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Major Group
1
Managers
Sub-Major Group
14
Hospitality, Retail And Other Services Managers
Minor Group
141
Hotel And Restaurant Managers
Unit Group
1412
Restaurant Managers
Small Unit Group
1412-01
Restaurant Manager
1412-02
Bar Manager
1412-03
Cafe Manager
1412-04
Canteen Manager
1412-05
Cafe, Bar and Snack-Bar Manager
1412-06
Catering Manager
1412-07
Production and Operation Manager, Restaurant
1412-08
Self-Service Restaurant Manager
1412-09
Discotheque Manager
1412-10
Refreshment Room Manager
1412-11
Tea Shop Manager
1412-15
Chef Manager
MASCO Code
1412-06
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Catering Manager
Catering Manager consulting with customers to determine their catering requirements, supervising catering staff, and coordinating the preparation and serving of food during events. They may also be required to arrange transportation for food and catering equipment.
Alternative Names
Tasks
Maintaining high standards of quality control, hygiene and health and safety
Preparing budget estimates
Ensuring the dining room, kitchen, and food storage are in compliance with health regulations
Determining customer requirements and proposing catering options
Negotiating prices and preparing meticulous catering order forms
Hiring, training, and supervising catering staff, as well as scheduling employee shifts
Liaising with customers, sales staff, chefs, and specialized catering equipment providers
Managing, planning, scheduling and monitoring the assignments of other employees
Ensuring that the organization's operations comply with occupational health and safety regulations
Planning menus and overseeing venue, equipment, food, and service preparations
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IAccomodation And Food Service Activities
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NAdministrative And Support Service Activities
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MProfessional, Scientific And Technical Activities
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HT-012-5:2011Food Preparation and Production Service
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HT-010-5:2012Food & Beverage Management
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0414Management and Administration
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1013Hotel, Restaurants and Catering
Skills
Asas
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Service Orientation
ability in looking for ways to help people.
Management of Personnel Resources
proficiency in motivating, developing, and directing people as they work, identifying the best for the job.
Khusus
Costing Skills
Knowledgeable in total cost management concepts and terminologies.
Inventory Management
proficiency in the process of ordering, storing, using and selling a company's inventory.
Restaurant Management
proficiency in managing a restaurant.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
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