Catering Manager

Plan, administer and supervise the catering facility. The most important part of the job is achieving good quality food at low cost and maintaining high standards of hygiene and customer satisfaction.

• Planning menus, ordering supplies and shopping as
    required.
• Planning, preparing and serving meals for groups
    from 2 to 50.
• Accommodate guests with particular dietary needs.
• Oversee health and safety regulation compliance
• Set budgets and maintain financial and administrative
    records.
• Monitor the quality of the product and service
    provided.
• Maintain stock levels and order new supplies as 
    required.

Serving opportunities are unsalaried. Most people joining OM raise financial support to cover their living expenses, usually through gifts from home churches and other supporters.

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