Brauche ich für die Berufsprüfung zum Gastro-Betriebsleiter eine Ausbildung im Gastgewerbe?

Eine Berufslehre mit eidgenössischem Fachauszeugnis EFZ im Gastgewerbe ist für die Zulassung zur Weiterbildung zur Berufsprüfung Gastro-Betriebsleiter mit eidg. Fachausweis / zur Gastro-Betriebsleiterin mit eidg. Fachausweis nicht zwingend erforderlich. Sie können im Besitz eines beliebigen EFZ, Sekundarstufe II oder vergleichbaren Abschlusses sein, müssen jedoch mindestens zwei Jahre in einer leitenden Position im Gastgewerbe gearbeitet haben und dies auch nachweisen können.

Um was für eine Ausbildung handelt es sich beim Gastro-Betriebsleiter?

Bei der Weiterbildung zum Gastro-Betriebsleiter / zur Gastro-Betriebsleiterin handelt es sich um einen Vorbereitungskurs auf die eidgenössische Berufsprüfung (BP), die bei Bestehen zum eidgenössischen Fachausweis führt.

Ist es notwendig, für die Prüfung zum Gastrobetriebsleiter eine Schule zu besuchen?

Um zur Berufsprüfung Gastro-Betriebsleiter mit eidg. Fachausweis / zur Gastro-Betriebsleiterin mit eidg. Fachausweis zu werden, ist es erforderlich, dass Sie einen Vorbereitungskurs besuchen und die erforderlichen Modulabschlüsse oder Gleichwertigkeitsbescheinigungen erbringen.

Wie ist die BP zur Gastro-Betriebsleiterin aufgebaut?

Die Abschlussprüfung zum Gastro-Betriebsleiter mit eidg. Fachausweis / zur Gastro-Betriebsleiterin mit eidg. Fachausweis besteht aus vier Prüfungsteilen, die wiederum in Positionen unterteilt sein können. Der erste Prüfungsteil besteht aus einer schriftlichen Fallstudie, die eine Dauer von 180 Minuten hat und vierfach gewichtet wird. Ein mündliches Fachgespräch mit einer halbe Stunde Dauer wird zweimal gewichtet und stellt den zweiten Prüfungsteil dar, ein während der Vorbereitung erstelltes Lernreflexionsdossier mit einfacher Gewichtung den dritten Teil. Abschliessend, ebenfalls mit einer einfachen Gewichtung, erfolgt das mündliche Prüfungsgespräch über die Lernreflexion, welches etwa 20 Minuten dauert. Die Prüfungen für angehende Gastrobetriebsleiter/innen werden von sechs bis eins mit ganzen und halben Noten bewertet und dürfen nicht unter 3.0 liegen. Zudem muss die Gesamtnote mindestens 4.0 betragen und es darf nicht mehr als eine der Prüfungsteile und nicht die Fallstudie unter 4.0 liegen.

Welche Module müssen für die Gastro-Betriebsleiter Weiterbildung abgeschlossen werden?

Die Prüfungsordnung über die Berufsprüfung Gastro-Betriebsleiter mit eidg. Fachausweis / zur Gastro-Betriebsleiterin mit eidg. Fachausweis legt fest, dass folgende Modulabschlüsse für die Zulassung zur Abschlussprüfung vorliegen müssen: Gastgewerbliches Recht Betriebsführung Rechnungswesen Küche Service / verkauf Recht Persönlichkeit Führung Marketing Finanzen Betriebsorganisation Administration und Recht Hinzu kommt mindestens einer der folgenden Wahlpflichtmodulabschlüsse: Gastronomie Beherbergung Systemgastronomie

Gastronomy / Hotel industry / Tourism > Hospitality, restaurant, kitchen > Gastro Operations Manager (BP)

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

Do I need training in the hospitality industry to take the Federal Professional Examination to become a restaurant manager?

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.

What kind of training is a catering operations manager?

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.

Is it necessary to attend a school for the restaurant manager exam?

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.

How is the FPE structured to become a catering manager?

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.

Which modules must be completed for continuing education, further training in gastronomy?

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

Info, tips & tests for "Catering operations manager (BP)"

Will I be admitted to the training and professional examination for restaurant managers? Can I cope with the effort?

What is required in the operations manager job in gastronomy? How are the activities divided up?

Redaktionelle Leitung:

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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Overview of providers for Gastro Operations Manager / Gastro Operations Manager

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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.

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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

Course details

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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

Certifications, Memberships, Qualifications:

Receive free information on the topic Gastro Operations Manager (BP)

Start:	1/6/2025
Duration:	32 days
Weekdays:	Monday morning and afternoon
Mode:	Präsenz
Address:	Bildungszentrum Gastro Zürich Blumenfeldstrasse 22 8046 Zürich
Remarks:	Am 11.8 Zusätzlich der Intensivlehrgang MO+DI Kurstage

Start:	8/11/2025
Duration:	32 days
Weekdays:	Monday morning and afternoon; Tuesday morning and afternoon
Mode:	Präsenz
Address:	Bildungszentrum Gastro Zürich Blumenfeldstrasse 22 8046 Zürich