Job Description

Catering business director plan, organize and develop the food and beverage services of organizations and businesses, while meeting customer expectations, food and hygiene standards and financial targets. Typical work activities: • The day-to-day routine of a catering manager is likely to vary greatly but can include: • 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; • Organizing, leading and motivating the catering team; • Planning staff shifts and rote; • Ensuring health and safety regulations are strictly observed; • Budgeting and establishing financial targets and forecasts; • Monitoring the quality of the product and service provided; • Keeping financial and administrative records; • Managing the payroll and monitoring spending levels; • Maintaining stock levels and ordering new supplies as required; • Interacting with customers if involved with front of house work; • Liaising with suppliers and clients; • Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering); • Ensuring compliance with all fire, licensing, and employment regulations; • Maximizing sales and meeting profit and financial expectations • In more senior posts, principal tasks involve: • Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff; • Planning new promotions and initiatives, and contributing to business development; • Dealing with staffing and client issues; • Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.