A real shift
Menu planning, ordering, managing the team through service, and reporting to the client or company.
Skills that matter
- Budget management
- Menu planning
- Food safety
- Staff management
- Client relationships
Qualifications
- Level 3 food safety
- Level 3 or 4 hospitality apprenticeship
- Internationally: ServSafe manager certification
Where it leads
- Catering manager
- Area catering manager
- Contract manager
- Operations director
What we'd ask on the show
- Feeding thousands on a budget
- Institutional food and quality
- Events catering logistics