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Hotel Restaurant Management Jobs (NOW HIRING)

Commonwealth Hotels

Hotel Restaurant Server

Denver, CO · On-site

$16.27/hr

Join Our Team at FIRE Restaurant located in The ART hotel Downtown Denver Application Deadline ... Outstanding time management and organizational skills * Excellent communication and interpersonal ...

Commonwealth Hotels

Hotel Restaurant Server

Denver, CO

$16.27/hr

Join Our Team at FIRE Restaurant located in The ART hotel Downtown Denver Application Deadline ... Outstanding time management and organizational skills * Excellent communication and interpersonal ...

ggg

General Manager (Hotel & Restaurant)

Princeton, NJ · On-site

$56K - $78K/yr

General Manager The Peacock Inn, an upscale boutique hotel and fine dining destination, is seeking ... Restaurant & Food & Beverage Management * Oversee all restaurant operations to ensure quality ...

ggg

General Manager (Hotel & Restaurant)

Princeton, NJ · On-site

$56K - $78K/yr

General Manager The Peacock Inn, an upscale boutique hotel and fine dining destination, is seeking ... Restaurant & Food & Beverage Management * Oversee all restaurant operations to ensure quality ...

Biltmore Company

... management and staff development, including coach and counseling. 7. Develop capital requests to ... restaurant. Ideal candidate will have related experience in an upscale hotel/resort setting. 3. ...

ggg

General Manager (Hotel & Restaurant)

Princeton, NJ · On-site

$56K - $78K/yr

General Manager The Peacock Inn, an upscale boutique hotel and fine dining destination, is seeking ... Restaurant & Food & Beverage Management * Oversee all restaurant operations to ensure quality ...

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Hotel Restaurant Management information

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$34K

$65.6K

$100K

How much do hotel restaurant management jobs pay per year?

As of Aug 24, 2026, the average yearly pay for hotel restaurant management in the United States is $65,615.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,000.00 and $74,500.00 per year, depending on experience, location, and employer.

What is hotel restaurant management?

Hotel restaurant management involves overseeing the daily operations of a restaurant located within a hotel. This includes managing staff, ensuring high standards of food quality and customer service, handling budgets, and coordinating with other hotel departments. Managers are responsible for creating an enjoyable dining experience for guests, maintaining health and safety standards, and ensuring the restaurant contributes positively to the hotel's overall reputation and profitability.

What are the key skills and qualifications needed to thrive as a hotel restaurant manager, and why are they important?

To excel as a Hotel Restaurant Manager, you need strong leadership, hospitality management knowledge, and experience in food and beverage operations, often supported by a degree in hospitality or related certifications. Familiarity with POS systems, inventory management software, and reservation platforms is typically required. Outstanding interpersonal skills, problem-solving abilities, and attention to detail help managers deliver exceptional guest experiences and motivate diverse teams. These skills ensure efficient operations, guest satisfaction, and profitability in a dynamic hospitality environment.

What are some common challenges faced by hotel restaurant managers and how can they be addressed?

Hotel restaurant managers often face challenges such as balancing guest satisfaction with operational efficiency, managing diverse teams, and adapting to fluctuating demand. These issues can be addressed by implementing effective communication channels, investing in staff training, and utilizing data-driven forecasting for inventory and staffing. Strong leadership and a proactive approach to problem-solving help ensure smooth service and a positive guest experience, which are crucial for long-term success in this role.

What is the difference between Hotel Restaurant Management vs Food and Beverage Manager?

AspectHotel Restaurant ManagementFood and Beverage Manager
CredentialsHospitality or hotel management degree, certifications in hospitalityHospitality or culinary management degree, certifications in food service
Work EnvironmentHotels, resorts, and hospitality venues with dining servicesRestaurants, hotels, and catering establishments
Employer & Industry UsageHotels and resorts offering dining experiencesRestaurants within hotels or standalone food service venues
Common Search & ComparisonOften compared for hospitality management roles involving dining servicesSpecialized in food service operations within hospitality settings

Hotel Restaurant Management focuses on overseeing entire hotel dining operations, including staff, guest experience, and overall service quality. Food and Beverage Manager specializes in managing food service operations, menus, and staff within restaurants or hotel dining areas. While both roles require hospitality knowledge and certifications, Hotel Restaurant Management covers broader hotel operations, whereas Food and Beverage Managers concentrate on food service specifics.

What jobs can you get in hotel restaurant management?

Jobs in hotel restaurant management include roles such as restaurant manager, food and beverage director, banquet manager, and shift supervisor. These positions typically require skills in customer service, staff supervision, and knowledge of food service operations, often supported by relevant certifications or experience. Opportunities exist in both front-of-house and back-of-house management within hotel dining establishments.
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Cities with the most Hotel Restaurant Management job openings:

What states have the most Hotel Restaurant Management jobs?

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Hotel Restaurant Management jobs near you
Infographic showing various Hotel Restaurant Management job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, and 2% Contract. Highlights an 83% Physical, 2% Hybrid, and 15% Remote job distribution, with an average salary of $65,615 per year, or $31.5 per hour.

Adjunct Opportunities - Hotel/Restaurant Management

BERGEN COMM COLLEGE

Paramus, NJ • On-site

$922 - $960/wk

Part-time

Retirement

Re-posted yesterday

Job description

Bergen Community College is accepting applications for adjunct positions in the division of Business, Arts and Social Sciences for Fall and Winter 2026. Below are the disciplines we are currently hiring for and the requirements for each.

Hotel Restaurant Management Department:

The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry. The goal of the hotel restaurant management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas including culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging.

Courses and Requirements:

Hotel Restaurant Management (Culinary Arts)

Seeking a passionate and experienced culinary professional to join our faculty as an Adjunct Instructor in Culinary Arts. This position is perfect for an industry expert eager to share their knowledge and skills with aspiring chefs. Candidates must be capable of teaching both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management. The selected candidate will guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices.

Seeking an experienced culinary professional to teach charcuterie, butchering, and garde manger techniques as an adjunct instructor. This role is ideal for a skilled artisan passionate about traditional and modern methods of meat curing, fabrication, and cold kitchen preparation.

Minimum Requirements:

  • Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field.

  • At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger.

  • Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required).

  • Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts.

  • Effective communication skills and a demonstrated ability to work with a diverse student population.

Preferred Qualifications:

  • Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field.

  • Teaching experience at the college or professional training level.

  • Recognized certifications from industry organizations (e.g., American Culinary Federation certifications).

  • Experience in kitchen management, menu development, or food entrepreneurship.

  • Passion for mentoring and training aspiring culinary professionals.

Hotel Restaurant Management (Pastry Arts)

Seeking a talented and experienced pastry artist specializing in hyper-realistic cake decorating and food design to join our adjunct faculty. This position is ideal for a skilled professional passionate about teaching innovative cake sculpting, advanced sugar artistry, and food aesthetics.


Required: Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position. Experienced in cake decorating and tempering chocolate is a must.
Preferred: Bachelor’s Degree in Hospitality Management, Hotel-Restaurant Management, Culinary/Pastry Arts or equivalent.

Rates and Benefits:

  • Adjunct rates range from $922 to $960. The pay rates are $938 a credit for adjuncts who have obtained an Associates, $950 for a Bachelor's and $960 for a Master's.
  • Tuition Waiver for BCC courses for themselves or their dependents
  • ABP and 403b

Bergen Community College provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.