Catering/Restaurant Manager

Catering and restaurant managers keep a food and drink business running smoothly and profitably. They combine their catering, business and people management skills to provide customer satisfaction.

The job can vary widely, from a restaurant manager running a small, independent establishment to a general manager running a large contract catering operation in hospitals and schools.

The work is likely to include:

• recruiting, training and managing staff
• planning menus
• overseeing health and safety
• stock control and budgeting
• liaising with clients and suppliers
• monitoring standards.

Restaurant managers are likely to have to work evenings, weekends and public holidays. Some work shifts. They spend some of their time front of house interacting with customers.

Catering managers are more likely to work regular daytime hours. Part-time work may be possible. They may work on one site or be responsible for a number of sites.

Salaries range from around £15,000 to around £70,000 a year.

Catering/restaurant managers should be:

• excellent organisers
• quick at thinking on their feet
• good team leaders
• able to stay calm in a crisis
• tactful when dealing with customers, clients and staff
• effective communicators
• interested in food and service delivery.

There is currently a shortage of qualified managers. Catering/restaurant managers are employed in every kind of eating establishment, from restaurants and fast-food outlets to hotels and company restaurants.

Managers either enter at a lower level and work up to supervisory or management jobs or enter with a suitable qualification as a trainee or assistant manager. Relevant qualifications include BTEC National Certificate or Diploma, HNC or HND, foundation degree or degree in subjects such as hospitality management, hotel and catering management, hospitality, leisure and tourism, international hospitality management and culinary management.

Hospitality Apprenticeships are also available. The Diploma in hospitality may also be relevant for this work.

Training is usually on the job. There may be the chance to work towards qualifications such as NVQ Level 3 in hospitality supervision. The Institute of Hospitality offers a range of qualifications at Levels 2 to 4 as well as a programme of continuing professional development (CPD).

Managers may be able to progress into a general or regional management position, taking on responsibility for more than one site or a large single-site operation.

There are opportunities to become self-employed or work overseas.

Further details