This professional plans and coordinates all the tasks and logistics required to provide a catering service in a given space or situation. Catering and group services are provided both in the context of one-off events (in celebrations, meetings or events) and on a regular basis in activities that involve feeding users (in schools, residential care homes, hospitals, internment centres or means of transport, among others).

This professional must combine culinary and management skills. His/her main function is to ensure that a good service is offered where everything works correctly, making sure to reach the agreed level of gastronomic quality and service. To do this, he/she supervises the existing budget, orders, quality of the raw material received, the adjustment to the chosen gastronomic guidelines and the work of the staff he/she is responsible for, which includes the correct handling of the products according to health regulations.

• Together with the client, set the needs that service must meet, considering factors such as where the event is being held, the number of people attending, the type of service (special diets or nutritional requirements), decoration, etc.
• Ensure that all documentation required to deliver the service is kept up to date (receipts for collection and delivery of orders, compulsory forms, etc.).
• Draw up a detailed budget including all the budget items involved in the service and negotiate it with the client.
• Adapt the service to the client's culinary expectations, making modifications in order to deliver a comprehensive service (decorations, atmosphere, music), with one eye always on the budget.

• Hire and organise the necessary transport and logistics.
• Check that the assembly meets the agreed quality level (provision of tableware, necessary material and equipment.
• Oversee the maintenance and smooth running of electrical appliances and other tools used in the service (ovens, fridges, etc.).
• Monitor and manage quality in the presentation of food and drink and compliance with health and safety regulations.
• Responsible for the collection and control once the catering service is finished.

• Coordinate the preparation and distribution of food in line with different clients' needs.
• Plan teamwork by scheduling daily tasks to meet the production demand and distribute staff according to service needs.
• Supervise the work of the employees in different positions.
  

Regulated training and graduates

• Professionalism Certificate: Bar and café services (Level 2)
• Professionalism Certificate: Restaurant services (Level 2)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Gestió de processos de servei en restauració (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en cuina (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció en restauració (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en pastisseria (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Sumilleria (Nivell 3)
• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Restoration services
• Professional Training Course(s) in the field of Hotel Management and Tourism - Advanced Level: Kitchen direction
• Professional Training Course(s) in teh field of Hotel Management and Tourism - Advanced Level: Direction in restaurant services
• Grau: Nutrició humana i dietètica
• Grau: Ciències culinàries i gastronòmiques
• Grau: Administració i direcció d'empreses
• Grau: Ciències empresarials-management

Complementary training

Other specific skills

Knowledge of food legislation.
Knowledge of basic maintenance for household appliances, machinery and tools used in industrial kitchens.
Office automation and Internet.

Experience in a similar position is required. Most of these professionals achieve this position after fulfilling other duties in the restaurant business, both traditional and community based.

Experience in management and collective catering is especially valued, as well as experience in coordinating multidisciplinary teams.

People management: Level 3

Orientation within reach: Level 3

Customer orientation: Level 2

Planning and organisation: Level 3

Concern for order and quality: Level 4

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Management

The organisation, administration and control of a company or entity are the main interests of people related to the management field. Activities included in this field of interest vary from effective resource management, feasibility analyses and solving business problems to the development of skills and fostering of motivation in relation to human resources. Knowledge regarding specific techniques of strategic administration and business management are required to carry out these activities.

Restaurant manager

Host / hostess

Hotel catering manager

Kitchen chef

Logistics Operations Manager

• Work hours

  Full-time job and very flexible. Double shifts, night shifts and working on holidays are common, depending on the service performed.

• Salary

  Between 25,000 and 42,000 euros gross per year, depending on the professional experience and characteristics of the company.

• Professional category

  Middle management