Hotel Restaurant Manager | Job Descriptions |
Job Descriptions

Hotel Restaurant Manager

Reports to
Food & Beverage Director or Director of Catering
To achieve hotel and food and beverage revenue, profit and customer satisfaction goals by overseeing restaurant and lounge operations
  • Guests
  • Employees
  • Associate team
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of revenue and profit goals for assigned outlets
  • Achievement of employee satisfaction (Gallup) and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • To develop and implement business strategies for Food and Beverage operations aligned with the company’s overall mission, vision values and strategies.
  • Participate in the development of the hotel’s business strategies.
  • Develop and implement strategies for the assigned food and beverage outlets that support achievement of the hotel’s goals.
  • Monitor status regularly and adjust strategies as appropriate.
  • Develop the annual budget in conjunction with the Controller and General Manager.
  • Create an environment for employees aligned with the company culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision for the hotel to supervisors and employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Recruit and select the employees needed to provide the company experience.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow-up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create the company experience for guests in the assigned food and beverage outlets.
  • Coordinate the set-up of restaurants and lounge areas in accordance with the company’s standards.
  • Confirm daily specials and new menu additions with the Executive Chef.
  • Manage the food and beverage service provided in each outlet; coach employees on effective service techniques.
  • Inspect restaurants and lounge areas on an ongoing basis and takes appropriate steps to ensure facilities meet or exceed company standards at all times
  • Respond to customer concerns in accordance with the company experience.
  • Develop and implement strategies to achieve revenue and profit goal.
  • Assist in the development of the marketing plan for the outlet by keeping current on competitors on a regular basis.
  • Increase sales by coaching employees on effective sales techniques.
  • Maximize productivity by using forecasting techniques to adjust scheduling.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and company.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain the needs of both the customer and the company.
  • Take responsibility: Demonstrate personal ownership of tasks and follow through to get the required results.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Develop self and others: Continually work to develop own capabilities and the capabilities of others.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Think critically: Take a well-ordered, logical approach to: identifying business, market, or cross-functional issues; analyzing problems; organizing work and planning action.
Key Skills and Requirements
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Knowledge of budgeting process: Demonstrate knowledge of and skill in creating and maintaining within the departmental budget.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
  • Sales skills: Understand the features, functions and positioning of his/her product or service and is capable of closing business with customers by helping them recognize the value the company brings to the enterprise.
  • Two years’ experience in luxury hotel in beverage operations.
Hotel Restaurant Manager.doc