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WHAT ARE COMPETENCY-BASED INTERVIEWS? 11
catering sales and operations
concierge service
conference management
cost and labor control
daily operations management
fiscal management
food and beverage operations
food cost controls
front-of-the-house operations
inventory control
maintenance of profitable operations
maintenance of sanitation and cleanliness standards
meeting facilities management
menu planning and pricing
occupancy management
provision of safe/quality food
purchasing
rate negotiations
reception / reservations
room service management
spa and recreation
special project execution
up-sell rooms and value added services
vendor relationships and sourcing
venues and dining/tourist information
VIP guest relations
yield management
Human Resources
administrative processes
advocate of employee interests
annual hour operational plan
applicant tracking and reporting
benefits administration
compensation administration
continuous quality improvement
cultural sensitivity training
development of workforce requirements
American Management Association
www.amanet.org
