Café or Restaurant Manager

Highly relevant tasks include:

• Planning menus in consultation with Chefs and kitchen staff.
• Planning and organising special functions or promotional activities.
• Arranging the purchasing and pricing of goods according to budget.
• Maintaining records of stock levels and financial transactions.
• Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance.
• Conferring with customers to assess their satisfaction with meals and service.
• Selecting, training and supervising waiting and kitchen staff.
• May take reservations, greet guests and assist in taking orders.
• Managing staff performance including targets for sales and expenditure.
• Managing rostering and scheduling of restaurant/café staff.

An acceptable café or restaurant setting would be one that provides food and beverage services prepared and consumed on the premises. Customers can expect that food is typically prepared on the premises under the supervision of a Chef and table service is provided. A diversity of dishes across a menu is generally provided by the café or restaurant.

Categories of acceptable restaurants include (but are not limited to):

• family style restaurants serving moderately priced food with fixed or à la carte menus. Table service is usually provided.
• casual dining restaurants serving moderately priced food in a casual atmosphere. These establishments typically offer table service or buffet-style dining.
• fine dining restaurants which are full-service establishments with menus that generally feature high quality ingredients with elaborate preparation.

In order to be considered as a Café or Restaurant Manager, the position must be responsible for every aspect of the café or restaurant’s performance, including the management of all employees and their occupational development, oversight of establishment operations, management of sales and profit targets, and participation in business planning.

Fast food or quick service restaurants are not an acceptable context and applicants working in a managerial capacity in such establishments may be better suited to ANZSCO 142111 Retail Manager (General). The food preparation work carried out in a fast food outlet would generally require the skills of a Fast Food Cook, rather than a Chef.

Similarly, takeaway food service outlets are mainly engaged in providing food services ready to be taken away for immediate consumption. Customers order or select items and pay before eating. Items are usually provided in takeaway containers or other packaging. Food is consumed on the premises in limited seating facilities, taken away by the customer or home delivered. Food production may not occur on the premises.

Applicants nominating this managerial occupation must submit an organisational chart. An organisational chart should include the company letterhead, the applicant’s job position and those of their superiors and subordinates as well as all positions reporting to their immediate supervisor and to the applicant’s direct subordinates.

If an applicant is unable to obtain an organisational chart from their employer, they must provide a statutory declaration outlining the required information and the reasons why this information cannot be provided.