The restaurant manager is one of the key roles in a hotel. It carries great responsibility and requires strong managerial and people skills. As an integral part of the operations of a hotel, the restaurant manager normally reports to the food and beverage manager.
Managerial skills will be key. The job holder needs to set-up the menu together with the head chef or maitre d’hôtel, hire or dismiss staff, arrange work shifts, oversee inventory and in some cases, even decide on the theme or décor of the restaurant. The restaurant manager will also be important in maintaining the hotel’s level of service and in helping to plan special events, when necessary.
People skills are important as the person in this role will have daily contact with guests. Ability to deal with complaints or dissatisfied guests in a dignified and rational manner is a must. The overall responsibility of the quality of service and quality of food lies with the position holder.
Salaries vary greatly depending on the size of the restaurant and the hotel. Entry-level positions command a salary of C
$26,000.