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 201,370 restaurant managers employed in the United States, many of whom work in hotel restaurants. Restaurant managers may also be known as food and beverage managers. 

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Quick Facts
Alternate Title(s) Food and Beverage Managers
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
Salary Range $25,000 to $100,000
Work Environment Primarily Indoors
Best Geographical Location(s) Opportunities exist in all regions
Minimum Education Level
  • Some Postsecondary Training
  • Bachelor's Degree
School Subjects
  • Business
  • English
  • Family and Consumer Science
Experience Several years' experience in the food service and/or hotel industry
Personality Traits
  • Helpful
  • Problem-Solving
  • Realistic
  • Business Management
  • Interpersonal
  • Leadership
  • Organizational
Certification or Licensing Recommended
Special Requirements None
Employment Prospects Good
Advancement Prospects Good
Outlook About as Fast as the Average
Career Ladder
  • Restaurant Director or Food Services Manager
  • Hotel Restaurant Manager
  • Assistant Hotel Restaurant Manager