Catering Managers are responsible for the supervision and direction of catering staff, including servers and bartenders. They ensure that all catering events run smoothly by planning, organizing, and directing every aspect of the event from beginning to end. Skills helpful in this position include customer service, food safety knowledge and procedures, interpersonal skills, teamwork abilities, and interpersonal skills. Some states require this position to have a food service manager license, but having catering experience can be helpful.
The Best Catering Manager Resume Samples
These are some examples of accomplishments we have handpicked from real Catering Manager resumes for your reference.
- Organizing catering service 9 different CafÃ© Amore cafeterias as well as scheduling caterings for cooperate office meetings.
- Creating invoices using Invoice2Go as well as Square to schedule payments.
- Constant use of PowerPoint, Excel, and Word for catering orders, inventory, and price comparisons.
- Handled inventory control and food management for the restaurant group.
- Posted year-over-year growth to bring in more guests, handle more tables, and produce a better quality product.
- Manage the catering services to meet or exceed standards in food quality, safety, cleanliness, and timeliness.
- Consistently review catering operations and staff to identify any problems, concerns, and opportunities for improvement.
- Clean, organize and restock equipment/product returning from catering events.
- Acquired new customers at strip clubs by providing catering services to patrons who enjoyed wearing uniforms as well as to employees of the establishment who were in need of a reason to leave work early.
- Built relationships with local Longshoremen so that they would serve our Catering Manager’s Seafood Buffet; this led to sales at an area supermarket and increased sales at the buffet each time it was featured during the month.
- Ensure that all appropriate communication for upcoming business is complete and distributed in a timely manner to the management team.
- Hire, train, and schedule catering associates and actively involved in the development of existing associates in service techniques, menu presentation, policies, and procedures.
- Serve as the primary point of contact between NYT Executives, clients, and RA management.
- Advanced in the catering industry from line cook to the Executive Chef position in less than 5 years.
- Directed and managed business operations during exceptionally busy restaurant hours, performing essential administrative and managerial duties.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Plan menus and food utilization based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Administered and maintained accounting systems, including payroll, inventory control, expenses, credit reports, and audits; performed payroll audits; planned and implemented training programs for employees; produced monthly sales reports.
- Responsible for catering facility and the execution of all parties including menu selections, decorations, and staffing events.
- Accountable for monitoring budgets, forecasting, and maintaining financial and administrative records.
- Oversee two catering coordinators, a staff of 25 catering employees, and hire new employees when needed.
- Assist clients in outsourcing any items needed for their catering events, such as flowers, DJs, any rentals, and other miscellaneous items requested by the client.
- Recruited new employees (shifts) with a proven track record of success while maintaining good relationships with current team members.
- Prepare a daily baking list, determining the number of cupcakes to be baked each day.
- Coordinate donations of cupcakes and merchandise to local and national charities, valued over $50,000 per year.
- Responsible for outfitting new shop including ordering all furniture, coffee bar supplies, fondant station supplies, and office supplies.
- Performed challenging job assignments affecting quality inspections and delivery standards, as well as customer satisfaction with food products and services.
- Qualified for advancement within the position through continuous and effective leadership of in-house catering.
- In charge of Catering Department’s customer service and delivery business valued at 1.04 M annually.
- Responsible for customer service representative for the catering service department.
- Organize and deliver on-site sales presentations to potential corporate clients generating approximately $50,000 annual sales in new accounts.
- Manage a multi-line phone system and organize corporate luncheons for clients daily while simultaneously managing eight to ten delivery personnel working in my department.
- Managed department public relations, including developing and executing five functions for the catering department, which included menu development, menu revision, corporate catering marketing, promotional activities, and fundraising.
- Supervise the catering operations from bookings, customized menu, billing, pricing, and finalizing the invoices.
- Maintain excellent customer service with the ability to multitask while answering the needs of new and repeat high-end clientele.
- Brainstorm, recommend and establish customized menu options with the Executive Chef.
- Coordinate staff schedule and arrange for temporary help or equipment according to event needs.
- Achieved expanded and increased sales through key accounts opening with full-time restaurant managers.
- Acquired, Developed & upsold catering services to both consumer & business organizations.
- Performed cashier duties & ensured cash was in the balance to reduce losses.
- Provided answers to customer query over the phone for services provided by the business.
- Maintained & acquired knowledge to provide better catering services to clients.
- Served as liaison to hotel’s executive chef in preparation for the opening of a new 10-bedroom hotel by collaborating on several special events with the executive chef.
- Assisted in performing payroll duties; prepared weekly employee schedules.
- Established relationships with customers and ensured each guest received optimal service.
- Conducted inventory on a regular basis; interacted extensively with outside vendors to maintain a well-supplied catering.
- Managed all aspects of a multi-million dollar catering facility; reduced waste from 10% to 5% and increased sales by 20%.
- Achieved highest efficiency standards for staff; completed 100% of assigned tasks.
- Responsible for daily catering, corporate events, executive dining room, and cafeteria.
- Planned and executed catering expo to promote new menus and build new business.
- Organize and distribute weekly catering invoices for billing, ensuring payment is processed on time.
- Expanded profit margin per contract by 20%; reduced labor costs by 20%; managed one of the top-performing departments in company history.
- Streamlined operations, resulting in an average of five contracts per week; saved clientele $10,000 annually in kitchen equipment repairs.
- Manage total catering operations including booking, pricing, purchasing, rental equipment.
- Supervise 10+ direct reports within business dining and pantry refreshments.
- Prepare and administered comprehensive cost estimates, menu proposals, and rental orders.
- Organize and directed all aspects of menu development including preparing proposals, managing final menus, and ensuring the complete and accurate execution of the event life cycle.
- Managed all aspects of catering operations, including food, linen service, and customer service for department managers.
How to Become A Successful Catering Manager?
Graduate with a high school degree or GED. While not strictly a requirement, the most competitive applicants for management positions will at least hold this title.
Get experience in the food/restaurant industry. Even more important than a secondary degree, work experience in the restaurant industry is paramount for anyone wishing to become a catering manager. At least a couple of years of back-of-house experience and training will acquaint you with the skills and culinary concepts necessary to be a catering manager.
Apply for jobs as a catering manager. Once you’ve worked for a couple of years in food service, you’ll have the know-how to apply for jobs as a manager. Remember, in addition to being a natural leader, catering managers will also have a passion for food. If you do not understand restaurant processes, it will be difficult to lead the others under your supervision.
Continue training on the job. Catering managers must have great leadership and interpersonal skills. They will have to be attentive to the client’s dietary needs, as well as be aware of how to budget and order food. The more time you spend getting hands-on experience in this field, the better.
Catering managers work in restaurants, catering agencies, hotels, or any business that provides food-catering services. The responsibilities of a catering manager can include supervising kitchen staff, planning menus, ordering supplies and monitoring the quality of food delivered. Catering managers need prior experience in the restaurant or food industry, and should have solid leadership and organizational skills.
Hope these samples gave you an idea of what your resume should look like and some tips on how to make sure that your resume stands out from the rest.