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CATERING MANAGER

Gender Representation

72% Female

Median Age

38

Median Weekly Earnings

$1976

Average Weekly Hours

46 Hours

ROLE & RESPONSIBILITIES

A Catering Manager oversees the planning, coordination, and delivery of food and beverage services for events, corporate functions, weddings, and special occasions. They are responsible for managing catering operations from start to finish, including designing menus with chefs, ensuring dietary needs are met, overseeing logistics, and delivering seamless service for clients. This role involves managing teams of chefs, kitchen hands, and waitstaff, while also liaising with clients, suppliers, and venue coordinators. Catering Managers must ensure food safety and hygiene standards are upheld at all times, and that service is delivered efficiently and professionally. They also manage budgets, stock, rostering, and ordering, making sure events are profitable and well-executed.

The role suits someone with a background in food service and a passion for organisation, attention to detail, and client satisfaction. Excellent leadership, multitasking, and communication skills are essential, especially when managing multiple events or large-scale functions. Catering Managers may work in hotels, event venues, corporate settings, or for private catering companies. A Diploma of Hospitality Management or Certificate IV in Kitchen Management is commonly required, along with industry experience in catering or food service supervision.

MARKET SIZE & ECONOMIC IMPACT

Australia’s hospitality industry is one of the country’s largest and most dynamic sectors, employing over 900,000 people and contributing approximately $71 billion annually to the national economy. Encompassing food services, accommodation, tourism, and events, the industry plays a critical role in both domestic activity and international trade.
 

Hospitality spans a wide range of venues and services—including cafés, restaurants, pubs, hotels, resorts, catering services, and event operations. It is a cornerstone of the Australian lifestyle and a major employer of young people, students, and migrants, offering accessible entry points into the workforce and long-term career opportunities.


The industry is vital to regional economies, supporting local producers, tourism operators, and cultural attractions. From outback retreats to coastal dining hubs, hospitality businesses drive local spending, job creation, and community vibrancy. In major cities, the sector supports nightlife, business travel, and international tourism—contributing to Australia's global reputation for quality service and food culture.


As international borders reopened and domestic travel surged post-pandemic, the industry has seen strong recovery momentum, fuelled by government stimulus, workforce rebuilding, and renewed consumer confidence. This resurgence has reignited demand for trained hospitality professionals across all levels, from kitchen and front-of-house staff to venue managers and event coordinators.


With the sector continuing to grow alongside population, tourism, and consumer trends, hospitality remains a resilient, people-focused industry offering diverse career paths, creative expression, and economic value across every corner of Australia.

EMERGING TRENDS & FUTURE OUTLOOK

Australia’s hospitality industry is rapidly evolving in response to changing consumer expectations, global travel trends, and advances in service technology. As the sector rebounds post-pandemic, there is a renewed focus on delivering exceptional customer experiences, supporting workforce development, and creating resilient, future-ready business models.
 

One of the most significant trends is the integration of technology and personalised service, where venues are adopting tools such as digital ordering systems, contactless payments, AI-powered reservations, and customer loyalty apps. These innovations are streamlining operations while allowing hospitality teams to focus on the guest experience, creativity, and service excellence.
 

There is also a growing emphasis on inclusive, culturally aware hospitality practices, especially when catering to diverse domestic and international audiences. Hospitality professionals are increasingly being trained in customer care that is respectful, accessible, and welcoming—particularly for First Nations visitors, culturally and linguistically diverse guests, and those with additional support needs.
 

Sustainability is another driving force in the industry, with a strong shift toward ethical sourcing, waste reduction, and eco-conscious design. From carbon-neutral hotels to zero-waste kitchens, businesses are adapting to both consumer demand and regulatory pressures around environmental responsibility.
 

Looking ahead, the hospitality sector is expected to expand steadily as tourism, population growth, and event culture continue to drive demand. Initiatives such as the THRIVE 2030 strategy are setting the direction for long-term, sustainable growth in Australia’s visitor economy. This will create high demand for skilled, adaptable professionals across food service, event management, hotel operations, and venue leadership.
 

The future of the hospitality industry is people-driven, experience-focused, and tech-enhanced—offering vibrant, fast-paced career opportunities for those passionate about service, creativity, and cultural connection.

CURRENT & EMERGING TECHNOLOGIES

Progress to Venue or Operations Manager

  • Oversee broader food and beverage operations in hotels, events venues, or aged care facilities.

  • Take on responsibility for multiple service areas including front-of-house, kitchen, logistics, and vendor relationships.

  • Lead budgeting, compliance, and team development across departments.

Move into Business Development or Corporate Catering

  • Manage large-scale contracts for government departments, universities, airlines, or corporate offices.

  • Build strategic relationships with high-value clients and expand catering services across multiple sites.

  • Develop and price bespoke catering packages to maximise profitability.

Start Your Own Catering or Event Company

  • Launch a niche food business, mobile kitchen, or boutique catering brand.

  • Specialise in dietary catering, weddings, corporate functions, or gourmet delivery.

  • Build a personal brand known for quality, presentation, and reliability.

Specialise in Menu Innovation or Sustainability

  • Develop expertise in sustainable catering practices, food waste minimisation, and seasonal menu planning.

  • Lead innovation in plant-based, allergy-friendly, or culturally inclusive menus.

  • Align with environmental standards and food sourcing ethics to attract modern consumers.

OPPORTUNITIES FOR GROWTH

CORE SKILLS YOU NEED

Event & Operations Planning

Menu Design & Food Costing

Budget Management & Supplier Negotiation

Client & Team Communication

Compliance & Food Safety Leadership

Do you love organising events, leading teams, and creating unforgettable food experiences? As a Catering Manager, you’ll oversee the planning and delivery of events, ensuring everything runs smoothly—from prep to plate.


You don’t need a university degree to get started, but industry experience and formal training will help you progress into leadership roles in corporate, event, institutional, or private catering settings. To become a Catering Manager, you’ll typically need to complete a nationally recognised course such as:

  • Certificate III in Commercial Cookery

  • Certificate IV in Kitchen Management

  • Diploma of Hospitality Management

  • Short Courses in Food Safety Supervision, Menu Design, or Event Logistics

GET QUALIFIED TO START YOUR CAREER

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