Catering manager

You could do a foundation degree, higher national diploma or degree.

Useful subjects include:

• business and hospitality management
• culinary arts or culinary management
• hotel and catering management

Entry requirements

You'll usually need:

• 1 or 2 A levels, or equivalent, for a foundation degree or higher national diploma

• 2 to 3 A levels, or equivalent, for a degree

More Information

• equivalent entry requirements|https://www.gov.uk/what-different-qualification-levels-mean/list-of-qualification-levels
• student finance for fees and living costs|https://www.gov.uk/student-finance
• university courses and entry requirements|https://www.ucas.com/

You could take professional catering qualifications at college then move into management. You could also do a qualification in hospitality management and find work as a trainee catering manager.

Entry requirements

Entry requirements for these courses vary.

You could do a Hospitality Manager Level 4 Higher Apprenticeship, if you've got experience in catering and have also worked as a supervisor.

You could also do a Hospitality Supervisor Level 3 Advanced Apprenticeship and then progress to become a hospitality and catering manager.

Entry requirements

You'll usually need:

• 4 or 5 GCSEs at grades 9 to 4 (A* to C) and A levels, or equivalent, for a higher or degree apprenticeship

• 5 GCSEs at grades 9 to 4 (A* to C), or equivalent, including English and maths, for an advanced apprenticeship

More Information

• equivalent entry requirements|https://www.gov.uk/what-different-qualification-levels-mean/list-of-qualification-levels
• guide to apprenticeships|https://www.gov.uk/apprenticeships-guide

You could start as a kitchen assistant or trainee 'commis' chef and work your way up while learning on the job. You could apply for work with restaurants, bars or catering companies.

Further Information

You can find out more about catering careers from Caterer.com and CareerScope .

As a catering manager, you may:

• recruit and train staff
• manage a team, and organise shifts and rotas
• plan finances, manage budgets and oversee stock control
• meet suppliers and negotiate contracts
• monitor the quality of the service to customers
• follow food hygiene and health and safety regulations
• cater for special diets and meet cultural and nutritional needs

You could work at a restaurant, at a school, in an NHS or private hospital, in a hotel or at a conference centre.

You may need to wear a uniform.