Head of Institutional Catering HFP

Catering managers represent their catering company in care homes and hospitals, staff restaurants, university and school canteens. They are responsible for ensuring that all services are provided smoothly and that employees use resources as economically and environmentally friendly as possible. As catering for guests should be carried out quickly, catering managers ensure efficient processes. They are responsible for purchasing, stock management and production planning. They tailor the menu selection to their guest segment. They primarily use seasonal and regional products to put together the dishes. An effective marketing concept and an attractive offer are an important basis for the success of the restaurant.