Foodservice management

In a nutshell

Organisations such as hospitals, schools, entertainment venues or big companies often need professional food services provided by contract caterers. In a foodservice management role, you could be involved in liaising with new and existing clients; overseeing the work of colleagues; recruiting and training staff; ensuring compliance with health and safety legislation; and managing budgets. Foodservice managers need to plan, organise, administer and manage food services at a previously agreed cost. Healthy eating is an increasingly high priority these days, so foodservice managers need to balance cost with nutritional value.

Working environment

Companies in foodservice management often specialise in serving certain client groups and have long-standing traditions. You could be working for a group of companies, in a school or at a hospital, or at a conference centre that caters for events such as weddings. Depending on your employer, you could even be handling ‘exotic’ clients: offshore platforms or dive support vessels, for example. Since the job may require moving between venues, it is important to check the food preparation facilities and look carefully at the amenities available for your staff.

Getting in and getting on

Commercial awareness is key to being able to bid successfully for catering contracts. You’ll also need to have good organisational skills and problem-solving ability in order to effectively manage staff, contracts and schedules. You will often have to work to tight deadlines so you should demonstrate the ability to work under pressure. A relevant qualification in business management, nutrition, food science, dietetics or hotel/catering management can help you to get ahead, as can relevant work experience.