Responsibilities
 
Manage the food and beverage provision for functions and events
Supervise catering and waiting staff at functions
Plan menus in consultation with chefs
Recruit and train permanent and casual staff
Organise, lead and motivate the catering team
Plan staff shifts 
Ensure health and safety regulations are strictly observed
Budget and establish financial targets and forecasts
Monitor the quality of the product and service provided
Keep financial and administrative records
Manage the payroll and monitor spending levels
Maintain stock levels and order new supplies as required
Interact with customers if involved with front of house work
Liaise with suppliers and clients

Requirements

Relevant degree and HND subjects include:
Business or management studies
Culinary arts or culinary management
Food science and technology
Hospitality management
Hotel and catering management.

Skills

Strong communication and interpersonal skills
The ability to think on your feet and take initiative
Tact and diplomacy
Teamworking skills
The ability to lead and motivate staff
Administrative ability and IT literacy
Numeracy and financial skills in order to manage a budget
An appreciation of customer expectations and commercial demands
Stamina and the ability to work under pressure