Events & Catering mananger

The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction. Typical activities include:

• planning menus in consultation with chefs
• ordering supplies
• hiring, training, supervising and motivating permanent and temporary staff
• organising staff rotas
• ensuring that health and safety regulations are strictly observed, recorded and archived
• monitoring the quality of the product and service provided
• keeping to budgets and maintaining financial and administrative records.

Key skills for catering managers

• Excellent communication and interpersonal skills
• Strong organisational and time management skills
• Decision making skills
• Ability to manage in a diverse environment with a focus 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