Food and beverage operations involve many tasks, such as sourcing raw materials, preparing food and beverage items, maintaining inventory, overseeing service quality, overseeing catered events, and gaining insights into the business to make decisions in the future.

Resort operations involve maintenance and management of food service, amenities, and furnishings within the hotel or resort. In addition, they require a strict attention to strategy development and execution in order to position the brand to attract guests.

Event and meeting planning professionals must be able to monitor many variables at once, organizing their staff, vendors, venues, and guests. These roles require an acute mastery of communication and leadership skills.

In marketing and sales, duties include attracting clients, driving revenues, and branding the resort or hotel sufficiently to meet all business goals. These duties include both creative work and strategy work, and they include temporary promotions and permanent public image initiatives.

Administrators manage to put into place the systems that enable hotels and restaurants to operate smoothly. Their duties include recruitment, maintaining budgets, adhering to compliance guidelines, marketing the business, and overseeing the staff.