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Duties/Responsibilities: Oversees preparation of the venue for the event. Sets up and arranges tables and chairs, serving stations, lines, tableware, serveware, and silverware. Ensures the venue is clean and that food is handled in a sanitary manner. Maintains accurate records of costs for catering services.
Demonstrated ability to develop staff, manage multiple sites, and communicate with clients. Ensured positive and high-quality service to the clients working alongside other operational managers with a focus on leadership, employee safety, and development.
Adept at fulfilling client requests by efficiently allocating resources. Proficient in the application of food and beverage handling and preparation procedures. Prepared several catering orders and maintained a database of client orders. Maintained records of catering fees and ensured that prices were up-to-date.
Manager Job Responsibilities: Maintains staff by recruiting, selecting, orienting, and training employees. Ensures a safe, secure, and legal work environment. Develops personal growth opportunities. Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results.
Their role includes managing supplies, planning shifts, creating menus, making sure that hygiene and safety regulations are respected, liaising with suppliers and clients, and coordinating the catering team.
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Resume Objective Examples for Caterings: Detail-oriented and highly motivated Catering professional seeking an entry-level position to utilize my strong organizational skills and passion for creating memorable dining experiences to contribute to the success of a growth-oriented company.
The Catering Manager is in charge of planning and managing catered events. Their duties include consulting with customers to determine their needs, supervising staff that prepares food during an event, as well as serving it when needed.
Top Skills Keywords for Catering Resumes: Menu Planning and Development. Food Preparation and Cooking Techniques. Food Safety and Sanitation. Inventory Management and Ordering. Budgeting and Cost Control. Event Planning and Coordination. Customer Service and Communication. Staff Management and Training.

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