Catering Manager

Introduction / Job Description

The catering manager is responsible for running the day-to-day catering operations and services within the restaurant. The catering manager should have efficient and effective communication with clients about catering needs; menus, menu planning, dates, times, staffing, and locations, invoicing and payments. The catering manager is responsible for coordinating food preparation, ordering, staffing (when needed) with restaurant management.

Duties and Responsibilities

• • Selling is number 1!
    • Following up with past clients to promote repeat business/Cold calling
    • Networking to gain new clients
  • Professional communication with clients via email/phone promptly
  • Wide knowledge base of menu/available items and able to execute all menu items with consistency
  • Executing existing menu, creating new menu items, developing special event menus per customer request
  • Communicate with Kitchen & FOH managers daily

• Keeping to budgets and maintaining financial and administrative records.
• Able to work early mornings and weekends
• Has reliable transportation

Key skills for catering managers

• Excellent communication and interpersonal skills
• Strong organizational, time management and decision making skills
• Manage in a diverse environment, focusing 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.