Catering managers lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants, hotels and resorts. Catering managers are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well. The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction. Typical activities include:
planning menus in consultation with chefs
hiring, training, supervising and motivating permanent and temporary staff
organising staff rotas
ensuring that health and safety regulations are strictly observed, recorded and archived
monitoring the quality of the product and service provided
keeping to budgets and maintaining financial and administrative records.
Key skills for catering managers
Excellent communication and interpersonal skills
Strong organisational and time management skills
Decision making skills
Ability to manage in a diverse environment with a focus on client and customer services
Good business and commercial acumen
Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
The ability to think quickly, work in stressful circumstances and stay calm in a crisis
Financial, budgeting and stock-taking skills
Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation
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