postings and background checks to corrective actions and benefits enrollment.

Hotel Kitchen Managers oversee the culinary operations across a hotel's food service outlets — restaurants, room service, banquets, and catering. They manage kitchen staff, control food costs, maintain quality standards, ensure food safety compliance, and coordinate with front-of-house management to deliver consistent food service across all outlets.

Hotel Maintenance Managers — commonly titled Chief Engineer or Director of Engineering at large properties — oversee the entire facilities and engineering operation of a hotel or resort. They manage the engineering team, direct the preventive maintenance program, oversee capital improvement projects, ensure life safety compliance, and control the engineering department's operating budget.

Hotel Maintenance Technicians perform hands-on repairs and maintenance across hotel guest rooms, public areas, and mechanical systems. They respond to work orders from guests and staff, handle preventive maintenance tasks, and keep the property in the operational condition that guests expect. The role requires broad technical knowledge across HVAC, plumbing, electrical, and carpentry.

A Hotel Manager runs a lodging property as a business: rooms, housekeeping, food and beverage, engineering, sales and the people who staff them all report up to this role, and the manager answers to ownership or a management company for the results. On a small property the hotel manager can be the general manager; at a large full-service hotel the title can sit one level below the GM. The Bureau of Labor Statistics classifies the job as Lodging Managers, with a May 2025 median annual wage of $69,250 and a range from $40,070 at the 10th percentile to $128,880 at the 90th.

Hotel Manager Trainees are recent graduates or early-career professionals rotating through a structured development program designed to build operational competency across all hotel departments. Over 12 to 24 months, trainees gain hands-on experience in front office, housekeeping, food and beverage, and sales before being placed into their first supervisory role.

Hotel Night Auditors close the property's financial day during the overnight shift, reconciling revenue across rooms, food and beverage, and other departments, balancing credit card and cash transactions, and running the automated night audit sequence in the property management system before the morning team arrives. They also serve as the only front desk staff on duty, checking in late arrivals, handling guest requests, and managing any overnight emergencies without a manager on site. BLS classifies the role under Hotel, Motel, and Resort Desk Clerks (SOC 43-4081), where national wages ran from about $27,120 to $45,470 in May 2025. Modern PMS platforms automate much of the reconciliation work, shifting the job toward exception handling.

A hotel operations manager runs the day-to-day work of a hotel's departments, usually front office, housekeeping and engineering, and sometimes food and beverage, reporting to the general manager. The role handles inspections, guest escalations, labor scheduling and department head performance, and it often serves as acting GM. Titles vary: assistant general manager, resident manager and director of operations describe similar seats. BLS groups the job with lodging managers, whose median annual wage was $69,250 in May 2025. Employers include full-service hotels, resorts, convention properties and third-party management companies.

Hotel Operations Supervisors lead a shift of front-line hotel staff, overseeing front desk agents, housekeeping attendants, and guest services employees during their assigned hours. They handle escalated guest situations, ensure brand standards are met across departments, and serve as the senior hotel representative on the floor when management is not present.

Hotel Reservation Agents handle incoming booking inquiries, process reservations, answer questions about rates and availability, and assist guests with modifications and cancellations. They work in reservation call centers, at individual hotel front offices, or remotely, and play a direct role in the hotel's revenue performance through accurate quoting, upselling, and booking conversion.

Hotel Reservations Clerks process hotel and hospitality bookings — taking calls, entering reservation details accurately into reservation and property management systems, managing modifications and cancellations, and responding to guest inquiries about availability and rates. The role is the administrative backbone of a property's reservation function.

A hotel room attendant, often called a guest room attendant or room cleaner, is the housekeeping employee who turns over guest rooms: stripping and making beds, cleaning bathrooms, restocking amenities and flagging repairs. The job sits at the base of the rooms division, reporting to a housekeeping supervisor or inspector who checks the work before a room goes back on sale. BLS classifies it as Maids and Housekeeping Cleaners, and in the Traveler Accommodation industry the May 2025 pay range ran from $26,930 at the 10th percentile to $49,510 at the 90th, with a median of $34,920. No degree is required; training happens on the job.

Hotel Room Service Attendants prepare and deliver food and beverage orders to guest rooms, setting up the dining presentation correctly and retrieving trays and equipment after the meal. They serve as the face of the hotel's in-room dining program, working primarily during early morning, evening, and late-night hours when most room service demand occurs.

A Hotel Sales Coordinator supports the property's sales team with the day-to-day documentation, system management, and client communication that keeps the group and corporate revenue pipeline running. At branded properties, this work happens within structured brand systems and reporting standards; at independent hotels, it requires more initiative and flexibility in how sales support is organized.

Hotel Sales Managers generate room, meeting, and event revenue by prospecting new accounts, managing corporate relationships, and converting group and transient business opportunities into confirmed bookings. They are measured primarily on revenue production, total room nights contracted, group revenue booked, and account retention rates, and they operate at the intersection of external relationship management and internal coordination with operations. Vendors now market AI drafting tools for the RFP response step, but the relationship and negotiation work still sits with the Sales Manager.

Hotel Valet Attendants park and retrieve guest vehicles at hotels and resorts while serving as one of the property's most visible service representatives. They manage the vehicle arrival and departure process for overnight guests, conference attendees, and dining patrons—combining safe driving, accurate key management, and warm guest interaction across every shift.

House Attendants support hotel housekeeping operations by maintaining public areas, restocking room attendant carts, delivering guest supplies, and assisting with deep cleaning and turnover tasks. They work throughout the hotel — in corridors, lobbies, meeting rooms, and back-of-house areas — and serve as a mobile support function that helps the housekeeping team meet its productivity and cleanliness standards.

A housekeeper cleans and resets the rooms where people stay and live: hotel guest rooms, corridors and public spaces, and in some jobs private homes. In a hotel the position belongs to the rooms division, reporting to a housekeeping supervisor or executive housekeeper and working a daily board of checkouts and stayovers. BLS files the work under Maids and Housekeeping Cleaners (SOC 37-2012). Its May 2025 survey put the national median at $35,510 a year, with the 10th percentile at $27,640 and the 90th at $48,570. The job is physical, timed around guest departures, and the first rung on the hotel housekeeping ladder that runs up to executive housekeeper.

Housekeeping and Laundry Managers oversee the cleaning and linen operations for a hotel or hospitality facility — managing a team of room attendants, house persons, and laundry staff, controlling supply budgets, and ensuring guest rooms and public areas meet brand cleanliness standards. The role sits below Executive Housekeeper and may serve as the de facto head of department at smaller properties.

A Housekeeping Attendant cleans and resets hotel guest rooms, suites and the corridors around them so each room can be sold again, working from a daily room board issued by the housekeeping office and reporting to a supervisor or executive housekeeper. The same job runs at resorts, extended-stay properties, casinos and senior-living communities. BLS counts the role under Maids and Housekeeping Cleaners, where the May 2025 national median was $35,510 a year, or $17.07 an hour, and the 10th to 90th percentile range ran from $27,640 to $48,570. The work is entry level and physical: beds, bathrooms, carts and linen for a full shift.

Housekeeping Inspectors verify the cleanliness and readiness of guest rooms and public areas by conducting inspections against the property's brand standard. They work immediately after room attendants complete their assignments, releasing rooms that pass or returning them for correction, and coaching attendants on quality gaps to prevent recurring issues.

A Housekeeping Manager runs the department that cleans, inspects and releases guest rooms and public areas in a hotel or resort. The job sits between the room attendants and inspectors on the floor and the rooms division or general manager above, and at some properties it is the same seat as Executive Housekeeper. The manager builds daily assignments against checkouts, signs off on room quality, controls linen and chemical spend, and hires and coaches the team. Pay tracks the BLS occupation for housekeeping supervisors, which lists Executive Housekeeper among its titles: a May 2025 median of $49,100, with the 10th to 90th percentile running from $35,520 to $76,430.

A Housekeeping Supervisor leads a shift of room attendants and housepersons in a hotel, assigning rooms, inspecting finished work, releasing rooms to the front desk and handling guest requests and call-outs as they happen. The role sits between the hourly cleaning team and the executive housekeeper and is the first rung of management in the rooms division. Federal wage data from May 2025 put the median for first-line housekeeping supervisors in hotels and motels at $45,680, with the 10th to 90th percentile range running from $34,510 to $70,710. The job rewards fast judgment, fair assignments and a sharp eye for detail.

Housekeeping Supervisor Assistants support the shift supervisor by assisting with room inspections, distributing supplies, responding to guest requests, and covering supervisory responsibilities when the supervisor is occupied with administrative tasks or managing issues in another section. The role is a stepping stone between front-line room attendant work and formal supervisory authority.

A houseman, also called a houseperson or house attendant, is the hotel housekeeping employee who keeps corridors, elevator landings, stairwells and service areas clean while running linen, supplies and trash for the room attendants. The job sits in the rooms division under the executive housekeeper and links the laundry, the storerooms and the guest floors. The closest federal wage category is maids and housekeeping cleaners, an occupation whose national pay ran from $27,640 at the 10th percentile to $48,570 at the 90th in May 2025, with a median of $35,510.

Housepersons support hotel housekeeping operations by maintaining public areas, transporting linen, restocking room attendant supplies, and completing deep cleaning tasks across the property. The title is a gender-neutral version of 'Houseman' and describes the same support role in hotel housekeeping departments at branded and independent properties.

A kitchen manager runs the back of the house in a restaurant, hotel or institutional dining operation, owning purchasing, inventory, recipe costing, staffing, scheduling and food safety compliance. The role usually reports to a general manager, an owner or an executive chef, and it sits between the line and the business office: sales forecasts become orders and schedules, and invoices become a food cost report. O*NET files the title under Food Service Managers, an occupation whose May 2025 median wage was $69,390 according to BLS, with the 10th to 90th percentile range running from $45,960 to $107,640.

A Kitchen Supervisor runs the cooking crew for a shift: assigning stations, calling tickets, checking plates at the pass and keeping food safety records current while still cooking when the line gets buried. The job sits one rung below the kitchen manager, executive chef or food service director and one rung above line and prep cooks, in restaurants, hotels, hospitals, schools and contract dining. BLS groups it with First-Line Supervisors of Food Preparation and Serving Workers, whose May 2025 national median wage was $44,080, with the 10th percentile at $29,940 and the 90th at $65,570.

A Kitchen Supervisor Chef combines hands-on culinary execution with team leadership, overseeing a section or full kitchen operation during service while contributing to menu development and training standards. The role sits between line cook supervision and full executive chef responsibility — requiring both the technical cooking ability to demonstrate what good looks like and the management skills to hold a team accountable to that standard.

A Kitchen Supervisor Cook is a working kitchen position that combines line cooking with shift-level supervisory responsibilities. They execute food production alongside the kitchen team while directing station assignments, monitoring food quality and safety, and serving as the senior kitchen presence during a shift when no chef or manager is on the floor.

Laundry Attendants sort, wash, dry, fold, and distribute linens, uniforms, and soft goods for hotels, hospitals, resorts, and commercial laundry facilities. They operate industrial washing and drying equipment, control chemical dosing, inspect items for stains and damage, and ensure clean linen is delivered to housekeeping, food and beverage, and other departments on schedule.

Laundry Attendant Housekeeping staff process and distribute clean linens directly in support of hotel housekeeping operations. They manage the flow of soiled and clean linen between guest floors and the laundry facility, ensure housekeeping carts are stocked with correctly folded and inspected items, and assist with linen room inventory and organization alongside their washing and folding duties.

Laundry Supervisors oversee the daily operations of hotel or commercial laundry departments — managing a team of laundry attendants, maintaining equipment, controlling linen inventory, and ensuring clean linen is delivered on time to housekeeping and food and beverage. They are responsible for quality standards, chemical usage, par stock levels, and the productivity of the laundry operation across all shifts.

Lead Bartenders run the bar program and supervise the bartending staff at a restaurant, hotel lounge, or casino venue. They train and mentor bartenders, develop and cost cocktail menus, manage bar inventory and ordering, and set the standard for guest service and pour accuracy, all while working behind the bar during service. The role sits between line bartender and Bar Manager, carrying real accountability for pour cost and team performance without giving up shift work. At hotel and casino properties, Lead Bartenders often coordinate specialty bar setups with banquet and events teams, and the title is a common stepping stone toward Bar Manager or a broader beverage-director career track.

Lead Cooks are senior kitchen staff who combine skilled line cooking with working-level leadership of a section or full kitchen crew during service. They set up and execute their own station while directing the work of other cooks on the line, ensuring mise en place is complete, tickets are executed accurately, and quality standards are maintained throughout service.

Lead Front Desk Agents supervise the daily front desk operation at a hotel, guiding and supporting a team of front desk agents while handling complex reservations, VIP arrivals, escalated guest concerns, and shift-level administrative tasks. They are the senior frontline presence at the desk, setting the tone for guest interactions and holding agents accountable to service and accuracy standards.

Line Chefs — also called line cooks or chefs de partie — are the skilled cooking staff who operate specific stations on a restaurant or hotel kitchen's line during service. They execute high volumes of dishes accurately, maintain mise en place, follow standardized recipes, and keep their station clean and organized throughout a shift while working at a pace that keeps ticket times within kitchen standards.

A line cook runs one station on a restaurant's hot line, such as grill, sauté, fry or garde manger, turning prepped ingredients into finished plates during service. The job sits above prep cook and below sous chef in the kitchen brigade, and it is classified by the Bureau of Labor Statistics as restaurant cook. Line cooks set up their stations, cook and plate to the chef's standards, follow food safety rules and break down at close. BLS reports a May 2025 median wage of $37,390 for restaurant cooks, with the 10th percentile at $28,700 and the 90th at $47,900.

Lobby Attendants maintain the cleanliness, appearance, and guest readiness of hotel lobbies, public restrooms, corridors, and common areas. They are a continuous visible presence in the guest environment — sweeping, mopping, restocking restrooms, clearing debris, and providing guest assistance — ensuring that every public area of the property makes a positive first impression at all hours.

Lounge Servers provide beverage and light food service in hotel lounges, bar areas, club lounges, and cocktail lounges. They take and deliver drink orders tableside, maintain guest sections throughout the shift, manage beverage check presentation and payment, and create a welcoming, comfortable experience for guests in a setting where the service pace is more relaxed and conversational than a full-service restaurant.

Hotel Maintenance Engineers — also called Hotel Engineers or Facilities Technicians — maintain, repair, and operate the mechanical, electrical, plumbing, and HVAC systems that keep a hotel running. They respond to guest room and public area repair requests, perform scheduled preventive maintenance, and ensure life safety systems including fire alarms, emergency lighting, and AEDs remain in compliance and operational readiness.

Maintenance Engineer Assistants support the hotel engineering team with general maintenance, repair, and preventive maintenance tasks throughout the property. They handle guest room and public area work orders under supervision, assist experienced engineers on mechanical, electrical, and plumbing tasks, and perform routine inspection and upkeep duties that keep the property in operating condition.

Meeting and Event Managers plan, coordinate, and execute corporate meetings, conferences, social events, and banquets for hotel clients, event venues, or independent event management firms. They manage the full event lifecycle from initial client consultation through contract, logistics planning, day-of execution, and post-event reconciliation — ensuring clients' events meet their objectives while achieving the venue's revenue and service standards.

Meeting and Event Sales Managers sell group meeting, conference, and event business for hotel properties, convention centers, and event venues. They prospect for new group accounts, respond to RFPs, conduct site visits, negotiate contracts with meeting planners and corporate clients, and work closely with the events team to ensure sold business executes as contracted and clients return for future programs. Compensation runs on a base-plus-commission model, so top producers at busy convention hotels can substantially outearn the posted base range, while the job also demands fast RFP turnaround, since competing properties usually see the same request at the same time and slow replies lose winnable business.

Meeting Planners organize and execute corporate meetings, conferences, trade shows, and business events for companies, associations, or as independent contractors. They manage the full planning process from site selection and vendor contracting through on-site execution and post-event reporting — handling attendee registration, hotel room blocks, food and beverage, transportation, AV coordination, and budget management.

Night Audit Supervisors lead the overnight hotel shift, supervising the front desk operation while running the daily accounting close process that reconciles all revenue transactions, posts room charges, and prepares financial reports for hotel management. They are responsible for the property's operational and financial performance during the overnight hours and serve as the most senior on-site hotel representative from approximately 11 PM through 7 AM.

Night Managers are the senior hotel authority during overnight hours, typically from 11 p.m. to 7 a.m. They supervise all overnight staff, handle escalated guest situations, make operational decisions without daytime management present, and often complete or oversee the nightly audit — carrying the same P&L responsibility and property authority as a duty manager but in the least-supervised shift of the hotel day.

Night Shift Hotel Managers oversee the complete operation of a hotel property during overnight hours, typically 11 p.m. to 7 a.m. They manage all overnight departments, respond to escalated guest situations and emergencies, approve service recovery decisions, review the night audit, and serve as the highest on-site authority until morning management arrives.

An Outlet Manager runs a single food and beverage venue inside a hotel or resort: the signature restaurant, the lobby bar, the pool grill or the grab-and-go market. The job sits one rung below the Director of Food and Beverage and owns that venue's covers, check average, labor hours, beverage cost and guest scores. It is a working floor job as much as a desk job, with the manager on the floor through the busiest service and at the POS terminal afterward. BLS groups the role with food service managers; in the traveler accommodation industry, the May 2025 median for that occupation was $82,240, with a 10th to 90th percentile spread of $60,980 to $131,060.

Overnight Front Desk Clerks handle hotel reception during late-night and early-morning hours, checking in arriving guests, responding to in-house guest requests, and maintaining a secure lobby environment. At some properties they also assist with basic end-of-day accounting tasks, though the primary focus of this title is guest service rather than the full night audit close.

Overnight Front Desk Representatives staff hotel reception from late evening until morning, providing guest check-in services, handling requests and complaints, maintaining lobby security, and supporting basic end-of-day transaction processing. The role is the primary — and often sole — guest contact point for an entire hotel property during overnight hours.

Guest Service Agents on the overnight shift handle late-night arrivals, run the nightly audit to close the hotel's accounting day, manage guest requests and emergencies from approximately 11 PM to 7 AM, and often serve as the only staff member awake on property. The role requires strong self-management, audit familiarity, and clear emergency protocols.

Overnight Guest Service Representatives provide all front-facing hotel services during overnight hours — processing arrivals and departures, responding to guest needs, handling service issues, and maintaining property security. The role requires the full range of front desk skills deployed independently, with no supervisory backup, for an entire overnight shift.

Overnight Hotel Managers in hospitality oversee all property operations during the overnight shift, typically 11 p.m. to 7 a.m. They supervise overnight staff, handle guest escalations and emergencies, review the night audit, monitor property security, and serve as the highest on-site authority until morning management arrives.

Overnight Security Officers protect hotel guests, staff, and property during late-night and early-morning hours. They patrol the property, monitor access control and camera systems, respond to disturbances and emergencies, document incidents, and maintain the safe, orderly environment that allows guests and staff to operate without disruption throughout the night.

Pastry Chef Assistants support the Pastry Chef in daily production of baked goods, pastries, desserts, and confections for hotel restaurants, bakeries, and banquet operations. They execute recipes under direction, maintain production schedules, manage ingredient prep, and keep the pastry station clean and organized — developing technical pastry skills toward eventual independent production roles.

A Pastry Chef de Partie is a mid-level pastry professional who owns a specific section of the pastry kitchen — plated desserts, breakfast pastry production, chocolate and confectionery, or banquet production — and executes their station independently while supporting the overall department under the Pastry Chef's direction.

Prep cooks turn raw ingredients into the cut, portioned and pre-cooked components that line cooks finish during service. This job sits at the base of the kitchen brigade, reporting to a sous chef, kitchen manager or lead cook, and it exists in restaurants, hotels, grocery delis, hospitals and school kitchens. BLS classifies the work under Food Preparation Workers, whose May 2025 national pay ran from $25,810 at the 10th percentile to $45,340 at the 90th, with a median of $35,320. The shift centers on knife work, batch cooking, labeling and storage, mostly finished before the dining room opens.

Reservations Sales Agents handle inbound hotel booking inquiries with an explicit revenue goal alongside the service one. They process reservations accurately, actively upsell room categories and packages, promote direct booking advantages over OTA channels, and convert rate-shopping calls into confirmed stays — combining reservations agent duties with sales skills that drive incremental revenue.

Restaurant Assistant General Manager Trainees are high-potential candidates being developed into full assistant or general managers through a structured training program. They rotate through front-of-house, back-of-house, and administrative functions while receiving mentorship from experienced restaurant leadership — learning how to run a profitable, well-staffed, and guest-focused operation from the ground up.

Restaurant Chefs lead kitchen operations at restaurants of all types — designing menus, managing kitchen teams, controlling food and labor costs, and ensuring consistent execution of every dish that leaves the kitchen. The role blends culinary craft with operational management, requiring both technical cooking skill and the organizational capacity to run a productive, safe, and financially viable kitchen.

Restaurant Cooks prepare food items according to recipes and standards set by the kitchen leadership team. They work specific stations — grill, sauté, fry, cold prep, or pantry — during service, executing tickets accurately and at the pace a busy restaurant requires. The role is physically demanding, technically progressive, and serves as the entry point for most professional cooking careers.

A Restaurant Cook Assistant is the back-of-house worker who handles the preparation and support tasks other than cooking itself: washing and cutting produce, weighing ingredients, portioning proteins, restocking stations and cleaning equipment so the line can cook. BLS counts the job within Food Preparation Workers (SOC 35-2021), an occupation for which BLS lists no formal educational credential as the typical entry-level education. In restaurants and other eating places, BLS put the median annual wage for these workers at $34,330 in May 2025, with the 10th percentile at $23,240 and the 90th percentile at $44,250.

Restaurant Directors oversee multiple restaurant locations within a defined market or region, holding P&L accountability for total sales, labor, and food cost performance across their portfolio. They develop general managers, implement brand standards, drive operational consistency, and serve as the primary interface between location-level teams and corporate leadership.

A Restaurant Floor Manager supervises front-of-house service operations during a restaurant or hotel dining room shift, directing servers, bussers, hosts, and bartenders to ensure consistent guest experience, table turns, and service standards. The role is the real-time manager of everything happening in the dining room — between the GM's strategic oversight and the server's individual table.

Restaurant General Managers run the complete operation of a restaurant location: financial performance, staffing, guest experience, food safety, and brand compliance all report to them. They are the highest-ranking leader at the location level, accountable for profitability and team culture alike, and serve as the primary connection between hourly staff and the corporate or ownership structure above them. The role carries extra weight now that rising food, labor, and insurance costs are squeezing margins across the industry.

Restaurant General Manager Trainees are candidates being developed toward full General Manager responsibility through a structured program that covers all aspects of restaurant operations, financial management, and people leadership. Unlike AGM Trainees, GM Trainees are typically on an accelerated track toward full location ownership — often placed directly into a GM role upon program completion.

Restaurant Hosts manage the front entrance and seating flow of a restaurant — greeting guests, managing the reservation system, coordinating table assignments, and setting the tone for the entire dining experience. They are the first and last person guests interact with, making the host position one of the most visible front-of-house roles in any service-oriented establishment.

Restaurant Hostesses serve as the welcoming face of a dining establishment, greeting guests, managing reservations and waitlists, coordinating table assignments, and ensuring that the dining room flows smoothly from the moment guests arrive through their departure. The role combines interpersonal warmth, organizational precision, and real-time communication across the front-of-house team.

A restaurant manager runs the daily operation of a restaurant: staffing and scheduling the crew, keeping food safe and consistent, handling guest problems, and answering for labor, food cost and cash on every shift. Depending on the company, the title covers a shift-level manager reporting to a general manager or the single person accountable for the whole unit. BLS classifies the work under Food Service Managers, where the May 2025 median wage was $69,390, with the 10th percentile at $45,960 and the 90th at $107,640.

Restaurant Servers take food and beverage orders from guests, deliver meals and drinks, manage the table experience from seating to payment, and drive revenue through thoughtful upselling. The role spans environments from casual dining chains to fine-dining rooms to hotel banquets, with income varying substantially based on establishment type, shift assignment, and individual service quality.

Room Attendants clean and reset hotel guest rooms and corridors to brand standards, enabling the property to resell each room nightly. The role is physically demanding, detail-oriented, and largely independent—a Room Attendant typically manages a 12–16 room section on their own, working against a daily quota while maintaining the quality standards that drive guest satisfaction scores.

Room Attendant Housekeeping Supervisors oversee a team of room attendants, inspect completed guest rooms for quality compliance, and ensure sections are turned over on time to support the front desk's check-in commitments. The role bridges front-line cleaning work and hotel operations management—supervisors still inspect rooms hands-on but are primarily accountable for their team's output rather than their own room count.

Room Service Managers oversee all aspects of in-room dining operations at full-service and luxury hotels—from menu coordination with the kitchen to order taking, delivery logistics, and staff supervision. The role requires the organizational ability to manage a dispersed service operation across hundreds of guest rooms while maintaining the quality standards that define the hotel's dining reputation.

Room Service Servers take guest orders by phone or digital system, coordinate with the kitchen for preparation timing, and deliver food and beverages to guest rooms with full tableside setup. Unlike restaurant service, room service requires independent judgment on each delivery because there's no floor manager present at the table—the server handles the complete interaction from order to pickup.

Hotel Sales Account Managers manage a portfolio of corporate, group, and event accounts, converting prospects into booked revenue and maintaining relationships that generate repeat business. The role combines proactive outbound sales, account management, and contract negotiation within the hotel's group and corporate rate programs.

Sales and Catering Coordinators provide operational support for the hotel's group sales and catering department—managing event documentation, client communications, booking coordination, and the behind-the-scenes logistics that allow Sales Managers and Catering Managers to focus on revenue generation. The role is a recognized entry point into hotel sales and event management careers.

Sales and Catering Coordinator Assistants provide administrative and operational support to the hotel's sales and catering department—handling inquiry intake, document preparation, client file maintenance, and logistics support for events in progress. The role is structured as an entry point into hotel event and sales careers and typically leads to a full Coordinator role within 12–24 months.

Sales and Catering Managers sell and manage meeting, event, and group catering business for hotels—generating revenue through proactive sales while also overseeing the execution of booked events from contract through final billing. The role combines the relationship-building of a sales position with the operational accountability of an event manager.

A Hotel Sales Director leads the property's revenue-generating sales function—setting strategy for group, corporate, and transient segments, managing a team of Sales Managers, and owning the department's production against annual revenue goals. The role bridges strategic planning and hands-on account management, requiring both the analytical ability to interpret market data and the interpersonal skills to maintain key client relationships directly.

Hotel Sales Executives drive new revenue by prospecting for and converting group, corporate, and event accounts. The role is more outbound-focused than an Account Manager position—Sales Executives spend significant time identifying and engaging potential clients who haven't done business with the property before, building relationships from zero, and closing initial contracts that establish long-term account value.

Hotel Senior Account Managers manage the highest-value accounts in the property's portfolio—national associations, multinational corporations, and high-volume event planners—while also providing mentorship to junior sales staff and contributing to department strategy. The role combines the revenue production responsibility of a Sales Manager with expanded account complexity, rate authority, and occasional team leadership functions.

Senior Guest Services Representatives are experienced front-line hotel staff who handle elevated guest interactions, train and support newer team members, and manage situations that require more authority or judgment than standard associate-level responses. The role sits between front desk associate and supervisor, combining hands-on service with informal leadership responsibilities.

Hotel Senior Sales Executives manage the highest-complexity prospecting and account development work in a hotel's sales operation—pursuing national and global accounts, handling multi-year programs, and mentoring junior sales staff. The title typically signals a level of experience and production track record that warrants expanded rate authority, senior client access, and compensation above the standard Sales Manager range.

Hotel Senior Sales Managers hold primary ownership of the department's most important accounts—producing significant individual revenue while mentoring junior staff and contributing to department strategy. The title represents a clear step between Sales Manager and Director of Sales, recognized across hotel brands as the pre-Director production level.

Server Assistants and Bussers support the dining room service team by clearing and resetting tables, running food and refilling beverages, maintaining the station's cleanliness, and enabling servers to focus on guest interaction and order management. The role is one of the most common entry points into restaurant service careers and provides direct exposure to professional dining operations.

Hotel Service Attendants provide direct assistance to guests across various property areas—delivering requested items to rooms, maintaining public spaces, assisting with luggage and transportation requests, and responding to general service calls that don't fit neatly into a single department. The role combines elements of bell service, housekeeping, and guest services in a flexible, cross-functional position.

Service Stylists create polished, personalized guest or client experiences by blending attentive service with an eye for presentation, atmosphere, and style. Found in hotels, spas, upscale retail, and lifestyle brands, they translate brand standards into memorable interactions while managing individual preferences, anticipating needs, and resolving issues quickly.

Sommeliers are wine professionals who manage a restaurant's or hotel's wine program — selecting, purchasing, storing, and serving wine while guiding guests through food and wine pairings. They bridge deep technical knowledge of viticulture and winemaking with the hospitality skill of making that knowledge accessible and enjoyable for guests at every experience level.

Sous Chefs are the executive chef's operational right hand: running day-to-day kitchen operations, directing line cooks during service, maintaining food quality and consistency standards, and stepping in as head of the kitchen when the chef is absent. The role sits at the inflection point between skilled line cooking and true kitchen management, and it is the usual step before an Executive Chef seat. Sous Chefs typically run the pass during service and handle ordering, scheduling, and training between shifts.

Sous Chef Assistants support the sous chef and executive chef in running daily kitchen operations — executing prep, assisting with station coverage, helping train junior cooks, and maintaining quality standards during service. The role is a structured stepping stone between skilled line cooking and full sous chef responsibility.

The Sous Chef de Cuisine is the second-in-command of a professional kitchen, responsible for daily culinary operations, staff supervision, food quality, and acting as executive chef when the chef de cuisine is absent. The title is most common in French-influenced fine dining environments and hotel food and beverage operations where classic brigade structure is maintained.

Spa Attendants maintain the cleanliness, atmosphere, and smooth operation of spa facilities while providing attentive, discreet service to guests. They manage locker areas, relaxation lounges, wet areas, and treatment room turnover — creating the physical and sensory environment that makes a spa visit feel genuinely restorative.

Spa Concierges are the front-of-house professionals who manage appointments, welcome guests, process retail sales, and ensure seamless service flow across a spa operation. They serve as the guest's primary point of contact from first booking through checkout, coordinating the schedule and handling every interaction with warmth, efficiency, and product knowledge.

Spa Coordinators manage the operational backbone of a spa — scheduling, staff coordination, inventory, and guest communications — while supporting the Spa Manager with administrative tasks, retail management, and service quality oversight. The role bridges front-desk service and back-office operations in a way that makes the entire spa run more efficiently.

Spa Directors lead the full business and guest experience operation of a spa — from P&L ownership and team leadership through treatment menu development, brand positioning, and capital investment planning. The role requires equal fluency in wellness programming and financial management, typically at large hotel properties, destination resorts, or multi-location spa brands.

Spa Front Desk Receptionists are the first and last point of contact for spa guests — handling bookings, checking guests in, managing the appointment schedule, processing sales, and resolving concerns with warmth and efficiency. The role combines hospitality instincts with administrative precision in an environment where atmosphere and attention to detail matter as much as service speed.

A spa manager runs the daily business of a hotel, resort or day spa: the treatment schedule, the licensed providers and front desk team, retail inventory, guest complaints and the weekly revenue and labor numbers. The role reports to a spa director, owner or hotel general manager and sits between hands-on service staff and property leadership. BLS has no spa manager category; its closest match, first-line supervisors of personal service workers in traveler accommodation, earned a median of $57,550 in May 2025, with the 10th and 90th percentiles at $39,490 and $80,980. The job calls for licensing knowledge, staffing skill and comfort with booking data.

Spa Receptionists are the front-line service staff who manage guest arrivals, departures, and scheduling at spa facilities. They answer phones, book appointments, check guests in and out, process transactions, and maintain the welcoming atmosphere that sets the tone for the entire spa experience. The role is the operational heartbeat of a spa's daily service.

Spa Receptionist Coordinators combine the guest service functions of a receptionist with broader operational responsibilities -- supervising desk staff, optimizing scheduling, managing communications between departments, and supporting the Spa Manager with administrative tasks. The hybrid title reflects a transitional role between front-desk execution and full spa coordination.

Spa Therapists are licensed wellness practitioners who deliver massage, body treatment, and holistic therapy services to spa guests. They combine technical treatment proficiency with strong client communication skills, adapting each session to individual needs while maintaining the spa's quality and safety standards. Most positions require state licensure as a massage therapist, esthetician, or both.

Spa Massage Therapists are licensed professionals who deliver therapeutic and relaxation massage services within a spa or wellness setting. They perform client intake, customize pressure and technique to individual needs, maintain a clean and calming treatment environment, and support guest wellness goals through skilled hands-on care across multiple massage modalities.

Stewards are the sanitation and equipment support backbone of commercial food service operations -- responsible for dishwashing, kitchen cleanliness, equipment maintenance, and ensuring that the front and back of house have the clean tools and supplies they need to operate. The role is physically demanding, essential to health code compliance, and often the entry point into professional hospitality.

Steward Dishwashers handle the continuous flow of soiled dishes, glassware, pots, and utensils in food service operations -- washing, sanitizing, inspecting, and returning clean items to the kitchen and service teams. The role is the sanitation foundation of any professional food service operation and one of the most widely available entry points into the hospitality workforce.

Technical Services Managers (also called Chief Engineers or Director of Engineering at some properties) oversee the physical plant operations of a hotel or resort -- managing maintenance staff, capital projects, preventive maintenance programs, and regulatory compliance to ensure all building systems, equipment, and guest rooms remain fully operational and safe.

Tour Guides lead groups of travelers through destinations, cultural sites, natural areas, and attractions -- delivering accurate, engaging commentary while managing group logistics, safety, and the overall guest experience. The role combines deep subject matter knowledge with storytelling, crowd management, and the interpersonal skills to create a memorable experience for diverse audiences.

Training and Development Coordinators in hospitality design, deliver, and track learning programs that build the skills of front-line and management staff across the property or company. They onboard new hires, run service standard training, manage e-learning systems, support managers in developing their teams, and maintain the documentation that keeps the organization's training in compliance.

Training Coordinators in hospitality design, schedule, and deliver learning programs that keep front-line and supervisory staff performing to brand standards. They manage onboarding workflows, track compliance certifications, and partner with department managers to close skill gaps—ensuring guests consistently receive the service level the property promises.

Travel Agents research, book, and manage travel arrangements for individuals, families, and corporate clients—handling flights, accommodations, tours, cruises, and ground transportation. They apply destination knowledge and supplier relationships to build itineraries that match client budgets and preferences, then support travelers through disruptions and changes before and during trips.

Valets greet arriving guests, take possession of their vehicles, park them safely in designated areas, and return them promptly when requested. The role is the first and last physical touchpoint many guests have with a hotel, restaurant, or event venue—making professionalism, driving competence, and responsiveness critical to the impression the property makes.

Valet Parking Attendants receive, park, and return vehicles for guests at hotels, casinos, restaurants, hospitals, stadiums, and event venues. They provide the first and last direct service contact for many guests—making safe vehicle handling, accurate key management, and professional demeanor the three qualities employers hire for above all others.

Valet Parking Supervisors lead the attendant team at a hotel, resort, casino, or venue—scheduling staff, coordinating vehicle flow during peak periods, handling guest complaints, and ensuring safe, damage-free operations every shift. They are the operational link between front-line attendants and property management or the valet contractor's account manager.

Waiter Captains lead the service team in fine dining restaurants, hotel restaurants, and banquet operations—overseeing section service, guiding guests through menus and wine selections, managing server assignments, and ensuring every table receives technically precise and attentive dining service. They are the senior floor presence between the front-of-house manager and the serving staff.

Food and Beverage Waiters serve guests in hotel restaurants, resort dining rooms, country clubs, and upscale dining venues—taking orders, delivering food and drinks, and managing the full table experience from greeting through payment. In hotel and resort contexts, they may work across multiple outlets including breakfast service, room service, pool bars, and banquet floors.

Waiters and Waitresses take food and beverage orders, deliver meals and drinks, and manage the full dining experience for guests at restaurants, hotel dining rooms, bars, and catering events. They are the primary point of contact between the kitchen and the guest throughout the meal—responsible for accuracy, timing, and the moment-to-moment experience that determines whether a guest returns.

A Waitress Captain leads the service team in upscale and fine dining dining rooms—supervising servers and bussers, guiding guests through menus and wine selections, executing tableside service, and ensuring technically polished service throughout every shift. The role combines senior-level hospitality execution with direct team leadership on the floor.

Food and Beverage Waitresses serve guests in hotel dining rooms, resort restaurants, bars, and upscale dining establishments—managing the complete table experience from greeting and order-taking through meal delivery and payment. In hotel environments, the role often extends across multiple outlets including breakfast service, room service, and banquet coverage.

Waitstaff—a collective term for servers, food runners, and bussers—deliver food and beverage service to guests in restaurants, hotels, banquet halls, catering events, and social clubs. They manage table coverage, order accuracy, course pacing, and guest interaction from arrival through payment, working as a coordinated team to deliver consistent service quality across every cover.

Wine Directors curate and manage the wine program at fine dining restaurants, hotel food and beverage operations, wine bars, and private clubs. They build the list, manage cellar inventory and purchasing, train the service team, and guide guests to selections that enhance their dining experience. They hold ultimate accountability for the program's quality, cost, and guest satisfaction. The role blends curation, education, and cost control, with a floor-first approach at properties like The Standard Hotels, where the director reports to the Director of Food and Beverage and oversees sommeliers and wine stewards.