Overview
Organises and controls the operations of a cafe, restaurant or related establishment to provide dining and catering services.
Skills
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below. AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)
Tasks
- planning menus in consultation with Chefs
- planning and organising special functions
- arranging the purchasing and pricing of goods according to budget
- maintaining records of stock levels and financial transactions
- ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
- conferring with customers to assess their satisfaction with meals and service
- selecting, training and supervising waiting and kitchen staff
- may take reservations, greet guests and assist in taking orders
Alternative Titles
- Food and Beverage Manager
- Restaurateur
Specialisations
- Bistro Manager
- Canteen Manager
- Caterer
- Internet Cafe Manager
Source: 1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition.
Note: The tasks associated with the occupation are to be used as guidance only. The tasks listing may include tasks associated with the grouping/category to which the occupation belongs.
Training Pathways
2 courses found.
| Course name | Providers |
|---|---|
SIT40621: Certificate IV in Catering Management
|
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10940NAT: Course in Revenue and Yield Management Fundamentals
|