Hotel Restaurant Managers

The efficient and profitable management of a hotel restaurant falls on the shoulders of its restaurant manager. In a hotel or motel, the restaurant manager oversees the many duties involving food service—the restaurants or cafes housed inside the hotel, the cocktail lounges, and, sometimes, the room service department. In larger hotels and motels, the restaurant manager may receive help from one or more assistant managers and executive chefs. Assistant restaurant managers supervise the dining rooms and other areas of food management, as needed. Executive chefs oversee operations in the kitchen, from food preparation to final presentation. Bookkeepers are sometimes hired to help with administrative details. Assistant managers, executive chefs, and bookkeepers report to the restaurant manager. However, especially in smaller lodging establishments, the restaurant manager is expected to perform with very little support.


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