What does a catering coordinator do?

A front of house manager coordinates and supervises the front house team. Front of house managers make sure that every client receives a warm welcome. They see to it that all house services are performed smoothly. The scope of their duties and responsibilities may involve the recruitment of team members. They carry out administrative tasks in an organization or establishment such as a theater, concert hall, or restaurant. It is their job to handle the preparation and daily operations of these areas.

While similarities exist, there are also some differences between catering coordinators and front of house manager. For instance, catering coordinator responsibilities require skills such as "taking care," "work ethic," "strong work ethic," and "reservations." Whereas a front of house manager is skilled in "cleanliness," "wine," "guest service," and "foh." This is part of what separates the two careers.

An assistant kitchen manager is in charge of a large establishment or restaurant when the manager is not around. They supervise all operations in the kitchen, monitor the performance of the staff, train the newly hired crew, and create an inventory report of all supplies. They must also ensure that clients expectations are met by providing them the best service. An assistant kitchen manager needs to be customer-oriented and detail-oriented, and they must also have management skills, critical thinking skills, and organizational skills.

In addition to the difference in salary, there are some other key differences worth noting. For example, catering coordinator responsibilities are more likely to require skills like "taking care," "work ethic," "strong work ethic," and "reservations." Meanwhile, a kitchen assistant manager has duties that require skills in areas such as "cleanliness," "kitchen equipment," "food handling," and "safety procedures." These differences highlight just how different the day-to-day in each role looks.

Shift leaders are tenured or experienced employees who are assigned to oversee employees in specific work shifts. They manage team members who are assigned in their shift. They also ensure that business goals are met. Shift leaders check whether team members are working, and they ensure that they always comply with company policies and guidelines. They also monitor the performance of their employees and coach them should the employees need help in any area of their work. Shift leaders should have good communication skills, decision-making skills, and interpersonal skills.

The required skills of the two careers differ considerably. For example, catering coordinators are more likely to have skills like "food preparation," "strong work ethic," "reservations," and "booking." But a shift leader is more likely to have skills like "patients," "math," "safety standards," and "cash handling."

A deli manager is responsible for monitoring the daily operations of the restaurant, delegating tasks to staff, supervising the food orders and services, maintaining adequate stock inventory, and finding ways to minimize production costs without compromising quality service. Deli managers strategize on techniques in maximizing the productivity of the operations staff to boost revenues and increase the business' profitability. They also attend to the guests' needs, respond to their inquiries, and resolve complaints immediately. A deli manager analyzes current food trends to update the restaurant's menu and meet the guests' demands.