Last Updated on :09-08-2016
File Size :207.48 KB

Hotel and Restaurant Keeper

Aliases: Restaurant Supervisor, Hotel Supervisor

Industry/Sector(s): Tourism and Hospitality


JOB DESCRIPTION 1

The tasks a Hotel and Restaurant Keeper is expected to perform include:

  • Operating hotels, restaurants, tea stalls and snacks bars
  • Serving food and beverages to the customers
  • Arranging suitable business accommodation
  • Providing necessary appliances and furniture
  • Obtaining business license
  • Appointing staff like cooks, servants, dish washers, etc. and managing them
  • Procuring food stuff and other raw materials at economical price as per the nature of the business
  • Ensuring safety of boarders' property if catering to lodging services
  • Getting food prepared for the target customers under supervision
  • Collecting money from the customers
  • Maintaining daily accounts and other registers as per the law
  • Maintaining cleanliness and abiding by respective municipal rules
WORK ENVIRONMENT 1, 2
  • It is not a desk job
  • The candidate will handle a team of cooks, servants, dish washers, etc.
  • Local travelling is required
  • Part-time work and contractual jobs are not available
  • Work from home option is not available
Working hours
  • The individual usually works for 5/6 days a week and 8/9 hours everyday. Institutions remains open and functional for 24 hours a day and 7 days a week
  • Shift system is available
  • Overtime may be required
Is the job suitable for a candidate with special needs?

This may vary from organization to organization

EDUCATIONAL QUALIFICATIONS AND TRAINING 3

Preferably, 10th/12th/BHM

KEY COMPETENCIES 1
  • Proficient in ensuring customer satisfaction
  • Knowledge of various food items that are served in the establishment
  • Well-versed with database server
  • Proficient in managing staff and disciplining them
  • Well-versed with preparation process of servings 
  • Proficient in making strategic decisions in case of delays
  • Knowledge of record-keeping
DESIRABLE COMPETENCIES 1
  • Excellent customer service skills
  • Flexibility
  • Good interpersonal and communication skills
  • Problem-solving skills
  • Organizational skills
  • Ability to work in teams
AVAILABLE SKILL TRAINING AND LEARNING INSTITUTES 
  • Institute of Hotel Management Catering Technology and Applied Nutrition  
    http://www.ihmctan.edu/index.html
  • Institute of Hotel Management
    http://www.ihmbangalore.kar.nic.in/
  • Institute of Hotel Management, Kolkata
    http://www.ihmkolkata.org/index.html
  • International Institute of Hotel Management
    http://www.iihm.ac.in
AVAILABLE SKILL TRAINING SCHEMES/SCHOLARSHIPS 

For scholarship and schemes, use further links like:

  • https://scholarships.gov.in/main.do
SAMPLE OF TRAINING AND LEARNING COURSES 

http://www.wbut.ac.in/syllabus/Hotel_Mgnt_Syllabus.pdf

CAREER PROGRESSION PATH 1

Assistant Restaurant Manager → Restaurant Manager → Restaurant General Manager → Hotel and Restaurant Keeper → Director Hotel/Restaurant

The progression is indicative

Transfer option
  • India: Yes
  • Abroad: Yes

(*This field to open the relevant job title when clicked)

EXPECTED EARNINGS 3

For candidates with experience – Rs 30,000 to Rs 45,000 per month

These figures are indicative and subject to change

REQUIRED WORK EXPERIENCE 3

Some organizations hire new entrants too

PROBABLE EMPLOYERS 3
  • Hotels
  • Restaurants
KEYWORDS 
  • Hotel Manager
  • Restaurant Manager
OCCUPATIONAL CODES AND STANDARDS 
Standard Code Description
NCO 2015 5151.0600 Hotel and Restaurant Keeper
ISCO 2008 5151 Cleaning and Housekeeping Supervisors in Offices, Hotels and Other Establishements
NIC 2008 56102; 56210; 56292 Cafeterias, fast-food restaurants and other food preparation in market stalls; Event catering; Operation of canteens or (e.g. for factories, offices, hospitals or schools) on a concession basis
QP Reference Not available Not available
NSQF Not available Not available

 

Disclaimer: We hereby declare that utmost care has been taken to ensure that the content provided here is valid and relevant. Given the dynamic nature of the information, it may vary across organizations, institutes, cities, and states in India. The publisher, author, and printer will not be held liable or responsible for any discrepancy in the content. This content should be used for reference purpose only; it is not intended to be a substitute for professional advice or used for any commercial purposes. The contact details and website links provided in the content may have changed from the time of creation till its printing/publication. The company names that have been cited are for example purpose only. The Directorate does not endorse any of the said organizations.