Profession accommodation manager

    accommodation manager

Hotel managers plan, direct or coordinate all hotel activities. Take responsibility of all hotel services, including reception, concierge services, reservations, banqueting, housekeeping, maintenance and refurbishing, staff development, and sales and marketing as well as hotel administration.

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Personality Type

  • Enterprising / Conventional

Tasks accommodation manager

  • Plan, organize and coordinate the entire operation of the hotel (including guest services, personnel management and hotel administration).
  • Manage, supervise and train personnel and apprentices.
  • Recruit new staff members and assign duties to them.
  • Observe and monitor staff performance to ensure efficiency and adherence to policies and procedures.
  • Confer and cooperate with department managers to ensure coordination of hotel activities.
  • Control quality to ensure expected standards in guest services, decor, housekeeping, food, banqueting, etc.
  • Develop and promote marketing strategies.
  • Manage and coordinate accounting, budgets and statistical records, calculate operating figures, set room rates, and strive for achieving profit targets.
  • Supervise tasks regarding maintenance, supplies and furnishings, deal with contractors and suppliers, and organise effective security.
  • Coordinate front office activities, and meet, greet and register guests.
  • Answer enquiries about hotel policies and services, and deal with customer complaints and comments.
  • Ensure compliance with health, occupational safety, licensing and other statutory regulations.

Related professions hotel, restaurant

  • Bed and breakfast services worker
  • Dishwasher
  • Holiday hostess
  • Hostel or bed and breakfast manager
  • Hotel front desk receptionist
  • Hotel porter
  • Other personal services worker
  • Restaurant manager


  • Manage health and safety standards

    Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.

  • Monitor financial accounts

    Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.

  • Maintain customer service

    Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

  • Handle financial transactions

    Administer currencies, financial exchange activities, deposits as well as company and voucher payments. Prepare and manage guest accounts and take payments by cash, credit card and debit card.

  • Set health, hygiene, safety and security standards

    Fix standards and procedures to ensure health, hygiene, safety and security in the establishment.

  • Create annual marketing budget

    Make the calculation of both the income and expenditures that are expected to be paid over the coming year concerning the marketing related activities such as advertising, selling and delivering products to people.

  • Manage different departments in a hospitality establishment

    Monitor and coordinate the departments in a hospitality establishment and maintain frequent communication with department supervisors.

  • Build business relationships

    Establish a positive, long-term relationship between organisations and interested third parties such as suppliers, distributors, shareholders and other stakeholders in order to inform them of the organisation and its objectives.

  • Implement sales strategies

    Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.

  • Create solutions to problems

    Solve problems which arise in planning, prioritising, organising, directing/facilitating action and evaluating performance. Use systematic processes of collecting, analysing, and synthesising information to evaluate current practice and generate new understandings about practice.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Manage hospitality revenue

    Oversee a hospitality revenue by understanding, monitoring, predicting and reacting to consumer behaviour, in order to maximise revenue or profits, maintain budgeted gross profit and minimise expenditures.

  • Manage budgets

    Conduct cost estimates and budget planning. Monitor the budget, as well as costs and expenses. Forecast the budget development continuously. Report on the budget.

  • Develop strategies for accessibility

    Create strategies for a business to enable optimum accessibility for all clients.

  • Implement marketing strategies

    Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.

  • Ensure price competitiveness

    Guarantee price competitiveness by setting the highest achievable revenue of your product or service while observing prices of competitors and studying market strategies, conditions and evolutions.

  • Monitor company policy

    Monitor the company's policy and propose improvements to the company.

Optional knowledge and skills

think analytically develop working procedures forecast occupancy demand local area tourism industry greet guests manage inspections of equipment schedule shifts recruit employees set up pricing strategies handle customer complaints