hotel orgnizational chart
Post on 29-Dec-2015
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GENERAL MAN GE
HUMARESOURMANAG
FOOD & BEVERAGE DIRECTOR
Executive Chef
Restaurant Supervisor
Bar Supervisor
BanquetManager
BanquetCaptain
Sous Chef
Food Server
Cashier/ Host
FRONT OFFICE
MANAGER
AM/PMCooks
Dishwasher Bus Person
Bartender
CONTROLLER
SALESM
Asst. Front Office Manager
F/O Supervisor AM/PM
Security Agent
Reservation Supervisor
Front DeskAgent
PBX Operator Reservation Agent
CUSTOMER SERVICE
DIRECTOR
HousekeepingManager
HousekeepingInspector
RoomAttendant
LaundryWorker
House Person
Sales/ CaDirector
Catering anager
Administrative Assistant
Assistant Controller
Purchasing Agent
N t Au tor
Accounts Receivable
General Office Clerk
ENGINEERING MANAGER
Assistant Engineering Mgr.
HHOOTTEELL OORRGGAANNIIZZAATTIIOONN CCHHAARRTT
SSoommee PPootteennttiiaall MMoobbiilliittyy PPaatthhss
SShasta TTwenty-first CCentury CCareer CConnections = Entry
Career Interest Color Codes: R I A S E C
Level = 4 earsC iv. Degree = Career/Technical Training/ Certification beyond High School
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