Director of Catering

93 125 € (EUR)/yr

44,77 € (EUR)/hr

6 202 € (EUR)/yr

The average director of catering gross salary in Luxembourg is 93 125 € or an equivalent hourly rate of 45 €. In addition, they earn an average bonus of 6 202 €. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Luxembourg. An entry level director of catering (1-3 years of experience) earns an average salary of 64 896 €. On the other end, a senior level director of catering (8+ years of experience) earns an average salary of 115 770 €.

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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101 454 € (EUR)

9 %

Based on our compensation data, the estimated salary potential for Director of Catering will increase 9 % over 5 years.

This chart displays the highest level of education for:
Director of Catering, the majority at 47% with bachelors.

Typical Field of Study: Restaurant, Culinary, and Catering Management/Manager Training

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Luxembourg

Cost of living is calculated based on accumulating the cost of food, transportation, health services, rent, utilities, taxes, and miscellaneous.

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Luxembourg ( LUK-səm-burg; Luxembourgish: Lëtzebuerg [ˈlətsəbuəɕ] ; German: Luxemburg [ˈlʊksm̩bʊʁk] ; French: Luxembourg [lyksɑ̃buʁ] ), officially the Grand Duchy of Luxembourg, is a small landlocked country in Western Europe. It is bordered by Belgium to the west and north, Germany to the east, and France to the south. Its capital and most populous city, Luxembourg, is one of the four institutional seats of the European Union (together with Brussels, Frankfurt, and Strasbourg) and the seat of several...

Sourced from Wikipedia
Manages and oversees the staff and entire restaurant operation of a large restaurant, institutional food facility, or similar establishment; and assures guest satisfaction. Plans and develops overall restaurant marketing strategy. Collaborates with upper management in formulating administrative and operational policies and procedures; and handles enforcement of compliance of personnel regarding administrative policies, procedures, safety rules, and governmental regulations. Develops menus... and oversees the handling, preparation, and storage of food. Read More

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Disclaimer

This page is a promotion for SalaryExpert’s Assessor Platform and is not intended for professional use.

Professionals should subscribe to SalaryExpert’s Assessor Platform.

ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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