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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.

Main tasks

  • Determines staffing, financial, material and other short- and long-term requirements.
  • Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit.
  • Plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff.
  • 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.
  • Purchases or directs the purchasing of supplies and arranges for preparation of accounts.
  • Discusses customer’s requirements for special occasions.
  • Decides on range and quality of meals and beverages to be provided.
  • Plans catering services and directs staff.

Source: Office for National Statistics.

Salary and earnings

Potential earnings

£44,294.13

Average earnings

£27,931.61

Source: Office for National Statistics' Annual Survey of Hours and Earnings (ASHE).

Skills & knowledge

The top 5 most important skills and knowledge requirements relevant to this career.

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Education and Training

Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Customer and Personal Service

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Administration and Management

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.

Personnel and Human Resources

Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.

Sales and Marketing

Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

What course level do I need to study?

The level of study required will vary with each job, sector and company. The table below shows the level of study achieved by those currently working in this career choice.

Educational requirements: Level 3 NVQ; A Levels

Source: Office for National Statistics.

Level of study Percentage achieved
Level 0 6%
Level 1 7%
Level 2 21%
Level 3 22%
Level 4-5 (Higher Education) 8%
Level 6 (Bachelors) 29%
Level 7 (Masters or equivalent) 6%

Source: Labour Force Survey (LFS) data.

Economic data for careers is provided by Lightcast and also available through our Career Coach app. Job postings, employment and earnings information is represented at the regional level for the East Midlands.