A hotel outlet manager is in charge of the beverage and food operations for the hotel, including any in-house restaurants, room service, lobby bars and quick-service establishments. Ensuring that customers receive high-quality meals and drinks and superb customer service is part of a hotel restaurant manager job description. This is in addition to general administrative tasks related to budgeting, staffing, stocking supplies, promotion and hotel strategy.

Some specific job duties for an outlet manager may include:

• Monitoring the kitchen for cleanliness and adherence to food and drink safety laws
• Hiring kitchen staff and performing regular performance reviews
• Strategizing with top management about new dining options and programs
• Helping cook and serve meals and beverages when necessary
• Forecasting demand to appropriately schedule food service employees and to order inventory
• Arranging departmental meetings to communicate key information
• Designing customer surveys and menu items
• Managing costs to increase the profitability of the food and beverage outlets of the hotel
• Handling employee payroll and scheduling