What Makes a Good Hotel Restaurant Manager?

Hotel Restaurant Managers are genuinely the lynchpin of all Restaurant operations within a successful hotel. They will ensure that the venue runs as smoothly as possible on a number of levels at all times!
 
At the very heart of Hotel Restaurant Managers jobs role there are a few key areas which can define the role and will separate the good from the bad! A clear focus on excellent Customer Service, delivering quality service within the Hotel Restaurant Managers remit, responsibilities in communicating and leading a hierarchical team, ensuring that all legislative procedures are followed, and that all potential revenue streams are maximised are all high on the list.

A good Hotel Restaurant Manager will always have a passion for delivering excellent customer service to each customer that dines with them. In order to ensure that this happens they will ensure that any necessary customer focussed training, involving all customer facing staff, is carried out fully before any customer facing activities are engaged in. A Good Hotel Restaurant Manager  will ensure that regular updates are made and any necessary improvements are changes are made to their specific training programmes, and will monitor all customer feedback as such.

Communication and leadership skills will ensure that your team fully support the Hotel restaurant Manager and the vision and direction of the restaurant, and will also ensure that that the restaurant team feel well supported also.  

Knowing and carrying out all related legislative requirements of the operation are another key element in being a good Hotel Restaurant Manager. All Health & Safety boxes must be ticked, food hygiene regulations must always be adhered to, and any beverage service laws must be carried out to ensure you’re compliant with both national and local legislation.

Finally, and with equal importance, a Good Restaurant Manager has a clear responsibility to drive all possible sales opportunities within the restaurant. This will encompass all of the above elements and training and developing the restaurant team to do this also. Up-selling, cross-selling and add-ons will play a key part in ensuring that average spend per heads targets are met and where possible exceeded!!