A Hospitality Manager works as caterer and a manager, compiles menus, arranges and caters for functions and exercises overall control over a food service unit. Such a person is responsible for: Quality control, attractive food displays, palatability and nutritional value, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, identification and solution of problems in a food service unit, evaluation of subordinate staff, liaison with different divisions of the organisation and industry.
