These days, posts for manger designation in hotel management have become a very popular job in UK countries. The hotel management is called as maître d'hôtel in UK’s. Many of Indians are opening the restaurants in UK and finding better career in such area. There was a day where most of the people were hesitating to work in hotels but now it is the reputed area where you earn more than anywhere else. Managers are the responsible persons who maintain the standard of food, health, service and the safety of their customers who visit the hotel or restaurant. The hotel managers (hotel jobs) ensure that the hotel is operated efficiently and profitable in maintaining their ethos and reputation.
In managing the restaurant there is some strategic planning for well execution. Mainly shifting pattern must be organized in daily managing activities. Depending on the work nature and outlet the role is created particular in business development and marketing. With the key role in hospitality sector the management in restaurant and hotel may be fast paced and are highly demanding and rewarding. For this relevant training is required in food services and managements at junior levels which are provided by institute of hospitality.
The activities that include in hotel management are classified on bases of business activities, front house and housekeeping. In business activities the manager has to take the responsibility of whole restaurant. He should analyze the profit and sales level day by day. Organize the promotional events, marketing activities and different discount schemes. At the day end make report of shifts in week that includes the sales, staff and food controls. Manager will be required to create and execute the planning for various department sales, staff development and profit. Set the budgets so that it is agreed by the senior management and have good plan in coordinating menus.
The activities performed in front house are coordinating with entire operation performed during the shifts, managing the staff and providing the feedback. In front house the customers are to be satisfied with their needs and respond with patience to their complaints against the execution of the hotels. The workers must be well dressed with uniform code according to their designation. Greet the customers with smile and advising them on menu and to have wine choice. The kitchen organization should be clean and neat and are supervised by cleaning staff.
At the final stage housekeeping becomes important factor because through this itself customers are attracted by the restaurants. Here the manger will have to supervise in maintaining the standard of hygiene, quality control and health. Keep checking the levels of stock and order for the items that are shortage. Prepare cash drawers and petty cash as when required. Help the customer in any area of the restaurant or hotel when circumstances occur. With these services a better restaurant can be established in any countries and make it a reputed hotel all over the world where the customers would get lot of satisfaction when they visit the hotel.
