1222 — Restaurant and catering establishment managers and proprietors

What this occupation covers

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.

Typical duties

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 routes and qualifications

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.

Sponsorship information

Medium Skilled. Actual duties, sponsor, applicant, salary and any transitional or shortage-list conditions must be checked.

DBS assessment

No code-wide DBS assessment is assigned. Check actual duties, activities, workplace, frequency and jurisdiction. This code does not determine the level of check.

Find this code and estimate salary

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