A photo of employees at the front desk at a hotel
Hospitality: General and Operations Managers (SOC CODE: 11-1021.00)

Job Description Overview

Plan, direct, or coordinate the operations of public or private sector organizations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services.

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Sample Job Duties

  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
  • Direct administrative activities directly related to making products or providing services.
  • Prepare staff work schedules and assign specific duties.
  • Set prices or credit terms for goods or services based on forecasts of customer demand.
  • Monitor suppliers to ensure that they efficiently and effectively provide needed goods or services within budgetary limits.
  • Direct or coordinate financial or budget activities to fund operations, maximize investments, or increase efficiency.
  • Manage the movement of goods into and out of production facilities to ensure efficiency, effectiveness, or sustainability of operations.
  • Perform sales floor work, such as greeting or assisting customers, stocking shelves, or taking inventory.
  • Establish or implement departmental policies, goals, objectives, or procedures in conjunction with board members, organization officials, or staff members.

    What Classes Do I Need to Take?

    • Hospitality and Restaurant Management: AS Degree

      Business Division
      Degree S1307

      This Associate of Science in Hospitality and Restaurant Management prepares students for mid-level or Manager-In-Training positions in the hospitality industry. Students gain practical and management training in: food safety and sanitation, food production, dining room service management, supervision, cost control, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam. This program is designed to articulate with the Collins College of Hospitality Management at Cal Poly Pomona as well as other universities. Students wishing to transfer should consult with Hospitality Management Coordinator to discuss transfer options.

      This degree requires the completion of General Education coursework plus the following:

      Required Courses

      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation1.5
      HRM 53Dining Room Service Management3
      HRM 54Basic Cooking Techniques3
      HRM 56Hospitality Supervision3
      HRM 57Hospitality Cost Control3
      HRM 64Hospitality Financial Accounting3
      HRM 66Hospitality Law3
      HRM 70Introduction to Lodging3
      Choose one course from the following:3
      HRM 61
      Menu Planning
      HRM 62
      Event Planning and Catering
      HRM 91
      Hospitality Work Experience 1
      Total Units28.5
      1

      This is a variable unit course. Three units are required.

       Guided Pathway of Study

    • Hospitality: Hospitality Management: Level I

      Business Division
      Certificate E1332

      The Hospitality: Hospitality Management - Level I Certificate prepares students for entry-level positions in the hospitality industry. Students receive training in dining room service management and lodging operations. Students who successfully complete the requirements for this certificate will also be required to complete a minimum of 60 non-paid or 75 paid hours of work experience in the hospitality industry.

      Required Courses

      HRM 51Introduction to Hospitality3
      HRM 53Dining Room Service Management3
      HRM 70Introduction to Lodging3
      HRM 91Hospitality Work Experience1
      Total Units10

      Guided Pathway of Study

    • Hospitality: Hospitality Management: Level II

      Business Division
      Certificate L1325

      The Hospitality Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the hospitality industry. Students gain practical and management training in: dining room service management, supervision, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this certificate will also be required to complete a minimum of 60 non-paid or 75 paid hours of work experience in the hospitality industry.

      Required Courses

      Completion of the Hospitality: Hospitality Management - Level I coursework10
      PLUS
      Completion of the Hospitality: Hospitality Management - Level II coursework9
      Total Units19
      Hospitality: Hospitality Management - Level I Coursework
      HRM 51Introduction to Hospitality3
      HRM 53Dining Room Service Management3
      HRM 70Introduction to Lodging3
      HRM 91Hospitality Work Experience1
      Total Units10
      Hospitality: Hospitality Management - Level II Coursework
      HRM 56Hospitality Supervision3
      HRM 64Hospitality Financial Accounting3
      HRM 66Hospitality Law3
      Total Units9

       Guided Pathway of Study

    • Hospitality: Restaurant Management: Level I

      Business Division
      Certificate E1333

      The Hospitality: Restaurant Management - Level I Certificate prepares the holder for an entry-level position within a restaurant.

      Required Courses

      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation1.5
      HRM 53Dining Room Service Management3
      HRM 91Hospitality Work Experience1
      Total Units8.5

       Guided Pathway of Study

    • Hospitality: Restaurant Management: Level II

      Business Division
      Certificate E0343

      The Restaurant Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in restaurants, catering, hotel food and beverage outlets, theme parks and other food service businesses. Students gain practical and management training in: food safety and sanitation, food production, dining room service management, menu development and cost volume analysis. Students who successfully complete the requirements for this certificate will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.

      Required Courses

      Completion of the Hospitality: Restaurant Management - Level I coursework8.5
      PLUS
      Completion of the Hospitality: Restaurant Management - Level II coursework9
      Total Units17.5
      Hospitality: Restaurant Management - Level I Coursework
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation1.5
      HRM 53Dining Room Service Management3
      HRM 91Hospitality Work Experience1
      Total Units8.5
      Hospitality: Restaurant Management - Level II Coursework
      HRM 54Basic Cooking Techniques3
      HRM 57Hospitality Cost Control3
      HRM 61Menu Planning3
      Total Units9

       Guided Pathway of Study

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