Catering Manager

Plans, organizes, and manages the catering operations for events and functions. They are responsible for the quality, safety, and health of the catering services.
Responsibilities
Menu planning: Create menus that meet the client's preferences, budget, and event setting
Staff management: Recruit, train, and manage staff, including scheduling shifts and rotas
Event logistics: Manage the transportation of equipment, setup, and teardown
Budgeting: Create budgets, manage finances, and control costs
Quality assurance: Monitor the quality of the service and food, and ensure compliance with health and safety regulations
Contract negotiation: Meet with suppliers and negotiate contracts
Customer service: Interact with customers, assess their needs, and ensure they are satisfied
Compliance: Ensure compliance with fire, licensing, and employment regulations
Skills
Communication: Use verbal and written communication skills to relay information to colleagues and clients
Leadership: Organize, lead, and motivate the catering team
Organization: Plan, organize, and execute events
Creativity: Plan menus that align with the client's preferences