Keep Calm & Cater
Job Description & Responsibilities
The catering manager of J. Cody’s Steaks & BBQ is responsible for planning, administering and supervising all catering operations and services, which includes running the day-to-day catering operations and services for off-site events, and monitoring the quality of the food and service. The most important part of their job is achieving good quality product and service within a budget and maintaining high standards of hygiene and customer satisfaction.
Requirements & Qualifications
A degree is not a standard requirement for this position.
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Training covers both the practical and business aspects of the job. Previous relevant work experience is often a requirement. Aspiring catering managers should look for part-time or seasonal work in catering outlets such as pubs, restaurants and fast-food outlets at weekends and during holidays.
Benefits & Opportunities
Promotion prospects are generally good for those with strong interpersonal skills and a high level of motivation, although much will depend on the individual and the organization. The catering manager will receive training for managing both catering staff and restaurant staff, learn how to manage labor and food costs, and how to create menus tailored to each customer's specific needs. This training knowledge is beneficial to the catering manager because it can help with future opportunities such as self-employment or working towards managing their own restaurant.
Key skills for catering manager
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Excellent communication and interpersonal skills
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Strong organisational and time management skills
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Decision making skills
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Ability to manage in a diverse environment with a focus on client and customer services
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Good business and commercial acumen
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Strong leadership and motivational skills, including the ability to build strong relationships with customers and staff
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The ability to think quickly, work in stressful circumstances and stay calm in a crisis
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Financial, budgeting and stock-taking skills
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Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation
