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Catering Manager

The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction. Typical activities include:

  • planning menus in consultation with chefs

  • ordering supplies

  • hiring, training, supervising and motivating permanent and temporary staff

  • organising staff rotas

  • ensuring that health and safety regulations are strictly observed, recorded and archived

  • monitoring the quality of the product and service provided

  • keeping to budgets and maintaining financial and administrative records.

Travel is not normally part of the working day of a catering manager, apart from those working in location catering such as the media industry or event catering (eg conferences, weddings and sports events).