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TH
TKC HOSPITALITY GROUP DBA RAMSEY HOTEL
Manager on Duty
Career Insights for Restaurant / Food Service Manager
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Based on Tennessee data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$57,604 / year median in Tennessee
+12% projected growth
Job Description
The Manger on Duty will be responsible for overseeing front desk operations, such as attending to all guest requests and complaints, check-ins, check-outs, and team member support in the absence of the Guest Services Manager. The Manager on Duty will be responsible for ensuring documentation, such as making sure registration cards are provided to and completed by guests, and for addressing balances owed for services or goods. The Manager on Duty must be flexible, willing to work 8 to 10 hours per shift, 5 to 6 days per week, based on occupancy and staffing needs. Holidays and weekends are required.