Catering managers lead teams of chefs in the CPU and front of house team members.
They are responsible for running the day-to-day catering operations and services, wherever the catering is needed outdoor, indoor, or delivery.
The catering manager is also responsible for monitoring the quality of the food and service and making sure to achieve 100% customer satisfaction.
The most important part of the job is achieving sales targets with excellent quality within a specific budget and maintaining high standards of hygiene and customer satisfaction.?
?Typical activities include:
Planning menus in consultation with chefs and clients
Achieving sales target by getting new catering deals, confirming contracts, and operating all catering events ?
Procuring and ordering supplies, for the catering events, food, and nonfoods items
Training and supervising his team to best quality and readiness
Organizing staff schedules and coordinating functions with all parties
Ensuring that health and safety regulations are strictly respected, recorded, and archived.
Monitoring the quality of the product and service provided.
Keeping to budgets and maintaining financial and administrative records.
