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The differences between catering managers and managers can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 2-4 years to become a catering manager, becoming a manager takes usually requires 4-6 years. Additionally, a manager has an average salary of $58,651, which is higher than the $51,962 average annual salary of a catering manager.
The top three skills for a catering manager include customer service, culinary and food service. The most important skills for a manager are customer service, payroll, and food safety.
| Catering Manager | Manager | |
| Yearly salary | $51,962 | $58,651 |
| Hourly rate | $24.98 | $28.20 |
| Growth rate | 10% | 6% |
| Number of jobs | 88,658 | 1,236,194 |
| Job satisfaction | - | 4.57 |
| Most common degree | Bachelor's Degree, 57% | Bachelor's Degree, 49% |
| Average age | 39 | 44 |
| Years of experience | 4 | 6 |
Catering managers are responsible for managing the daily catering operations and services in hotels, restaurants, and resorts. They monitor the quality of food and service provided by their outlets as well as make sure they are presented well. Their goals include achieving high customer satisfaction, producing excellent quality food, and maintaining that sanitary protocols are strictly followed. A degree is not a standard requirement for this job; however, employers do value those who have relevant qualifications with food, home, hotel, and hospitality management.
Managers are responsible for a specific department, function, or employee group. They oversee their assigned departments and all the employees under the department. Managers are responsible that the department they are handling is functioning well. They set the department goals and the steps they must take to achieve the goals. They are also in charge of assessing the performance of their departments and their employees. Additionally, managers are responsible for interviewing prospective candidates for department vacancies and assessing their fit to the needs of the department. Managers also set the general working environment in the department, and they are expected to ensure that their employees remain motivated.
Catering managers and managers have different pay scales, as shown below.
| Catering Manager | Manager | |
| Average salary | $51,962 | $58,651 |
| Salary range | Between $37,000 And $71,000 | Between $37,000 And $92,000 |
| Highest paying City | Santa Clara, CA | - |
| Highest paying state | Nevada | New Jersey |
| Best paying company | Brigham and Women's Hospital | - |
| Best paying industry | Hospitality | Finance |
There are a few differences between a catering manager and a manager in terms of educational background:
| Catering Manager | Manager | |
| Most common degree | Bachelor's Degree, 57% | Bachelor's Degree, 49% |
| Most common major | Business | Business |
| Most common college | Cornell University | University of Pennsylvania |
Here are the differences between catering managers' and managers' demographics:
| Catering Manager | Manager | |
| Average age | 39 | 44 |
| Gender ratio | Male, 36.7% Female, 63.3% | Male, 51.0% Female, 49.0% |
| Race ratio | Black or African American, 11.3% Unknown, 5.0% Hispanic or Latino, 17.4% Asian, 8.4% White, 57.2% American Indian and Alaska Native, 0.6% | Black or African American, 6.3% Unknown, 4.3% Hispanic or Latino, 15.5% Asian, 6.4% White, 67.0% American Indian and Alaska Native, 0.5% |
| LGBT Percentage | 10% | 10% |