Director of Catering

36.331 kn (HRK)/yr

17,47 kn (HRK)/hr

2.420 kn (HRK)/yr

The average director of catering gross salary in Croatia is 36.331 kn or an equivalent hourly rate of 17 kn. In addition, they earn an average bonus of 2.420 kn. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Croatia. An entry level director of catering (1-3 years of experience) earns an average salary of 25.238 kn. On the other end, a senior level director of catering (8+ years of experience) earns an average salary of 45.024 kn.

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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37.770 kn (HRK)

4 %

Based on our compensation data, the estimated salary potential for Director of Catering will increase 4 % over 5 years.

This chart displays the highest level of education for:
Director of Catering, the majority at 47% with bachelors.

Typical Field of Study: Restaurant, Culinary, and Catering Management/Manager Training

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Croatia

Cost of living is calculated based on accumulating the cost of food, transportation, health services, rent, utilities, taxes, and miscellaneous.

View Cost of Living Page

Croatia ( , kroh-AY-shə; Croatian: Hrvatska, pronounced [xř̩ʋaːtskaː]), officially the Republic of Croatia (Croatian: Republika Hrvatska ), is a country located at the crossroads of Central and Southeast Europe. Its coast lies entirely on the Adriatic Sea. Croatia borders Slovenia to the northwest, Hungary to the northeast, Serbia to the east, Bosnia and Herzegovina and Montenegro to the southeast, and shares a maritime border with Italy to the west. Its capital and largest city, Zagreb, forms one...

Sourced from Wikipedia
Manages and oversees the staff and entire restaurant operation of a large restaurant, institutional food facility, or similar establishment; and assures guest satisfaction. Plans and develops overall restaurant marketing strategy. Collaborates with upper management in formulating administrative and operational policies and procedures; and handles enforcement of compliance of personnel regarding administrative policies, procedures, safety rules, and governmental regulations. Develops menus... and oversees the handling, preparation, and storage of food. Read More

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Disclaimer

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Professionals should subscribe to SalaryExpert’s Assessor Platform.

ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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