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
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.
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.
As a restaurant or catering manager, you should:
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.
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