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Hotel Restaurant Manager Jobs (NOW HIRING)

Magnolia Houston

Hotel Restaurant Manager

Houston, TX · On-site

Overview We are seeking an experienced and service-driven Restaurant Manager to lead daily operations of our hotel's food and beverage outlets. This role is responsible for delivering exceptional ...

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Hotel Spero

Restaurant Manager

San Francisco, CA · On-site

The Restaurant Manager will serve as the restaurant department liaison to all other hotel departments. Key Duties & Responsibilities: * Work with members of the food and beverage team in menu ...

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Hotel Restaurant Manager information

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How much do hotel restaurant manager jobs pay per year?

As of Jun 13, 2026, the average yearly pay for hotel restaurant manager in the United States is $54,962.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,000.00 and $63,500.00 per year, depending on experience, location, and employer.

What does a Hotel Restaurant Manager do?

A Hotel Restaurant Manager oversees the daily operations of a hotel's dining establishments, ensuring excellent customer service, food quality, and efficient staffing. They are responsible for managing budgets, ordering supplies, coordinating with kitchen staff, and maintaining health and safety standards. Additionally, they handle guest complaints, train staff, and develop strategies to increase restaurant revenue and customer satisfaction. Their role is crucial in creating a positive dining experience for hotel guests and visitors.

What are the key skills and qualifications needed to thrive as a Hotel Restaurant Manager, and why are they important?

To thrive as a Hotel Restaurant Manager, you need expertise in hospitality management, food and beverage operations, and staff supervision, typically supported by a degree in hospitality or related experience. Familiarity with point-of-sale (POS) systems, restaurant management software, and food safety certifications is often required. Strong leadership, problem-solving abilities, and excellent customer service skills help you stand out in this role. These skills are essential to ensure smooth restaurant operations, guest satisfaction, and profitable business performance in a competitive hospitality environment.

What is the role of a restaurant manager in a hotel?

A hotel restaurant manager oversees daily operations of the restaurant, including staff management, customer service, and ensuring food quality and safety standards. They coordinate with kitchen and service teams, handle reservations, manage budgets, and ensure a positive guest experience.

What jobs can a restaurant manager transition to?

A hotel restaurant manager can transition to roles such as food and beverage director, operations manager, event coordinator, or hospitality consultant, leveraging skills in staff management, customer service, and operations. These positions often require leadership, organizational skills, and knowledge of hospitality industry standards.

What are some typical challenges Hotel Restaurant Managers face when balancing guest satisfaction with operational efficiency?

Hotel Restaurant Managers often navigate the challenge of ensuring each guest receives attentive service while maintaining efficient operations, especially during peak dining hours or special events. They must manage staff scheduling, inventory, and quality control, all while responding promptly to guest feedback or complaints. Effective communication with kitchen staff and front-of-house teams is essential to avoid service delays and ensure a seamless dining experience. Balancing these priorities requires strong organizational skills, adaptability, and the ability to motivate and lead a diverse team.

How much do you get paid as a restaurant manager?

The average salary for a hotel restaurant manager typically ranges from $40,000 to $70,000 per year, depending on experience, location, and the size of the establishment. Managers often receive additional benefits such as bonuses, health insurance, and paid time off, and may work irregular hours including evenings and weekends.

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

AspectHotel Restaurant ManagerFood and Beverage Manager
CredentialsHospitality management degree, certifications in hospitality or food serviceFood service certifications, hospitality or management degrees often preferred
Work EnvironmentHotels, resorts, and hospitality venues with dining facilitiesRestaurants, hotels, and catering establishments
Employer & Industry UsageHotels and resorts primarily in the hospitality industryRestaurants, hotels, and food service companies
Common Search & ComparisonYesYes

The Hotel Restaurant Manager oversees the daily operations of hotel dining facilities, focusing on guest experience and service quality. The Food and Beverage Manager manages food service operations across various settings, including restaurants and hotels, with a broader scope. While both roles require hospitality and food service knowledge, the Hotel Restaurant Manager is specifically tied to hotel dining services, making it a common comparison for those exploring careers or job opportunities in hotel food service management.

What does a restaurant manager make per hour?

A hotel restaurant manager typically earns between $15 and $30 per hour, depending on experience, location, and the size of the establishment. Salaries can vary based on responsibilities, certifications, and whether the role includes supervisory duties or operational management.
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Hotel Restaurant Manager jobs near you
Hotel Restaurant Manager

Hotel Restaurant Manager

CoralTree Hospitality

Houston, TX

Full-time

Posted yesterday

CoralTree Hospitality rating

7.3

Company rating: 7.3 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

Job description

We are seeking an experienced and service-driven Restaurant Manager to lead daily operations of our hotel’s food and beverage outlets. This role is responsible for delivering exceptional guest experiences, driving financial performance, and leading a high-performing team in a fast-paced hospitality environment. The ideal candidate is a hands-on leader with a passion for hospitality, strong operational knowledge, and a commitment to service excellence.


Operations & Guest Experience

  • Oversee daily restaurant operations, ensuring consistent service standards and guest satisfaction
  • Lead floor operations during peak service periods to ensure smooth execution
  • Resolve guest concerns promptly and professionally
  • Ensure compliance with all health, safety, and sanitation standards
  • Maintain restaurant appearance, cleanliness, and ambiance at all times

Leadership & Team Management

  • Recruit, train, schedule, and develop restaurant staff
  • Coach and motivate team members to deliver outstanding hospitality
  • Conduct pre-shift meetings to communicate priorities and service standards
  • Manage performance issues and provide ongoing feedback and development
  • Foster a positive, team-oriented culture

Financial & Administrative Responsibilities

  • Manage labor scheduling to align with business levels
  • Control costs including labor, food, beverage, and supplies
  • Assist with inventory management and ordering
  • Monitor sales performance and identify opportunities to increase revenue
  • Ensure accurate cash handling, POS usage, and reporting

Collaboration & Strategy

  • Work closely with the culinary team to ensure menu execution and quality
  • Partner with hotel leadership to support group events, banquets, and promotions
  • Support hotel-wide initiatives and standards
  • Contribute ideas to improve service, efficiency, and profitability

  • Minimum 2–3 years of restaurant management experience (hotel or full-service restaurant preferred)
  • Strong leadership, communication, and interpersonal skills
  • Open availability working various shifts and hours.
  • Proven ability to manage labor, control costs, and drive guest satisfaction
  • Knowledge of food and beverage operations, service standards, and POS systems
  • Ability to work flexible schedules, including evenings, weekends, and holidays
  • ServSafe certification (or ability to obtain)

Preferred Qualifications

  • Hotel restaurant or lifestyle hotel experience
  • Experience working with group business and banquets
  • Knowledge of beverage programs, wine, and cocktails

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