Hotel/Restaurant Manager

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Hotel/Restaurant Manager


Sometimes people go out for dinner and the food takes forever to get to them, and when it does arrive the server has gotten the order wrong. Other times a family may check in to a hotel and find that the room they had been assigned was right over the hotel bar's in-house band.

In these situations, people ask for the manager. The managers are in charge of everything that goes on in the establishments. They are hired by the owners to oversee the general day-to-day running of the restaurant or hotel, motel, or bed-and-breakfast. The managers are the people who field all complaints and try and make the customers happy, satisfied, and want to come back. They organize staff schedules, hire and fire all staff, train staff, and supervise them during their work schedules. In large hotels, the manager may only supervise department heads (head of housekeeping, for example) but in most establishments, the general manager does it all.

Managers set prices, choose menu items, and maintain inventory of supplies, food, and drinks. They ensure the building is safe, clean, and free of mice and other pests. They complete payrolls, and ensure suppliers are being paid on time

They also interact regularly with restaurant or hotel patrons. They even help register guests or serve customers during busy periods. They work closely with people planning and hosting weddings, parties, or conferences in their establishment. Quite often, they simply approach strangers eating in the restaurant or staying in the hotel to ensure they are satisfied with the establishment. And if they are not, the managers do whatever is in their power to satisfy the customer.

Restaurant and hotel managers thoroughly understand what it is that makes the restaurant or hotel they work at tick. They are trained, experienced workers who are dedicated to the place they work at. They appreciate the importance of a bellhop or a busser, as much as they do a head housekeeper or head chef. These managers are organized, efficient, and polite workers who are ultimately responsible for the quality of service an establishment provides.
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Grand Canyon University
Ready to earn your business degree?
Programs Offered:
  • B.S. in Hospitality Management



  Average Earnings  
Lowest 10% of Earners:
Median Salary:
Highest 10% of Earners:

  Interests and Skills  
Hotel and restaurant managers must be very organized, efficient, and quick-thinking people, who work well even under pressure. They must be tactful, respectful of other cultures and beliefs, as well as patient and understanding with staff. They must have excellent communication skills, and feel comfortable interacting with suppliers and delivery people as well as customers and guests. They need enough stamina to be able to work long hours. They must be able to complete a number of tasks at once, be natural leaders, and be able to adapt to change with ease.

  Typical Tasks  
  • Ensure that maintenance and decor are standard and well-kept
  • Supervise staff (kitchen, front desk, housekeeping)
  • Resolve customer complaints
  • Arrange for supply delivery
  • Develop and supervise advertising campaigns
  • Prepare budgets and manage finances
  • Delegate tasks to assistant managers, shift managers, department managers, or chefs
  • Train staff
  • Oversee large conventions, wedding receptions, shows, group bookings, and reservations
  • Regularly interact with guests and patrons
  • The typical day for a hotel or restaurant manager is long, with a lot of interaction with clients, visitors, tourists, suppliers, staff, and assistants. They perform a number of tasks, all designed to keep the establishment in top working order. They do everything in their power to maintain the reputation of the establishment, improve customer satisfaction and encourage growth. They spend most of each day indoors, and may travel to conventions and to other establishments to learn new tricks and techniques for improving their services.

  Workplaces, Employers and Industries  
  • Hotel managers work for large hotel chains, smaller exclusive hotels, motels, private campgrounds, and bed-and-breakfasts. They work long hours, and are often on call 24 hours a day, as hotels are always open. They often work evenings and weekends, especially if a wedding or party is being held in the building. They may live on site, to make it easier for them to handle problems. The work environment can be hectic, exciting, and stressful.
  • Restaurant managers work long hours, in the evenings and on weekends. They work in large, expensive restaurants, tiny bistros, and fast food establishments. They work in a stressful, hectic environment, especially during peak dinner hours and on special occasions or holidays.

  Long Term Career Potential  
Hotel managers can go on to become restaurant mangers, and vice versa. They can open up a restaurant or hotel, eventually turning it into a chain. They can go on to manage any business out there, or become a food critic, travel writer, cruise director, or international hospitality specialist.

  Educational Paths  
Becoming a hotel or restaurant manager requires lots of experience in the food and/or hospitality industry, as well as a university degree or college diploma in hotel management, hospitality and tourism, or food and beverage management. Courses in marketing and sales, nutrition, languages, law, and first aid are also beneficial.

It is possible for someone to make their way up the ranks from dishwasher or bellhop to management positions, if they are an excellent employee, take advantage of on-the-job training programs, and are willing to relocate. However, working in the environment as well as taking courses is a faster, and perhaps more interesting, way to the top.

Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2014-15 Edition,
Bureau of Labor Statistics, U.S. Department of Labor, Occupational Employment Statistics, 2002,

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Grand Canyon University
Ready to earn your business degree?
Programs Offered:
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