Restaurant or catering establishment manager/proprietor

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Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.

Current Entry Requirements

Entry is possible with a variety of academic qualifications and/or relevant experience. Larger restaurants and catering chains offer managerial trainee schemes, entry to which may be based on a variety of qualifications and/or relevant experience. Off- and on-the-job training is provided. Various vocational qualifications are available at Levels 2 to 4.

Typical education level:

Level 1-3

Typical Tasks

Desired Skills

Monitoring
Speaking
Critical Thinking
Writing
Active Learning
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