Types of Catering Jobs
Event Catering
Event catering involves providing food and beverage services for special occasions such as weddings, corporate events, and parties. This type of catering requires careful planning, menu customization, and coordination with event organizers. Event caterers often handle everything from setup to cleanup. They may also provide additional services like table settings, decorations, and staffing. The focus is on delivering a memorable dining experience tailored to the event's theme and guest preferences.
Corporate Catering
Corporate catering specializes in serving businesses and organizations, often for meetings, conferences, and office parties. The emphasis is on efficiency, professionalism, and meeting the dietary needs of a diverse group. Corporate caterers may offer boxed lunches, buffets, or plated meals. They often work with tight schedules and large groups. The goal is to provide high-quality food and service that enhances the business environment.
Mobile Catering
Mobile catering involves serving food from vehicles such as food trucks, carts, or trailers. This type of catering is popular at festivals, fairs, and outdoor events. Mobile caterers must be adept at preparing and serving food in a compact, mobile environment. They often specialize in specific cuisines or food items. Flexibility and the ability to attract and serve large crowds quickly are key skills in this field.
Private Catering
Private catering focuses on small, intimate gatherings such as private dinners, family celebrations, or exclusive parties. The service is highly personalized, often involving custom menus and close interaction with clients. Private caterers may work in clients' homes or at chosen venues. Attention to detail and discretion are important qualities. The aim is to create a unique and memorable culinary experience for a select group of guests.
Institutional Catering
Institutional catering provides food services for large organizations such as schools, hospitals, and military bases. The focus is on serving nutritious, cost-effective meals to a large number of people. Institutional caterers must adhere to strict health and safety regulations. They often work with set menus and schedules. Efficiency, consistency, and the ability to manage large-scale operations are essential in this type of catering.
Entry Level Job Titles
Catering Assistant
A catering assistant supports the catering team by helping with food preparation, setting up event spaces, and serving guests. They may also be responsible for cleaning and maintaining equipment. This role is ideal for individuals new to the catering industry. Catering assistants gain valuable hands-on experience in food service and event operations. Strong teamwork and communication skills are important for success in this position.
Server/Waitstaff
Servers or waitstaff are responsible for delivering food and beverages to guests at catered events. They ensure that guests have a positive dining experience by being attentive and responsive to their needs. This entry-level role requires excellent customer service skills. Servers often work under the supervision of a catering manager or supervisor. The position provides a foundation for advancing to higher roles in catering.
Kitchen Porter
A kitchen porter assists with basic kitchen tasks such as washing dishes, cleaning surfaces, and organizing supplies. They play a crucial role in maintaining hygiene and efficiency in the kitchen. This job is often a starting point for those interested in culinary careers. Kitchen porters work closely with chefs and other kitchen staff. The role offers opportunities to learn about food preparation and kitchen operations.
Food Runner
Food runners are responsible for transporting dishes from the kitchen to the event space or dining area. They work quickly and efficiently to ensure that food is served promptly and at the correct temperature. This position requires good organizational skills and the ability to work in a fast-paced environment. Food runners often assist with setup and cleanup as well. The role provides exposure to both kitchen and front-of-house operations.
Barback
A barback supports bartenders by restocking supplies, cleaning the bar area, and assisting with drink preparation. This entry-level position is common at catered events with beverage service. Barbacks learn about drink service and event operations. The role requires physical stamina and attention to detail. It can be a stepping stone to becoming a bartender or catering supervisor.
Mid Level Job Titles
Catering Supervisor
A catering supervisor oversees the day-to-day operations of catering events, ensuring that staff perform their duties efficiently. They coordinate with clients, manage schedules, and resolve any issues that arise during events. This role requires strong leadership and organizational skills. Catering supervisors often train and mentor entry-level staff. They play a key role in maintaining service quality and client satisfaction.
Sous Chef
The sous chef assists the head chef in menu planning, food preparation, and kitchen management. They supervise kitchen staff and ensure that food is prepared to high standards. This mid-level role requires culinary expertise and experience in a fast-paced environment. Sous chefs often step in for the head chef when needed. They are instrumental in maintaining kitchen efficiency and food quality at catered events.
Event Coordinator
An event coordinator works closely with clients to plan and execute catering events. They handle logistics such as menu selection, venue setup, and scheduling. This role requires excellent communication and problem-solving skills. Event coordinators ensure that all aspects of the event run smoothly. They often collaborate with chefs, servers, and other staff to deliver a successful event.
Banquet Captain
A banquet captain leads the service team during large catered events such as banquets and weddings. They assign tasks, oversee setup and service, and ensure that guests are satisfied. This position requires experience in food service and strong leadership abilities. Banquet captains act as a liaison between the kitchen and front-of-house staff. They are responsible for maintaining high standards of service throughout the event.
Catering Sales Executive
A catering sales executive is responsible for generating new business and managing client relationships. They meet with potential clients, present catering options, and negotiate contracts. This role requires strong sales and interpersonal skills. Catering sales executives work closely with the operations team to ensure client needs are met. They play a vital role in the growth and success of the catering business.
Senior Level Job Titles
Head Chef/Executive Chef
The head chef or executive chef is responsible for overseeing all culinary operations in a catering business. They develop menus, manage kitchen staff, and ensure food quality and safety. This senior role requires extensive culinary experience and leadership skills. Head chefs are often involved in client consultations and event planning. They set the culinary vision and standards for the catering company.
Catering Manager
A catering manager oversees all aspects of catering operations, from client relations to event execution. They manage budgets, staff, and logistics to ensure successful events. This role requires strong organizational and leadership abilities. Catering managers are responsible for maintaining high service standards and client satisfaction. They often report to directors or owners of the catering business.
Operations Manager
An operations manager in catering is responsible for the overall efficiency and effectiveness of the business. They oversee multiple events, manage resources, and implement policies and procedures. This senior role requires experience in both food service and business management. Operations managers work closely with other senior staff to achieve company goals. They play a key role in strategic planning and growth.
Senior Event Planner
A senior event planner specializes in organizing large and complex catered events. They handle high-profile clients, manage large budgets, and coordinate multiple teams. This role requires extensive experience in event planning and catering. Senior event planners are skilled negotiators and problem-solvers. They ensure that every detail of the event meets client expectations.
Culinary Director
A culinary director oversees the culinary strategy and innovation for a catering company. They are responsible for menu development, food quality, and staff training. This senior position requires a deep understanding of culinary trends and business management. Culinary directors often represent the company at industry events and in the media. They play a key role in shaping the company's reputation and success.
Director Level Job Titles
Director of Catering
The director of catering is responsible for the overall direction and success of the catering department. They develop business strategies, set goals, and oversee all catering operations. This role requires strong leadership, financial acumen, and industry experience. Directors of catering work closely with senior management to align catering services with company objectives. They are accountable for client satisfaction, revenue growth, and operational excellence.
Director of Food and Beverage
A director of food and beverage oversees all food and beverage operations, including catering, within an organization. They are responsible for budgeting, staffing, and ensuring high standards of service and quality. This role requires extensive experience in hospitality management. Directors of food and beverage develop policies and procedures to improve efficiency and profitability. They play a key role in strategic planning and business development.
Director of Events
The director of events manages all aspects of event planning and execution, including catering services. They lead a team of event planners, coordinators, and catering staff. This role requires strong organizational and leadership skills. Directors of events are responsible for client satisfaction and the successful delivery of events. They often work with high-profile clients and large-scale events.
Director of Operations
A director of operations oversees the operational aspects of a catering business, ensuring efficiency and profitability. They develop and implement policies, manage budgets, and lead operational teams. This role requires experience in both food service and business management. Directors of operations play a key role in achieving company goals and driving growth. They are responsible for maintaining high standards across all areas of the business.
Director of Sales and Marketing
The director of sales and marketing is responsible for developing and executing strategies to promote catering services. They lead the sales team, manage client relationships, and oversee marketing campaigns. This role requires strong sales, marketing, and leadership skills. Directors of sales and marketing work closely with other departments to achieve business objectives. They play a vital role in expanding the company's client base and increasing revenue.
VP Level Job Titles
Vice President of Catering
The vice president of catering oversees the entire catering division within a large organization or hospitality group. They are responsible for strategic planning, financial performance, and overall leadership. This executive role requires extensive experience in catering and business management. VPs of catering set long-term goals and ensure alignment with the company's vision. They represent the catering division at the executive level and drive innovation and growth.
Vice President of Food and Beverage
A vice president of food and beverage manages all food and beverage operations, including catering, across multiple locations or brands. They are responsible for setting policies, managing budgets, and ensuring high standards of quality and service. This role requires strong leadership and industry expertise. VPs of food and beverage work closely with other executives to achieve organizational goals. They play a key role in shaping the company's food and beverage strategy.
Vice President of Operations
The vice president of operations oversees all operational aspects of the catering business, ensuring efficiency, profitability, and growth. They develop and implement company-wide policies and procedures. This executive role requires experience in large-scale operations and business management. VPs of operations lead multiple teams and departments. They are responsible for achieving operational excellence and supporting the company's strategic objectives.
Vice President of Sales and Marketing
A vice president of sales and marketing leads the sales and marketing efforts for the catering division. They develop strategies to increase market share, drive revenue, and build brand awareness. This role requires strong leadership, sales, and marketing skills. VPs of sales and marketing work closely with other executives to align sales initiatives with company goals. They play a critical role in the growth and success of the catering business.
Vice President of Events
The vice president of events oversees all event-related operations, including catering, for a large organization or event management company. They are responsible for strategic planning, client relations, and team leadership. This executive role requires extensive experience in event management and catering. VPs of events ensure that all events meet high standards of quality and client satisfaction. They drive innovation and growth in the event services division.
How to Advance Your Current Catering Title
Gain Experience in Multiple Roles
To advance in catering, it's important to gain experience in various roles, from food preparation to event coordination. This broadens your understanding of the industry and makes you more versatile. Working in different positions helps you develop a range of skills, such as leadership, problem-solving, and customer service. It also demonstrates your commitment to professional growth. Employers value candidates who have a well-rounded background in catering operations.
Pursue Professional Certifications
Obtaining certifications in food safety, hospitality management, or event planning can enhance your qualifications. Certifications demonstrate your expertise and commitment to industry standards. They can also make you more competitive for promotions and higher-level positions. Many organizations offer training programs and certifications tailored to catering professionals. Continuing education is a key factor in career advancement.
Develop Leadership Skills
Strong leadership skills are essential for advancing to supervisory or management roles in catering. Take opportunities to lead teams, manage projects, or mentor junior staff. Effective leaders are able to motivate others, resolve conflicts, and make strategic decisions. Leadership experience is highly valued by employers and can open doors to higher-level positions. Seek feedback and continuously work on improving your leadership abilities.
Network with Industry Professionals
Building a professional network can help you learn about new opportunities and stay informed about industry trends. Attend industry events, join professional associations, and connect with colleagues on social media. Networking can lead to mentorship, job referrals, and collaborations. It also helps you stay updated on best practices and innovations in catering. A strong network is a valuable asset for career growth.
Demonstrate Initiative and Innovation
Employers value employees who take initiative and bring new ideas to the table. Look for ways to improve processes, enhance service quality, or introduce new menu items. Being proactive and innovative can set you apart from your peers. Take on challenging projects and seek out opportunities to contribute to the company's success. Demonstrating initiative shows that you are ready for greater responsibility.
Similar Catering Careers & Titles
Event Planner
Event planners organize and coordinate all aspects of events, including catering, venue selection, and logistics. They work closely with clients to ensure that events run smoothly and meet expectations. Event planners often collaborate with catering teams to design menus and manage food service. This role requires strong organizational and communication skills. Event planners and caterers frequently work together to deliver successful events.
Banquet Manager
A banquet manager oversees the planning and execution of banquets and large-scale events. They coordinate with catering staff, manage event logistics, and ensure high standards of service. Banquet managers are responsible for staffing, scheduling, and client relations. This role requires experience in food service and event management. Banquet managers play a key role in delivering memorable dining experiences at events.
Restaurant Manager
Restaurant managers are responsible for the daily operations of a restaurant, including staff management, customer service, and financial performance. While their focus is on in-house dining, they often have experience in catering and event services. Restaurant managers ensure that food quality and service standards are met. This role requires strong leadership and business management skills. Many skills are transferable between restaurant management and catering.
Food Service Manager
Food service managers oversee the operations of food service establishments, including catering companies, cafeterias, and institutional kitchens. They manage staff, budgets, and inventory, and ensure compliance with health and safety regulations. This role requires experience in food service and management. Food service managers play a critical role in delivering high-quality meals and service. Their responsibilities often overlap with those of catering managers.
Hospitality Manager
Hospitality managers oversee the operations of hotels, resorts, and other hospitality businesses, including catering services. They are responsible for guest satisfaction, staff management, and financial performance. This role requires strong leadership, organizational, and customer service skills. Hospitality managers often coordinate with catering teams for events and banquets. Their broad experience in the hospitality industry makes them well-suited for roles in catering management.