The Catering Manager works for a Restaurant, Bakery or similar establishment. The primary role of a Catering Manager is to oversee kitchen staff during the process of fulfilling catering orders. He/She is responsible for assuring quality in the preparation and packaging of products, accuracy of orders, availability of ingredients and supplies, kitchen efficiency, and the safety of the staff.
Key Responsibilities
- Plans menus in consultation with chefs and ordering supplies as required.
- Hires, trains, supervises and motivates permanent and casual staff.
- Organizing staff rotas.
- Ensures health and safety regulations are strictly observed, recorded and archived.
- Monitors the quality of the product and service provided.
- Sets and monitors budgets and maintains financial and administrative records.
- Ensures that health and safety regulations are strictly observed, recorded and archived
- Manages the food and beverage provision for functions and events
Job Requirements/Qualifications:
- High school degree required
- Bachelor’s degree in Hotel Management, Food Management, or related field preferred.
- Extensive knowledge of food hygiene
- Extensive knowledge of event planning and catering requirements.
- Ability to work with clients to determine and anticipate needs of the event.
- In depth understanding of health regulations
Skills needed for this role
The Catering Manager must have excellent organizational skills, communication and interpersonal skills. He/She must have excellent managerial and supervisory skills and strong leadership and team development skills.
Career Level
Managerial
Job Specializations
Hospitality, Food Management