What are the requirements for the certificate of catering manager?

Occupation definition: a person who applies comprehensive hotel management knowledge and rich management experience to manage hotels, restaurants, entertainment, marketing, human resources and service quality.

Occupation level: there are three levels of this occupation, namely, assistant hotel manager (national vocational qualification level III), hotel manager (national vocational qualification level II) and senior hotel manager (national vocational qualification level I).

Occupational environmental conditions: indoor and outdoor, normal temperature.

Characteristics of professional ability: have certain innovation ability, decision-making ability, organization ability, command ability, control ability, coordination ability, interpersonal and communication ability.

Basic education: graduated from high school (or equivalent).