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Catering manager: Job description and activities

Job description

Catering managers plan, organise and develop the food and beverage services of organisations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets.

There is a wide range of jobs in catering management, along with a number of different routes into the industry. Roles include: managing restaurants, bars and other outlets in hotels, resorts or cruise liners; providing catering services at events; and running catering operations in organisations such as hospitals, schools and higher education institutions.

Typical work activities

The role varies according to the size and nature of the establishment. In a small operation, the catering manager has more of a 'hands on' role and will be involved in the day-to-day running of the operation, while in a larger organisation, the catering manager might have other managers and supervisors to handle different functions. In contract catering, the catering manager will spend time negotiating with the client organisation, assessing its requirements and ensuring that it is satisfied with the service delivered.

Typical tasks will include:

• recruiting and training permanent and casual staff;
• organising, leading and motivating the catering team;
• planning menus in consultation with chefs;
• ensuring health and safety regulations are strictly observed;
• budgeting and establishing financial targets and forecasts;
• monitoring the quality of the product and service provided;
• keeping financial and administrative records;
• managing the payroll and monitoring spending levels;
• maintaining stock levels and ordering new supplies as required;
• interacting with customers if involved with 'front of house' work;
• liaising with suppliers and clients;
• negotiating contracts with customers (in contract catering).

In more senior posts, principal tasks will involve:

• setting and agreeing budgets;
• monitoring quality standards;
• overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
• planning new promotions and initiatives, and contributing to business development;
• dealing with staffing and client issues;
• keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues.

AGCAS

Written by Caren Nelson, Middlesex University

Last updated:

March 2009

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