Description
Plan, direct, and coordinate on- and off-site catering operations, from sales and menu design through production, logistics, service, and breakdown, ensuring quality, compliance, and profitability.
- • Conduct tastings and evaluate menu items for flavor, presentation, and consistency.
- • Investigate and resolve client or guest complaints about food, service, or event logistics.
- • Forecast, order, and receive food, beverages, and rentals; verify quality and counts.
- • Monitor food production methods, portioning, and plating to meet event standards.
- • Track budgets, labor, and event P&Ls to ensure costs align with targets.
- • Build event schedules and assign kitchen, delivery, and service staff.
- • Enforce health, safety, and fire regulations, including transport and temporary setups.
- • Allocate culinary and service tasks to meet timelines and minimize waste.
- • Maintain required sanitation, temperature, and transport logs.
- • Set service standards and guest experience guidelines for events.
- • Estimate headcounts and consumption to determine purchasing and prep quantities.
- • Review workflows, load-in/out plans, and SOPs to improve efficiency and safety.
- • Assist with prep, packing, delivery, setup, and service as needed during peak periods.
- • Maintain inventories of food, disposables, linens, china, and equipment; keep records.
- • Recruit, train, and evaluate staff; resolve performance and scheduling issues.
- • Source and order supplies, equipment, and rentals; manage vendor relationships.
- • Cost menus and proposals and set pricing based on labor, overhead, and margin goals.
- • Analyze sales mix and event profitability to refine offerings.
- • Build staffing pipelines and partner with temp agencies or gig platforms as needed.
- • Arrange equipment maintenance and coordinate commissary services, waste, and pest control.
- • Ensure compliance with alcohol laws; secure permits and oversee bar service.
- • Greet clients on-site, confirm details with captains, and oversee guest flow.
- • Address dietary needs and allergens; implement labeling and cross-contact controls.
- • Design event menus and service styles aligned with client goals and budgets.
- • Schedule facilities, vehicles, and delivery routes; confirm details in BEOs and contracts.
- • Invoice clients, track deposits and final payments, and reconcile cash banks.
- • Conduct site visits and coordinate with venues, planners, and rental vendors.
- • Create production schedules, packing lists, floor plans, and service timelines.
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
