Online Hotel School

Welcome Guest !
please login or register a new free account.

Home | Archives | Submit Article | Top Rated | Advance Search | Contacts Us | Rss Feeds

    Main Categories
» Accounts Training
» Banquets and Conferences Training
» Bar Training
» Food and Beverage
» Food and Beverage Checklist
» Food and Beverage Manual
» Food and Beverage Policies
» Food and Beverage Policies and Procedures
» Food and Beverage Procedures
» Food and Beverage Service
» Food and Beverage Training
» Food Production Training
» Free Hotel Management
» Free Hotel Management Training
» Free Hotel Training
» Front Office Checklist
» Front Office Manual
» Front Office Policies
» Front Office Policies and Procedures
» Front Office Procedures
» Front Office Training
» General Category - Hotels
» Hotel Checklists
» Hotel Construction and Development
» Hotel Engineering
» Hotel Forms
» Hotel Licences and Permits
» Hotel Management Training
» Hotel Schools
» Hotel Standards
» Hotel Terminology and Glossary
» Hotel Training Videos
» House Keeping
» House Keeping Checklist
» House Keeping Manual
» House Keeping Policies
» House Keeping Policies and Procedures
» House Keeping Procedures
» House Keeping Training
» Human Resources Training
» Kitchen
» Kitchen Checklist
» Kitchen Manual
» Kitchen Policies
» Kitchen Policies and Procedures
» Kitchen Procedures
» Kitchen Training
» Purchase Training
» Restaurant Training
» Room Service Training
» Safety and Security Training
» Sales and Marketing Training
» Standard Operating Procedures
» Stores Training
» Wine Training

  More Options
» Most read articles
» Most rated articles

Subscribe now and receive free articles and updates instantly.
» Your name » Your Email

titles description    advance search
Published : November 07, 2011 | Author : Santosh
Category : Human Resources Training | Total Views : 3275 | Rating :

International Hotelier and Trainer.

Reports to:  Director of Food and Beverage

Summary: The Catering Manager is responsible for coordinating the delivery of all food & beverage functions held by the hotel in keeping with the standards as prescribed by management. The position is primarily concerned with front of house activities.

A.  Sales/Profitability/Cost Control

1.   Preparing bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits.

2.   Maintaining bar control policies.

3.   Ensure all staff have ‘Smart Serve’ certification.

4.   Ensure completion of requisitions where deemed necessary.

5.   Assisting in achieving the department’s maximum profitability and overall success by controlling cost and quality of service


B.  Administration


1.   Completion of weekly schedule and shift duties while:

      a.   Maintaining a labor cost below the maximum of 15%.

      b.   Ensuring adequate and consistent levels of service

2.   Timely completion of function bills.

3.   Ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for catering and vending.

4.   Keeping the Director of Catering informed of purchase requirements of small wares, linens, etc.

5.   Assisting with planning and attending special events when required.


C.  Product Quality


1.   Accurate and affective meeting and banquet room set ups as outlined in the Function Contracts.

2.   Assuming responsibility of service of all functions catered by Hotel & Convention Centre.

3.   Maintaining immaculate condition of all areas occupied by the catering department.

4.   Ongoing awareness of all areas occupied by the catering department and completion of maintenance request forms for necessary repairs.

D.  Service

1.   Greet clients on their arrival and orientating them with the facilities.

2.   Keep all parties informed of the status of each ongoing function.

3.   Ensure all contracted items are delivered on time.

4.   Maintain service excellence standards.

5.   Handle client complaints and problems.

6.   Ensure proper business attire when on property, ready to meet or service a client at any time.

E.   Sanitation & Housekeeping        


1.   Ensure the general housekeeping of the Grand Ballroom, Lower Lobby, Lower Public Washrooms, Storage Areas, Catering Entrance Areas.

2.   Participation towards overall hotel maintenance & cleanliness.


F.   Personnel Management


1.   Assisting the Director of Catering with interviewing, hiring and dismissal of banquet staff.

2.   Orientating new staff with all aspects of the catering department.

3.   Complete training of banquet staff.

4.   Discipline of personnel when required.

5.   Completion of performance appraisals on a semi-annual basis.

6.   Effective communication skills.

7.   Regular departmental meetings.

All other duties as assigned by the Director of Catering.

To Download 330 Plus Hotel Training and Management Tools, Please Visit :

1 2 3 4 5
please rate this article     Poor
Most viewed articles in Human Resources Training category

Hotel Manning Guide
Hotel SWOT Analysis
Job Description - Food and Beverage Catering Manager
Hotel Employee Probation Evaluation
Telephone Handling Skills
Most recent articles in Human Resources Training category

Employee Probation Report
Hotel Human Resources Training
Manager Performance Review
Hotel Manning Guide
Training and Development
Hotel Trainer
Hotel Time Management
Telephone Handling Skills
Hotel Team
Hotel SWOT Analysis

 Visitor's Comments !

there are no comments...

    Random Pick
Front Office Guidelines : To make arriving and departing guests feel comfortable and ‘welcome’ and to ensure that they are attended to by competent and well trained staff

» Total Articles
» Total Authors
» Total Views
» Total categories

Delete cookies set by this site | Top   

Online Hotel School
Copyright 200-2011 © Online Hotel School