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

Oct 24, 2023 / 5 Minutes Read / By Albert

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The success of a restaurant catering business depends on the effective management of the catering manager. An experienced and knowledgeable catering manager can ensure that the event runs smoothly, with all guests having their needs met on time. From menu planning, vendor coordination, and staff scheduling, to budgeting and customer service, the catering manager is responsible for all aspects of the catering event.

If the catering manager does not have the necessary skills and knowledge to manage the event, it can lead to a variety of problems, such as delayed delivery of food and beverages, incorrect orders, poor customer service, and budget overruns. By having an experienced catering manager on board, restaurant owners can rest assured that their catering events will run smoothly and successfully.

Steps How to Become

Earn a Bachelor's Degree. To become a restaurant catering manager, you need to have a minimum of a bachelor's degree in a hospitality-related field such as hotel and restaurant management, business administration or marketing.
Gain Experience. Many restaurants require their managers to have several years of experience working in the restaurant industry. You can gain experience in a variety of restaurant settings, including fast-food restaurants, family restaurants, or fine dining establishments.
Develop Management Skills. As a restaurant catering manager, you will be responsible for managing the staff and overseeing the day-to-day operations of the restaurant. You should develop your management skills by taking courses in leadership, communication, and problem solving.
Obtain Certification. Certification is not required for a restaurant catering manager, but it may give you an advantage when looking for employment. There are several organizations that offer certification in hospitality management and restaurant management.
Obtain Licensure. Depending on your state, you may need to obtain a food service license in order to work as a restaurant catering manager. Check with your state's Department of Health to find out what the requirements are.
Find a Job. Once you have the necessary education and experience, you can begin searching for a job as a restaurant catering manager. Many restaurants advertise open positions on job boards or social media sites, so be sure to check those regularly. Additionally, you can look for job postings in newspapers, on company websites and in other publications.

The success of a Restaurant Catering Manager depends on their ability to stay up-to-date with the latest trends in the food service industry and remain competent in their skills. To do this, they must be proactive in researching new recipes and menu items, exploring new catering techniques, and attending professional development seminars and workshops. Additionally, they should take advantage of online resources such as blogs, newsletters, and social media to stay abreast of industry developments. By making it a priority to keep up with the latest developments, the Restaurant Catering Manager will be able to provide customers with the best services possible, increase customer satisfaction and loyalty, and ensure the success of their restaurant.

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Job Description

Manage and coordinate all catering events and activities.
Develop and implement catering policies and procedures.
Create menus and coordinate food preparation for special events.
Estimate food, beverage, and labor costs for catering events.
Oversee setup of buffet tables, dining areas, and other equipment for catering events.
Monitor staff performance and ensure customer satisfaction at all times.
Negotiate contracts with vendors and suppliers for catering services.
Coordinate with other departments to ensure seamless event execution.
Develop creative ideas for catering themes and menus.
Monitor inventory of catering supplies and equipment.
Ensure compliance with health and safety regulations.
Analyze customer feedback and make necessary changes to improve services.

Skills and Competencies to Have

Business acumen
Interpersonal and customer service skills
Leadership and management skills
Budgeting and financial management abilities
Ability to plan and organize events
Knowledge of food safety and sanitation regulations
Ability to hire and supervise staff
Knowledge of food preparation and presentation techniques
Knowledge of local suppliers and vendors
Negotiation and problem-solving abilities
Knowledge of catering trends and industry best practices
Ability to create menus and cost estimates
Proficiency in computer programs for catering services
Event planning and scheduling skills

The ability to effectively manage a restaurant catering business is essential for success. Having strong leadership, organizational and communication skills are key for a restaurant catering manager. An effective manager must be able to multi-task, prioritize tasks, and problem solve in a timely manner.

They must be able to delegate tasks to their staff and ensure they are completed properly. They must also be able to manage customer expectations, negotiate contracts with vendors, and develop relationships with local businesses and suppliers. Furthermore, they must be able to anticipate and respond quickly to changes in the industry, as well as manage the budget, monitor inventory, and manage food safety regulations.

All of these skills are necessary for a restaurant catering manager to be successful in their role.

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Frequent Interview Questions

What experience do you have in the food industry and specifically in restaurant catering?
How would you handle a catering event with a difficult client?
Describe the process you use to manage catering orders.
What challenges have you faced in the past when it comes to restaurant catering?
What strategies do you use to ensure that customers are satisfied with their catering event?
How do you make sure that food is prepared and served on time for a catering event?
What methods do you use to stay up-to-date on trends in the restaurant catering industry?
Describe a time when you had to make a quick decision during a catering event.
What safety protocols do you have in place to ensure quality food is served?
How do you prioritize tasks to ensure that all catering orders are taken care of?

Common Tools in Industry

Event Management Software. This software helps restaurant catering managers plan and manage events from start to finish. Example: Eventbrite.
Scheduling Software. This software allows managers to create and manage event staff's work schedules and assign tasks. Example: When I Work.
Table Reservation System. This system allows customers to book reservations online and manage their tables on the day of the event. Example: OpenTable.
Customer Relationship Management (CRM) Software. This software helps managers track customer data, provide personalized service, and deliver targeted promotions. Example: Salesforce.
Point-of-Sale (POS) Software. This software helps managers track inventory, process payments, and manage staff tips. Example: Square.
Food Delivery Platforms. These platforms allow customers to order food online and have it delivered to their home or office. Example: Grubhub.
Catering Management Software. This software helps managers track orders, handle payments, and manage staff performance. Example: CaterZen.

Professional Organizations to Know

National Restaurant Association
International Caterers Association
National Association for Catering and Events
International Special Events Society
American Culinary Federation
National Association of Professional Catering Executives
National Association of Women Chefs and Restaurateurs
National Association of Catering Executives
Convention Industry Council
American Hotel and Lodging Association

We also have Executive Catering Chef, Prep Cook, Catering, and Waiter/Waitress, Catering jobs reports.

Common Important Terms

Menu Planning. The process of creating an organized list of meals, snacks, and drinks for an event or gathering.
Cost Control. The process of managing costs associated with an event or gathering, such as food and beverage costs, staffing costs, and rental costs.
Food Safety. The practice of preparing, handling and storing food in a safe and hygienic manner, to prevent illness and food contamination.
Vendor Relations. The process of developing and maintaining relationships with vendors and suppliers of products and services needed for the event or gathering.
Event Planning. The process of organizing details for an event, such as seating arrangements, décor, entertainment, and catering.
Logistics Management. The process of planning and organizing the movement of resources such as personnel, equipment and materials for an event or gathering.
Customer Service. The practice of providing quality services to customers, in order to ensure satisfaction and loyalty.

Frequently Asked Questions

What is the role of a Restaurant Catering Manager?

A Restaurant Catering Manager is responsible for planning, organizing and overseeing all aspects of restaurant catering services, including menu selection, staff management, budgeting, customer service and event coordination.

What qualifications do you need to become a Restaurant Catering Manager?

To become a Restaurant Catering Manager, you typically need a minimum of a bachelor's degree in hospitality or business management. Knowledge of food safety regulations, menu planning and catering services is also essential.

What tasks does a Restaurant Catering Manager typically perform?

A Restaurant Catering Manager typically performs a variety of tasks such as menu selection, staff management, budgeting, customer service and event coordination. They also supervise catering staff and ensure that the catering service meets customer expectations.

How many people does a Restaurant Catering Manager typically manage?

The number of people managed by a Restaurant Catering Manager can vary depending on the size and scope of the catering operation. Generally, a Restaurant Catering Manager will manage a team of at least five people.

What is the salary range for Restaurant Catering Managers?

The salary range for Restaurant Catering Managers can vary depending on experience, location and other factors. Generally, the salary range for Restaurant Catering Managers is between $40,000 and $90,000 per year.