141201 - Manager of a catering unit (restaurant, bar, cafe, canteen, etc.)

Takes care of catering for the company's employees, coordinates, organizes and controls the activities of the company's catering department. Controls the work of the staff, prepares the department's strategy according to the guidelines of the company's perspective.

Main activities

• plans the menu and cooking process; 
• ensures food safety and adherence to hygiene standards; 
• organizes the supply chain and storage processes; 
• manages personnel, trains new employees; 
• takes care of customer service, problem solving.

Characteristic competences

• create and track a budget, manage costs and profits, and analyze performance; 
• create long-term strategic plans, predict market trends, adapt to changes and make effective business development decisions; 
• manage personnel, ensure operational efficiency and a good working atmosphere; 
• ensure that all employees comply with food preparation, storage and supply safety norms; 
• create new dishes, take into account customer preferences and seasonality.