Job Descriptions

1. Managing the food and beverage provision for functions and events< 2. Supervising catering and waiting staff at functions 3. Training permanent and casual staff 4. Organizing, leading and motivating the catering team 5. Planning staff shifts and rotas 6. Ensuring health and safety regulations are strictly observed 7. Budgeting and establishing financial targets and forecasts 8. Monitoring the quality of the product and service provided 9. Keeping financial and administrative records 10. Maintaining stock levels and ordering new supplies as required 11. Interacting with customers if involved with the front of housework 12. Liaising with suppliers and clients 13 Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering) 14 Maximizing sales and meeting profit and financial expectations. 15 In more senior posts, principal tasks involve: 16. Planning new promotions and initiatives, and contributing to business development 17. Dealing with staffing and client issue 18. Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.

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