Most commonly reported Work Activities

• Performing for or Working Directly with the Public Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
• Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
• Interacting With Computers Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Organising, Planning, and Prioritising Work Developing specific goals and plans to prioritise, organise, and accomplish your work.
• Monitoring and Controlling Resources Monitoring and controlling resources and overseeing the spending of money.
• Identifying Objects, Actions, and Events Identifying information by categorising, estimating, recognising differences or similarities, and detecting changes in circumstances or events.
• Coordinating the Work and Activities of Others Getting members of a group to work together to accomplish tasks.

The Work

As a catering manager, your duty is to oversee, plan and organise the catering provision at an event or an establishment.

You work with chefs to write up menus, negotiate with suppliers, purchase stock and ensure that the catering business reaches sales targets. You are typically also in charge of recruiting new staff and training existing staff to obtain the highest standards of service and customer care.

You need to ensure that all staff comply with regulations relating to health and safety, and that staff members are well presented before each service. Hygiene should always be a priority.

There are two main types of catering: event catering which includes conferences and weddings; and catering establishments which can be located in healthcare or education settings for example.

As a manager in an event catering business, you liaise with customers, helping them to decide on a menu, time and place for the catering.

You may visit the location prior to the event to establish what facilities will be available to you on the day. You work out the number of staff you’ll need for the event and estimate how much food is needed based on the type of event and the number of attendants.  

In a catering establishment in a healthcare setting, you have to work closely with the medical staff to ensure that all dietary requirements of the patients or residents are met.

Every member of staff who deals with customers’ 'personal data', such as names and addresses, or who process payment card transactions, need to have some knowledge of the General Data Protection Regulations (GDPR). It is the responsibility of the employer to give job-specific information on GDPR in their organisation. You can read more about data protection in the workplace here.  

Most commonly reported Work Tasks

• Keep records required by government agencies regarding sanitation or food subsidies.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain food and equipment inventories, and keep inventory records.
• Monitor food preparation methods, portion sises, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Count money and make bank deposits.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

This occupation is typically suited for people with the following Career Interests:

Enterprising

Enterprising people like situations that involve using resources for personal or corporate economic gain. Such people may have an opportunistic frame of mind, and are drawn to commerce, trade and making deals. Some pursue sales and marketing occupations. Many will eventually end up owning their own business, or in management roles in larger organisations. They tend to be very goal-oriented and work best when focused on a target. Some have an entrepreneurial inclination.

Administrative

Administrative people are interested in work that offers security and a sense of being part of a larger process. They may be at their most productive under supervisors who give clear guidelines and while performing routine tasks in a methodical and reliable way.

They tend to enjoy clerical and most forms of office work, where they perform essential administrative duties. They often form the backbone of large and small organisations alike. They may enjoy being in charge of office filing systems, and using computers and other office equipment to keep things running smoothly. They usually like routine work hours and prefer comfortable indoor workplaces.

Naturalist

Not surprisingly, some aspect of the natural sciences will run through the Naturalist's interests - from ecological awareness to nutrition and health. People with an interest in horticulture, land usage and farming (including fish) are Naturalists.

Some Naturalists focus on animals rather than plants, and may enjoy working with, training, caring for, or simply herding them. Other Naturalists will prefer working with the end result of nature's produce - the food produced from plants and animals. Naturalists like solving problems with solutions that show some sensitivity to the environmental impact of what they do. They like to see practical results and prefer action to talking and discussing.

You will need quite a lot of relevant work experience to be considered for a catering manager position. Although an academic qualification can boost your chances of getting the job, it is not always required.

Typically, catering managers have experience from working in the hospitality sector, you can begin in a waiting or front of house role before working your way up to supervisor, assistant manager and then to a catering manager. As you work your way up, you may have to study for appropriate qualifications.

Degrees in restaurant and hospitality management are the most common, where you can expect to study both general business courses and specialised hospitality courses.

Training can also help you progress in your career and is sometimes offered by employers. There are also both undergraduate and postgraduate courses in business and hospitality which can support your as you progress.

Please note that to work in catering in the public health system (HSE), there is a catering officer grading system in place. Click to read about the HSE eligibility criteria for catering staff.

Most employers require any staff handling, storing or serving food to have HACCP/Food safety training completed. HACCP stands for Hazard Analysis & Critical Control Point, and refers to procedures you must put in place to ensure the food you produce and serve is safe to consume. HACCP training is generally part of any chef training, but can also be accessed through some employers or other training providers. See more here.

As a catering manager, you can develop your career further by progressing to manage more than one catering establishment, or a restaurant, or you may even decide to open your own catering business.

An option to progress on from a restaurant manager position is by building up experience and by undertaking additional qualifications and training. There are also postgraduate degrees in hospitality management which can help you progress in your career.

Training & Development 

FET Centre Traineeship: Business, Hospitality, and customer service NFQ level 5 Search our FET Coursefinder

FET PLC Courses: Hospitality, Travel & Tourism, Business management, Culinary Arts at NFQ Levels 5-6 Search our FET PLC Coursefinder

Apprenticeship: Culinary skills, Sales, & Recruitment Apprenticeships at NFQ level 6-9 Search Apprenticeships

Higher Education CAO Entry: Hospitality management, Travel & Tourism, Culinary Arts, Business & Customer care Search our CAO coursefinder

Professional Development 

Postgraduate Study Options Managment, Business, Culinary skills Courses NFQ level 9

Professional organisations sometimes offer training or promote training providers, so check out organisations such as the Restaurants Association of Ireland or the Catering Management Association of Ireland.

Last Updated: November, 2023

Salary Range (thousands per year)* €35k - €55k

Data Source(s):
Excel / Indeed.ie / Payscale

Last Updated: March, 2024

* The lower figures typically reflect starting salaries. Higher salaries are awarded to those with greater experience and responsibility. Positions in Dublin sometimes command higher salaries.

View Salary information from Indeed.ie
Note: data not aways available

This information has been derived from the Solas National Skills Bulletin (2023).

Numbers were too small for a detailed analysis of employment for this occupation although the Recruitment Agency Survey indicated difficulty in filling vacancies for bar and events managers.

Hospitality managers: Despite a lower than average employment growth rate for this occupation over the five-year period, employment grew strongly between 2021 and 2022 with an additional 5,700 persons employed, surpassing 2019 levels. Approximately a third working in these roles were non-Irish citizens, above the national average, and employment permits issued related to roles for restaurant managers, hotel, duty and accommodation managers. Advertised vacancies in the OVATE data grew strongly (by nearly a third), albeit from a low base. Vacancies advertised through DSP Jobs Ireland were primarily for restaurant managers but also for managers in catering, food and beverage and hotel. The future demand for hospitality managers will depend on the performance of the different segments of the hospitality sector, with a greater requirement for restaurant managers likely compared to accommodation-related managers.

• the Catering Management Association of Ireland

  • Click Here

• Food Safety Authority of Ireland

  • https://fsai.ie/
  • 1890 33 66 77
  • Click Here

• Irish Hospitality Institute

  • 12 Priory Office Park, Stillorgan Rd, Co. Dublin
  • (01) 662 4790
  • Click Here

• Restaurant's Association of Ireland

  • 11 Bridge Court, Citygate, St Augustine Street, Dublin 8
  • 01 6779901
  • [email protected]
  • Click Here

• the Irish Organic Association (IOA)

  • http://www.irishorganicassociation.ie/about/
  • 090 6433680
  • [email protected]