141111: Cafe or Restaurant Manager
Organises and controls the operations of a cafe, restaurant or related establishment to provide dining and catering services. Fast Food Managers (Aus)/ Quick Service Restaurant Managers (NZ) are excluded from this occupation. Fast Food Managers (Aus) and Quick Service Restaurant Managers (NZ) are included in Occupation 142111 Retail Manager (General) Skill Level 2 Occupations at Skill Level 2 have a level of skill commensurate with one of the following: – NZ Register Diploma or – AQF Associate Degree, Advanced Diploma or Diploma. At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
- Vocational Education and Training Assessment Services (VETASSESS)
- Food and Beverage Manager
Alternative titles are any commonly used alternative title (or titles) for the occupation. These alternative titles have the same meaning as the principal title but may be less commonly used.
- Canteen Manager
- Internet Cafe Manager
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.
Unit Group 1411: Cafe and Restaurant Managers
Organise and control the operations of cafes, restaurants and related establishments to provide dining and catering services.
Indicative Skill Level
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below. In Australia: AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) In New Zealand: NZQF Diploma (ANZSCO Skill Level 2) At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
- 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