Catering and Bar Managers
Description
Catering and bar managers plan, direct and co-ordinate the catering and bar facilities and services of licensed premises, factories, shops, theatres, educational premises and other establishments. They also manage outside catering businesses and shops selling food cooked on the premises.
Tasks
- Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit.
- Verifies that quality of food, beverages and waiting service are as required and that kitchen and dining areas are kept clean in compliance with statutory requirements.
- Purchases or directs the purchasing of supplies and arranges for preparation of accounts.
- Decides on range and quality of meals and beverages to be provided or discusses customer’s requirements for special occasions.
- Plans catering or bar services and supervises staff.
Entry Requirements
Level 2 NVQ; GCSE at grades A*-C
Skills
- Monitoring
- Critical Thinking
- Active Learning
- Learning Strategies
- Speaking
- Active Listening
- Reading Comprehension
- Mathematics
- Writing
- Science
Related Courses
- CIEH Intermediate Certificate in Food Safety - Level 3
- CIEH Level 2 Award in Food Safety in Catering
- Culinary Skills - Level 2
- Culinary Skills Cookery - Level 1
- Food and Beverage Team Member - Apprenticeship - Level 2
- Food Beverage Service (NVQ Certificate) - Work-based - Level 1
- Food Beverage Service (NVQ Diploma) - Work-based - Level 2
- Food Preparation Cooking (NVQ Certificate) - Work-based - Level 1
- Food Production Cooking (NVQ Diploma) - Work-based - Level 2
- General Food and Beverage Skills - Level 2 Certificate
- Production Chef - Apprenticeship - Level 2
- Professional Cookery - Level 2 Diploma
- Professional Cookery - Level 3 Diploma