Cafe or Restaurant Manager-141111

SOL | State SOL |Employer SOL| Regional

Description:
Organizes 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

Alternative Titles:
 Restaurateur
 Food and Beverage Manager

Specialisations:
 Bistro Manager
 Canteen Manager
 Caterer
 Internet Café Manager

Occupations NOT considered highly relevant under this ANZSCO code:
 Hotel or Motel Manager
 Retail Manager (General)
 Food and Beverage Attendants or Supervisors
 Floor Supervisor
 Event Manager
 Venue Manager

These occupations are classified elsewhere in ANZSCO or not at the required skill level.
Fast Food Managers (Aus) and Quick Service Restaurant Managers (NZ) fall under the ANZSCO
Occupation 142111 Retail Manager (General).

Skills Assessment Authority - VETASSESS - Caveats Group C | VETASSESS-FAQ |  Your Career | My Future

Caveats Caveat 8

Group: 1411 Cafe and Restaurant Managers

Description:
organize and control the operations of cafes, restaurants and related establishments to provide dining and catering services.

Tasks:
planning menus in consultation with Chefs
planning and organizing 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

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:
NZ Register 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.

Requirements for Skills Assessment
This occupation requires a qualification which is assessed as comparable to the
educational level an Australian Qualifications Framework (AQF) Diploma or higher.
If the qualification is in a field highly relevant to the occupation, then one year of
highly relevant, post-qualification employment is required. This must be within the
past five years.

If the qualification is not in a highly relevant field, two years of highly relevant, post-qualification employment is required. This must be within the past five years.
This is reduced to one years if there is an additional qualification at least at AQF
Certificate IV level in a highly relevant field.

If employment is not post-qualification, then three additional years of relevant
employment are required. This is in addition to one year of highly relevant
employment within the past five years.

A positive assessment of both qualifications and employment is required for a
positive Skills Assessment Outcome.

Qualification
AQF Diploma or higher
Highly relevant major fields of study include:
 Hospitality Management
 Food and Beverage Services
Qualifications in general management studies (such as an MBA) and Tourism without
hospitality management subjects cannot be considered.

Employment
Pre-qualification employment can be considered for this occupation.
An acceptable café or restaurant setting would be one that provides food and
beverage services for consumption on the premises.

In order to be considered as a Café or Restaurant Manager, the position must be
responsible for every aspect of the café or restaurant's performance including the
management of all employees and their occupational development, oversight of
establishment operations, management of sales and profit targets, and participation
in business planning.

Highly relevant tasks include, but are not limited to:
 planning menus in consultation with Chef and Kitchen Staff
 planning and organising special functions or promotional activities
 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
 managing staff performance including targets for sales and expenditure
 managing rostering and scheduling of restaurant/cafe staff