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Catering managers lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants, hotels and resorts. Catering managers are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well.
The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction.
Catering managers are typically employed in hotels, catering firms, hospitals, prisons, schools and travel providers, including airlines and cruise liners.
As a catering manager, you will plan, organise and develop the food and beverage services of organisations and businesses, 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 organisations, however, you may have the help of other managers and supervisors to handle the different catering functions and catering outlets.
Catering Managers working hours will depend on which sector you work in: If you’re based in a school, your working hours are likely to be 9am to 4pm, term time only. In a hospital, nursing home, hotel, pub or conference centre, you’ll usually work shifts to cover evenings, weekends and bank holidays. Most positions are full-time.
What can you expect to earn being a Catering Manager? The position of Catering Manager has a great deal of responsibilities and as a key part of the team you will spend most of your time working in the kitchen. According to Payscale, the average yearly salary of a Catering Manager is £21.929 per hour.