Home » Our professions » Management » Food & Beverage Manager

Director of catering

You direct, coordinate and supervise all activities of the restaurant. You are in charge of recruiting, integrating and organizing the work of staff. You also participate in the development of the menu in collaboration with the Chef de Cuisine. Finally, you pay great attention to customer satisfaction.

;

Training

BTS hotel / catering

Qualities

Very good interpersonal skills, rigor, versatility, organization, ability to listen, ability to take initiative.

Average salaries

Junior salary: 24-48 k€ gross annual
Experienced salary: 33-75 k€ gross annual

Skills

Business sense, team management, sense of responsibility, solid knowledge of management, fluency in English and a second foreign language. Excellent manager, you are always in a process of team coordination in order to satisfy customers, while taking a look at the commercial part of the establishment.

Outlook

School manager

See our offers for management professions

Our professionals testify

I always start by doing one round of each service...

Aurélie, Executive assistant of a 4 star hotel

Tell us about your background:

After studying literature, I opted for a short training course in the hotel industry through a CFA. I then started as a waitress in a restaurant in Burgundy and then head waiter. I then arrived in my current establishment where I have been working for 5 years, first in the service and now as assistant to the director.

What is a typical day?

I always start with a tour of each service in order to take stock of the past day and prepare for the current day. Then I check the cash registers, register the needs and finally I process the event-driven requests.

What do you appreciate the most in your role?

I like the versatility of the position since my function involves working with each department, which allows me to fully understand how the establishment works.

What qualities do you need to have to do this job?

This job requires dynamism, self-control both with customers and with employees, rigor and a real sense of hospitality. And of course be organized.

What advice would you give to someone who wants to go down this path?

I don’t know if there is an ideal course, but I would recommend taking a course in a hotel school in order to acquire the fundamentals of the profession.

Discover our other sheets related to management jobs?

Accommodation Manager