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.
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 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 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 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.
The Best Catering Manager Resume Samples
These are some examples of job descriptions we have handpicked from real Catering Manager resumes for your reference.
- Organizing catering service 9 different Café 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 Power Point, Excel, and Word for catering orders, inventory, and price comparisons.
- 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.
- 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.
- 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 anticipated number of guests, nutritional value, palatability, popularity, and costs.
- 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 hiring new employees when needed.
- Assist clients in outsourcing any items needed for their catering event, such as flowers, DJ’s, any rentals and other miscellaneous items requested by the client.
- Prepare daily baking list, determining 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.
- In charge of Catering Department’s customer service and delivery business valued at 1.04 M annually.
- Responsible for customer service representation 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.
- 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 Executive Chef.
- Coordinate staff schedule and arrange for temporary help or equipment according to event needs.
- Acquired, Developed & upsold catering services to both consumer & business organizations.
- Performed cashier duties & ensured cash was in balance to reduce losses.
- Provided answer to customer queries over the phone for services provided by the business.
- Maintained & acquired knowledge to provide better catering services to clients.
- 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.
- Responsible with 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.
- 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 complete and accurate execution of event life cycle.