If the culture of restaurants and various eating joints has always fascinated you and you have always wanted to be a part of such environment, you may consider becoming a catering or restaurant manager.
As a restaurant manager you generally work in hotels, restaurants and fast-food chains whereas a catering manager is inclined to work in larger catering operations such as business or factory canteen, hospital or school, etc. Your role as a restaurant manager involves being front of house and a lot of interaction with guests whereas as a catering manager you spend more time behind the scenes and have less contact with customers.
The various duties you are expected to perform may include:
- Ensuring smooth working of a restaurant or an organisation you are working in
- To meet customers’ expectations by providing high standard food and service quality
- To welcome guests and guide them to their table
- Recruitment of staff and organizing shift patterns
- Motivating the staff
- To maintain high standards of health and hygiene in a restaurant
- Restocking of supplies
- Maintenance of equipment and budget
- To look after the proper storage of raw materials and prepared food
- To deal with complaints
- Briefing staff on task completion before each shift
- To make sure that there are no double bookings
- Make alterations to the business plans if needed
- Plan food and beverage menus
You generally work shifts and evenings, weekends and public holidays may also be a part of your regular working days. As a catering manager, you are most likely to work regular daytime hours. You might have to work overtime in both roles. It is demanded that you are on move all the time.
The earnings in this profession are as follow:
Average salary per year
You may become a restaurant manager either through proper qualification or through work experience.
To become a catering or restaurant manager, you need minimum GCSEs (A-C) in English and Mathematics, or a BTEC National Certificate in Hospitality.
You may work your way up to restaurant or catering manager after starting as a waiter or waitress, chef, counter service assistant or kitchen assistant. The qualifications that you may do in these jobs include an NVQ in Hospitality, Multi-skilled Hospitality Services or Food and Drink Service.
You may become a catering or restaurant manager through management trainee schemes. To be eligible for this, you need a
- Foundation degree
- BTEC HNC/HND or degree
Subjects like hospitality business management, culinary arts management, and hotel and restaurant management are of great importance.
If your graduation subjects are not related to hospitality, you may take a one-year BA (Honours) conversion degree course in Service Sector Management. If your degree is in a relevant subject, you may advance your career by pursuing a postgraduate diploma or Masters in hospitality management.
In this profession you are generally trained on-the-job. While in job, you may work towards an industry qualification such as an NVQ Level 3 in Hospitality Supervision.
To work as a restaurant manager, you may need to apply for a personal licence for the sale of alcohol.
Skills and Interests Needed
To become a catering or restaurant manager, you need to possess the following:
- Impeccable communication skills
- Great inter-personal skills
- Team leading skills
- Be able to handle work pressure and stay calm at the time of crisis
- Good organizational skills
- Methodical approach
- Excellent motivational skills
- Strong customer service skills
- Problem solving skills
- Tactics and diplomatic skills
As a restaurant manager, you may find employment with:
- Large restaurant chains
- Independent restaurants
- Hotel restaurants
As a catering manager, you may find employment with:
- Business organizations
- Health organizations
- Armed forces
After gaining considerable amount of experience in the profession and learning all the skills involved in a job, it may be possible to move to self- employment. Others may take a number of routes into different careers. To become a hotel manager is one such option. If employed in a large chain of hotels or restaurants, it may be possible to progress to regional or area management.
This is a serious profession and only those determined to make it big in their jobs should consider making a career out of this.