A catering manager is in charge of the complete and total operation of a catering service which involves managing the catering service during events and dealing with the necessary preparation before and after the event.
A catering manager works directly with the clients to guarantee that the event is successful. The manager also has to follow up with the clients to get comments and feedback after the event. Also, he has to manage client relationships and uphold employee and vendor relations to operate a successful catering service.
Education and Skills Required
A catering manager should have a degree in management or be a graduate from an accredited university or college including two years related catering work experience. They must not only possess the perfect culinary abilities to drive a team but also possess managerial skills.
A catering manager needs to have the aptitude to work in a team setting with a team of diverse food services workers. Aptitude in writing reports and effectively presenting information with the ability to handle business correspondence is required.
A catering manager needs to have the skill to look over data, input or edit information, and produce customary reports prepared by others. They should know how to collate data and input it into spreadsheets that are gathered by others.
Most corporations favor applicants who have gained knowledge in cooking food for large crowds of people when employing a catering manager. Some are ex-restaurant executives, whether it is for a fine-dining or fast-food institution. Some catering managers have attended cooking school, or have obtained a certificate in culinary arts.
Duties and Responsibilities
A catering manager is the one who will employ, educate, and schedule catering staff, and be vigorously involved in the improvement of existing catering employees in service methods, guidelines, measures, and menu arrangement. They should also ensure the successful process of catering functions as well as work cost management, food cost control and grounding, operation, transportation, arrangement, and clean up of all events. They need to be on top of menu development, costs, and promotional functions as they relate to the catering department.
Also catering managers should maintain and develop marketing plans including a comprehensive event planning service to clients and detailed menu development. In addition to creating reports and operating statements, operational budgets, review of the receivables and collection, and daily/monthly reports, a catering manager is responsible for budgeting and maintaining financial targets and must strictly observe health and safety regulations. They must preserve supply levels and place orders when new supplies are required.
A catering manager has to oversee the management of facilities, like allotment of resources or personnel and check event bookings. One of the most important roles of a catering manager is negotiating with customers, reviewing requirements, and guaranteeing that they are pleased with the services carried out by the staff.
Salary and Compensation
Catering managers can make a respectable livelihood doing what they love the most, cooking. Much of it is dependent on experience and reputation. Catering managers usually make anywhere from $32,000 to more than $48,000 annually.*
*According to the BLS, http://www.bls.gov/oco/