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Working as a restaurant or catering manager means you’ll be running the everyday activities in a restaurant or food outlet with a focus on service quality, customer service and staff wellbeing. Here you can find out more about a career in restaurant management, learn about what it involves and how you can get a role.
Generally, career development in restaurant and catering management depends on how big your employer is.
Your first role in the industry could be an entry-level, non-managerial role. From there you can work your way up and through experience and training, progress to supervisor, assistant manager and manager roles. Moving companies or taking promotions in different parts of a larger company are great ways to progress quickly. Senior managers can move into regional or specialist managerial roles.
You could also choose to set up your own business if you have the experience and determination to work for yourself.
Larger companies usually have internal training courses that are designed to help you progress as a qualified manager. Smaller or independent establishments may rely on informal training from experienced peers or mentors.
Graduate schemes are a good way to quickly develop a reliable skill base. They’re offered by many larger companies in the sector.
Professional groups like the Hospitality Guild and Institute of Hospitality offer various courses, workshops, apprenticeships and networking opportunities to managers in this sector.
Use our Career Matcher to see which industries and roles align best with your interests.
