29-04-2017, 10:59 AM
Catering management is part of the food service industry and involves the planning and organization of food and beverage services for various types of events. Important aspects of catering management include meeting customer expectations, maintaining food and hygiene standards, and meeting financial goals.
Catering managers are usually employed at home by catering companies, hotels, schools, hospitals, prisons, airlines and cruise lines, or who work as independent contractors providing catering services on an independent basis. Some catering managers will also set up their own catering companies.
The tasks and responsibilities of catering managers can vary considerably depending on the size and nature of the organization for which they work, as well as the types of clients with whom they work.
However, their general responsibilities includes:
• Menu planning (in consultation with chefs).
• Recruitment and training of personnel.
• Planning of staff shifts for functions and events.
• Supervision of staff in functions and events.
• Ensure compliance with health and safety standards.
• Budget management (and for senior managers, assuming responsibility for financial management).
• Control of the quality of the products and services provided.
• Management of stock levels and orders for supplies.
• Engage with customers to establish their expectations and ensure customer satisfaction.
• Build relationships and negotiate contracts with suppliers / sellers.
• In catering companies: commercialization of the services of the company to potential customers.
