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Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.Education
Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.
Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.
Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.Work Experience in a Related Occupation
Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.Training
Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.Licenses, Certifications, and Registrations
Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.
In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:
The certification attests to professional competence, particularly for managers who learned their skills on the job.Important Qualities
Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.
Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.
Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.
Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.
Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.
Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.
Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.
Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
Average Length of Employment
Top Careers Before Director Of Catering
Top Careers After Director Of Catering
Hispanic or Latino9.2%
Black or African American0.4%
Director Of Catering
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Johnson & Wales University14.1%
Culinary Institute of America7.5%
University of Phoenix7.1%
University of Central Florida6.6%
Florida International University6.2%
University of Wisconsin - Stout5.8%
Florida State University4.6%
Michigan State University4.1%
Rochester Institute of Technology3.7%
Northern Arizona University3.7%
University of Houston3.7%
University of Delaware3.7%
Washington State University3.7%
University of Nevada - Las Vegas3.3%
University of Iowa3.3%
University of Massachusetts Amherst3.3%
Pennsylvania State University2.9%
West Virginia University2.9%
Director Of Catering
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|Job Title||Company||Location||Start Date||Salary|
|Divisional Director, Catering Sales and Event Management||Starwood Hotels & Resorts Worldwide, Inc.||Stamford, CT||Sep 15, 2016||$165,238|
|Director of Catering and Events||Hilton Worldwide, Inc.||New York, NY||Aug 16, 2011||$140,000|
|Director of Catering & Conference Management||Venetian Casino Resort, LLC||Las Vegas, NV||Mar 01, 2011||$120,000 -
|Director of Catering/Conference Services||Four Seasons Hotels Corporate Services, Inc.||Scottsdale, AZ||Aug 04, 2013||$101,000|
|Director of Catering/Conference Services||Four Seasons Corporate Services, Inc.||Scottsdale, AZ||Aug 04, 2013||$101,000|
|Associate Director of Catering and Conference Serv||Pebble Beach Company||CA||May 17, 2010||$100,000|
|Associate Director of Catering and Conference Serv||Pebble Beach Company||CA||May 24, 2010||$100,000|
|Director of Catering & Conference Services||Kimpton Hotel and Restaurant Group, LLC||San Francisco, CA||Mar 02, 2014||$95,004|
|Director of Catering and Conference Services||KHRG Monaco Sf LLC||San Francisco, CA||Mar 17, 2014||$95,004|
|Hotel Director of Catering||Intercontinental The Barclay New York||New York, NY||Aug 06, 2010||$91,574|
|Director of Catering||Four Seasons Hotels Corporate Services, Inc.||East Palo Alto, CA||Jan 02, 2014||$91,500|
|Director of Catering Operations||Arizin Ventures, LLC||Cherry Hill, NJ||Dec 10, 2012||$90,000|
|Director of Catering Operations||Arizin Ventures, LLC||Cherry Hill, NJ||Apr 25, 2011||$90,000|
|Assistant Director of Catering||Four Seasons Corporate Services, Inc.||East Palo Alto, CA||Jan 01, 2011||$75,000|
|Catering Director||ABGW, LLC||Boca Raton, FL||Dec 12, 2011||$62,026|
|Catering Director||ABGW LLC||Boca Raton, FL||Jul 11, 2015||$60,523|
|Assistant Director of Catering & Conference||Loews Santa Monica Beach Hotel||Santa Monica, CA||Feb 08, 2010||$58,302|
|Director of Catering||RYM Foods, LLC||New York, NY||Jun 10, 2012||$57,000|
|Director of Catering||Specialty Brewing Restaurants, LLC||San Francisco, CA||May 11, 2012||$56,000|
|Director of Catering and Events||Amber India Commercial, Inc.||Mountain View, CA||Sep 01, 2015||$56,000|
|Director of Catering||Pine Lake Country Club||Orchard Lake Village, MI||Sep 11, 2014||$54,000|
|Catering Director||Thompson Hospitality Services LLC||Petersburg, VA||Jun 12, 2015||$52,172|
|Catering Director||Kumar Fine Dining Inc.||New Hyde Park, NY||Jun 20, 2010||$51,000|
|Catering Director||Kumar Fine Dining Inc.||New Hyde Park, NY||Jun 25, 2010||$51,000|
|Director of Catering||Columbia Sussex Corporation||Islandia, NY||Feb 16, 2010||$51,000|
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