What does a catering staff 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.

There are some key differences in the responsibilities of each position. For example, catering staff responsibilities require skills like "dishes," "culinary," "food handling," and "wedding receptions." Meanwhile a typical front of house manager has skills in areas such as "cleanliness," "guest service," "foh," and "cash handling." This difference in skills reveals the differences in what each career does.

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 staff responsibilities are more likely to require skills like "wine," "dishes," "bartending," and "excellent guest." Meanwhile, a kitchen assistant manager has duties that require skills in areas such as "cleanliness," "kitchen equipment," "safety procedures," and "product quality." These differences highlight just how different the day-to-day in each role looks.

A bar manager/bartender is responsible for handling daily bar operations to achieve the highest customer satisfaction. Bar manager/bartenders often interact with guests, responding to their inquiries and special requests, and immediately resolving service complaints. They also develop marketing strategies to attract guests by updating menu information and researching the latest market trends. Bar managers/bartenders also monitor inventories and stock supplies, coordinating with third-party vendors, and negotiating contracts with trusted suppliers. A bar manager/bartender must have excellent leadership skills and oversee the compliance of all staff to the bar regulations and safety standards.

The required skills of the two careers differ considerably. For example, catering staff are more likely to have skills like "dishes," "food preparation," "culinary," and "food handling." But a bar manager/bartender is more likely to have skills like "cleanliness," "cash handling," "non-alcoholic beverages," and "beverage service."

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.