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Catering manager skills for your resume and career

Updated January 8, 2025

4 min read

Below we've compiled a list of the most critical catering manager skills. We ranked the top skills for catering managers based on the percentage of resumes they appeared on. For example, 25.4% of catering manager resumes contained customer service as a skill. Continue reading to find out what skills a catering manager needs to be successful in the workplace.

15 catering manager skills for your resume and career

1. Customer Service

Customer service is the process of offering assistance to all the current and potential customers -- answering questions, fixing problems, and providing excellent service. The main goal of customer service is to build a strong relationship with the customers so that they keep coming back for more business.

Here's how catering managers use customer service:

Identify and delegate responsibilities to catering staff to ensure objectives are met and excellent customer service is consistently achieved.
Promoted and supported the bakery in providing excellent customer service by building trust, communication and motivation among co-workers.

2. Culinary

Here's how catering managers use culinary:

Collaborated with culinary staff in special event menu planning and actively involved in planning and development of new catering business.
Worked closely with culinary, stewarding and banquet department on specialty menus and customized events.

3. Food Service

The food service industry is a vast industry comprising of restaurants, caterers, cafeterias operating in institutions and any other business offering a meal not prepared at home. Foodservice operators require necessary utensils for preparing food for the consumers, foodservice distributors are the people who take care of this need for them.

Here's how catering managers use food service:

Supervised and marketed retail food service operations in three separate dining locations.
Managed food service operations, including Catering and College Cafeteria.

4. Excellent Client

Here's how catering managers use excellent client:

Trained and supervised staff ensuring clear direction and employee competence Responsible for invoicing clients and maintaining excellent client relations.

5. Booking

Here's how catering managers use booking:

Coordinated scheduling, booking details and executed events with corporate planners.
Initial customer contact interested in booking functions.

6. Customer Satisfaction

Here's how catering managers use customer satisfaction:

Shortened length of contracts by eliminating largely irrelevant information, which reduced customer confusion and improved customer satisfaction.
Implemented Concierge Service in main lobby of hospital that was instrumental in improving customer satisfaction.

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7. Fine Dining

Here's how catering managers use fine dining:

Managed the kitchen operation including esoteric foods and fine dining, black-tie events and special programs.
Train service staff in proper fine dining etiquette and service techniques at multiple restaurant locations.

8. Event Planning

Here's how catering managers use event planning:

Provide expertise for event planning executing all catering operations with full Planning and Logistic responsibility.
Directed catering operations from initial client contact to event planning, execution and invoicing.

9. Safety Regulations

Here's how catering managers use safety regulations:

Ensured health and safety regulations were strictly observed, such as compliance with all fire, licensing, and employment regulations.
Ensured food prep and serving procedures met safety regulations, Resolved customer complaints regarding food quality, service.

10. Payroll

Payroll is the sum of all the compensation that an organization has to pay to employees at a specified time. Payroll is managed by the finance or HR department while small business owners may handle it themselves. Payroll isn't fixed as it varies every month due to sick leaves, overtime, etc.

Here's how catering managers use payroll:

Manage team of servers/dishwashers*Hire/train/schedule employees according to functions*Execute weekly supply orders according to budget*Assist with selling aspects of business*Execute bi-weekly payroll
Controlled payroll and other operational expenses to consistently come in under budget while delivering high quality services.

11. Food Production

Here's how catering managers use food production:

Managed Cafeteria and catering staff for on and off premise food production, purchasing, computerized inventory control, and sanitation.
Job Description: Manage food production and waitstaff, maintain sanitation standards, tracked sales, maintained inventory and menu writing.

12. Client Satisfaction

Here's how catering managers use client satisfaction:

Ensured client satisfaction by promptly answering calls, developing effective rapport and providing superior customer experience.
Managed event details to client satisfaction for multiple simultaneously occurring events.

13. Food Preparation

Here's how catering managers use food preparation:

Organized, managed and coordinated all aspects of catering operations, including food preparation.
Inspected food and food preparations to maintain quality standards and sanitation regulations.

14. Plan Menus

Here's how catering managers use plan menus:

Coordinate and execute large events* Plan menu and prepare meals for large crowds* Manage kitchen and service staff
Worked directly with clients to acquire orders, plan menus, and execute orders to exacting standards.

15. Beverage Service

Here's how catering managers use beverage service:

Managed and designed event production including food displays food and beverage service and coordinating event equipment and rentals.
Managed the entire food and beverage operation including restaurant, catering, halfway house and on course food and beverage service.

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List of catering manager skills to add to your resume

The most important skills for a catering manager resume and required skills for a catering manager to have include:

Customer Service
Culinary
Food Service
Excellent Client
Booking
Customer Satisfaction
Fine Dining
Event Planning
Safety Regulations
Payroll
Food Production
Client Satisfaction
Food Preparation
Plan Menus
Beverage Service
Quality Standards
Guest Satisfaction

Cost Control
Food Quality
Catering Management
Banquet Event Orders
Food Cost
Customer Relations
Repeat Business
POS
Audio Visual
Delphi
Trade Shows
Client Relations
Social Events
Site Inspections
Exceptional Guest
HACCP
VIP

Corporate Events
Menu Development
Customer Complaints
Vendor Relations
Labor Costs
Excellent Guest
Inventory Control
Meeting Space
Financial Targets
Square Feet
Inventory Management
Private Dining
Private Parties
Local Businesses
Buffets
FOH

Updated January 8, 2025

Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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