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1. Job description
2. Typical work activities

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Catering managers plan, organize and develop the food and beverage services of
organizations and businesses, whilst meeting customer expectations, food and hygiene
standards and financial targets.

There is a wide range of jobs in catering management, along with a number of different
routes into the industry. Roles include: managing restaurants, bars and other outlets in
hotels, resorts or cruise liners; providing catering services at events; and running
catering operations in organizations such as hospitals, schools and higher education
institutions.


 
 

The role varies according to the size and nature of the establishment. In a small
operation, the catering manager has more of a 'hands on' role and will be involved in the
day-to-day running of the operation, while in a larger organization, the catering manager
might have other managers and supervisors to handle different functions. In contract
catering, the catering manager will spend time negotiating with the client organization,
assessing its requirements and ensuring that it is satisfied with the service delivered.

Typical tasks will include:

 recruiting and training permanent and casual staff;

 organizing, leading and motivating the catering team;
 planning menus in consultation with chefs;
 ensuring health and safety regulations are strictly observed;
 budgeting and establishing financial targets and forecasts;
 monitoring the quality of the product and service provided;
 keeping financial and administrative records;
 managing the payroll and monitoring spending levels;
 maintaining stock levels and ordering new supplies as required;
 interacting with customers if involved with 'front of house' work;
  liaising with suppliers and clients;
 Negotiating contracts with customers (in contract catering).

In more senior posts, principal tasks will involve:

 setting and agreeing budgets;

 monitoring quality standards;
 overseeing the management of facilities, e.g. checking event bookings and
allocation of resources/staff;
 planning new promotions and initiatives, and contributing to business
development;
 dealing with staffing and client issues;
 Keeping abreast of trends and developments in the industry such as menus,
trends in consumer tastes and management issues.

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This occupation is open to all graduates and Diplomats, but a degree/HND in the
following subjects may increase your chances:

 culinary management;
 hospitality management;
 food science and technology;
 hotel and restaurant management;
 hospitality, leisure and tourism;
 international hospitality management;
 business/management studies;
 Home economics/nutrition.

Most catering managers have studied to NVQ Level 2 or above, though the hospitality
industry is now placing increasing importance on diplomas and degrees.

Relevant work experience is still highly valued, and it is possible for people to start off
with a range of qualifications and work their way up, perhaps studying for a qualification
accredited by the Institute of Hospitality . Membership of the Institute is available to all
and can provide a range of support and benefits.

Candidates need to show evidence of the following:

 strong communication and interpersonal skills;

 administrative ability and IT literacy;
  the ability to think on your feet;
 a high level of initiative and strong organizational skills;
 willingness to work unsocial hours;
 numeracy and financial skills;
 the ability to lead and motivate staff;
 an appreciation of customer expectations and commercial demands;
 stamina and the ability to work under stress;
 Knowledge of food, and its preparation.

Most entry-level positions are at supervisory or assistant manager level. Ideally, you
should aim for a first post that offers good all-round experience as well as a program me
of training, which will stand you in good stead as you progress within the industry.

Previous relevant work experience is often a requirement, and so it is worthwhile finding

part-time or seasonal work in catering outlets such as pubs, restaurants and fast food
outlets whilst at university.

It is illegal for employers to discriminate against candidates on the grounds of age,

gender, race, disability, sexual orientation or religious faith. For more information on
equality and diversity in the job market see handling discrimination.

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Training varies widely across the sector and according to employer, so it is important to
be selective and well-informed when choosing where and for whom you want to work. In
general, however, opportunities for formal training and professional support are growing
in the industry, with some major companies setting up internal higher education learning
schemes for their staff.

Entrants with a qualification in hospitality management or a related discipline might

consider joining a graduate trainee programmer of one of the larger hospitality
companies (including large hotel groups or restaurant chains). These offer in-house
training and work experience in a wide range of areas, including:

 financial management;
 customer care;
 sales and marketing;
 Human resource management.
If you have a degree or diploma in a non-hospitality discipline, a graduate
apprenticeship is an excellent option. This scheme consists of work-based learning and
leads to higher education awards. It would normally take around a year to complete.