Hotel Restaurant Managers

Hotel restaurant managers oversee the operation of hotel restaurants. They recruit and train staff, keep inventory of food supplies, handle customer complaints, and prepare the menu. They may also supervise the activities of the hotel’s main restaurant as well as the cocktail lounge, banquets, and any food ordered through room service. There are approximately 191,030 restaurant managers employed in the United States, many of whom work in hotel restaurants.


Quick Facts
Duties Manage hotel restaurants; hire and train workers; prepare budgets; plan menus; order supplies; ensure that proper health and sanitation levels are maintained; prepare advertising and marketing campaigns
Alternate Title(s) Food and Beverage Manager
Salary Range $25,000 to $100,000
Employment Prospects Fair
Advancement Prospects Good
Work Environment Primarily Indoors
Best Geographical Location(s) Opportunities exist in all regions
Education and Training
  • Some Postsecondary Training
  • Bachelor's Degree
Related School Subjects
  • Business
  • English
  • Family and Consumer Science
Experience Several years' experience in the food service and/or hotel industry
Skills
  • Business Management
  • Interpersonal
  • Organizational
Personality Traits
  • Helpful
  • Problem-Solving
  • Realistic
Licensure/Certification Recommended
Special Requirements None
Career Ladder
  • Restaurant Director or Food Services Manager
  • Hotel Restaurant Manager
  • Assistant Hotel Restaurant Manager

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