Catering Supervisor Job Description
A Catering Manager, The Managers of the Food, Off-site Catering, The Best-Laid Plans Are Not Always the best, Telling Your Story About Catering and more about catering supervisor job. Get more data about catering supervisor job for your career planning.
A Catering Manager
A Catering Manager is a person who handles all aspects of the day-to-day work of a business that caters. The job entails interacting with clients, preparing food, and serving it.
Read our post about Area Supervisor job guide.
The Managers of the Food
The managers of the food are the planning and management of the events. Their duties include consulting with customers to determine their requirements, supervising their staff, and coordinating the preparation and serving of food. They may have to arrange transportation for food and equipment.
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.
Read our study about Supervisor Of Operations career guide.
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.
Telling Your Story About Catering
Catering is a popular job that has a wide range of responsibilities such as event food preparation, table setup, menu arrangement and decorating. The success of a caterer is dependent on the guests experience, which can be both a pleasure and pain. Now is the time to tell your story about your work experience.
The interviewing panel will want to know about your customer service background, so try to talk about your willingness to put others first and your devotion to serving guests. You should highlight the skills you brought on board in previous jobs and portray a friendly character. Catering is all about dealing with customers.
Explain how you executed ideas according to customer needs when you were involved in a previous event. You need to show a sense of practicality when you are going to work. Did you do a good job of managing your staff?
Read also our report about Staff Supervisor career guide.
Supervising Small Groups
The title of "supervisor" is usually applied to a first-line or lower-level managerial role. The day-to-day performance of a small group, either a team, a department, or a shift is the responsibility of the supervisors. Managers believe that supervisors have experience in the group's purpose and goal and that they are capable of guiding the team. The role of supervisor is still a part of many vocations, but it is less common in the 21st century than it was in the past.
X Cancel
