Catering Team Manager
Intercontinental Hotel Group (IHG Crowne Plaza)

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Boonta M

0.00.00 My name is Boonta M and my title is Catering Team Manager for Crown Plaza Hotel at Manchester Airport. I respond for two areas, it’s a restaurant, Sampans restaurant and a club, Club Laos, where make sure that both areas is running smoothly. I enjoy working with public and ensure that the guests have more enjoyable during their stay and nice to see them come back.

0.00.30 Yeah, repeat customer, that what I want. My mother’s sent me to uni for to be a teacher. So I was teaching for a while but I find that I didn’t like teaching. So is accidentally I went to see my cousin who work in the hotel and I like it. She wasn’t very happy but at the end of it I proved that I can do it. Yeah. I can make my own decision now and I do it what I like to do.

0.01.00 After my graduation from university, I start work in hotel in Thailand. So I start from restaurant host aid and then be receptionist, get relations and sell in marketing. 1993 I move to UK and again I continue working in hotel industry.

0.01.30 When I move into UK and then, you know, suddenly you work in the hotel and you never thought that you’re going to adopt, they’re from different culture, different weather, different environments and then, you know, and suddenly you in here working with different cultured people, different guests, it’s adopting is most important you know. When I’m not at work I just go put my hair down, go out drinking, what I did when I was 18.

0.02.00 I don’t mean I’m alcoholic but you know, go out, you know, enjoy myself, you know. Don’t have to overboard really and spend a lot of money, and out with friends and make up the time what I spend at work you know. This restaurant, Sampans restaurant is my highlight of my career. In the year 2000 we opened this restaurant. I take it on from the scratch.

0.02.30 From the very beginning. I unpack all the chair and table, put them together. I do the menu. I put the team together, yes, and then we are successful. This is, how many years, eight year on the line, yeah, I’m still here and people just talking about it. And we got more repeat customer coming in. It great. No regret. Yeah.

0.03.00 I’m happy with where I am and who I am. I’m believing what I’m doing. I don’t want to go any more higher than this, you know, cos I got my own plan. In next five year I will get out of this industry and will do my own, my thing where I never done before, you know, I will go to, back to Thailand and have my own school and try to get people in teaching, learning in English, little young children.

0.03.30 So give them a learning skill and give them a head start, you know, in studying in English. And myself just go to let my hair down by the seaside somewhere.


Boonta M is a Catering Team Leader for a restaurant and club at the Crowne Plaza Hotel at Manchester Airport. She started working in the hotel industry in her home country of Thailand. Setting up and running the Sampans restaurant at the hotel has been the highlight of her career so far. But in the future she plans to go back to Thailand to set up an English school.

More information about Restaurant and catering establishment managers and proprietors

average salary

The UK average salary is £29,813

average weekly hours

There are 37.5 hours in the average working week

57%  male 
43%  female 

The UK workforce is 47% female and 53% male

Future employment

Future employment?

? 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.
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.
  • 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;
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Food & beverage services 128639
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