Catering Manager

Managing the food and beverage provision for functions and events Supervising catering and waiting staff at functions Planning menus in consultation with chefs Recruiting and training permanent and casual staff Organising, leading and motivating the catering team Planning staff shifts and rotas Ensuring health and safety regulations are strictly observed Budgeting and establishing financial targets and forecasts Monitoring the quality of the product and service provided Maintaining stock levels and ordering new supplies as required Interacting with customers if involved with front of house work