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

Event Planning

Develop event plans, select menus, coordinate food and beverage services, and plan venue and equipment setups

Staff Management

Recruit, train, and schedule catering staff, providing leadership and motivation to ensure high service standards

Budget Financial Management

Create and manage budgets, monitor spending, maintain financial records, and ensure profitability

• 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

This job is provided by Shine.com