Catering Manager Jobs description

Catering managers plan, organise, and develop the food and beverage services of organizations and businesses. They ensure that customer expectations, food and hygiene standards, and financial targets are met. For this, a catering manager develops, implements, and monitors standards of service and coordinates catering activities amongst staff to ensure that a high quality of production and service is consistently maintained. He/she may also develop and administer budgets control costs and assist with sales and marketing.

The roles of catering managers vary according to the size and nature of the establishment: in a small operation, they have more of a 'hands on' role and will be involved in the day-to-day running of the operation; in contract catering, they will spend time negotiating with the client organisation, assessing its requirements, and ensuring that it is satisfied with the service delivered.

Typically, catering managers: recruit and train permanent and casual staff; organize, lead, and motivate the catering team; plan menus in consultation with chefs; ensure adherence to health and safety regulations; budget and establish financial targets and forecasts; monitor the quality of the product and service provided; keep financial and administrative records; manage the payroll and monitor spending levels; and maintain stock levels and order new supplies as required.

Senior catering managers will typically: set and agree upon budgets; monitor quality standards; oversee the management of facilities; plan new promotions and initiatives; deal with staffing and client issues; and keep abreast of trends and developments in the catering industry.

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