A catering manager can work with chefs to plan a menu.
A catering manager is a food and hospitality professional who oversees a company’s catering business. Catering managers can work with restaurants, event venues, hotels and even supermarkets to develop and oversee catering programs. Becoming a catering manager often requires considerable experience in both management and the food and beverage service industry.
Often, a catering manager will work with chefs and food vendors to create a variety of catering menus for different events.
A catering company will necessarily handle all catering needs as part of their daily work. Catering managers, on the other hand, tend to work in facilities where catering is an arm of a larger business. Hiring a talented manager for the catering wing can enable efficient and profitable catering business, while allowing the rest of the business to focus on other services such as full-scale wedding planning or restaurant service.
Catering managers can oversee food safety, ensuring workers avoid preparing or handling food in unhygienic ways.
The job of a catering manager can vary from day to day and company to company. They often work with chefs and food providers to create a variety of catering menus for different events, from business brunches to luxury wedding dinners. They can draft a large part of the business plan for the catering wing, including financial goals, company appearance and mission, and specific areas of service. As a manager, he or she may be responsible for hiring all employees, from on-site chefs to transportation managers. Training staff in conduct and procedures, overseeing safety guidelines, and checking on daily events can all be tasks of the catering manager.
Catering managers tend to work in facilities where catering is a branch of a larger business.
Catering managers often serve as a liaison between customers and the company. In this position, they need to have excellent interpersonal skills and creative skills. Managers help build a good reputation for the company by being willing to work with clients according to their budgets and needs. Working with customers, a catering manager can create sample menus, set up tastings, provide lists of related vendors, and manage billing and payment issues.
As food handlers, suppliers must wash their hands frequently.
Catering rarely happens in a vacuum; events that need catering often need other services such as table rentals, decorations, flowers and musicians. Part of a catering manager’s job may include creating or improving a network of related contacts to help provide customers with a full menu of services. A catering manager may try to create a referral list or even create special discount agreements with other related businesses. Managers need to be extremely careful and selective when adding a company to their network; a bad florist may reflect poorly on the supplier who recommended him, even if flowers have little to do with food.