Catering manager

Catering manager job description: Typical employers | Qualifications and training | Key skills | Useful links | Find jobs and courses

Catering managers run the day-to-day catering operations and services in restaurants, hotels, resorts, etc. Leading a team of chefs and catering assistants, catering managers are tasked with optimising the quality of the food, service and performance of their outlets. The most important part of the job is achieving good quality at low cost and maintaining high standards of hygiene and customer satisfaction. Their typical activities include:

• Planning menus in consultation with chefs and ordering supplies as required;
• Hiring, training, supervising and motivating permanent and casual staff;
• Organising staff rotas;
• Ensuring health and safety regulations are strictly observed, recorded and archived;
• Monitoring the quality of the product and service provided;
• Setting and monitoring budgets and maintaining financial and administrative records.

Travel is not normally part of the working day of a catering manager, apart from those working in location catering such as the media industry or event catering (eg conferences, weddings and sports events). Opportunities to work abroad are possible, including in cruise liners.

Shift work and unsocial long hours are more likely in hotels, restaurants and resorts. Catering service operations within business, industry and institutions are more likely to work normal office hours.

Promotion prospects are generally good for those with ability, strong interpersonal skills and a high level of motivation, although much will depend on the individual and the organisation joined. Opportunities for self-employment: catering managers can work toward managing their own restaurant.

Typical employers of catering managers

• Hotels
• Catering firms
• In-house catering operations including those in large corporate settings such as business and factory canteens
• Hospitals
• Nursing homes
• Prisons
• Colleges and schools
• Tourist attractions
• Offshore oil/gas rigs etc
• Transport providers including airlines and cruise liners.

Qualifications and training required

Entry is possible without a higher education qualification. While open to graduates from all disciplines, employers increasing demand relevant qualifications such as:

• Catering/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.

Training covers both the practical and business aspects of the job. Previous relevant work experience is often a requirement. Find part-time or seasonal work in catering outlets such as pubs, restaurants and fast-food outlets at weekends and during university holidays. A smart personal appearance is essential.

Key skills for catering managers

• Excellent communication and interpersonal skills
• Strong organisational and time management skills combined with a high level of initiative
• Ability to manage in a diverse environment with a focus on client and customer services
• Good business and commercial acumen
• Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
• Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot, and the ability to stay calm in a crisis
• Financial, budgeting and stock-taking skills Knowledge of food, food hygiene (including HACCP) and food preparation.