Catering

Career Overview

Catering managers plan, organise and develop the food and beverage services of organisations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets. There are 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; or running catering operations in organisations such as hospitals, schools and higher education institutions. With ongoing growth in the service industry, opportunities in this demanding but rewarding area continue to grow.

Work activities

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; in contract catering, the catering manager will spend time negotiating with the client organisation, assessing its requirements and ensuring that it is satisfied with the service delivered.
Typical tasks will include:

These include:

♣ Recruiting and training permanent and casual staff

♣ Organising, 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).

Entry Requirements

Although this area of work is open to all graduates, a degree in the following subjects may increase your chances:

♣ Culinary management

♣ Hospitality management

♣ Food science and technology

♣ Hotel and restaurant management

♣ International hospitality management

♣ Business/management studies

♣ 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. Potential candidates will need to show evidence of the following:

♣ Strong communication and interpersonal skills

♣ Administrative ability and IT literacy

♣ The ability to think on your feet

♣ 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.

Training

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 will probably join a graduate trainee programme of one of the larger hospitality companies, such as one of the 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.

Related jobs

♣ Accommodation manager

♣ Event organiser

♣ Facilities manager

♣ Fast food restaurant manager