Catering/Restaurant Manager Careers

How to become a Catering/Restaurant Manager

What does a Catering/Restaurant Manager do?

Restaurant or catering managers ensure that customers are satisfied with the quality of food and service provided. Work in hotels, restaurants and fast-food outlets is classified as restaurant management. In larger catering operations such as a business or factory canteen, hospital or school, the work would be termed catering management.

Restaurant managers deal with customers, welcoming them and showing them to their table. Catering managers have less contact with customers, spending more time behind-the-scenes.

The manager's duties are also likely to include managing staff recruitment; ensuring full training is given to all employees; organising shift patterns; and keeping staff motivated.

High standards need to be maintained, and health and hygiene safety regulations need to be met at all times. This includes the quality of raw ingredients and prepared food, food storage, and customer service. The maintenance of equipment, stock and the budget is also controlled by the restaurant/catering manager.

What's the working environment like working as a Catering/Restaurant Manager?

Restaurant managers may be required to work evenings, weekends and public holidays. Shift work, including split shifts (working mornings and evenings, with time off in the afternoon), is also common.

Catering managers are more likely to work regular daytime hours.

In both roles, overtime on the lead up to important events will be necessary. Flexibility around working hours is essential.

What does it take to become a Catering/Restaurant Manager?

As a restaurant or catering manager, you should:

  • have tact and diplomacy
  • be able to motivate and manage staff
  • have strong customer service skills
  • have plenty of stamina
  • have strong communication skills
  • be able to keep calm in a crisis
  • be well organised and methodical.

Catering/Restaurant Manager Career Opportunities

Opportunities for restaurant managers are increasing in every area of the business. For catering managers, there are plenty of opportunities in areas ranging from business and industry to education, the health service and the Armed Forces.

More than half the UK’s restaurants are owner-managed, or run by the owner in partnership with a manager; this number is steadily increasing. Opportunities exist for self-employment in contract catering and many experienced managers start- up their own businesses.

Restaurant or catering managers can take a number of routes into different careers. Hotel management is an option. In a large chain of hotels or restaurants, it may be possible to progress to regional or area management.

Further information

If you would like to know anything about Catering/Restaurant Manager that does not appear on Hotcourses, further information can be found below.

Springboard UK
3 Denmark Street
Tel: 020 7497 8654

British Institute of Innkeeping (BII)
Wessex House
80 Park Street
GU15 3PT
Tel: 01276 684449

Tel: 0845 170 0001

Tel: 08707 202 909

2nd Floor
Armstrong House
38 Market Square
Tel: 0870 060 2550

Facts and Stats:

  • The biggest curry was made in Essex in 1998 and weighed 2.65 tonnes
  • Restaurant grader, Fred Magel of Illinois USA, ate out a record 46,000 times in 50 years.
  • The most expensive meal recorded cost £13,091.20 for three in 1997, at Le Gavroche in London.
  • Denmark is the country with the highest calorie consumption per capita, closely followed by Portugal and then the USA. The UK does not rank in the top 10.

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