Catering service manager

Education: Secondary (high) school graduation certificate. Budgetary responsibility: $100,001 - $500,000. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Recruit staff. Supervise staff. Train staff. Cost products and services. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Manage events. Supervision: 5-10 people. Experience: 3 years to less than 5 years.