141203 - Manager of a small catering company (restaurant, bar, cafe, canteen).

Organizes the work of the small company and manages it, foresees the priority directions of business development. Plans, coordinates and directs the activities of employees, purchases food products, coordinates the menu, organizes and supervises the preparation of banquets and other special events. Ensures that cleanliness and sanitation rules are followed in the kitchen, warehouses and other work areas. Manages the company's development policy, controls compliance with assumed obligations. The representative of this profession is also the deputy manager.

Main activities

ensures the safety and hygiene of food preparation and delivery; 
determines consumer expectations regarding products and services; 
supervises the quality and safety of food provided to visitors in accordance with food industry standards; 
recruits new employees, defines workplace functions; 
leads a group of people, helps them achieve goals and maintains good working relationships.

Characteristic competences

comply with food safety and hygiene requirements;
determine customer needs;
monitor food quality;
recruit employees; 
carry out personnel management activities.