Catering/Restaurant Manager

Also known as:

Hotel Restaurant Manager
Restaurant Manager

Introduction

Catering/restaurant managers run catering organisations or services. They work in restaurants, canteens, cafes and fast-food outlets. They usually manage just one place, but managers who work for catering companies or large businesses might run more than one restaurant.

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Work Activities

Catering/restaurant managers run cafeterias, restaurants, fast-food outlets, canteens and special catering events. Whatever kind of place they run, restaurant/catering managers need to create the right kind of atmosphere - fun, serious, business, or romantic - and make sure quality of food and service is right.

If they work in an individually owned restaurant or fast-food outlet they might be responsible for everything that goes on. They might organise repairs to the building, think up special offers, sort out advertising, order food and greet customers. If they work for a restaurant that's part of a chain or that is inside a hotel, they will probably report to a general or area manager. People in the head office will deal with marketing and publicity.

The duties that are common to all catering/restaurant managers are:
• dealing with staff issues (work/holiday rotas, motivation, discipline etc)
• dealing with customers (who might have a complaint or a special request)
• making sure the equipment and furniture are in working order.

For example, a member of staff who is laying out tables may find there are not enough glasses or napkins. The manager will have to make sure that replacements are found quickly.

Organising staff and equipment are critical jobs. This is especially so in outside catering events, where the kitchens, the eating areas and the staff all have to be got into place in a very short time (and then everything has to be cleared up afterwards).

In small restaurants and fast-food outlets the manager will have to do things like cashing up (checking that the amount of money taken matches the amount on the till receipt), book-keeping and taking cash to the bank. They might also train staff and, when the restaurant is very busy, they will help out by taking orders and serving customers. In bigger places they might have an assistant to help out.

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Personal Qualities and Skills

If you can stay calm under pressure and still get things done, you might make a good catering/restaurant manager. This is a job that demands a wide range of skills and the kind of personality that enjoys being busy and working with people.

You must enjoy working with people in this job. There are colleagues to liaise with, staff to supervise, suppliers to negotiate with and customers to keep happy. In a job like this your communication and interpersonal skills could be tested to the limit. (It could also be useful if you enjoy foreign languages, or at least you are willing to learn.)

It's also a job for people with a lot of energy. You'll have to work long hours and be happy to work when other people are enjoying their free time. You'll also be on your feet a lot - this isn't the kind of management job that can be done from behind a desk.

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Pay and Opportunities

Salaries for catering/restaurant managers vary with the size and type of operation.

The pay rates given below are approximate.

Salaries are in the range of £16,000 - £18,500 a year, rising to £22,500 - £29,500. Higher earners can make around £37,000 a year, and higher salaries up to around £50,000 are possible, eg for general manager posts.

Catering/restaurant managers work 38-40 hours per week; however, long hours are usual in catering and many work shifts, weekends and public holidays. Management trainees with large companies may be expected to move to different parts of the country to gain wide experience.

The hospitality industry is a major employer and there are lots of opportunities for managers. You could work in a hotel or restaurant, a themed pub chain, the armed forces, a canteen in a factory, prison, school or hospital, or for a contract caterer - responsible for more than one restaurant.

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Adult Opportunities

It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Some entrants have relevant skills and abilities gained in the catering industry, for example, food service and preparation or bar work.

If you are working in the industry or have gained relevant skills, you can attend college part-time to study for qualifications such as an HNC in hospitality management.

If you don't have the qualifications needed to enter your chosen degree or HND course, a college or university Access course could be the way in. No formal qualifications are usually required, but you should check individual course details.

They can lead to relevant degree/HND courses.

A number of educational centres offer relevant hospitality degree and HND/HNC courses by distance learning.

Candidates can apply to the Savoy Educational Trust for financial support for study of courses related to the hospitality industry.

• 12% of catering/restaurant managers work part-time.
• 5% have flexible hours.
• 1% of employees work on a temporary basis.

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