Catering Manager

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Catering managers plan, organise and develop the food and beverage services of organisations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets.

Typical tasks will include:

  • recruiting and training permanent and casual staff;
  • organising, leading and motivating the catering team;
  • planning menus in consultation with chefs;
  • ensuring health and safety regulations are strictly observed;
  • budgeting and establishing financial targets and forecasts;
  • monitoring the quality of the product and service provided;
  • keeping financial and administrative records;
  • managing the payroll and monitoring spending levels;
  • maintaining stock levels and ordering new supplies as required;
  • interacting with customers if involved with 'front of house' work;
  • liaising with suppliers and clients;
  • negotiating contracts with customers (in contract catering).
  • setting and agreeing budgets;
  • monitoring quality standards;
  • overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
  • planning new promotions and initiatives, and contributing to business development;
  • dealing with staffing and client issues;
  • keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues.