A Strategic Approach
As a hotel school graduate or a seasoned hotel specialist, you’ve likely completed internships, management training programs, or classic European apprenticeships. This experience has brought you to a crucial point in your career, where you have a clear career goal, whether aiming for an aspiring department head position in general management or a higher senior management position. Others also choose entrepreneurship to run their hotel or restaurant. Now, it’s time to take action and secure a position that matches your ambitions and skills.
While the reputation of your alma mater or the prestige of your previous internships can undoubtedly open doors in your early career, it’s important to remember that success is more comprehensive than just credentials from renowned institutions like EHL, Cornell or Glion. Of course these credentials help but there are paths to success for those who forge their way, even if it may be challenging initially. As you prove yourself, your academic or professional background takes a back seat and your performance and character take center stage.
Today, let’s delve into the most essential and classic pathways available. Rooms Division, Food and Beverage, the Culinary Department. No matter which one you choose, strategic planning is critical. By mapping out your next moves and staying steadfast in your goals, you can chart a course toward hotel leadership with clarity and purpose. You must be clear that this requires dedication and hard work, but the rewards are worth it. Join me as we dissect each pathway, uncovering the roles, progression opportunities, and strategic considerations that will propel you forward in your career.
PATHWAY VIA THE ROOMS DIVISION DEPARTMENT
Commence your journey as a Front Desk Associate, where you serve as the first point of contact for guests, mastering the art of guest relations and operational coordination. If you work in a private hotel, a three or four-star hotel, make it your objective to get into the top tier of the global hotelscape. [Hilton, Marriott, IHG, Hyatt, Accor, IHCL]. Without discriminating against other companies, these global companies have more to offer you as a young and ambitious individual than most other companies, no matter their international rating or prestigious allure. Of course, working at Peninsula or Raffles, Kempinski, or Four Seasons is great. They are all good and excellent starting points, and if you plan to spend all your career in one of these companies, there is nothing wrong with it. However, the buffet of opportunities in these companies is more limited here. [but this is for another article]
Make it a point to progress from Front Office Associate to roles such as Shift Leader within two years, assuming responsibility for overseeing daily operations and ensuring guest satisfaction. This is a significant achievement that should fill you with pride. Advance further – within the next 2-3 years as an Assistant Front Office Manager, where you develop leadership skills and understand front office operations comprehensively. As you ascend to the role of Front Office Manager, your responsibilities expand to include staff management, revenue optimisation, and guest experience enhancement. Transition seamlessly into the role of Rooms Division Manager, overseeing not only the front office but also housekeeping and guest services departments.
After completing 3 to 4 years as a director of the rooms division, you are free to pursue the coveted position of general manager, where your comprehensive understanding of hotel operations and leadership capabilities drive organizational success and profitability. This pathway can take you ten years to the General Manager post. Of course, it comes with you being ready to invest in training, productive networking, and putting in the time it takes. During the early years, keep your eyes open for hotel openings [within the same company]. It often goes that a transfer includes a promotion. Be mindful of job roles that can become a ‘career coffin,’ such as Revenue Manager or Night Duty Manager. These positions are ideal for professionals who aren’t seeking rapid advancement but prefer a comfortable role. Remember, these positions also offer good opportunities, especially in larger hotels where they are highly specialized. However, they may enhance your career less than other roles.
PATHWAY VIA THE FOOD AND BEVERAGE DEPARTMENT
Once considered the classic career trajectory, the Food and Beverage department provides complexity and fast learning in all aspects of managing a hotel. I am sure, you know the song New York, New York from Frank Sinatra: “If you make it here, you make it everywhere…” you can easily apply this famous song to the Food and Beverage Department in a hotel. No department is as demanding as this one and the learning curve exceeds much those of other departments in terms of complexity and interconnectivity to all other departments.
After your apprenticeship or hotel school, You start as a Restaurant Captain, Banquet Captain, or Assistant Chief Steward. Other options are Asst. Bar Manager, Bar Manager or Beverage Manager. This depends again on the company and the hotel size you will be working in. As you progress, you will move into roles such as Assistant Restaurant Manager or Assistant Banquet Manager, where you will have greater responsibility for staff management and operational efficiency. After around two years, you become eligible to transition into a Restaurant Manager or Banquet Manager role, overseeing day-to-day operations and ensuring guest satisfaction.
One or two years as Assistant Food and Beverage Manager prepare you for the role of the Food and Beverage Manager, where your strategic acumen and leadership abilities will be essential for driving profitability, quality improvement and operational excellence within the department. After gaining 4-6 years of experience, you will become a General Manager
Consider this to be the career advancement framework and there are many variations which can play out. Knowing upcoming opportunities before they are publicised plays into your hand if you are well connected internally and of course if your performance is inline with expectations.
While this department offers opportunities for quick advancement, it also involves irregular schedules and routine overtime. It is essential to be aware of this if you prioritize work-life balance. However, working in the Food & Beverage department provides diverse and exciting learning and growth opportunities in the hotel industry. Furthermore, this department interacts with all other hotel departments, making it a crucial area for career development.
It is also crucial to consider transfer opportunities into newly opening hotels but be cautious not to accept a promotion to a lower position. Throughout your career, look for opportunities to move within the same brand or into a higher brand, as this can significantly impact your progression.
The Culinary Path:
Commencing as a Commis marks the initial stride in mastering fundamental culinary skills post-completion of a European culinary apprenticeship. While a North American culinary school degree may elevate your starting position, the journey continues. Progressing to the role of Chef de Partie, you delve deeper into culinary specialties, refining your expertise in recipe development and menu planning. As time unfolds, you ascend to the esteemed role of sous chef, shouldering leadership responsibilities and orchestrating kitchen operations during service periods.
Two to three years hence, you’ll find yourself transitioning into the pivotal role of Executive Chef. You spearhead the culinary team here, crafting innovative menus and upholding impeccable food quality and presentation standards. Along this trajectory, avenues may emerge to pivot into Corporate Chef or Regional Chef roles, where your culinary prowess and strategic acumen drive culinary innovation across multiple properties.
Yet, the pathway continues. For those harboring ambitions of General Management, a lateral shift beckons. Exiting the Executive Chef role, you pivot into Food and Beverage managerial positions, eventually charting a course toward General Management. While this journey demands time and unwavering determination, success stories abound. Executive Chefs often prove to be adept Food and Beverage Managers and, subsequently, effective General Managers. Nonetheless, this transition entails a significant learning curve and adjustment period.
Conclusion:
As we conclude our analytical exploration of the pathways to hotel general management, let us remember that success in our industry is not handed out; it’s earned through your dedication, hard work, strategic foresight, and adaptability.
Whether you choose the PathPath of Rooms Division, Food and Beverage, Culinary Arts, or Housekeeping, the key to success lies in your hands. It’s about leveraging each opportunity to develop your skills, broaden your knowledge, and advance your career in the dynamic hotel industry. Your choices will eventually vary depending on the kind of hotel you are working in, but remember what I said in the outline of this article. Strive to climb upwards in the hierarchy of the 5-star hotel industry. It is possible, and it will pay off handsomely.
In my next blog, I will discuss the options for managers in support departments like Human Resources, Finance, Sales, and Housekeeping to become General Managers.
Thank You for reading. My rewards are your progress and a comment from your end.
Helmut
