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Cafe or Restaurant Manager ANZSCO Code: 141111

Cafes and restaurant managers oversee and plan these businesses’ operations to offer eating and catering services. To provide dining and catering services, a cafe or restaurant manager plans and supervises the establishment’s daily operations.

A cafe or restaurant manager oversees daily operations, providing excellent customer service and managing workers. Their duties include inventory management, menu planning, and health and safety compliance. They also prepare budgets, analyze financial information, and implement revenue- and profit-boosting tactics. This position requires strong leadership and communication skills.

Cafe or Restaurant Manager ANZSCO Code: 141111

Occupation description

Cafes and restaurant managers oversee and plan these businesses’ operations to offer eating and catering services. To provide dining and catering services, a cafe or restaurant manager plans and supervises the establishment’s daily operations.

Occupations considered suitable under this ANZSCO code:

  • Restaurateur
  • Food and Beverage Manager
  • Bistro Manager
  • Caterer

Occupations not considered suitable under this ANZSCO code:

  • Hotel or Motel Manager
  • Retail Manager (General)
  • Food and Beverage Attendants or Supervisors
  • Floor Supervisor
  • Event Manager
  • Venue Manager

These jobs need the necessary skill level or are categorized differently in ANZSCO.

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    Group allocation:

    VETASSESS Group C occupation: Cafe or Restaurant Manager

    This occupation requires qualifications, such as a bachelor’s degree or higher degree, which are assessed as comparable to the educational level of an Australian Qualifications Framework (AQF) or experiences in the related field.

    Applicants must have fulfilled at least one of the following four criteria (1–4):

    Extra credentials in a highly applicable topic of study correspond to the following levels:

    • AQF Diploma
    • AQF Advanced Diploma
    • AQF Associate Degree or
    • AQF Graduate Diploma

     Bachelor’s degree or higher degree includes:

    • AQF Master’s Degree or
    • AQF Doctoral Degree

    Highly relevant paid employment duration (20 hours or more per week)

    • 1–3 minimum number of years of highly relevant work experience in the specified occupation gained during the five years before the application date for a skills assessment and at a suitable skill level.
    • 4 A minimum of 6 years of relevant work experience is needed, with at least one year of highly relevant work completed in the five years before application and five years of relevant work (which may have yet to be completed within the last five years).

    An applicant must have at least one year of highly relevant work at an adequate skill level within the last five years if employment occurs before attaining the certification at the requisite level. The final five years of pre-qualification could fall inside the previous ten years. A favourable evaluation of the degree of qualification and length of employment is necessary for a favourable conclusion of the Skills Assessment.

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    Qualification and Employment Criteria

    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.