1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997   
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RESTAURANT AND CATERING MANAGERS organise and control the operations of establishments involved in catering and dining, such as restaurants, cafeterias, canteens and bistros.

Skill Level:
The entry requirement for this unit group is an AQF Diploma or higher qualification or at least 3 years relevant experience. In some instances relevant experience is required in addition to the formal qualification.

Tasks Include:

  • planning menus in consultation with chefs
  • planning and organising special functions
  • arranging the purchase and pricing of goods and services according to budget
  • maintaining records of stock levels and financial transactions
  • inspecting dining facilities to ensure they comply with health regulations and are clean, functional and of suitable appearance
  • conferring with customers to assess their satisfaction with meals and service


This section contains the following subsection :
              3321-11 Restaurant and Catering Manager

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