How to Be Catering Assistant Manager - Job Description, Skills, and Interview Questions

Sep 21, 2021 / 5 Minutes Read / By Albert

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The Catering Assistant Manager plays an integral role in the success of any catering business. They are responsible for managing catering staff, coordinating events, and ensuring the quality of all food and services provided. As a result, a successful Catering Assistant Manager must possess excellent organizational and communication skills, be able to multitask, and have an eye for detail.

Furthermore, they must be knowledgeable of food safety regulations and have the ability to manage a budget. When these skills are effectively utilized, they can lead to increased customer satisfaction, lower costs, and improved efficiency in the catering business.

Steps How to Become

Obtain a high school diploma or GED. Most employers require catering assistant managers to have at least a high school diploma or GED.
Earn a college degree. A degree in hospitality, food service management, or business management is beneficial for those seeking a career in catering.
Gain experience in the catering industry. To become a catering assistant manager, you must have some experience working in the industry. This can include working as a server, bartender, or event coordinator.
Get certified. While certification is not required, having certifications in food safety, sanitation, and customer service can help you stand out in the job market.
Find an entry level position. Many catering companies offer entry-level positions such as kitchen assistant or event coordinator. Working in these positions will provide you with valuable experience that can help you get promoted to an assistant manager position.
Apply for a catering assistant manager position. Once you have gained the necessary experience, apply for an assistant manager position at a catering company. Be sure to highlight your experience and certifications on your application and resume.
Complete on-the-job training. Once hired, most companies will provide on-the-job training for assistant managers. This will teach you the ins-and-outs of managing a catering operation and will give you the skills needed to succeed in your role as assistant manager.
Take on additional responsibilities as needed. As an assistant manager, you may be asked to take on additional duties such as helping to plan events or handling customer complaints.

In order to stay ahead and qualified as a Catering Assistant Manager, it is important to continuously update your knowledge and skills. This can be done by keeping up with the latest trends in catering and hospitality, attending workshops and seminars related to the industry, as well as completing certifications related to food safety, customer service, and other relevant topics. Additionally, having strong organizational skills, a good understanding of financial management, and the ability to communicate effectively with team members and customers are essential qualities for success in this role. By staying current with industry trends, taking advantage of training opportunities, and developing your professional skills, you can stay ahead and qualified as a Catering Assistant Manager.

You may want to check Catering Dishwasher, Catering Operations Manager, and Catering Director for alternative.

Job Description

Coordinate and manage all catering services for events.
Develop and implement service standards for catered events.
Supervise catering staff and ensure exceptional customer service.
Manage food preparation and presentation for catered events.
Ensure accurate and timely billing and payment for catering services.
Monitor catering supplies and order as needed to maintain adequate levels.
Create and maintain menus for catered events.
Negotiate contracts with vendors for catering services and supplies.
Work with clients to determine catering needs, preferences, and budget.
Respond promptly to customer inquiries and complaints.
Develop and maintain relationships with vendors, clients, and staff.
Maintain detailed records of catering services and costs.
Comply with all health and safety regulations in the handling of food.
Track catering trends and develop new menu items as needed.

Skills and Competencies to Have

Excellent customer service skills
Ability to work as part of a team
Good organizational and time management skills
Ability to multitask and prioritize tasks
Knowledge of health and safety regulations
Knowledge of food handling and preparation techniques
Knowledge of cost management
Knowledge of applicable laws and regulations
Ability to develop and implement catering plans
Ability to train and coach staff
Excellent written and verbal communication skills
Ability to create a warm and welcoming atmosphere
Proficiency with computer programs such as Microsoft Office Suite
Attention to detail and accuracy in work
Ability to make decisions quickly and efficiently

Leadership is the most important skill for a Catering Assistant Manager to possess. This role involves managing a team of catering staff, planning and coordinating events, and ensuring that all customer requests are met. A Catering Assistant Manager must be able to communicate effectively with both staff and customers, motivate their team, and delegate tasks appropriately.

Being organized and having strong problem solving skills is also essential to this role, as the Catering Assistant Manager must be able to handle last minute changes and unexpected problems that may arise. Having a thorough understanding of the catering industry, including food safety regulations, is also essential for this position. With the right leadership skills, a Catering Assistant Manager can ensure that events run smoothly and that customers are satisfied.

Catering Delivery Person, Catering Food Service Worker, and Catering Cashier are related jobs you may like.

Frequent Interview Questions

What experience do you have in the catering industry?
What do you think makes a successful catering assistant manager?
How would you handle customer complaints?
How do you go about planning a catering event?
What tasks do you consider most important when working as a catering assistant manager?
How do you ensure an event runs smoothly?
How do you manage a team of catering staff?
How do you handle difficult situations with clients or vendors?
Describe your budgeting and cost-control experience in the catering industry.
What strategies do you use to promote events and attract customers?

Common Tools in Industry

Scheduling Software. Allows managers to easily create and track employee work schedules. (eg: When I Work)
Time Tracking Software. Keeps track of employee hours and generates reports. (eg: TSheets)
Point of Sale (POS) System. A computerized system used to record and process sales transactions. (eg: Square)
Inventory Management Software. Tracks inventory levels, orders, and costs. (eg: Fishbowl)
Food Cost Analysis Tool. Helps managers analyze food cost and profitability. (eg: Plate IQ)
Customer Relationship Management (CRM) Software. Helps managers track customer data and streamline interactions with customers. (eg: Salesforce)
Employee Performance Software. Provides managers with insights into employee performance and engagement. (eg: BambooHR)
Event Management Software. Allows managers to plan, manage, and monitor events. (eg: Cvent)

Professional Organizations to Know

National Restaurant Association
International Caterers Association
Event Planners Association
American Culinary Federation
National Association for Catering and Events
Foodservice Consultants Society International
National Association of College and University Food Services
Society for Foodservice Management
Professional Convention Management Association
International Special Events Society

We also have Catering Cook, Catering Sales Representative, and Catering Bartender jobs reports.

Common Important Terms

Menu Planning. The process of creating a menu of food and beverage items offered by a restaurant or catering service, taking into account factors such as cost, customer preferences, dietary requirements, and seasonal availability.
Cost Control. The management of costs to ensure that resources are used as effectively as possible. This involves monitoring expenditures, setting budgets, and making adjustments to ensure that expenses remain within allocated limits.
Event Management. The planning and execution of events, including all aspects such as marketing, budgeting, venue selection, scheduling, and customer service.
Food Safety. The practice of ensuring the safety and quality of food for human consumption by following hygienic practices and regulations.
Kitchen Management. The organization and oversight of kitchen staff, resources, and operations to ensure maximum efficiency and quality of service.
Customer Service. The provision of helpful, courteous, and timely service to customers in order to create a positive experience and build long-term relationships.

Frequently Asked Questions

What are the primary responsibilities of a Catering Assistant Manager?

The primary responsibilities of a Catering Assistant Manager include overseeing staff, managing budgets and supplies, creating menus, organizing events, and ensuring customer satisfaction.

What qualifications are required to become a Catering Assistant Manager?

To become a Catering Assistant Manager, you typically need a high school diploma or equivalent, and experience in the restaurant or hospitality industry. In some cases, a degree in hospitality management or related field may be preferred.

What skills are necessary to be successful in a Catering Assistant Manager role?

To be successful in a Catering Assistant Manager role, one needs strong organizational and communication skills, budgeting and financial management abilities, and the ability to lead and motivate a team.

What is the average salary for a Catering Assistant Manager?

The average salary for a Catering Assistant Manager is around $41,000 per year. This can vary depending on the size of the organization and location.

What hours does a Catering Assistant Manager typically work?

A Catering Assistant Manager typically works full-time during normal business hours, but may need to work overtime or irregular hours depending on the event schedule.