Catering/ Restaurant Manager
What is the work like?
Restaurant and catering managers are responsible for making sure customers are satisfied with the quality of food and service provided in eating places.
As a restaurant manager, you could work in hotels, small independent restaurants, eateries that are part of a large chain, and fast-food outlets. You would be front of house, welcoming customers to the restaurant and showing them to their table.
As a catering manager you would work in larger catering operations, such as business or factory canteens, hospitals or schools. You would have less contact with customers than a restaurant manager, and spend more time behind the scenes.
Your duties as a restaurant or catering manager would include:
- planning menus
- advertising vacancies and recruiting staff
- making sure all staff are fully trained
- keeping staff motivated to provide the highest standard of service
- organising shift patterns and rotas
- managing stock control and budgets
- running the business in line with strict hygiene, health and safety guidelines.
What qualifications and experience will employers look for?
You will usually need a good general standard of education plus relevant experience before you can start as a trainee manager.
Another way you could get into a management position would be to work your way up. For example, you could start as a waiter/waitress and with experience and qualifications (such as an NVQ Level 3 in Food Service Advanced Craft), you could take on more responsibilities, supervising less experienced colleagues and apply for trainee management posts.
Many hotel chains run management trainee schemes that can lead to restaurant or catering management. You will usually need a qualification such as a foundation degree, BTEC HNC/HND or degree, although some employers will accept you with A levels or a BTEC National award. Subjects like hospitality business management, culinary arts management, and hotel and restaurant management would be particularly useful. Check with colleges and universities for course entry details.
Fast-food chains, catering companies and large restaurants may also run management trainee schemes.
What further training and development can I do?
As a manager or trainee manager, you will usually receive on-the-job training. You could support this by working towards a qualification such as an NVQ Level 3 in Hospitality Supervision, or NVQ Level 4 in Hospitality Management.
If you are a graduate with a degree not related to hospitality, you could take a one-year BA (Hons) conversion degree course in Service Sector Management. If your degree is in a relevant subject, you could take a postgraduate diploma or Masters in hospitality management.
As a restaurant manager, you may be encouraged to apply for a personal licence for the sale of alcohol. In England and Wales, restaurants serving alcohol need a premises licence and a named personal licence holder (usually the manager). To apply for a personal licence, you need to meet four criteria. You must:
- be at least age 18
- not, within the last five years, have had a personal licence forfeited
- have an accredited licensing qualification (or be a 'person of prescribed description')
- agree to a Criminal Records Bureau check.
Three awarding bodies offer the approved Level 2 National Certificate for Personal Licence Holders qualification; the British Institute of Innkeeping Awarding Body (BIIAB), GOAL, and GQAL.
Where can I go for more information?
Armstrong House
38 Market Square
Uxbridge
Middlesex
UB8 1LH
Tel: 0870 060 2550
http://www.uksp.co.uk/ (careers information)
80 Park Street
Camberley
Surrey
GU15 3PT
Tel: 01276 684449
If you would like to discuss your career options with a learning adviser at learndirect Careers Advice, call 0800 100 900 or use our online enquiry form
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What salary and other benefits can I expect?
- Starting salaries for trainee restaurant or catering managers can be between £16,000 and £20,000 a year.
- With experience, this could rise to around £35,000.
Figures are intended as a guideline only.
What are the hours and working conditions?
As a restaurant manager, your working hours would typically include evenings, weekends and public holidays. Shift work and split shifts (working mornings and evenings, with time off in the afternoon) are also common.
As a catering manager, you are more likely to work regular daytime hours.
You may have the opportunity to work overtime during the lead up to important events.
What skills and knowledge will I need?
- a tactful and diplomatic manner
- the ability to motivate and manage staff
- strong customer service skills
- good communication skills
- the ability to keep calm under pressure
- good team working skills
- the ability to work accurately with figures and manage a budget
- a well organised and methodical approach.
What opportunities are there?
Many of the UKs restaurants are owner-managed or run by the owner in partnership with a manager. With experience and financial backing, you could set-up and run your own restaurant.
As a catering manager, you would find job opportunities in business, industry, education, the health service and the Armed Forces. With experience you could start-up your own contract catering business.
Your experience as a manager could lead to a regional management post, and opportunities in related areas such as hotel management.
Jobs are advertised in the local and national press, Jobcentre Plus, in industry magazines like Caterer & Hotelkeeper, and on websites such as Caterer.com
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