Event planning: 

Consult with clients to define event requirements, create menus, and provide cost estimates. 

Staff management: 

Hire, train, schedule, and supervise catering and kitchen staff. 

Operations management: 

Oversee all aspects of the event, including food preparation, service, and logistics like transportation of food and equipment. 

Budget and inventory: 

Manage budgets, control costs, monitor inventory, and negotiate with suppliers. 

Quality control: 

Ensure food and service quality meet high standards and comply with all health and safety regulations. 

Client relations: 

Maintain contact with clients before, during, and after events to ensure satisfaction and handle any complaints.