What Does a Assistant Catering Manager Do?
An assistant catering manager supports the catering manager in planning and executing food service events, coordinating staff, managing logistics, and ensuring client satisfaction.
Assistant Catering Manager Duties and Responsibilities
The primary responsibilities of a assistant catering manager include:
- Assist the catering manager in planning and coordinating catered events
- Supervise catering staff during event setup, service, and breakdown
- Communicate with clients on menu selections, dietary needs, and event details
- Coordinate food preparation, presentation, and service logistics
- Manage inventory of supplies, linens, and catering equipment
- Ensure food safety and hygiene standards are maintained
- Assist with cost estimates and catering proposals
- Handle on-site event issues and ensure smooth service delivery
- Train catering staff on service standards and procedures
- Maintain catering records, client files, and event documentation
Required Skills and Qualifications
To succeed as a assistant catering manager, you will need the following skills and qualifications:
- Food service management and hospitality skills
- Team supervision and coordination
- Customer service and client communication
- Knowledge of food safety regulations (ServSafe)
- Organizational and logistical planning
- Ability to work under pressure during events
- Basic budgeting and cost management
- Physical stamina for active event work
Education and Training
An associate's or bachelor's degree in hospitality management, culinary arts, or a related field. ServSafe certification is typically required. Experience in food service or catering is essential.
Salary and Job Outlook
Average Salary: $35,000 - $52,000 per year
Catering is a growing segment of the hospitality industry. Assistant catering managers can advance to catering manager, banquet manager, or food and beverage director positions.