Catering Manager

A catering manager organises the provision, preparation, delivery and serving of food in various locations.

There are two specialisms:

• contract caterer – supplying food and service on a regular basis to organisations such as factories, hospitals, schools or the Armed Forces


• private caterer – supplying food and service on a smaller scale, usually for people putting on functions and special events at home or in hired halls.

The Work

You could be:

• giving advice on a suitable menu and planning it out, working out the cost and buying in the food


• hiring equipment such as tables, plates, glasses, decorations and flowers


• cooking the food or supervising the cooking either on your own or on the customer’s premises


• delivering the hot or cold food to the customer’s premises


• taking responsibility for serving it, either directly to tables or as a self-service buffet


• packing everything away afterwards, checking for damage


• hiring and training staff, either long-term or for the one-off occasion


• planning shift rotas and motivating staff to work as a team


• working within a budget and advertising and promoting your service.

Conditions

• You work irregular hours, including weekends and evenings.


• Demand can be seasonal, with lots of orders at some times (Christmas, Hogmanay, Burns Night) and fewer at others.


• You travel within the day to different places delivering food.


• You have to serve up and perhaps cook the food in a wide range of places – private homes, halls, canteens.


• You have to follow health, safety and hygiene rules in unfamiliar places.


• You are on your feet all day in a hot atmosphere, lifting and carrying trays and pans.

Getting In

You can choose from a wide range of suitable training routes.

• Full time study for a qualification such as a Higher National Certificate (HNC), Higher National Diploma (HND) or degree in hospitality management.


• Work combined with part-time study to complete the Institute of Hospitality Certificate or Diploma.


• A degree in an unrelated subject plus a postgraduate course in hospitality management.


• To enter a degree course you need 3-5 Highers and 2 Standard grades, including English and Maths. For HNC and HND courses you need 1-3 Highers plus some Standard grades.


• Full time work in catering, perhaps with study for a Scottish Vocational Qualification (SVQ) or HNC in hospitality leading to promotion into management.


• Anyone working with food in Scotland should hold the Elementary Food Handling Certificate from the Royal Environmental Health Institute of Scotland (REHIS).


• You will usually need a driving licence.

What Does It Take?

You need:

• a smart appearance


• good personal hygiene


• a knowledge of health and safety regulations


• good organisational skills


• a polite, helpful manner


• strong leadership and motivational qualities


• a head for business and budget skills


• an artistic flair


• energy as you will be on your feet a lot


• the ability to remain calm under pressure.

Training

• There are courses you can take while working, such as City and Guilds or SVQs, or the Institute of Hospitality certificate or diploma.


• You could do an SVQ Level 3 in Hospitality Supervision.

Getting On

• If you are working for a large company which caters for a range of organisations there will be opportunities for promotion to area manager or regional manager.


• Otherwise you can set up your own business and aim at getting larger contracts.

Pay

The figures below are only a guide. Actual pay rates may vary, depending on:

• where you work


• the size of the company or organisation you work for


• the demand for the job.

More Information

Addresses

The following organisation(s) may be able to provide further information.