Catering manager

General presentation of the profession

The Catering Manager is one of the most important managers in a hotel. He or she is the mainstay of the establishment and usually works in a large operation (100 rooms or more). Their aim is to attract customers by optimising the image, quality and reputation of their catering service in every way possible.

The keys to success at this job

Appointed by the hotel director, the Food and Beverage Manager (F&B Manager) is an accomplished manager. As the name suggests, he or she is in charge of the entire catering division of a hotel, i.e. the restaurants, bars, room services and banqueting and events departments. Of course, the kitchen, pantry, cellar and storeroom are also work areas that he/she has to manage.

Ensuring the profitability of catering outlets is his/her primary objective. To do this, they have to make their various structures attractive while respecting the budget, ratios and objectives required (calculation of food and beverage costs, payroll, etc.) to ensure the smooth running of the establishment and all the departments under their responsibility. He or she is, of course, in charge of commercial policy and supervises human resources in his or her area of activity.

Required Skills

– Good management skills
– Developed commercial skills
– Rigour, organisation
– Leadership skills
– Flexibility

Missions

The Catering Manager (M/F) has a wide range of responsibilities. This catering professional must intervene at all levels to improve the services provided within the hotel.

In collaboration with their superior, the hotel manager, they choose the positioning of the restaurant(s) (gourmet cuisine, themed restaurant, etc.). But that’s not all: they must also concentrate on certain details to ensure that the service runs smoothly and that their customers are satisfied. Together with their head chef, they draw up the menu and decide on the prices for each dish and menu served.

Constantly in the field, in collaboration with the sales department, they carry out various marketing initiatives to enhance the brand image of their culinary service. This can range from commissioning advertising campaigns, setting up attractive promotions or organising various events on site. Its duty is also to maintain a perfect customer relationship: quality, speed and precision of service, as well as compliance with hygiene and safety standards, are therefore at the heart of its concerns. By acting upstream to meet customers’ needs, they also evaluate their satisfaction downstream to optimise the quality and efficiency of the service.

A manager to the core, the Catering Manager (M/F) directs and coordinates all the staff working in his or her departments. Depending on the size of the organisation, the number of staff may vary. He or she is also involved in their recruitment, monitors their training and assesses their performance on a daily basis.

Skills & Qualities Required

Acting on all fronts, the catering manager (M/F) must above all be extremely versatile. They need to have several strings to their bow, as they are involved in all aspects of the restaurant business in order to achieve their objectives.

First and foremost, a solid knowledge of management, coupled with a good commercial instinct, will be essential. To run the hotel service with a master’s hand, he or she will also need to demonstrate unrivalled leadership and unshakeable command skills. Acting as an intermediary between the hotel manager and his/her teams, he/she will naturally need to know how to communicate to ensure that the various departments function optimally overall.

As a manager in the difficult field of catering, your nerves and stamina will be put to the test. That’s why it’s essential to have great stamina in the face of stress and a heavy workload. Flexibility is also the watchword for the Catering Manager (M/F). The day-to-day workload can be very demanding, both during the week and at weekends, which can make family life complicated.

Salary range

The average salary of a catering manager (M/F) can fluctuate widely depending on their experience, but also on the size and success of the hotel in which they work. On average, a catering manager can expect to earn a gross monthly salary of around 2,900 euros. However, this can rise to as much as 4,000 euros gross depending on the size and/or reputation of the establishment.

If they start out in a small hotel business, restaurant and hotel professionals can try to move up to the same position in a larger establishment. But there is also the possibility of further career development. Indeed, it is possible to move up to a larger scale by aiming for the position of hotel manager. Another option for those with an entrepreneurial spirit is to set up on their own and open their own restaurant or hotel.

How to become a Catering Manager

The job of catering manager (M/F) is not so easy to get into. In fact, this profession is usually taken up after several years working in the same department, for example as a maître d’hôtel or chef. It is only by having demonstrated good hotel and managerial skills in the field that it is possible to take on this role.

So, if you hope one day to become a restaurant manager, you’ll need to start by training in the hotel and restaurant trade, and then gradually work your way up the ladder. It may be a good idea to start with a baccalaureate in hotel and catering management, then go on to a hotel management school, such as CMH, which offers a Grande Ecole programme accessible via post-baccalaureate and parallel admission, with the aim of gaining an MBA in international hospitality and luxury brand management. Over a period of five years, the school awards a Level 7 RNCP qualification, enabling you to become a future manager of luxury establishments. If you take this course, you will also be awarded a European Bachelor in hotel and tourism management: a professional, internationally-focused course that will give you a solid grounding in foreign languages and, above all, hands-on experience.

Taking these work-linked courses can clearly add a great deal of value to your CV, as they all need to be supplemented by several years of work experience in an establishment before you can take on the responsibilities of Restaurant Manager (M/F).

WHERE ARE THEY NOW?