A catering supervisor oversees all operations of a catering business, from drafting service contracts to managing finances and coordinating events. They are responsible for hiring and training staff, defining menus, and ensuring the business turns a profit. The role is more senior than that of a catering manager and often leads to event coordination or social management positions.
A catering supervisor is responsible for organizing and overseeing most operations in the catering industry, from drafting service contracts to delivering food and setting up the venue. The supervisor is usually the person potential clients meet to schedule events. He or she is also usually responsible for setting pricing structures and ensuring projects stay within budget. In some ways, the job is similar to that of a catering manager. Most often though, a supervisor is a more senior position that deals with finance and business management, as well as coordinating events.
In the hierarchy of the professional world of food preparation and delivery, a catering supervisor is near the top. This person is usually responsible for overseeing all operations of a catering business. Hiring and training servers, working with chefs to define menus, and managing the master calendar are within the scope of the task. In most cases, the catering supervisor is also available during events to manage crises and answer any questions that arise.
Catering supervisors are, in many ways, business administrators. The world of catering revolves around commercial food preparation and service, but a lot of foresight must go into marketing, customer retention, and pricing on the front end. These tasks usually fall to the supervisor. This person is usually responsible not only for scheduling and running events, but also for making sure the books are in order and the business is turning a profit.
One of the biggest differences between a catering supervisor and a catering manager is the scope of duties and responsibilities. Much depends on the size of the business, but in general, a manager is responsible for organizing food preparation and server availability, without really having a say in how those decisions are made. The manager is primarily responsible for carrying out the supervisor’s vision and requests. During catering events, managers ensure food is delivered in good condition, for example, and oversee any on-site preparations. Supervisors work at a higher level, often managing physical space and organizing time.
It is common for a catering supervisor to start out as a manager or even a chef or server. Most catering careers are tiered, meaning employees can move up the chain of responsibilities through diligent work and attention to detail. It is very rare for someone to become a catering supervisor without at least a basic background of working in the industry. Supervisors often become event coordinators, wedding planners, or social managers for large corporations or hotel chains.
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