Role of Hotel Restaurant Manager

A hotel restaurant manager, or maître d'hôtel, is responsible for the general day-to-day operation of the hotel restaurant and is ultimately responsible for the quality of service provided by the establishment.
Hotel restaurant managers have a clearly defined role with responsibility for the overall hotel management team. They are in constant contact with management, kitchen staff and customer services.
Typical work activities include:
supervising table layout;
welcoming guests and dealing with any complaints;
pre-booking and budgeting for events such as parties and special functions;
setting prices and choosing menu items;
managing finance, for example staff payroll and paying suppliers;
informing the executive chef of day-to-day requests from guests;
managing staff including organising rotas, recruitment and training;
stock control.