A hotel restaurant manager is responsible for overseeing the operations of the hotel’s restaurant or restaurants. This includes tasks such as managing staff, creating menus, setting prices, and ensuring that all health and safety regulations are followed.
They may also be responsible for ordering supplies and equipment, and for ensuring that the restaurant is properly maintained and decorated.
The hotel restaurant manager and the hotel food and beverage manager often work closely together, as they both play a role in ensuring that the hotel’s food and beverage operations run smoothly.
The food and beverage manager may provide overall direction and guidance to the restaurant manager, while the restaurant manager is responsible for managing the day-to-day operations of the restaurant.
They both also work closely with other departments such as kitchen, front office, housekeeping, and banquet operations.