Every hotel, whether it’s big or small, needs an organizational structure to carry

out its daily operations. It is used to help divide tasks, specify the job for each
department, and delegate authority within and among departments. Effective job
specifications will increase work productivity and efficiency. Each hotel organizes
the workforce in different ways. Here shows a medium size hotel organizational
structure.
It was basically segmented into six divisions: finance, front office, human
resources, food and beverage, sales and logistics as the following organizational
chart:

Financial
The financial department’s role is to record financial transactions, prepare and
interpret financial statements, and deal with cost accounting and cost control.

Front Office
The front office (room management) department handles customer service
including front desk service, reservation, laundry, concierge, telephone, and
housekeeping service. A hotel’s front office is where guests are greeted when they
arrive, where they get registered and assigned to a room, and where they check out.
It’s almost the most important department as it often offers contact with customers.
Human Resources
The human resources department is given the responsibility to handle employee
recruitment, arrange staff training, make promotion and disciplinary decisions, and
check staff attendance.

Food & Beverage

The food and beverage department is responsible for all of the dining rooms,
restaurants, bars, kitchen, clean up services, etc. Here we basically divide F/B
department into two parts: kitchen and restaurant. Kitchen department is
responsible for food preparation including main food, dessert, side food, and
beverage. Restaurant department‘s role is to provide dining room operation, waiter
service, food runner, and clean up service.

Owners and Executive Managers

The executive level of a hotel usually consists of the hotel owner and the general
manager. In small hotels, the same person sometimes occupies these positions, but
in most cases, two different people occupy them. The hotel owner sets the
standards and policies of the hotel and delegates the implementation of these
standards and policies to the general manager. The general manager’s
responsibility is to manage the hotel’s day-to-day activities and to oversee the
functions of various departments such as food and beverage, laundry, and
housekeeping.

Assistant Managers Supporting the General Manager

In many hotels, the assistant manager is the general manager’s right hand and
provides support for a number of daily tasks. For example, it’s the assistant
manager’s job to communicate with all department heads and ensure that they are
handling any and all issues that could affect the performance standards of the hotel.

In bigger hotels, there are typically several assistant managers, each assigned to
oversee a specific division or department of the hotel. Responsibilities can include
assigning work schedules, handling patron complaints, and ensuring that hotel
events are well organized. An assistant manager may also take on the role of a
general manager if the general manager is ill, takes a vacation or is otherwise
unavailable.

Mid-Level or Departmental Managers

Mid-level hotel managers are a tier below assistant managers, and usually include
positions such as the front desk manager, food and beverage manager, sales
manager, housekeeping manager, marketing manager, financial manager, and
human resources manager. The front desk manager’s duties include handling
reservations, handling guest complaints, and ensuring that the proper department
handles guest requests. The food and beverage manager is responsible for handling
room service, catering, and the daily activities of a hotel’s bar and restaurant. The
housekeeping manager oversees all aspects of cleaning and maintaining the
appearance of the hotel.
The marketing manager is responsible for implementing promotional campaigns to
attract guests, and the financial manager handles hotel accounting, budget, and
expenses. The human resources hotel manager oversees the recruiting, training,
and development of all hotel staff, and also ensures that each staff member is
compensated according to the hiring protocols. Human resources hotel managers
must also ensure that the hotel adheres to legal safety policies as well as
employment practices that comply with the law.

Operational and Guest-Facing Staff

The operational staff of a hotel includes all the people that work in the different
hotel departments such as food and beverage; housekeeping; the front desk; the
bar; and the restaurant. Staff positions include chefs, cooks, dishwashers, guest
room attendants, laundry room attendants, room service waiters, porters, and
customer representatives that greet guests, guide them to their rooms, and relay
special requests to the front desk.