Restaurant & Catering Establishment Managers & Proprietors
Description
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.
Tasks
- 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 Requirements
There are no set entry routes. 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.
Case Study
Jerome Angus
Hospitality Supervision & Leadership - Level 3 Diploma
Jerome says: "I chose to study at Merton College because it has excellent facilities for my Hospitality & Catering course. The College is very welcoming and my tutors are very supportive. As part of my course, I deliver a service to customers that visit the Taste Restaurant and I really enjoy interacting with them. We regularly host events and I like working as a team to co-ordinate these events. For example, we are often visited by members of the local community who come to the restaurant for lunch."
Once Jerome has completed his Diploma, he intends to study a Higher Level Apprenticeship in Hospitality and work for a major restaurant chain. His ultimate goal is to own a chain of restaurants one day.
