Oversees the restaurant’s daily operations, including food quality, service standards, menu development, and staff management. The manager ensures compliance with health and safety regulations, manages customer relations, and works on increasing profitability through efficient supply chain management and marketing strategies.

Responsible for overseeing all operations and business activities of the hotel to ensure goals are met. The manager leads the hotel team in providing top-quality service to guests, optimizing operations for efficiency, managing finances, and promoting the hotel to increase bookings and revenue.

Hotel Event Coordinators are responsible for planning, organizing, and executing a wide range of events, such as weddings, conferences, banquets, and meetings, to ensure seamless and memorable experiences for guests and clients.

Hotel Chefs oversee the culinary operations of a hotel, including menu planning, food preparation, kitchen management, and staff supervision, to ensure high-quality dining experiences for guests.

Front Desk Agents are responsible for providing exceptional customer service to guests during the check-in and check-out process, as well as handling inquiries, reservations, and guest requests.

Hotel Revenue Managers oversee the pricing and distribution strategy of hotel rooms to maximize revenue and occupancy levels.

Concierges provide personalized assistance and recommendations to guests, ensuring a memorable and enjoyable experience during their stay.

Event Coordinators plan, organize, and execute various events and functions hosted by the hospitality establishment, such as conferences, weddings, and corporate gatherings. They coordinate logistics, manage vendors, and ensure that events run smoothly and meet clients' expectations.

Concierge Specialists provide personalized assistance and recommendations to guests, ensuring a memorable and enjoyable experience during their stay. They assist with reservations, transportation arrangements, and local activity bookings, catering to guests' needs and preferences.