JOB DESCRIPTIONS from
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Catering manager
Job description
A catering manager is the person who manages the day-
to-day operations of catering services in a restaurant,
hotel, resort, or any other part of the hospitality industry.
Leading a team of chefs and catering assistants, catering
managers are tasked with optimising the quality of the
food, service and performance of their outlets. The most
important part of the job is achieving good quality at low
cost and maintaining high standards of hygiene and
customer satisfaction.
Work activities
• Planning menus in consultation with chefs and
ordering supplies as required.
• Hiring, training, supervising and motivating permanent
and casual staff.
• Organising staff rotas.
• Ensuring health and safety regulations are strictly
observed, recorded and archived.
• Monitoring the quality of the product and service
provided.
• Setting and monitoring budgets and maintaining
financial and administrative records.
Work conditions
Travel: not a normal part of the working day, apart from
those working in location catering such as the media
industry. Opportunities to work abroad are possible,
including in cruise liners.
Working hours: depends on where you are employed.
Shift work and unsocial long hours are more likely in
hotels, restaurants and resorts. Catering service
operations within business, industry and institutions are
more likely to work normal office hours.
Location: mainly in towns or cities throughout the
country, although those working for location catering
companies could find themselves on site, catering for
events such as conferences, weddings, sports events,
concerts and filming.
Opportunities for self-employment: catering managers
can work toward managing their own restaurant.
Typical employers
• Hotels
• Catering firms
• In-house catering operations including those in large
corporate settings such as business and factory
canteens
• Hospitals
• Nursing homes
• Prisons
• Colleges and schools
• Tourist attractions
• Offshore oil/gas rigs etc
• Transport providers including airlines and cruise liners.
Career development
Promotion prospects are generally good for those with
ability, strong interpersonal skills and a high level of
motivation, although much will depend on the individual
organisation.
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JOB DESCRIPTIONS from

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Catering manager (continued)

Salaries Previous relevant work experience is often a requirement.

Find part-time or seasonal work in catering outlets such
Salaries will vary depending on employer. as pubs, restaurants and fast-food outlets at weekends
Republic of Ireland: See and during university holidays. A smart personal
www.hospitalityjobsireland.com/salary_checker.html appearance is essential.
Experienced catering managers can expect to earn
€35,000-€40,000. Skills and qualities
• Excellent communication and interpersonal skills
• Strong organisational and time management skills
Entry requirements and training combined with a high level of initiative
• Ability to manage in a diverse environment with a focus
Entry is possible without a third-level qualification. While
on client and customer services
open to graduates from all disciplines, employers are
• Good business and commercial acumen
increasingly demanding relevant qualifications.
• Strong leadership and motivating skills including the
ability to build strong relationships with customers and
Specific degree subjects required staff
• Catering/culinary management • Stamina and the ability to work under stress, good at
• Hospitality management thinking quickly and sorting out problems on the spot,
• Food science and technology and the ability to stay calm in a crisis
• Hotel and restaurant management • Financial, budgeting and stock-taking skills Knowledge
• Hospitality, leisure and tourism of food, food hygiene (including HACCP) and food
• International hospitality management preparation.
• Business/management studies
• Home economics/nutrition.

Training
Training covers both the practical and business aspects of
the job.

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