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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
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).