1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997   
   Page tools: Print Print Page RSS Feed RSS Bookmark and Share Search this Product  

3321-11

      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

Specialisations:
Bistro Manager
Canteen Manager
Caterer
Mess Supervisor
Restaurateur

Previous PageNext Page