Catering Manager Job Description
Catering Manager Job Profile and Description
Catering managers are responsible for planning, organising and presenting the food and beverage services of organisations and private clients for a particular occasion or regular services, thereby meeting customer expectations, hygiene standards and financial targets. Catering mangers can work for restaurants, bars, resorts or cruise ships. They also supervise running catering operations in other organisations like hospitals, schools, churches and education institutions.
Duties and Responsibilities
- The catering manager negotiates with the clients, assessing its requirements and ensuring they are satisfied with the service delivered
- He has to recruit and train catering staff and lead the team
- He must plan menus for an occasion by consulting with chefs
- He has to make sure that health and safety regulations are strictly observed
- He is also responsible for budgeting and maintain financial targets
- He has to keep all the financial and administrative records
- He must manage the payroll of the employees and monitor spending levels
- He has maintain stock levels and check if new supplies are required
- He has to interact with customers if involved with ‘front of house’ work
- He must be in contact with suppliers and clients
- He has to oversee the management of facilities, like checking event bookings and allocation of resources or staff
- He is in charge of promotions and planning new initiatives
- He has to follow industry trends and customer preferences
Skills and Specifications
- A catering manager must have good leadership and organisation skills
- He should motivate his crew and have good communication skills
- He must have knowledge about the food and help clients decide what the menu should be
- He must be able to deal with pressure situations
Education and Qualifications
One can go to a catering institute or do a hotel management course, which will teach both culinary and managerial skills.