Catering Consultant

Manage various aspects of restaurant operations and achieve sales and service goals. Typically includes communicating with customers and vendors; enforcing health and safety guidelines; ensuring adequate product quality; hiring, training, and scheduling staff; keeping accurate financial records; handling complaints; monitoring expenses; and ordering inventory. May be responsible for executing marketing campaigns.

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.