Hotel Restaurant Managers

Many restaurant managers move into management services—food services provided by hotels for business cafeterias, banks, and schools. Another area for advancement is into industrial food service, hotel food and beverage departments that work with health care or assisted-living institutions. The industrial side is not necessarily more lucrative, but the hours are more stable. Managers usually work nine to five and have weekends and holidays off unless special projects or events are planned. Another advancement possibility is into the job of restaurant director. This person supervises the overall management of food service within the hotel. Restaurant managers report to the restaurant director.

Many experienced hotel restaurant managers are promoted to the executive side of hotel management. Having the responsibility of running a business that contributes large revenues to the hotel makes restaurant managers good candidates for higher rungs on the corporate ladder.