Catering Manager
Resume Work Experience Examples & Samples
Overview of Catering Manager
A Catering Manager is responsible for overseeing the planning, organizing, and execution of catering events. This includes managing staff, coordinating with clients, and ensuring that all aspects of the event run smoothly. Catering Managers must have excellent organizational and communication skills, as well as a strong understanding of food and beverage service.
The role of a Catering Manager often involves working long hours, including evenings and weekends, as these are the times when most events take place. They must be able to work under pressure and handle multiple tasks simultaneously. Additionally, Catering Managers must be knowledgeable about food safety and hygiene regulations to ensure that all events are conducted in a safe and sanitary manner.
About Catering Manager Resume
A Catering Manager's resume should highlight their experience in event planning and management, as well as their knowledge of food and beverage service. It should also include any relevant certifications or training in food safety and hygiene. The resume should be well-organized and easy to read, with clear headings and bullet points to highlight key skills and experiences.
When writing a Catering Manager resume, it is important to focus on the candidate's ability to manage staff, coordinate with clients, and ensure the smooth execution of events. The resume should also highlight any experience with budgeting, menu planning, and vendor management. Additionally, any experience with specific types of events, such as weddings or corporate events, should be noted.
Introduction to Catering Manager Resume Work Experience
The work experience section of a Catering Manager's resume should include detailed descriptions of their previous roles, including the types of events they managed, the size of the events, and the responsibilities they held. It should also highlight any achievements or successes, such as increasing revenue or improving customer satisfaction.
When writing the work experience section, it is important to use action verbs and specific examples to demonstrate the candidate's skills and experience. The section should be organized chronologically, with the most recent experience listed first. Additionally, any relevant skills or certifications, such as a ServSafe certification, should be noted.
Examples & Samples of Catering Manager Resume Work Experience
Catering Manager at Hilton Hotels
Coordinated and managed catering operations for corporate events, weddings, and social gatherings. Successfully managed a budget of $500,000 annually. 2012 - 2015
Catering Manager at The Dorchester
Developed and executed catering menus for a variety of events. Managed a team of 25 catering staff and ensured high standards of service delivery. 1973 - 1976
Catering Manager at The Plaza Hotel
Led a team of 10 catering staff to deliver high-quality service for events. Developed and implemented cost-saving measures that reduced expenses by 15%. 1985 - 1988
Catering Manager at The Savoy
Managed all aspects of catering operations, including menu planning, vendor coordination, and staff management. Successfully increased event bookings by 30%. 1970 - 1973
Catering Manager at The Ritz Carlton
Led a team of 20 catering staff to deliver exceptional service for high-profile events. Developed and implemented innovative catering solutions that increased revenue by 15%. 2015 - 2018
Catering Manager at The Connaught
Managed catering services for events ranging from 50 to 500 guests. Oversaw menu planning, vendor coordination, and staff scheduling. Achieved a 100% customer satisfaction rate. 1964 - 1967
Catering Manager at The Peninsula
Led a team of 15 catering staff to deliver exceptional service for high-profile events. Developed and implemented innovative catering solutions that increased revenue by 25%. 1979 - 1982
Catering Manager at Westin Hotels
Developed and executed catering menus for a variety of events. Managed a team of 20 catering staff and ensured high standards of service delivery. 1991 - 1994
Catering Manager at Sheraton Hotels
Led a team of 10 catering staff to deliver high-quality service for events. Developed and implemented cost-saving measures that reduced expenses by 10%. 2003 - 2006
Catering Manager at The Berkeley
Led a team of 15 catering staff to deliver exceptional service for high-profile events. Developed and implemented innovative catering solutions that increased revenue by 30%. 1961 - 1964
Catering Manager at The St. Regis
Managed catering services for events ranging from 50 to 500 guests. Oversaw menu planning, vendor coordination, and staff scheduling. Achieved a 99% customer satisfaction rate. 1982 - 1985
Catering Manager at The Langham
Coordinated and managed catering operations for corporate events, weddings, and social gatherings. Successfully managed a budget of $1,000,000 annually. 1976 - 1979
Catering Manager at The Waldorf Astoria
Managed all aspects of catering operations, including menu planning, vendor coordination, and staff management. Successfully increased event bookings by 25%. 1988 - 1991
Catering Manager at InterContinental Hotels
Coordinated and managed catering operations for corporate events, weddings, and social gatherings. Successfully managed a budget of $750,000 annually. 1994 - 1997
Catering Manager at The Ritz London
Led a team of 10 catering staff to deliver high-quality service for events. Developed and implemented cost-saving measures that reduced expenses by 20%. 1967 - 1970
Catering Manager at Hyatt Hotels
Managed all aspects of catering operations, including menu planning, vendor coordination, and staff management. Successfully increased event bookings by 20%. 2006 - 2009
Catering Manager at The Grand Hotel
Managed catering services for events ranging from 50 to 500 guests. Oversaw menu planning, vendor coordination, and staff scheduling. Achieved a 95% customer satisfaction rate. 2018 - 2021
Catering Manager at Marriott International
Developed and executed catering menus for a variety of events. Managed a team of 15 catering staff and ensured high standards of service delivery. 2009 - 2012
Catering Manager at Fairmont Hotels
Led a team of 15 catering staff to deliver exceptional service for high-profile events. Developed and implemented innovative catering solutions that increased revenue by 20%. 1997 - 2000
Catering Manager at Four Seasons Hotels
Managed catering services for events ranging from 50 to 500 guests. Oversaw menu planning, vendor coordination, and staff scheduling. Achieved a 98% customer satisfaction rate. 2000 - 2003
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