Hotel Catering Manager
Job Summary:
The Catering Manager will plan banquets, weddings, and other social or business functions; supply food and other services; and supervise catering staff.
Supervisory Responsibilities:
- Hires and supervises catering staff.
- Ensures that members of the catering staff interact with guests in a courteous and professional manner.
Duties/Responsibilities:
- Consults with clients to plan and determine event requirements, including number of guests and size of venue.
- Discusses menu choices and associated costs with clients.
- Collaborates with chef regarding special items to be added to the menu.
- Oversees preparation of the venue for the event.
- Sets up and arranges tables and chairs, serving stations, lines, tableware, serveware, and silverware.
- Ensures the venue is clean and that food is handled in a sanitary manner.
- Maintains accurate records of costs for catering services.
- Collects payment for food and services as specified in contract.
- Addresses problems or complaints concerning food or services provided.
- As required, may assist with scheduling and planning of other aspects of the event, including decorations, flowers, photographer, music, or entertainment.
- Performs other related duties as required.
Required Skills/Abilities:
- Excellent organizational skills and attention to detail.
- Excellent communication and interpersonal skills.
- Extensive knowledge of event planning and catering requirements.
- Ability to work with clients to determine and anticipate needs of the event.
- Excellent managerial and supervisory skills.
- Ability to work at a fast pace.
- Extensive knowledge of food hygiene.
Education and Experience:
- Three years of experience in food service required.
- High school degree required, Bachelors degree in Hotel Management, Food Management, or related field preferred.
Physical Requirements:
- Prolonged periods of standing.
- Must be able to lift 15 pounds at a time.
- Ability to remain calm under pressure and deal with unexpected situations.
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