Catering manager

A catering manager oversees all aspects of a catering business, including planning menus, managing staff and budgets, coordinating with clients and vendors, and ensuring high-quality food and service for events. Key responsibilities involve sales, logistical coordination, on-site event execution, and ensuring adherence to food safety regulations. They must possess strong leadership, organizational, and communication skills, along with the ability to work under pressure and make decisions in stressful situations

• Quality Control:

  Monitor and ensure the quality and presentation of food and services, as well as adherence to health, safety, and food safety regulations.   

  Problem-Solving:

  Address and resolve any challenges or issues that arise during an event, such as last-minute changes or equipment malfunctions    

  Leadership skill

  Communication

  Problem-Solving

  Financial Management

  Food Safety & Hygiene

  Inventory Management