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
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- 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
- Selling is number 1!
- 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.