Catering Manager
Catering managers oversee all aspects of catering services in hotels, resorts, and private clubs. The position of catering manager is very similar to the position of beverage services manager — the focus is just different. The management skills in one position can be used in the other. However, knowledge of the food and beverage area is essential for catering managers.
Duties
- Use operations management skills
- Use financial management skills, e.g., assess total budget
- Assist in promotion and sales
- Maintain records
- Conduct regular inspections of operation
- Resolve customer complaints
- Manage human resources, such as determine number of staff required for an event, and then assign duties
- Consult with clients, providing plans and cost estimates
- Maintain contact with clients before, during, and after event to ensure satisfaction
Experience
Proven supervisory or management experience is required of a catering manager. Food and beverage experience is also necessary, as are customer service and communications skills. In addition, planning and budgeting experience, business management skills, and time management skills are all assets to this position.
Education
A diploma or degree in hospitality or food and beverage management is usually required. Courses in management, marketing, accounting, alcohol service, safe food handling, first aid, and service training are assets.