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Catering staff ensure the organisation and profitable day-to-day running of catering services in a hotel. They fall under the auspices of a food and beverage manager, who oversees pricing, purchasing and budgeting, and may be responsible for creating and implementing food and beverage marketing strategies.
All catering staff need a keen eye for detail, a positive and proactive approach and the dedication and attitude to make a real difference to the catering operations of the hotel. Customer service orientation is crucial, as always, and prior experience in related roles is advantageous.
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