Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
Plans catering services and directs staff
Decides on range and quality of meals and beverages to be provided
Discusses customer’s requirements for special occasions
Purchases or directs the purchasing of supplies and arranges for preparation of accounts
Verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements
Plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff
Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit
Determines staffing, financial, material and other short- and long-term requirements
Entry is possible with a variety of academic qualifications and/or relevant experience. Larger restaurants and catering chains offer managerial trainee schemes, entry to which may be based on a variety of qualifications and/or relevant experience. Off- and on-the-job training is provided. Various vocational qualifications are available at Levels 2 to 4.