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The role of catering manager is one of the top in the hospitality trade. There are few jobs which require such skills of organisation and forward planning. Managers must plan out food and beverage menus whilst progressively, efficiently and cost effectively organising their implementation and development. They must strike the perfect balance between having enough food to satisfy all clientele whilst avoiding wastage.
Catering managers can work for some of the largest companies in the world providing the food for multinational organisations and businesses. Some companies have their own food divisions that provide meals for staff. The manager controls the entire operation from conception and design to delivery.
Managers must pull together many aspects of the catering trade. They must meet demands and expectations of managers and customers, comply with the latest food and hygiene standards and hit financial targets on time and on budget. They must report to all other parties involved with the hospitality from waiters to chefs to senior management.
Catering managers can work for a whole host of different faculties, including restaurants, cruise ships, bars, large and small events, hospitals and schools.
The role of the catering manager will depend on the size and nature of the establishment they are employed by. Generally, junior catering managers, or those in training to become managers should be able to perform a range of duties over long working shifts, including helping to plan menus, sourcing produce and recruiting external contributors, waiters and chefs.
As managers take on more responsibility, they will learn to oversee budgets and staff payrolls and check levels of quality throughout. Catering managers need to stay well up-to-date with trends and developments within the industry.
The ratio of female and male employees working in catering is roughly 50:50.