Cafe or Restaurant Manager ANZSCO Code: 141111

Qualification

This occupation requires a qualification in:

• Qualifications in general Management studies (such as an MBA) and Tourism without Hospitality Management subjects cannot be considered.
• Commercial cookery may not be accepted if it focuses on cooking skills rather than hospitality management.
• AQF Advanced Diploma, Associate Degree, Bachelor, Master and Doctoral level.

HIGHLY RELEVANT MAJOR FIELDS OF STUDY INCLUDE:

• Hospitality Management
• Food and Beverage Services

Employment

Highly relevant tasks include:

• Arranging menus after consulting the culinary crew and chefs.
• Arranging and preparing promotional events or special parties.
• We are setting prices and making purchases of items by budget.
• Preserving documentation of financial activities and stock levels.
• Ensure that dining areas are hygienic, functional, and aesthetically pleasing and adhere to health codes.
• Have conversations with clients to determine their satisfaction with the food and service.
• Choosing, educating, and managing wait personnel and kitchen employees.
• May assist with order taking, greet guests, and take reservations.
• Controlling employee performance, including spending and sales goals.
• Organizing the staff rosters for restaurants and cafés.

Employment information

A cafe or restaurant serving food and beverages made and consumed on the property would be suitable. Customers can anticipate that table service is offered and that food is usually prepared on the premises under the supervision of a chef. The cafe or restaurant usually offers a variety of items from its menu.

Acceptable restaurant categories consist of (but are not restricted to):

• Family-friendly eateries offering set or à la carte menus that serve cuisine at a modest price. Typically, table service is provided.
• Restaurants offering reasonably priced food in a relaxed setting that caters to casual diners. Usually, these places provide buffet-style or table-service eating.
• Fine dining restaurants are full-service businesses with menus that often highlight premium ingredients that have been meticulously prepared.

A candidate for the position of café or restaurant manager must be accountable for all facets of the establishment’s performance, including managing staff development and welfare, supervising daily operations, managing sales and profit goals, and participating in business planning.

It is inappropriate for candidates to work in a managerial position in fast food or quick service restaurants. Instead, they should apply for ANZSCO 142111 Retail Manager (General). Fast food cooks, not chefs, are typically needed for the food preparation tasks performed at fast food establishments.

In a similar vein, takeout restaurants focus primarily on serving food that is prepared for takeout and immediate consumption. Before eating, customers place orders or make selections and make payments. Typically, items come in takeout cartons or other packaging. Food is delivered to customers’ homes or enjoyed in a few office dining areas. Food is not permitted to be produced on the property.

Supporting material for assessment

An organizational chart is required of candidates nominated for this managerial position. The firm letterhead, the applicant’s job title, the positions of their superiors and subordinates, and all positions reporting to the applicant’s direct supervisor and subordinates should all be included in an organizational chart.

Applicants must submit a statutory declaration explaining the necessary information and why it cannot be provided if they cannot get an organizational chart from their employer.