Hotel-restaurant managers oversee all day-to-day operations in a hotel restaurant which can include a variety of tasks and responsibilities. In general they make sure that the quality of food and drink is as high as possible that the environment is both appealing and safe and that patrons feel welcome. They keep tabs on the chef’s preparation of the food as well as how the food is displayed when served to customers. Also they are in charge of ordering all the food beverages ingredients and supplies needed for the producing and serving meals to patrons. They make sure that the kitchen is maintained and that everything is in safe and working order. It is often the hotel-restaurant manager’s job to recruit new employees and train them to ensure that their performance meets a high standard. They also work on budget often with the hotel manager to determine the pricing that will produce a profit but they are just as concerned with the satisfaction of the restaurant’s patrons. In addition to overseeing the kitchen and service in the dining room the website www.ehow.com says that hotel restaurant managers often handle business aspects such as invoices especially when the restaurant is in a small hotel. Some aspiring hotel-restaurant managers work in food service management at junior levels to get practical experience with the hope that they will advance to a managerial position. In addition to such experience many employers look for individuals with a two-year or four-year degree in something related to hotel or restaurant management. According to the website www.ehow.com salaries of hotel-restaurant managers depend on the size and type of hotel or restaurant but they can earn up to $60000 a year.
|Education Required:||Bachelor's Degree|
|Tasks:||Oversees the restaurant operations in a hotel.
Works directly with the hotel manager.
Ensures the hotel restaurant is making a profit.
Handles paperwork and invoices for the hotel's restaurant.
|Also Called:||Hotel/Restaurant Supervisor
Hotel Food Service Manager