Cafe or Restaurant Manager
ANZSCO Code: 141111/ Group C
A cafe or restaurant manager manages staff, finances, and other business-related matters while supervising the dining venues’ day-to-day operations and guaranteeing patrons a pleasurable dining experience. They play a crucial role in the establishment’s performance since they balance customer happiness and operational efficiency. Managers of cafes and restaurants are essential to the success of dining enterprises. They must be able to oversee employees, manage operations, and guarantee client delight. This career path offers exciting and fulfilling prospects for people who are passionate about the hotel sector and have great leadership qualities.
Occupation Description
A Cafe or Restaurant Manager or equivalent facility oversees and plans the day-to-day operations and provides catering and dining services.
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 occupations are classified elsewhere in ANZSCO or are not at the required skill level.
Group Allocation
VETASSESS Group C occupation: Cafe or Restaurant Manager
A bachelor’s degree or higher that is deemed equivalent to the educational level of the Australian Qualifications Framework (AQF) or experience in a related subject is required for this career.
Candidates must meet at least one of the following four requirements:
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)
- A minimum of 1-3 years of highly relevant work experience in the designated occupation is required at an appropriate skill level. This experience should have been obtained five years before the application date for a skills assessment.4 A minimum of 6 years of relevant work experience is required, consisting of five years of relevant work (which may have yet to be finished in the past five years) and at least one year of highly relevant work completed in the five years before application.
Assume that employment takes place before obtaining the necessary degree of certification. If so, the candidate must have completed at least a year’s highly relevant work with sufficient expertise during the previous five years. The last five pre-qualification years may have occurred throughout the preceding ten years. A positive assessment of the duration of employment and level of qualification is required for the Skills Assessment to be concluded favorably.
Qualification and Employment Criteria
Qualification
- AQF Bachelor’s degree or higher degree
- This includes qualifications assessed at the AQF Bachelor, Master, and Doctoral levels.
Qualifications in general Management studies (such as an MBA) and Tourism without Hospitality Management subjects cannot be considered.
Qualifications in Commercial Cookery may not be accepted if they focus on cooking skills only rather than Hospitality Management.
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.
- Excitingly arrange and prepare promotional events or special parties, allowing your creative ideas to shine and intrigue our guests.
- Responsibly set prices and purchased items according to a budget, demonstrating your trustworthiness and importance in our financial operations.
- Preserving documentation of financial activities and stock levels.
- Ensure that dining areas are hygienic, functional, and aesthetically pleasing and adhere to health codes.
- Conversation 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 and 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.
Categories of acceptable restaurants include (but are not limited 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 cuisine 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.
Not Listed Anywhere (nec)
As a vital aspect of the process for applying it is required of candidates who are aspiring for this position of management. The chart, which must be printed on the letterhead of the company and provide a complete overview of the candidate’s job title, the titles of their subordinates and superiors as well as all positions reporting to the supervisor of the applicant’s direct subordinates. Also, it should illustrate the place of the department within the overall organizational structure and highlight the significance of the job’s position within the overall hierarchy of organizational structure.
Candidates must provide a statutory declaration that explains the required information and the reason why it is not given if they are unable to obtain the organizational charts from their employers.
How to apply
We will likely evaluate you if you’re a professional who has decided to move to Australia. We consider your abilities, expertise, and certifications across 360 distinct professional vocations.
1. Find
Find the VETASSESS occupation that best matches your abilities and experience.
2. Match
Match your skills and experience to your chosen occupation.
3. Prepare
Get ready to apply by preparing all the information and documents you need.
4. Apply
Apply online when you’re ready. If you’re still unsure, skills assessment support is available when you need it.
Also Read:
- Exporter or Importer ANZSCO Code: 133311
- Recreation Officer / Recreation Coordinator ANZSCO Code: 272612
- Sales Representative (Industrial Products) ANZSCO Code: 225411 / Group B
- Sales Representative (Medical and Pharmaceutical Products) ANZSCO Code: 225412 / Group B
- Accommodation and Hospitality Managers nec ANZSCO Code: 141999 / Group C
Pricing Plan
NORMAL PLAN
25 WORKING DAYS
$600
✅ Documentation help
✅ Reference letter writing
✅ Lodgment help
✅ Guidance through the process
✅ Review of the documents
ROYAL PLAN
17 WORKING DAYS
$1200
✅ Documentation help
✅ Reference letter writing
✅ Lodgment help
✅ Guidance through the process
✅ Review of the documents
COMBO PLAN
22 WORKING DAYS
$800
✅ Documentation help
✅ Reference letter writing
✅ Lodgment help
✅ Guidance through the process
✅ Review of the documents