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Catering manager: training, further education, information, tips, schools and offers at a glance

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Catering operations manager - independent generalists in catering establishments

Catering operations managers are responsible for all sub-areas in small or medium-sized catering businesses such as canteens, small hotels, canteens, restaurants, etc. As they have developed the operating concept, they know the company's needs and offerings inside out. They constantly adapt the offer to the respective food trends and preferences of the clientele.

In their managerial role, they are responsible for the smooth running of all specialist areas of the restaurant business, which is why they plan individual processes from purchasing goods to dealing with feedback on guest satisfaction and monitor execution. Compliance with statutory quality and hygiene regulations is very important to them.

In addition to operational management, personnel management, planning and organization at the front, restaurant managers also take on administrative and business management tasks in the background. They calculate, manage the accounts and personnel administration and plan marketing and advertising concepts. They maintain business relationships with suppliers, authorities and other specialist bodies.

In short: restaurant managers know their business inside out and are always on the pulse of events. Their job requires passion, dedication and maximum commitment for the successful development of the business.

Would you like to find out more about this further training course, which can be completed with a federal professional examination? Are you looking for training opportunities in this field and would you like to compare the various schools and courses on offer?

On Ausbildung-Weiterbildung.ch, you can find suitable training courses in just a few clicks. Contact the catering schools directly online via the contact form and receive free, non-binding information brochures and/or benefit from helpful personal consultations and informative information events.

Questions and answers

In order to be admitted to the Federal Diploma of Higher Education in Gastronomy, you must attend a preparatory course and provide the required module qualifications or certificates of equivalence.

The examination regulations for the Federal Diploma of Higher Education in Catering Management stipulate that the following module qualifications are required for admission to the final examination:

  • Hospitality law
  • Operational management
  • Accounting
  • Kitchen
  • Service / sales
  • Law
  • Personality
  • Guidance
  • Marketing
  • Finances
  • Company organization
  • Administration and law

In addition, at least one of the following compulsory elective modules must be completed:

  • Gastronomy
  • Accommodation
  • System catering

An apprenticeship with a Federal Diploma of Higher Education (VET Diploma) in the hospitality industry is not mandatory for admission to the Federal Diploma of Higher Education in Hospitality Management with a Federal Diploma. You can hold any Federal VET Diploma, upper-secondary level or comparable qualification, but you must have worked in a managerial position in the hospitality industry for at least two years and be able to provide proof of this.

The final examination to become a catering manager with a Federal Diploma of Higher Education consists of four examination parts, which in turn can be divided into positions. The first part of the examination consists of a written case study, which lasts 180 minutes and is weighted fourfold. An oral specialist discussion lasting half an hour is weighted twice and constitutes the second part of the examination, while a learning reflection dossier created during the preparation phase is given a single weighting for the third part. Finally, also with a simple weighting, there is the oral examination discussion on the learning reflection, which lasts around 20 minutes. The examinations for prospective restaurant managers are graded from six to one with full and half marks and must not be below 3.0. In addition, the overall grade must be at least 4.0 and no more than one of the examination parts and not the case study may be below 4.0.

Continuing education, further training as a catering manager is a preparatory course for the Federal Professional Examination (FPE), which leads to a federal certificate if passed.

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Stefan Schmidlin, Bildungsberatung, Content-Team Modula AG

Quellen

Website des Schweizerischen Sekretariats für Bildung, Forschung und Innovation SBFI , Website www.berufsberatung.ch (offizielles schweizerisches Informationsportal der Studien-, Berufs- und Laufbahnberatung) sowie Websites und anderweitige Informationen der Berufsverbände und Bildungsanbieter.

Overview of providers for Gastro Operations Manager / Gastro Operations Manager

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Haven't found the right training or further education yet? Benefit from educational advice now!

Further training is not only important in order to maintain or increase professional attractiveness, investing in training or further training is still the most efficient way to increase the chances of a pay rise.

The Swiss education system offers a wide range of individual training and further education opportunities - depending on your personal level of education, professional experience and educational goals.

Choosing the right educational offer is not easy for many prospective students.

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Our education advisory team will guide you through the "education jungle", providing specific input and relevant background information to help you choose the right offer.

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Address:
Blumenfeldstrasse 22
8046 Zürich
GastroZurich Education Center
Gastro Kanton Zürich - Strong together for the hospitality industry
Gastro Kanton Zürich represents the interests of the hospitality industry in public and with the authorities. All our efforts are aimed at providing restaurateurs with the best conditions for successful hospitality.
In our training center, we offer a comprehensive, attractive and up-to-date range of courses for hospitality industry training and continuing education, further training. Our courses promote professional and personal skills and help restaurateurs to run their businesses successfully.
Region: Zürich
Sites: Zürich
Next start date
Zürich
1/6/2025
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Address:

Blumenfeldstrasse 20
8046 Zürich
GastroSuisse
The G1-G3 gastro-entrepreneur training course is the comprehensive, part-time management training course in the hospitality industry. It has a modular structure and is suitable for all levels. Entry is possible at all levels and previous learning and work achievements are recognized. The training is offered and carried out throughout Switzerland in the training centers of the cantonal associations of the hospitality industry.
Region: Aargau, Basel, Bern, Ostschweiz, Westschweiz, Zentralschweiz, Zürich
Sites: Aargau Unterentfelden, Basel, Bern, Délémond, Fribourg, Genève 11, Graubünden, Liestal, Luzern, Neuchâtel, Sion, St. Gallen, Vaud, Zürich
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