Hospitality

An Accounting Clerk in hospitality keeps the day-to-day books of a hotel, resort, casino hotel or restaurant group. The job sits in the property's accounting office under an assistant controller or controller, and covers vendor invoices and payment runs, direct-bill invoicing for groups and corporate accounts, credit card and deposit reconciliation, and the journal entries that feed month-end close. Hotel clerks code revenue and expenses to the departments of the Uniform System of Accounts for the Lodging Industry. BLS May 2025 data for bookkeeping, accounting, and auditing clerks in the accommodation industry put pay at $30,160 at the 10th percentile, $43,150 at the median and $62,480 at the 90th percentile.

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.

An Assistant Front Office Manager is the deputy head of a hotel's front office: the manager who runs desk shifts, room assignments, guest recovery and cash controls, and who takes charge of the department when the Front Office Manager is off. The job sits in the rooms division, above front desk supervisors and agents. BLS does not publish pay for the title. O*NET files hotel front office management titles under Lodging Managers, and in traveler accommodation that occupation earned a $67,890 median in May 2025, with $39,750 at the 10th percentile and $126,590 at the 90th.

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.

An Assistant Kitchen Manager is the second-in-command of a restaurant or hotel kitchen, running prep, receiving, the line and food safety records when the kitchen manager is off and stepping onto a station when service gets busy. The job sits between the lead line cook and the kitchen manager or executive chef. BLS does not count the title separately; it falls under First-Line Supervisors of Food Preparation and Serving Workers, whose May 2025 median wage in full-service restaurants was $47,950, with the 10th percentile at $31,210 and the 90th at $74,690.

An Assistant Operations Manager is a hotel or resort manager who runs daily operations across departments under the general manager or director of operations. The job covers manager-on-duty shifts, guest escalations, labor checks against business levels, property walks and emergency response, with supervisors from the front desk, housekeeping, engineering and food and beverage reporting in during the shift. BLS does not report the title separately; for Lodging Managers working in traveler accommodation, its May 2025 data show a median wage of $67,890, with the 10th percentile at $39,750 and the 90th percentile at $126,590.

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.

A Banquet Bartender runs the bar at booked events such as weddings, conferences, galas and corporate receptions in hotel ballrooms, conference centers and catered venues. The job sits in a hotel or caterer's banquet department, works from a banquet event order rather than a fixed bar menu, and answers to a banquet captain or manager. Duties span setup, high-volume pouring, ID checks, cutting off intoxicated guests and closeout counts. Bartenders in the traveler accommodation industry earned a median of $36,500 in May 2025, with the 10th and 90th percentiles at $21,020 and $78,930, according to BLS. Where an event contract carries a service charge paid out to staff, federal rules treat that money as wages, not tips.

A Banquet Captain is the floor supervisor of a catered event: the person who works from the banquet event order, briefs the servers, sets the pace of service with the kitchen and keeps the host's program on schedule. Captains work in hotel ballrooms, conference centers, catering companies and private clubs, and report to a banquet manager. O*NET files the title under first-line supervisors of food preparation and serving workers. In the hotel industry, that occupation had a median wage of $50,720 in May 2025, with $36,440 at the 10th percentile and $78,070 at the 90th, according to BLS figures that count tips.

A Banquet Chef runs the kitchen that cooks for a hotel's or convention venue's catered functions: weddings, conference lunches, award dinners and receptions. The role turns each banquet event order into a prep schedule, staffs the banquet line, controls food cost and gets hundreds of matching plates out on cue. At large properties the top banquet kitchen job may be titled executive banquet chef, reporting to the property's executive chef. BLS files the job under chefs and head cooks; in traveler accommodation that occupation earned a median of $73,940 in May 2025, with the 10th to 90th percentile running from $48,500 to $115,260.

A Banquet Cook prepares food in volume for weddings, conferences, galas and other catered functions in hotels, resorts, convention centers and catering kitchens. Working under a banquet chef or sous chef, the cook turns each banquet event order into prep, batch-cooks proteins, sauces and sides, then plates long runs of identical courses or sets buffets to a fixed service time. BLS classifies the title under restaurant cooks. In the hotel industry, that occupation earned from $34,700 at the 10th percentile to $58,950 at the 90th in May 2025, with a median of $44,290.

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.

A Banquet Manager runs the service side of a hotel's catered events, turning the banquet event orders written by catering sales into room sets, staff schedules and on-time service for weddings, meetings, galas and receptions. The job sits in the food and beverage department, between the catering office and the banquet kitchen, and reports to a director of catering or food and beverage director. BLS files the title under food service managers. In the hotel industry, that occupation's May 2025 wages ran from $60,980 at the 10th percentile to $131,060 at the 90th, with a median of $82,240.

A Banquet Server is a hotel or event-venue server who works catered functions such as weddings, conference meals, galas and awards dinners booked through a catering or convention services office. The job covers room setup, plated and buffet service on a fixed timeline, and the teardown after the last guest leaves. O*NET lists banquet server as a job title within Waiters and Waitresses (SOC 35-3031), and BLS does not report the title separately. In the traveler accommodation industry, that occupation earned a median of $35,510 in May 2025, with a 10th to 90th percentile range of $23,150 to $78,450. Those figures include tips, and pay can also come from a share of the event's service charge.

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.

A Bar Back is the support worker who keeps a bar supplied during service: hauling ice, swapping kegs, running and washing glassware, cutting garnish and restocking bottles so bartenders can keep pouring. BLS files the job under dining room and cafeteria attendants and bartender helpers (SOC 35-9011), and its SOC title file assigns "barback" to that code. The work happens in bars, nightclubs, restaurants, hotels and any venue with a service bar. In May 2025 wages for the occupation, tips included, ran from $21,300 at the 10th percentile to $46,570 at the 90th, with a median of $33,980. Those figures also cover bussers and cafeteria attendants.

A Bar Manager runs the bar side of a hospitality business, whether that is a standalone cocktail bar, the bar inside a restaurant, or a hotel lounge. The job covers hiring and scheduling bartenders, buying and counting liquor, beer and wine, building the drink list, and keeping the license holder in line with state alcohol rules. It sits between the bar staff and the general manager or owner. BLS files the title under First-Line Supervisors of Food Preparation and Serving Workers, and in drinking places that occupation earned a median of $44,820 in May 2025, with the 10th and 90th percentiles at $27,300 and $70,260.

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.

A Bellperson is the hotel employee who moves guests' luggage between the entrance and the guest room, escorts new arrivals upstairs, stores bags and runs deliveries for the front office. BLS counts the job under Baggage Porters and Bellhops, and O*NET lists bellperson among that occupation's reported titles. In the hotel industry the occupation had a median annual wage of $36,410 in May 2025, and its 10th to 90th percentile ran from $27,040 to $51,720, with reported tips included. Bellpersons work at full-service, resort and casino hotels under a bell captain or front office manager, and the stand is a first step toward front desk and concierge work.

A breakfast attendant sets up, runs and breaks down a hotel's morning meal service, such as the buffet some select-service and extended-stay properties include in the room rate. The Breakfast Attendant keeps hot and cold food at safe temperatures, refills the line, answers ingredient questions and clears tables, typically reporting to a breakfast or food and beverage supervisor. BLS counts the job with dining room and cafeteria attendants. In the traveler accommodation industry, that occupation earned a median of $34,930 in May 2025, with the 10th percentile at $26,880 and the 90th at $50,630, tips included.

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.

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 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.

A Club Manager is the operating executive of a private, member-owned club: a golf or country club, a city or athletic club, a yacht club or a racquet club. The job sits between a volunteer board of directors that sets policy and a staff of department heads in food and beverage, golf, racquets, aquatics, grounds and accounting. The Club Manager builds the budget, protects the member experience and carries out board decisions. O*NET files the title under Entertainment and Recreation Managers; in the BLS industry group that includes golf courses and country clubs, May 2025 pay ran from $43,190 at the 10th percentile to $136,440 at the 90th, with a $76,450 median.

A Cocktail Server takes drink orders and carries them from the service bar to guests seated or standing away from the bar top, in lounges, nightclubs, hotel bars and casino gaming floors. The role sits in front-of-house hospitality and is counted by BLS under Waiters and Waitresses. In drinking places, May 2025 BLS data put annual wages, tips included, at $19,100 for the 10th percentile, $34,090 at the median and $69,580 at the 90th percentile. Shifts center on evenings and weekends, and some states require a state-recognized alcohol server card soon after hire.

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.

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 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 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 Guest Services is the hotel department head who runs the guest-facing operation: the front desk, concierge, bell and door staff, and, depending on the property, valet, transportation and the guest messaging channel. The role sits in the rooms division and reports to a director of rooms, hotel manager or general manager. It answers for arrivals, departures, service recovery and guest satisfaction scores. BLS counts this work within Lodging Managers and does not report the director title separately. For lodging managers in the traveler accommodation industry, May 2025 pay ran from $39,750 at the 10th percentile to $126,590 at the 90th, with a median of $67,890.

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.

A Doorman works the front entrance of a hotel, and sometimes a residential building, greeting arrivals, opening car and lobby doors, moving luggage to the bell stand, hailing cabs and keeping the curb clear. The job sits in the front office under the bell captain or front office manager and works hand in hand with valet and the front desk. O*NET lists doorman as a reported title under Baggage Porters and Bellhops; in the hotel industry that group earned a median of $36,410 in May 2025, with the 10th to 90th percentile running $27,040 to $51,720, tips included.

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 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 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 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.

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 is the hotel finance specialist who measures what a property's restaurants, bars, banquets and room service spend on product against what they sell. The controller counts inventory, audits receiving and requisitions, compares actual cost with theoretical cost and reports the gaps to the director of finance and the food and beverage team. BLS does not track the title and files cost accounting work under accountants and auditors. In traveler accommodation, that occupation earned a median of $64,990 in May 2025, with the 10th percentile at $39,870 and the 90th at $99,170.

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 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 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 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.

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.

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.

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.

A Guest Service Attendant works the amenity side of a hotel or resort: the pool deck, beach, cabanas, fitness room and lobby, setting up equipment, issuing towels and chairs, checking access and watching for trouble. O*NET lists pool, cabana and beach attendant titles under Amusement and Recreation Attendants (SOC 39-3091), and at some properties the same title names a front desk job instead. In traveler accommodation, the hotel industry, that occupation earned a median of $35,090 in May 2025, with the 10th percentile at $27,040 and the 90th at $48,460. The job sits in rooms or recreation operations and answers to an amenity, recreation or front office supervisor.

A Guest Service Manager runs the guest-facing side of a hotel or resort: the front desk and, depending on the property, the bell stand, door, valet, concierge and switchboard. The manager hires and schedules that team, settles the problems supervisors cannot, and answers for arrival, departure and everything a guest asks for in between. The title sits in the rooms division and reports to a front office director, rooms director or general manager, depending on the property. In the hotel and motel industry, BLS puts lodging managers' May 2025 pay at $39,750 for the 10th percentile, a median of $67,890 and $126,590 for the 90th percentile.

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.

Head Bartenders, also called 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, Head 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.

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.

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 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 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.

A Hotel Chief Engineer heads the engineering department at a hotel or resort, answering for the HVAC plant, boilers, water systems, electrical service, fire and life safety equipment, pools and guest-room repairs. The job reports to the general manager, leads the engineers and maintenance technicians, and owns the engineering budget, contractor relationships and capital projects. BLS does not report the title separately; for Facilities Managers in traveler accommodation, its May 2025 survey shows a $96,100 median, with the 10th and 90th percentiles at $61,120 and $155,200. The work mixes hands-on troubleshooting with inspections, compliance records and energy reporting.

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.

A Hotel Director of Sales runs the sales department of a hotel or resort, owning the revenue plan for group, corporate and catering business and leading the sales managers who book it. The director reports to the general manager or a director of sales and marketing, works daily with revenue management on rates and space, and personally handles the property's largest accounts. BLS files the job under Sales Managers; in the Traveler Accommodation industry that occupation paid a median of $98,850 in May 2025, with the 10th and 90th percentiles at $62,330 and $169,080.

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.

A hotel food and beverage server takes orders, serves meals and drinks, and manages the guest's experience at the table in hotel and resort restaurants, banquet halls, lounges and room service. 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.

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.

A Hotel Front Office Supervisor is the shift leader for a hotel's whole lobby: the front desk, concierge, bell staff and valet answer to one person, who keeps arrivals moving, settles escalated guest problems and decides when to pull people from one post to cover another. This page covers the role at full-service and luxury hotels that run those posts as separate teams, where the desk supervisor answers only for the counter. BLS does not report the title on its own. For office and administrative support supervisors in traveler accommodation, May 2025 wages run from $36,580 at the 10th percentile to $78,190 at the 90th, with a median of $50,160.

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.

A Hotel Maintenance Technician keeps a hotel's guest rooms, public spaces and building equipment working: PTAC units and fan coils, plumbing fixtures, door locks, lighting, pools and laundry machines. The role sits in the engineering department under a chief engineer or director of engineering, and it runs on work orders from the front desk, housekeeping and guests. BLS files the job under Maintenance and Repair Workers, General. In the traveler accommodation industry, that occupation earned a median of $42,220 in May 2025, with the 10th percentile at $30,680 and the 90th percentile at $64,130. The work is hands-on, shift-based and close to guests.

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 Supervisor leads a hotel's front-line operation for a shift, directing front desk, night audit and guest service staff, coordinating housekeeping and engineering, and acting as the senior decision-maker on property when department managers are off. The job sits between front-line roles and department management in the rooms division. BLS does not report the title separately; for First-Line Supervisors of Office and Administrative Support Workers in traveler accommodation, its May 2025 data show a $50,160 median wage, with the 10th to 90th percentile running from $36,580 to $78,190.

A Hotel Reservation Agent books, changes and cancels room reservations for a hotel or a brand's central reservations office, working by phone, email and chat inside a property management or central reservations system. BLS files the job under reservation and transportation ticket agents and travel clerks, an occupation O*NET defines as making and confirming reservations for transportation or lodging. In the traveler accommodation industry, BLS put that occupation's May 2025 median pay at $42,420, with the 10th percentile at $32,970 and the 90th at $62,090. The role sits in the front office or rooms division, close to revenue management, since every rate code an agent books shapes what a room earns.

A Hotel Sales Coordinator is the organizer behind a hotel's sales office, handling inquiries, proposals, contracts, group room blocks and rooming lists so the sales managers can spend their time selling. The job sits in the sales and marketing department of full-service, convention and resort hotels and reports to a sales manager or director of sales. BLS does not track coordinators separately. For the support work described here, the nearest BLS group is secretaries and administrative assistants in the Traveler Accommodation industry, who earned a median of $47,650 in May 2025, with a 10th to 90th percentile range of $37,670 to $63,860.

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.

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 Inspector is the hotel employee who checks guest rooms after room attendants finish them, passes or fails each room against the property's standard, and releases passed rooms to the front desk as ready to sell. The job sits in the housekeeping department between the room attendants and the housekeeping supervisor or executive housekeeper, and the job can include coaching attendants and checking public areas. BLS does not report inspectors separately; for the nearest occupation, First-Line Supervisors of Housekeeping and Janitorial Workers, May 2025 wages in the traveler accommodation industry ran from $34,510 at the 10th percentile to $70,710 at the 90th, with a median of $45,680.

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.

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 Steward runs the dish room and back-of-house sanitation in a hotel or other large food operation, washing and sanitizing dishes, glassware, pots and kitchen equipment, keeping floors and storage clean, and moving china and supplies to the restaurant, room service and banquet kitchens. The role sits in the food and beverage department under a chief or executive steward. O*NET lists it as a title for Dishwashers, and in the BLS May 2025 survey dishwashers in hotels and other traveler accommodation earned $29,710 at the 10th percentile, $37,650 at the median and $57,220 at the 90th percentile.

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.

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 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.

A Lead Cook is the senior working cook on a kitchen line: the person who cooks a station through service while assigning, instructing and checking the work of the cooks around them. The job sits between line cook and sous chef or kitchen manager in restaurants, hotels, private clubs and banquet kitchens, and the lead may run the line when the chef is off. Federal wage data counts these working leads with restaurant cooks, an occupation that earned a May 2025 national median of $37,390, with the 10th percentile at $28,700 and the 90th at $47,900. BLS does not report lead cooks as a separate group.

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.

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 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.

A Night Manager is the senior manager on duty in a hotel overnight, responsible for every guest issue, staff gap, security incident and emergency between the evening handoff and the morning manager's arrival. The role supervises the front desk, night audit, security and on-call engineering staff, reviews or runs the end-of-day close in the property management system, and writes the handover log. O*NET files the title under Lodging Managers, and BLS reports a May 2025 median of $69,250 for that occupation, with the 10th and 90th percentiles at $40,070 and $128,880.

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.

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 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 and Line Cooks 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.

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.

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.

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.

A Restaurant Server takes orders, serves food and drinks, and looks after a section of tables from greeting to final check in a dining room, with the kitchen, bar and host stand as daily partners. BLS counts the job as Waiters and Waitresses, and full-service restaurants are where the job is concentrated. In full-service restaurants, the May 2025 BLS figures put the median at $35,300 a year, with the 10th percentile at $17,880 and the 90th at $66,570; those figures include tips. The work needs no formal education, rewards menu knowledge and composure, and runs on nights, weekends and holidays.

A Room Attendant cleans and resets hotel guest rooms, both after a guest checks out and during a multi-night stay: stripping and making beds, cleaning bathrooms, restocking amenities and reporting damage so the front desk can sell the room again. The job sits in the housekeeping department under an inspector or housekeeping supervisor, and federal statistics count it as part of Maids and Housekeeping Cleaners (SOC 37-2012). For that occupation in the hotel and motel industry, BLS put the May 2025 median wage at $34,920, with the 10th percentile at $26,930 and the 90th percentile at $49,510. The work is physical and paced by a daily room assignment.

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.

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.

A Spa Attendant keeps the locker rooms, relaxation lounges and wet areas of a hotel or resort spa clean, stocked and safe, and looks after guests between arrival and treatment. The job sits on the spa's support team alongside licensed massage therapists and estheticians, reports to a spa supervisor or manager, and needs no license. O*NET lists Spa Attendant as a reported title of Locker Room, Coatroom, and Dressing Room Attendants, the occupation BLS uses for its pay data. In the traveler accommodation industry, which covers hotels and resorts, that occupation earned a median of $37,970 in May 2025, with the 10th to 90th percentiles running from $30,770 to $54,440.

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 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.

A Spa Front Desk Receptionist runs the reception desk at a day spa, hotel spa, resort spa or medical spa: booking and changing treatments, checking guests in, answering questions about the menu, selling retail and settling the bill. The job sits at the front of the spa's guest services team and works alongside therapists, estheticians, attendants and the spa manager. BLS counts it within receptionists and information clerks. In personal care services, the industry that takes in salons and day spas, BLS put the May 2025 median at $34,470 a year, with the 10th percentile at $25,840 and the 90th at $44,310. Shifts can include early openings, evenings, weekends and holidays.

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 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.

A Tour Guide leads visitors through museums, historic districts, parks, resorts and city sights, planning the route, telling the stories, keeping the group together and answering questions along the way. Guides work for museums and historic sites, sightseeing and walking-tour companies, travel firms, hotels and resorts, or for themselves. BLS counts them under Tour and Travel Guides, whose May 2025 national median wage was $38,120, with the 10th percentile at $28,520 and the 90th percentile at $60,930. The entry path usually runs through a high school diploma and on-the-job training, with a local license in some cities.

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.

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.

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.