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.

Catering Manager Responsibilities

Here are examples of responsibilities from real catering manager resumes representing typical tasks they are likely to perform in their roles.

  • Manage a team of up to 170 associates in over 140,000 sq.
  • Develop specific plans with UN affiliate organizations to achieve their goals and to accommodate VIP and other special requirements.
  • Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
  • Supervise the banquet employees such as servers, bartenders, housemen, on call servers, and lease labor staff.
  • Work in a constant team environment always paying close attention to detail with lots of communication.
  • Regulate and develop a team of 8 front-of-the-house trainers through product knowledge, sales techniques and open communication.
  • Expand marketing efforts to include new local companies using the Marriott facilities on a more frequent basis through loyalty programs.
  • Uphold the Marriott brand reputation to provide a globally recognize hospitality experience.
  • Enhance the professional development of newly hire bartenders and wait staff and addressed any discrepancies between expect performance and actual performance.
  • Participate in weekly BEO meetings with club managers to ensure guest's needs are met.
Catering Manager Traits
Business skills describe how individuals are able to understand consumer behaviors and use it in a way that leads to success.
Detail oriented involves being extremely mindful and observant of all details.
Organizational skills are essential to working as efficiently as possible through being able to focus on projects at hand while also keeping a clean workspace.

Catering Manager Job Description

Perhaps the hardest question to answer when deciding on a career as a catering manager is "should I become a catering manager?" You might find this info to be helpful. When compared to other jobs, catering manager careers are projected to have a growth rate described as "much faster than average" at 11% from 2018 through 2028. This is in accordance with the Bureau of Labor Statistics. What's more, is that the projected number of opportunities that are predicted to become available for a catering manager by 2028 is 38,500.

On average, the catering manager annual salary is $48,305 per year, which translates to $23.22 an hour. Generally speaking, catering managers earn anywhere from $37,000 to $62,000 a year, which means that the top-earning catering managers make $25,000 more than the ones at the lower end of the spectrum.

It's hard work to become a catering manager, but even the most dedicated employees consider switching careers from time to time. Whether you're interested in a more challenging position or just looking for a fresh start, we've compiled extensive information on becoming a director of catering, food and beverage manager, food manager, and restaurant manager.

Catering Manager Jobs You Might Like

Catering Manager Resume Examples

Catering Manager Skills and Personality Traits

We calculated that 28% of Catering Managers are proficient in Customer Service, Food Service, and Special Events. They’re also known for soft skills such as Business skills, Detail oriented, and Organizational skills.

We break down the percentage of Catering Managers that have these skills listed on their resume here:

  • Customer Service, 28%

    Identify and delegate responsibilities to catering staff to ensure objectives are met and excellent customer service is consistently achieved.

  • Food Service, 10%

    Worked with department managers to effectively maintain day-to-day operation of food service in retail and catering environments.

  • Special Events, 6%

    Directed all marketing and promotional activities ranging from off-premise catering to special events involving Kosher preparation at a local Temple.

  • Quality Standards, 6%

    Inspected food and food preparations to maintain quality standards and sanitation regulations.

  • High Volume, 5%

    Trained and developed full event staff and effectively managed a high volume

  • Banquet Functions, 3%

    Worked closely with culinary, stewarding and banquet department on specialty menus and customized events.

"customer service," "food service," and "special events" aren't the only skills we found catering managers list on their resumes. In fact, there's a whole list of catering manager responsibilities that we found, including:

  • Arguably the most important personality trait for a catering manager to have happens to be business skills. An example from a resume said this about the skill, "food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business" Additionally, other resumes have pointed out that catering managers can use business skills to "established new accounts, and booked repeat business while keeping consistent high service standards. "
  • While it may not be the most important skill, we found that many catering manager duties rely on detail oriented. This example from a catering manager explains why: "managers deal with many different types of activities." This resume example is just one of many ways catering managers are able to utilize detail oriented: "managed event details to client satisfaction for multiple simultaneously occurring events. "
  • Catering managers are also known for organizational skills, which can be critical when it comes to performing their duties. An example of why this skill is important is shown by this snippet that we found in a catering manager resume: "food service managers keep track of many different schedules, budgets, and staff" We also found this resume example that details how this skill is put to the test: "detail oriented with excellent organizational skills with the drive to exceed client expectations and company goals. "
  • A catering manager responsibilities sometimes require "physical stamina." The responsibilities that rely on this skills are shown by this resume excerpt: "managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers." This resume example shows how this skill is used by catering managers: "administered physical and food safety inspections. "
  • Yet another important skill that a catering manager must demonstrate is "problem-solving skills." Managers need to be able to resolve personnel issues and customer-related problems. This is clearly demonstrated in this example from a catering manager who stated: "completed disciplinary write-ups and resolved customer complaints regarding food service food or personnel service. "
  • While "communication skills" is listed last on this skills list, don't underestimate its importance to catering manager responsibilities. The skill is described by this resume snippet, "food service managers must give clear orders to staff and be able to communicate effectively with employees and customers." Here is an example of how this skill is used, "initiate weekly management meetings and daily catering meetings to ensure clear communication of event details, product inventory and staff scheduling. "
  • See the full list of catering manager skills.

    We've found that 56.9% of catering managers have earned a bachelor's degree. Furthermore, 3.0% earned their master's degrees before becoming a catering manager. While it's true that most catering managers have a college degree, it's generally possible to become one with only a high school degree. In fact, one out of every six catering managers did not spend the extra money to attend college.

    Those catering managers who do attend college, typically earn either a business degree or a hospitality management degree. Less commonly earned degrees for catering managers include a culinary arts degree or a health care administration degree.

    When you're ready to become a catering manager, you might wonder which companies hire catering managers. According to our research through catering manager resumes, catering managers are mostly hired by Aramark, Compass Group, and Sodexo Operations. Now is a good time to apply as Aramark has 42 catering managers job openings, and there are 28 at Compass Group and 24 at Sodexo Operations.

    But if you're interested in companies where you might earn a high salary, catering managers tend to earn the biggest salaries at Hy-Vee, NANA Development, and Thompson Hospitality. Take Hy-Vee for example. The median catering manager salary is $61,093. At NANA Development, catering managers earn an average of $58,970, while the average at Thompson Hospitality is $56,299. You should take into consideration how difficult it might be to secure a job with one of these companies.

    View more details on catering manager salaries across the United States.

    We also looked into companies who hire catering managers from the top 100 educational institutions in the U.S. The top three companies that hire the most from these institutions include Aramark, Hyatt Hotels, and Hilton.

    The three companies that hire the most prestigious catering managers are:

      What Director Of Caterings Do

      A director of catering spearheads and oversees catering services and programs, from planning to execution. They usually lead the hiring and training procedures, establishing goals and timelines, managing budgets and controlling costs, setting protocols and guidelines, coordinating managers and teams, and negotiating with suppliers, building positive relationships in the process. They may also participate in developing marketing plans, meeting with clients to identify their needs and preferences, monitoring inventories, solving issues and concerns, and supervising catering services to ensure operations run smoothly and efficiently.

      In this section, we compare the average catering manager annual salary with that of a director of catering. Typically, directors of catering earn a $9,275 higher salary than catering managers earn annually.

      While the salaries between these two careers can be different, they do share some of the same responsibilities. Employees in both catering managers and directors of catering positions are skilled in customer service, food service, and special events.

      As far as similarities go, this is where it ends because a catering manager responsibility requires skills such as "quality standards," "high volume," "safety rules," and "payroll." Whereas a director of catering is skilled in "menu planning," "guest rooms," "event management," and "annual budget." So if you're looking for what truly separates the two careers, you've found it.

      Directors of catering receive the highest salaries in the professional industry coming in with an average yearly salary of $53,882. But catering managers are paid more in the retail industry with an average salary of $54,831.

      The education levels that directors of catering earn is a bit different than that of catering managers. In particular, directors of catering are 1.4% more likely to graduate with a Master's Degree than a catering manager. Additionally, they're 0.2% more likely to earn a Doctoral Degree.

      What Are The Duties Of a Food And Beverage Manager?

      A food and beverage manager is a professional responsible for ensuring that quality food and drinks are being served at a restaurant or hotel. Food and beverage managers are required to be excellent with customers and should have great management skills to meet the organization's labor and financial goals. They create food and drink menus and guarantee customers that they comply with their food and safety regulations. They are also required to negotiate with suppliers to arrange the delivery of food and beverage products.

      Next up, we have the food and beverage manager profession to look over. This career brings along a higher average salary when compared to a catering manager annual salary. In fact, food and beverage managers salary difference is $6,797 higher than the salary of catering managers per year.

      Not everything about these jobs is different. Take their skills, for example. Catering managers and food and beverage managers both include similar skills like "customer service," "food service," and "special events" on their resumes.

      While some skills are similar in these professions, other skills aren't so similar. For example, several resumes showed us that catering manager responsibilities requires skills like "quality standards," "new clients," "safety rules," and "food products." But a food and beverage manager might use skills, such as, "procedures," "guest rooms," "b operations," and "beverage operations."

      It's been discovered that food and beverage managers earn higher salaries compared to catering managers, but we wanted to find out where food and beverage managers earned the most pay. The answer? The hospitality industry. The average salary in the industry is $40,644. Additionally, catering managers earn the highest paychecks in the retail with an average salary of $54,831.

      On the topic of education, food and beverage managers earn similar levels of education than catering managers. In general, they're 1.6% more likely to graduate with a Master's Degree and 0.2% more likely to earn a Doctoral Degree.

      How a Food Manager Compares

      A food manager oversees the operations at various dining establishments, ensuring efficient food services and client satisfaction. Their responsibilities typically include managing the staff, setting schedules and guidelines, establishing objectives and budgets, liaising with vendors and suppliers, delegating tasks, and developing strategies to optimize overall operations. There are also instances where they may assist customers, arrange reservations, process payments, prepare and organize documents, hire and train new members of the workforce, and resolve issues and concerns. Moreover, as a food manager, they must lead and encourage the staff to reach goals, all while implementing the company's policies and regulations.

      Let's now take a look at the food manager profession. On average, these workers make higher salaries than catering managers with a $1,776 difference per year.

      Using catering managers and food managers resumes, we found that both professions have similar skills such as "customer service," "food service," and "special events," but the other skills required are very different.

      As mentioned, these two careers differ between other skills that are required for performing the work exceedingly well. For example, gathering from catering managers resumes, they are more likely to have skills like "quality standards," "high volume," "banquet functions," and "new clients." But a food manager might have skills like "procedures," "company policies," "non," and "storage areas."

      Additionally, food managers earn a higher salary in the finance industry compared to other industries. In this industry, they receive an average salary of $55,159. Additionally, catering managers earn an average salary of $54,831 in the retail industry.

      When it comes to education, food managers tend to earn similar education levels than catering managers. In fact, they're 1.7% more likely to earn a Master's Degree, and 0.1% more likely to graduate with a Doctoral Degree.

      Description Of a Restaurant Manager

      A restaurant manager is responsible for handling the overall restaurant operations. These include monitoring revenues and daily restaurant sales, checking inventories and supplies, negotiating with third-party vendors, and managing customers' inquiries and complaints. Other duties include creating promotional offers, developing and improving sales strategies, organizing staff duties, maintaining the highest sanitary standards for everyone's strict compliance, and controlling operational expenses. A restaurant manager must have excellent communication and leadership skills and exceptional knowledge of food industry management.

      Restaurant managers tend to earn a higher pay than catering managers by about $1,132 per year.

      According to resumes from both catering managers and restaurant managers, some of the skills necessary to complete the responsibilities of each role are similar. These skills include "customer service," "food service," and "menu items. "

      Even though a few skill sets overlap, there are some differences that are important to note. For one, a catering manager might have more use for skills like "special events," "quality standards," "high volume," and "banquet functions." Meanwhile, some restaurant managers might include skills like "restaurant operations," "safety standards," "company policies," and "ensure compliance" on their resume.

      Restaurant managers earn a higher salary in the hospitality industry with an average of $44,465. Whereas, catering managers earn the highest salary in the retail industry.

      In general, restaurant managers reach similar levels of education when compared to catering managers resumes. Restaurant managers are 1.5% more likely to earn their Master's Degree and 0.1% more likely to graduate with a Doctoral Degree.