Catering Manager


    Catering managers are responsible for planning, administering and supervising an organization’s catering operations and services while meeting customer expectations, food and hygiene standards, and financial targets.

    The role varies according to the size and nature of the business. In a small establishment, you’ll usually have a hands-on role and will be involved in the day-to-day running of the operation. In larger organizations, however, you may have the help of other managers and supervisors to handle the different catering functions and catering outlets.


    Employers of Catering Managers

    • catering firms
    • hotels
    • hospitals and nursing homes
    • schools
    • factories
    • prisons
    • universities
    • tourist attractions



    • manage the food and beverage provision for functions and events
    • supervise catering and waiting staff at functions
    • plan menus in consultation with chefs
    • recruit and train permanent and casual staff
    • organize, lead and motivate the catering team
    • plan staff shifts and rotas
    • ensure health and safety regulations are strictly observed
    • budget and establish financial targets and forecasts
    • monitor the quality of the product and service provided
    • keep financial and administrative records
    • manage the payroll and monitor spending levels
    • maintain stock levels and order new supplies as required
    • interact with customers if involved with front of house work
    • liaise with suppliers and clients
    • negotiate contracts with customers, assess their requirements and ensure they’re satisfied with the service delivered (in contract catering)
    • ensure compliance with all fire, licensing and employment regulations
    • maximize sales and meet profit and financial expectations.



    While open to graduates from all disciplines, employers value relevant qualifications such as:

    • catering/culinary management
    • hospitality management
    • food science and technology
    • hotel and restaurant management
    • hospitality, leisure and tourism
    • international hospitality management
    • business/management studies
    • home economics/nutrition.



    • strong communication and interpersonal skills
    • the ability to think on your feet and take initiative
    • tact and diplomacy
    • team-working skills
    • the ability to lead and motivate staff
    • administrative ability and IT literacy
    • numeracy and financial skills in order to manage a budget
    • an appreciation of customer expectations and commercial demands
    • stamina and the ability to work under pressure
    • a well-organized approach to work
    • flexibility and the ability to solve problems in a pressurized environment
    • customer-facing experience
    • experience in improving service delivery
    • drive and determination to improve standards and profitability.