Tourism, Hospitality & Leisure × Personality Traits: Has Leadership
17 matching jobs found.
Restaurant Manager (Company: Primarily Engaged in Managerial Work)
Manages overall operations of food and beverage establishments, including sales and staff management, to improve customer satisfaction.
Cinema Owner/Manager (Employer Proprietor)
A profession that handles the overall management of a cinema, from selecting films to staff management, customer attraction, and financial management.
Hot Spring Facility Manager (Company: Primarily engaged in managerial work)
Oversees the overall operations of accommodation facilities and ryokans in hot spring areas, handling customer attraction, service quality, financial management, personnel development, safety and hygiene management, etc., as a management position.
Manager (Ryokan: Employer)
Responsible for the overall operation and management of a ryokan, handling customer service, staff management, facility management, financial management, and more.
National Guesthouse Manager
National guesthouse managers oversee the overall operations of national guesthouses, providing lodging services, managing facilities, handling finances, training and developing employees, and collaborating with local communities.
Manager (Ryokan, Hotel)
Oversees all operations of accommodation facilities, responsible for improving service quality, revenue management, and staff management.
Cafeteria Manager (Primarily Engaged in Customer Service Work)
A position that oversees cafeteria floor operations and customer service tasks, aiming to maximize customer satisfaction and store revenue.
Mountaineering Guide
A mountaineering guide plans and guides safe mountaineering itineraries for climbers, explains mountaineering knowledge, and provides comfortable and safe mountaineering experiences.
Museum Manager (Private Sector)
Oversees the operation and management of private museums, responsible for exhibition planning, collection management, budget and personnel management, public relations, etc.
Floor Manager (Restaurant)
Oversees all restaurant floor operations, including staff management and training, customer service, sales management, and service quality maintenance.