Catering Manager Duties & Responsibilities
The role and function of a Catering Manager includes the following duties and responsibilities:
- Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering);
- Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
- Recruiting and training permanent and casual staff;
- Organising, leading and motivating the catering team;
- Planning staff shifts and rotas;
- Managing the food and beverage provision for functions and events;
- Keeping financial and administrative records;
- Liaising with suppliers and clients;
- Ensuring compliance with all fire, licensing, and employment regulations;
- Managing the payroll and monitoring spending levels;
- Maintaining stock levels and ordering new supplies as required;
- Supervising catering and waiting staff at functions;
- Budgeting and establishing financial targets and forecasts;
- Monitoring the quality of the product and service provided;
- Interacting with customers if involved with front of house work;
- 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.
- Setting and agreeing budgets;
- Monitoring quality standards;
- Planning new promotions and initiatives, and contributing to business development;
- Maximising sales and meeting profit and financial expectations.
- Planning menus in consultation with chefs;
- Ensuring health and safety regulations are strictly observed;
Note that this is not an exhaustive list of Catering Manager duties and responsibilities. Job functions for specific Catering Manager roles may vary, depending on the industry and type of employer.
