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How to Become a Catering Manager: Australian Careers in Hospitality

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What is a Catering Manager?

What will I do?

What skills do I need?

Resources

What is a Catering Manager?

A Catering Manager plans and runs food services for events and venues. They look after menus, budgets, and staff. Their goal is to give every client a great dining experience.

Catering Managers work across many settings. These include corporate events, wedding venues, aged care, schools, and contract catering. They work closely with chefs, wait staff, and clients to get every detail right.

Each day, a Catering Manager plans menus, checks stock, and briefs the team before service. They buy supplies, keep supplier ties strong, and update food safety records. After an event, they follow up with clients to check how it went.

Strong leadership and clear talk are the core of this role. Catering Managers stay calm under pressure and adapt when plans change. They keep their team focused on great service at every step.

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Career snapshots For Catering Managers

Catering Manager sits under ANZSCO code 161232. Most Catering Managers work full-time, based on recent Australian data. The role is found in restaurants, aged care, event venues, and contract catering.

The average base salary is around $75,000 a year (PayScale, 2024). Pay ranges from $60,000 at entry level to over $100,000 in senior roles. The food and events sector keeps growing, and demand for skilled managers is steady across most Australian states.

What will I do?

A Catering Manager runs food service each day at events, venues, and catering businesses. They lead the kitchen and wait staff, plan menus, and buy supplies. They make sure every event meets food safety rules and client needs.

  • Menu planning: working with chefs to create menus that suit client needs and dietary requirements.
  • Event coordination: organising functions such as corporate events, weddings, and private parties.
  • Budget management: sourcing goods and keeping costs within set targets.
  • Inventory control: keeping clear records of stock levels and spending.
  • Food safety: making sure all service areas meet FSANZ food safety standards.
  • Client check-ins: talking with clients to gauge satisfaction and sort out any concerns.
  • Staff management: selecting, training, and supervising kitchen and wait staff.
  • Reservations and service support: taking bookings and helping out during events.

What skills do I need?

A Catering Manager needs both practical and people skills to do well. They must know food safety rules, menu planning, and stock control. Good number skills matter too, since they set budgets and agree prices with suppliers.

People skills matter just as much. Catering Managers lead and train their teams, deal with clients, and fix problems fast. Clear talk, patience, and a calm head under pressure help them do the job well.

Skills/attributes

  • Leadership and team management
  • Clear communication with clients and staff
  • Budget control and financial planning
  • Event planning and coordination
  • Knowledge of food safety and hygiene laws
  • Ability to work under pressure
  • Strong organisational and time management skills
  • Menu planning and food knowledge
  • Customer service and problem-solving
  • Attention to detail and quality control

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About the author

Laura Atkinson

Laura Atkinson

Laura Atkinson is an Account Management and SEM specialist at Course Finder Group with six years' experience in the Australian education sector. She works day to day with universities, TAFEs and independent training providers, which gives her a close view of how courses map to real career outcomes. She writes practical guidance on career pathways, choosing the right qualification and what to expect when moving into a new field.