Salary for catering manager

Average salary

2400 £

Basic salary	1300 £
Maximum Wage	3300 £

1300 £
Lowest

2300 £
Average

3300 £
Highest

catering manager - How much money do you make working at this position?

The average salary for the catering manager position is 2400 £

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24-7 STAFFING 9 reviews	30000 £
ASPIRE MEDIA GROUP Based on 12 job offers	10003 £
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PEMBROKE COLLEGE SETTLEMENT	4583 £
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Salary in companies

24-7 STAFFING	30000 £	1300 £ 30000 £
ASPIRE MEDIA GROUP	10003 £	1300 £ 30000 £
CHEF ZONE CHEFS	6250 £	1300 £ 30000 £
MMP CONSULTANCY	5120 £	1300 £ 30000 £
PEMBROKE COLLEGE SETTLEMENT	4583 £	1300 £ 30000 £
CH & CO CATERING	4583 £	1300 £ 30000 £
VENN GROUP	4480 £	1300 £ 30000 £
SUSHI 'N' STICKS	4375 £	1300 £ 30000 £
HUMRES TECHNICAL RECRUITMENT	4166 £	1300 £ 30000 £
GRAYSONS	4166 £	1300 £ 30000 £

Comment on the job position of catering manager

Requirements

proven experience in a leadership role within the catering or hospitality sector, preferably in hotels or restaurants
strong knowledge of food production techniques and food safety regulations
excellent organisational skills with the ability to manage multiple events simultaneously
exceptional communication skills to liaise effectively with clients, staff, and suppliers
ability to work flexible hours, including evenings and weekends as required by event schedules
previous experience in bartending or kitchen management is advantageous but not essential
degree level of education or equivalent work experience & Evidence of on-going personal and professional development
HNC in Hotel Catering and Institutional Management or similar
detailed Health and Safety knowledge for the operation of a facilities service
if you are interested in this role, please do not hesitate to apply
we frequently recruit for vacancies, so even if this role is not for you, but you would like to be kept in touch with regarding other roles, please feel free to get in touch and register with us
if you have not had a response within 10 working days following your application for this role, it is possible you have not been successful. We are unfortunately not able to respond or provide feedback on every application
professional qualification in Hospitality Management, Culinary Management, or Food Science and Technology
experience working in a similar environment or traditional College setting
advanced Food Hygiene Certificate [Level 4]
experience in a multi-faceted catering service
comprehensive knowledge and application of Health and Safety regulations in the catering industry
proficiency in food safety management
excellent interpersonal and communication skills
strong financial management skills, including budgeting and procurement

Responsibility

lead the day-to-day operations of our catering business, ensuring exceptional service delivery and customer satisfaction
work closely with the Head of Catering and Duty Managers to prep stadium kiosks for match day service
your unwavering commitment to excellence and exceptional customer service will drive the success of our business
your main focus will be ensuring top-notch service in the club kiosks and public bars curing match days and events
you will have a high level of drive for success and be required to ensure key targets are met
supervise and manager a team of talented colleagues, inspiring them to achieve outstanding results and meet key targets
monitor and manage staffing levels for each function, optimising efficiency and maintaining cost-effectiveness
monitor and manage staffing levels for each function or match, optimising efficiency and maintaining cost-effectiveness
to be competent to work in all FOH areas of the catering business
additionally, upon successfully completing three months in this position, you will be rewarded with a fantastic £1,000 bonus
showcase your versatility by working in various front-of-house areas, supporting the team wherever needed to ensure efficiency and productivity
ensure all catering areas are well-stocked before matches and events to maximise sales
proactively plan and prepare for upcoming events, minimising setup costs and maximising customer satisfaction
minimise stock wastage through effective ordering and allocation
to action MEP for the next event in the allocated working area, so that staff set up costs remain minimal
gather valuable feedback from customers after each function and collaborate with relevant departments to drive continuous improvement in our catering business
job Reference: CUFC/Catering Duty M
lead and manage the catering team, ensuring high standards of service and food quality
plan, organise, and coordinate catering events from conception to execution, including menu planning and logistics
oversee food production processes, ensuring adherence to food safety regulations and best practices

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