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Hotel & Restaurant Management Definition

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Hotel and restaurant managers improve the profitability of their businesses by ensuring quality control and a pleasant experience for their customers. They work with employees to provide a smoothly functioning system within the hotel or restaurant. Managers must have supervisory, administrative and marketing skills, and must have a thorough understanding of finance management to operate the business effectively.

General Duties

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Managers within both hotels and restaurants administrate and organize the establishments in a way to generate the most revenue possible. They delegate tasks and responsibilities to employees, creating high function and easy operation within the business. A hotel or restaurant manager knows how to keep a customer happy and keep them returning to their establishment by creating a pleasant experience for all who visit. They know how to assess the financial outlook of the business by managing inventory and having a thorough knowledge of credit services, accounting, payroll and other financial workings. They also have an understanding of the marketing needs of the company.

Preparing for the Career

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Hotel managers require a high school diploma. Most large hotels and lodges insist on a college degree in hotel management from an accredited institution, which usually requires an internship before obtaining the degree. Many hotel chains provide a management training program that lasts for up to three years.

Most restaurant employers require a high school diploma for managers. For more established, high-end restaurants, many employers ask for a bachelor's degree in either business administration or restaurant management.

Advancing in the Industry

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Hotel management is a competitive career, though the outlook for employment in this industry is rapidly growing. There are opportunities for advancement within corporate or chain hotels. Sales managers and hotel controllers are often promoted to general management positions.

The restaurant industry is growing at a fast pace, opening up many management positions. Most managers advance in their careers by transferring to a larger restaurant that offers higher pay or by opening their own restaurant.

Work Conditions

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Hotels generally provide pleasant working conditions; however, management positions in a hotel can be demanding, requiring patience and the ability to handle high-stress situations. Keep in mind that many lodges and hotels are seasonal, so in an off-season, managers may need to find other seasonal employment.

Restaurant managers have a job that is often physically demanding and stressful. They must be able to stand on their feet for many hours at a time and handle the constant taxing of the food service industry. Managers need to be personable and understand how to deal with disgruntled customers.

Salary

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In 2004, the U.S. Bureau of Labor Statistics reported the average salary for hotel managers to be $39,100 a year. Some large establishments reported an annual salary of $80,000 a year or more. Many hotels and lodges provide the discounted use of their facility, meal plans, health insurance and other benefits.

Restaurants in large cities provide the highest paid salaries to managers. The U.S. Bureau of Labor Statistics in 2004 reported the average annual salary of restaurant managers to be upward of $41,490, and many restaurants include yearly bonuses ranging from $2,000 to $10,000 a year as well as free meals when working. If the restaurant is large, managers can expect a full range of benefits, including health insurance and paid vacation.

References

About the Author

A writer since 1995, Brooke Turner has been published in the "Duluth News Tribune" and "Ashland Daily Press," as well as various advertising publications. She is a freelance copywriter and the owner and operator of Blue Quill Writing Services in Ottertail, Minn. Turner also maintains two blogs: The Blog of Brooke and Blue Quill Writing.