Explore jobs
Find specific jobs
Explore careers
Explore professions
Best companies
Explore companies
The differences between nutrition services managers and catering managers can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both a nutrition services manager and a catering manager. Additionally, a catering manager has an average salary of $51,962, which is higher than the $43,923 average annual salary of a nutrition services manager.
The top three skills for a nutrition services manager include patients, customer service and nutrition services. The most important skills for a catering manager are customer service, culinary, and food service.
| Nutrition Services Manager | Catering Manager | |
| Yearly salary | $43,923 | $51,962 |
| Hourly rate | $21.12 | $24.98 |
| Growth rate | 10% | 10% |
| Number of jobs | 163,536 | 88,658 |
| Job satisfaction | - | - |
| Most common degree | Bachelor's Degree, 39% | Bachelor's Degree, 57% |
| Average age | 39 | 39 |
| Years of experience | 4 | 4 |
A nutrition services manager is responsible for overseeing food planning and preparation for healthcare organizations. Your duties will include ensuring that culinary staff adheres to quality nutrition, safety, and sanitation standards set by the government, developing the dietary and food preparation guidelines, and overseeing the operations, budget, menu plans, and purchasing of clinical food service. Other duties include participating in programs that will broaden your knowledge and improve your performance, training employees in maintaining and operating equipment safely, and maintaining an inventory of supplies, food, and necessary equipment in food preparation.
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.
Nutrition services managers and catering managers have different pay scales, as shown below.
| Nutrition Services Manager | Catering Manager | |
| Average salary | $43,923 | $51,962 |
| Salary range | Between $26,000 And $72,000 | Between $37,000 And $71,000 |
| Highest paying City | Malden, MA | Santa Clara, CA |
| Highest paying state | Rhode Island | Nevada |
| Best paying company | Hca Hospital Services Of San Diego | Brigham and Women's Hospital |
| Best paying industry | Health Care | Hospitality |
There are a few differences between a nutrition services manager and a catering manager in terms of educational background:
| Nutrition Services Manager | Catering Manager | |
| Most common degree | Bachelor's Degree, 39% | Bachelor's Degree, 57% |
| Most common major | Dietetics | Business |
| Most common college | SUNY College at Plattsburgh | Cornell University |
Here are the differences between nutrition services managers' and catering managers' demographics:
| Nutrition Services Manager | Catering Manager | |
| Average age | 39 | 39 |
| Gender ratio | Male, 26.0% Female, 74.0% | Male, 36.7% Female, 63.3% |
| Race ratio | Black or African American, 9.6% Unknown, 5.6% Hispanic or Latino, 18.2% Asian, 7.5% White, 58.4% American Indian and Alaska Native, 0.7% | 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% |
| LGBT Percentage | 10% | 10% |