Should I Become a Catering Director?
Catering directors are food service managers who oversee the operations of a restaurant or catering business. They may be responsible for handling employee management and training, customer concerns or complaints and safety compliance. Catering directors may also order supplies and maintain inventory. Many professionals in this field are self-employed. Though the bulk of work takes place outside of an office environment, the job may entail long hours and hectic situations.
Career Requirements
| Degree Level | No degree formally required; certificate or degree program preferred for managers |
| Degree Field | Food service management, restaurant management, hospitality or similar field |
| Certification | Voluntary certification is available |
| Experience | 3+ years of experience in the field is common |
| Key Skills | Strong verbal and written communication skills, critical thinking and reasoning abilities, excellent customer service skills, ability to meet deadlines, knowledge of industry-specific accounting, analytical, database, inventory management and point of sale software |
| Salary (2014) | $48,560 yearly (median for all food service managers) |
Sources: U.S. Bureau of Labor Statistics, O*Net OnLine, Careerbuilder.com job postings
Step 1: Complete a Degree or Certificate Program
According to the BLS, having work experience in the field is the typical method of training to become a food service manager. However, employers at larger restaurants, restaurant chains or hotels may prefer to hire employees that have postsecondary training in food service management or a related field. These programs teach students leadership, human relations skills and financial analysis fundamentals, as well as prepare them to plan large food service events.
Some degree and certificate programs include special features like the opportunity to earn voluntary certification through various organizations and/or complete cooperative work experiences and internships. Courses typically examine sanitation and safety, guest relations, communications, personnel management and banquet planning.
Success Tips:
- Complete an internship in the field. Some programs include an internship or practicum requirement that gives students work experience with customers, menu planning and food purchasing. Since work experience is an important factor in management positions, internships can be highly valuable.
- Develop strong written and verbal communication skills. Since a food service manager or catering director typically manages all employees in an establishment and regularly handles sensitive issues related to hiring, training or firing, communications skills are a necessary aspect of the job. While students are in school, they can complete courses in academic writing and intercultural communications to strengthen their skills in written and verbal communication.
- Become familiar with typical programs and systems. Training for director positions typically includes software programs related to hospitality. Students can complete courses in hospitality information systems, which delve into restaurant management and hotel property management systems.
Step 2: Gain the Necessary Work Experience
Employers looking for catering directors usually require the applicant to have several years of related work experience in the field, preferably in a managerial or supervisory role. Restaurant companies and chains often have their own management training programs that include traditional and practical instruction in security, company policies and personnel management. Prospective catering directors may also choose to begin their careers as a food service worker and advance into management or supervisory roles. Generally, having more work experience is advantageous when applying for catering director positions.
Step 3: Earn Voluntary Certification
According to the BLS, voluntary certification can help show prospective employers dedication and expertise in the field. Earning voluntary certification through non-profit organizations, such as The National Restaurant Association Educational Foundation, typically entails showing proof of work experience and/or education to qualify to take the certification exam. Once a student successfully passes the exam, they may be awarded the designation of Foodservice Management Professional.
