Catering Manager Job Description

A Taste of Modern Management

Ensuring food and hygiene standards are met is one of the responsibilities of a Catering Manager. You will also manage staff, plan menus and work to budgets. The role is determined by the size of the business.

You will usually have a hands-on role in a small establishment and will be involved in the day-to-day running of the operation. In larger organizations, you may have the help of other managers and supervisors to handle different functions. Catering managers can work for a variety of employers, including hospitals, schools, factories, prisons, cruise ships, hotel chains, universities and visitor attractions, or they can work for a contract company providing services to a range of clients.

Some companies, such as the large contract Catering companies and major hotel chains, run graduate training schemes, which usually accept students from a variety of degrees as long as they have a good grade. Depending on your qualifications and previous experience, you can start as a Catering assistant and work your way up to a Catering manager. Most entry level management positions are at the supervisor assistant manager level.

You should aim for a post that has good all-round experience and a training programme. Catering work in hotels, restaurants and fast-food chains is a good place to look for part-time or seasonal work. You will need to have experience working in a cafe or as a Catering Assistant to be successful in the industry.

You'll probably work in a number of different roles in order to gain experience, and you'll probably do a mixture of contract and in-house work. You will usually start by working in a supervisor role, then move up to become an assistant manager and finally the catering manager. Those with ability, strongInterpersonal skills and high level of motivation are good for promotion prospects.

Off-site Catering

The ability to move food efficiently is a must for a successful job. Salads and cold cuts must be kept chilled. Some items may be prepared in advance, but still others may be assembled at the event, such as beef sandwiches.

Proper packing techniques and supplies are required. The staff at the Catering department will be asked to set up all the tables, chairs, linens and place settings. The food-service staff will need to set up the food-serving area or create a buffet style setup for guests to serve themselves if the event location has a pre-set dining area.

Catering staffs may be required to serve food once all tables, place settings, serving areas, and food items are prepared. Catering waitstaff will deliver the meal directly to the tables and the dishes will be thrown away in between courses at most formal events. The waitstaff may be asked to serve certain items to guests who line up at the food service station.

Cleaning up and tearing down the dining area is the final step in off-site catering. All plates, dishes, silverware and glasses must be removed. The last thing a caterer needs to do is pack up food, equipment, and bags to go back to the home location.

The Catering Manager at the Hilton Grand Hotel

The Catering Manager is responsible for the sales, planning, and execution of all Member Events, sponsored events, and club events. The Catering Manager works closely with the Members to make sure that their event is perfect. The Catering Manager works closely with the Director of Catering, Assistant Clubhouse Manager, and Operations Director to plan and execute the Club Events for all holidays and other Member Events.

The Director of Catering and the Catering Manager are responsible for checking the bar and food before the function to make sure it is prepared and ready. The position is responsible for developing and executing catering solutions. The Catering Manager can help you deliver prepared food from an event specific work order.

The Catering Manager helps the assistant director of the department with their operations. Catering activities and services are managed to ensure the smooth execution of all functions and events. More complex groups, high touch groups and ongoing projects are handled by this person.

You will be responsible for sales and operations of the Catering and private dining departments, and spend your time on direct selling. Also be a liaison between the restaurant and the hotel. Staying current on industry trends is one of the responsibilities you will have.

As a Catering Manager you will coordinate and oversee internal and external events. You will be responsible for menu development and other functions related to the Catering department. You will control labor cost, food cost, transportation, setup, operation and clean-up of all events.

Catering Manager Job Description

The managers of the events are the Catering Managers. The main responsibilities include consulting with clients to determine their needs and then facilitating all aspects of the event. Catering managers are involved in making sure that the needs of the client are met.

The manager of the Catering department completes forms, negotiates prices, organizes the venue, and provides services to the guests. The supervision of the staff and the preparation of food and equipment are some of the duties that a Catering Manager is responsible for. Catering events need to be in compliance with safety and food regulations.

Customer service, communication, and hospitality skills are required for managing events. Catering management is a field that requires research to promote competitive services. Catering managers are in charge of the food and beverage.

The manager of the event makes sure the needs are followed through and facilitates the clean-up at the end of the event. Managers organize seating, food preparation, and staff scheduling for events. Informational descriptions about your company, what the job entails, and what the preferred qualifications are for the position are what you should include in a Catering Manager job listing.

How to Serve a Great Resume

You can serve food to large groups, organize complex menus on the go, and keep it all healthy and safe. Here is how to serve a great resume. A person who provides food and beverages to a group at a remote location is called a cataper.

The event director will be looking for a resume that shows the skills and attitude of the person. The pro tip is to always be on the lookout. Is the resume in Word better than the PDF?

The event manager may ask you to use the PDF. The PDF is more legible on any device, while the *.docx file is more legible on some screens. The summary paragraph on your resume gives a quick background on your skills and abilities in the food service industry.

They can measure your success by including a numbered accomplishment. The objective paragraph will highlight your career goals as a prospective caterer with their company. You will still give a measurable achievement which is relevant to the job.

The pro tip is to always be on the lookout. Do you want to write a resume with no experience in the food service industry? No problem.

The Best-Laid Plans Are Not Always the best

Catering directors have a lot of skills. Food and beverage knowledge, business skills, and people skills are important. The director of the food service is responsible for finding a solution when the ingredients for a feast aren't in the food delivery.

The skills of a director of food and beverage are much more than the management of the kitchen and banquet hall. You make sure the menu is well-presented, cleaned up and served well. You are in charge of people, scheduling, F&B budgets, suppliers and contracts.

You make sure your staff follows the best practices. You do everything you can to get the client and customer satisfaction. The average pay for a Catering Director is $66,412 a year, but there is a wide range of salaries.

Large financial institutions or universities typically give a salary that runs above the average, sometimes into the triple digits. Smaller clubs and restaurants might offer a lower hourly rate than the national average. Your location, years of experience, and level of education are all factors that can affect how much you make as a Catering Director.

The best-laid plans are not always the best ones. It sounds cliché, but your calm demeanor on the day of an event can have a huge effect on everyone you cross paths with. Chaos ensues when you let the pressure get to you.