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Catering managers plan, organise and develop the food and beverage services of organisations and businesses, while meeting customer expectations, food and hygiene standards and financial targets.
The role varies according to the size and nature of the business. In a small establishment, the catering manager usually has a hands-on role and is involved in the day-to-day running of the operation including staff supervision and events management.
In larger organisations, however, the catering manager might have the help of other managers and supervisors to handle the different catering functions and catering outlets.
Catering managers can work in-house for a variety of organisations, including hospitals, schools, factories, prisons, cruise ships, hotel chains, universities and visitor attractions, or can work for a contract catering company providing services to a range of clients.
The day-to-day routine of a catering manager is likely to vary greatly but can include:
In more senior posts, principal tasks involve:
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