Latest release
Unit Group

1612 Cafe, Restaurant and Catering Managers

OSCA - Occupation Standard Classification for Australia
Reference period
2024, Version 1.0

1612 Cafe, Restaurant and Catering Managers

Organise and control the operations of cafes, restaurants, catering businesses and related establishments to provide dining, takeaway and catering services.

Licensed Club Managers are excluded from this unit group. Licensed Club Managers are included in Occupation 161531 Licensed Club Manager.

OSCA skill level

The occupations in this unit group have a skill level corresponding to the qualifications and experience below.

  • Skill Level 2: AQF Associate Degree, Advanced Diploma, Diploma, or at least three years of relevant experience
Occupation

161231 Cafe or Restaurant Manager

Organises and controls the operations of a cafe, restaurant or related establishment to provide dining or takeaway services.

Alternative title

  • Food and Beverage Manager

Specialisations

  • Bistro Manager
  • Canteen Manager
  • Fast Food Manager

Skill level: 2

Main tasks

  • Plans and coordinates the daily operations of a cafe, restaurant or related establishment
  • Manages and supervises staff, including hiring, training and performance evaluation
  • Oversees the preparation and presentation of food and beverages to ensure quality and customer satisfaction
  • Monitors inventory levels and orders supplies as needed
  • Manages budgets and financial transactions, including cash handling and reporting
  • Ensures compliance with health and safety regulations and food hygiene standards
  • Collaborates with suppliers and vendors to negotiate contracts and ensure timely delivery of goods and services
Occupation

161232 Catering Manager

Organises and controls the operations of a catering business to provide catering services to clients, including for special events and functions.

Specialisation

  • Banquet Manager

Skill level: 2

Main tasks

  • Manages event schedules and food preparation timelines to ensure the smooth operation of a catering business
  • Manages budgets and financial aspects of a catering business and promotes catering services to attract new clients
  • Liaises with clients to determine specific food requirements and preferences
  • Oversees the preparation of food and beverages, and purchases supplies for catering events according to dietary requirements
  • Arranges for the timely delivery of catering services to a function or event, including setting up equipment to serve food and preserve its temperature
  • Manages and supervises staff, including hiring, training and performance evaluation, and ensures compliance with food safety and hygiene regulations
  • Maintains records of events, expenses and client information, and finalises transactions between customers and the business