Hotel school

Pay in the destination countries

Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.

What does the day look like?

A hospitality management trainee rotates across key departments to learn luxury operating standards. Around 35% of the rotation is spent in Rooms Operations and Front Office checking guests in and out, assigning rooms, resolving billing disputes, and managing keycards. Another 35% is in Food and Beverage (F&B) handling floor service, banquet setup, bussing tables, and inventory control. The remaining 30% covers back-of-house administration, including night audit balancing, reviewing room occupancy reports, tracking supplier invoices, scheduling rotas, and housekeeping inspections.

Daily operations rely on software such as Oracle Opera Cloud PMS, protel PMS, Micros Simphony, Lightspeed Restaurant, SevenRooms, OpenTable, HotSchedules, and IDeaS G3 RMS. The glamorous side—tailored suits, VIP greetings, and menu tastings—accounts for only 10% of the job. The remaining 90% is physical reality: standing 8 to 10 hours consecutively, carrying heavy banquet trays, handling irate guests, and reconciling ledgers late at night. The schedule spans 5 days and 40 to 45 hours per week across morning (06:30 to 15:30), afternoon (14:30 to 23:30), and night audit (23:00 to 07:30) shifts, with mandatory weekends and holidays.

Where does this lead?