Accounting manager

Accounting manager: He uses professional accounting concepts and internal company policies to solve complex accounting issues including the maintainance of internal controls. Participates in and implements monthly financial close, supervises the assignments of staff accountants to include general ledger, accounts payable and fixed assets. Prepares monthly management financial reporting package and axecutive summary schedules. Coordinates and facilitates the process of documenting accounting polocies and procedures.

Bar manager:

Bar manager: A bar manager keeps a bar operating efficiently. If the bar is located aat a hote or restaurant, the manager may also oversee dining and food preperation. A bar manager reviews the inventory, manages the money and staff, buys supplies and ensures that the bar meets legislative directive. he must also establish a physical presence at the bar and make adjustments to ensure customer service is consistently high. The bar manager must know local, state and federal regulations for the sale and distribution of alcohol

Catering Manager

Catering Manager: Catering manager plan, organise and develope the food and beverage service of organisation and business, whilst meeting customer expectations, food hygine standards and financial targets. In a small operation, the catering manager has more of a "hands on" role and will be involved in the day-to-day running of operation, while in a larger organization , the catering manager might have other managers and supervisor to handle different functions.

Housekeeping manager

Housekeeping manager: The house keeping manager is responsible for planning, or ganinizing, and developing of the overall operation of the housekeeping department in accordance with federal state, and local standards and guidelines along with assuring the highest degree of quality guest care is maintained at all times. Responsible for staffing, scheduling, traning and developing hourly staff.

Room service Manager

Room service Manager: Some of his main duties are to insure that the budget profit of the department is maintained, analyze financial results and take the appropriate action in areas of poor performance. He also ensures that orders are taken correcctly, courteouslu and actioned without delay. To insure that hte service of all meals, snacks and beverages is impeccable and in keeping with the required standards of the establishment. He also ensures that all floor service kitchens and the equipment therein are properly cleaned and that hygine standards comply with statuory and company standards.

Restaurant Manager

Restaurant Manager: Restaurant manager ensures that restaurants operate efficiently and profitability while maintaining their reputation. They must coordinate a variety of activity, whatever the size or type of the outlet, Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service and health and safety. Depending on the nature of the outlet, the role may have creative aspects, particularlly in marketing and business development.

Revenue Manager

li>Revenue Manager: The job descreption and responsibilities for the revenue manager vary from chaian to chain, but regardless of the hotel company, nearly all revenue manager perform multifunctional roles that extend far beyond optmizing room rates and forecasting group profitability. Every decision they make affects company profitability and because of this position demands a professional competent in their ability to manage both people as well as revenue.

General manager

>General manager: A G eneral Manager has broad overall responsibility for a business or organization. Whearas a manager may be responsible for one functional area, the General manager is responsible for all areas. Generally the term general manager refers to any executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement.

Switchboard operator

li>Switchboard operator: Organization often employ switch board operators who answer telephone calls to organization and usually maintain internal communiation through and pagers. Depending on employment setting, the roles and levels of responsibility of a "Switch board operator" can also vary greatly, from preforming wake up calls in a hotel to coordinating emergency response, dispatching, and overhead paging in hospitals.

HOTEL MANAGEMENT

One of the increasing forms of business


Hotel management is one of the increasing forms of business organization. It is recently growing and developing in Nepal and is popular among the new generation. It is the acemedic study of hospatily industry. Hospatility management studies provide a focous on management of hospatility operation including hotels, resturants, amusement park, marketing or ganization, shopping centres, etc.
Hospitality and Tourism Management curriculums follow similar core subjects application that of a business degree but of a focous on hospitality management. Core subject area include accounting, administration, finance, information system, marketing, human resource management, public relation, strategy, quantitative methods, and sectorial studies in various areas of hospatilaty business.





Employment oppourtunity

1. General manager: A G eneral Manager has broad overall responsibility for a business or organization. Whearas a manager may be responsible for one functional area, the General manager is responsible for all areas. Generally the term general manager refers to any executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement.



2. Switchboard operator: Organization often employ switch board operators who answer telephone calls to organization and usually maintain internal communiation through and pagers. Depending on employment setting, the roles and levels of responsibility of a "Switch board operator" can also vary greatly, from preforming wake up calls in a hotel to coordinating emergency response, dispatching, and overhead paging in hospitals.



3. Sales Manager: Sales manager helps the organization to acheive sales goals in an effective & efficient manner through planning, staffing, traning, leading and controlling organizational resources. Sales managers organise, motivate and lead sales team in a wide range of sectors, including pharmaceuticals, fast moving consumers goods and finance. While management structure vary significantly between companies and sectors, most sales manager will be responsible either for specific areas or particular product, or for specific type of customer.



4. Revenue Manager: The job descreption and responsibilities for the revenue manager vary from chaian to chain, but regardless of the hotel company, nearly all revenue manager perform multifunctional roles that extend far beyond optmizing room rates and forecasting group profitability. Every decision they make affects company profitability and because of this position demands a professional competent in their ability to manage both people as well as revenue.



5. Restaurant Manager: Restaurant manager ensures that restaurants operate efficiently and profitability while maintaining their reputation. They must coordinate a variety of activity, whatever the size or type of the outlet, Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service and health and safety. Depending on the nature of the outlet, the role may have creative aspects, particularlly in marketing and business development.


6. Housekeeping manager: The house keeping manager is responsible for planning, or ganinizing, and developing of the overall operation of the housekeeping department in accordance with federal state, and local standards and guidelines along with assuring the highest degree of quality guest care is maintained at all times. Responsible for staffing, scheduling, traning and developing hourly staff.


7. Room service Manager: Some of his main duties are to insure that the budget profit of the department is maintained, analyze financial results and take the appropriate action in areas of poor performance. He also ensures that orders are taken correcctly, courteouslu and actioned without delay. To insure that hte service of all meals, snacks and beverages is impeccable and in keeping with the required standards of the establishment. He also ensures that all floor service kitchens and the equipment therein are properly cleaned and that hygine standards comply with statuory and company standards.


8. Catering Manager: Catering manager plan, organise and develope the food and beverage service of organisation and business, whilst meeting customer expectations, food hygine standards and financial targets. In a small operation, the catering manager has more of a "hands on" role and will be involved in the day-to-day running of operation, while in a larger organization , the catering manager might have other managers and supervisor to handle different functions.


9. Accounting manager: He uses professional accounting concepts and internal company policies to solve complex accounting issues including the maintainance of internal controls. Participates in and implements monthly financial close, supervises the assignments of staff accountants to include general ledger, accounts payable and fixed assets. Prepares monthly management financial reporting package and axecutive summary schedules. Coordinates and facilitates the process of documenting accounting polocies and procedures.


10. Bar manager: A bar manager keeps a bar operating efficiently. If the bar is located aat a hote or restaurant, the manager may also oversee dining and food preperation. A bar manager reviews the inventory, manages the money and staff, buys supplies and ensures that the bar meets legislative directive. he must also establish a physical presence at the bar and make adjustments to ensure customer service is consistently high. The bar manager must know local, state and federal regulations for the sale and distribution of alcohol