Catering managers are responsible for the day-to-day running of food services within an establishment. Ensuring that ordered food is on time and meets standards is a vital role for catering managers. Additionally, catering managers must work with their chefs; they must also ensure that waiters have the necessary knowledge to effectively serve clients. Catering managers must be patient, able to work well under stressful situations, and have a keen eye for logistics and problem solving.
Most catering managers will work in a restaurant or a hotel; however, catering managers may find themselves catering outdoor events such as weddings.
Typically, catering managers report to higher managerial figures, who may be responsible for all areas of the establishment or operation. The hours worked by catering managers depend on the catering establishment; for example, if catering is offered as a rental service, hours may vary depending on when the functions are held.
To work in catering management, employers tend to look for individuals with catering experience experience. They may also be interested in previous management experience as well. Hiring based on experience ensures that new catering managers will come into the job with an understanding on how to handle unpredictable service environments; furthermore, experience in this field indicates an ability to cope with fast-paced work environments.
Catering Manager Tasks
Oversee all catering operations, including inventory, budget, equipment, and special events.
Resolve customer service complaints and inventory or cooking problems.
Collaborate with the chef and cooks to create menus, order the supplies, and ensure timeliness.
Build and maintain positive relationships with clients, vendors, and serving staff.