Along with the head chef, the catering manager is one of the major positions in the world of commercial kitchens, whether in hotels or large organisations such as factories, schools or company head offices. Hotels with several restaurants and function facilities such as conference centres rely on the catering manager to arrange the functions and make sure the kitchen is operating smoothly. Budgetary control, staff management, contracting catering supplies and general management are all essential aspects of the job.
One of the most important day-to-day requirements is working efficiently under pressure, with problem-solving abilities a crucial talent. Excellent staff supervision and strong communications skills with customers are also key needs. Qualifications are often based around previous experience in commercial kitchens, but vocational certification and considerable experience in the running of a commercial kitchen are also necessary. Pay for a good manager in a top commercial organisation or hotel can be upwards of £34,000 p.a.