1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997  
ARCHIVED ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997   
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      Restaurant and Catering Manager
      Food and Beverage Manager

Organises and controls the operations of establishments involved in catering and dining, such as restaurants, cafeterias, canteens and bistros.

Skill Level:
The entry requirement for this occupation 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:
  • plans menus in consultation with chefs
  • plans and organises special functions
  • arranges the purchase and pricing of goods and services according to budget
  • inspects dining facilities to ensure they comply with health regulations and are clean, functional and of suitable appearance
  • confers with customers to assess their satisfaction with meals and service
  • selects, trains and supervises waiting and kitchen staff
  • maintains records of stock levels and financial transactions
  • may take reservations, greet guests and assist in taking orders in conjunction with junior staff

Bistro Manager
Canteen Manager
Mess Supervisor

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