Directs the total catering operation, including booking, selecting and pricing menu items, hiring permanent and temporary employees, equipment acquisition or rental, supervising the staff, oversees the preparation and service of food and refreshments. Requires a bachelor's degree in area of specialty and 4-6 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management.
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