What is the primary responsibility of a catering manager in a venue?

The primary responsibility of a catering manager focuses on running the day-to-day catering operations. This encompasses overseeing all aspects of catering services, including menu planning, food preparation, staffing, and coordinating events. The role requires ensuring that catering events run smoothly and meet customer expectations in terms of quality and service.

By effectively managing daily operations, the catering manager ensures that logistical details are handled efficiently and that there is seamless communication between different departments involved in catering operations. This hands-on management is crucial for maintaining high standards and delivering a positive experience for clients and guests alike.

While controlling budgets and financial plans, generating revenue, and managing the sales team are important aspects of the business, they fall under broader managerial duties and responsibilities that support the catering function rather than focusing solely on the operational aspect.