Event planning:
Consult with clients to define event requirements, create menus, and provide cost estimates.
Staff management:
Hire, train, schedule, and supervise catering and kitchen staff.
Operations management:
Oversee all aspects of the event, including food preparation, service, and logistics like transportation of food and equipment.
Budget and inventory:
Manage budgets, control costs, monitor inventory, and negotiate with suppliers.
Quality control:
Ensure food and service quality meet high standards and comply with all health and safety regulations.
Client relations:
Maintain contact with clients before, during, and after events to ensure satisfaction and handle any complaints.