Catering managers oversee all aspects of catering services in hotels, resorts, private clubs and events and conferences. The catering manager develops, implements and monitors standards of service and coordinates catering activities amongst staff to ensure that a high quality of production and service is consistently maintained. The catering manager may also develop and administer budgets control costs and assist with sales and marketing.

• Plan, coordinate and supervise the activities of workers in dining rooms, kitchens, bars and other areas
• Keep records of payment and expense
• Assist in promotion and sales
• Conduct regular inspections of operation
• Resolve customer complaints
• Manage human resources, such as recruitment, hiring, training and scheduling
• Consult with clients, providing plans and cost estimates
• Maintain contact with clients before, during and after event to ensure satisfaction
• May assist in menu planning

• Proven supervisory or management experience is required
• Food and beverage experience is an asset
• Customer service and communication skills an asset
• Planning and budgeting experience is an asset
• Business management skills and time management skills are an asset
• A diploma or degree in hospitality or food and beverage management is generally required
• Knowledge of alcoholic and non-alcoholic beverages
• Safe food handling
• First aid and service training are assets
• Serving It Right may be required
• FOODSAFE may be required

• Nightclub Manager
• Beverage Services Manager
• Food and Beverage Director
• General Manager
• Owner/Operator