SOC 2020 · 1222
Restaurant and catering establishment managers and proprietors
Immigration Rules Appendix Skilled Occupations from
Skilled Worker
Not eligible
No Skilled Worker route through this code.
Salary floor
£41,700
The general threshold, £41,700, is the higher of the two.
Shortage lists
Not listed
This code is on neither the Immigration Salary List nor the Temporary Shortage List.
What this occupation actually pays
ONS Annual Survey of Hours and Earnings, full-time gross annual pay.
- UK pay for this occupation
View these figures as a table
| Percentile | Pay |
|---|---|
| 10th | £22,393 |
| 25th | £27,257 |
| 50th | £31,692 |
| 75th | £37,814 |
| Region | 10th | 25th | Median | 75th | 90th |
|---|---|---|---|---|---|
| UK 2025 | £22,393 | £27,257 | £31,692 | £37,814 | — |
| London 2025 | — | — | £34,322 | — | — |
| North East 2025 | — | — | £33,434 | — | — |
| North West 2025 | — | — | £33,336 | — | — |
| Scotland 2025 | — | — | £29,268 | — |
Job titles in this code
What the work involves
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.
Typical tasks
plans catering services and directs staff
decides on range and quality of meals and beverages to be provided
discusses customer’s requirements for special occasions
purchases or directs the purchasing of supplies and arranges for preparation of accounts
verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements
plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff
checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit
determines staffing, financial, material and other short- and long-term requirements
Entry routes and qualifications
There are no set entry routes. 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.