1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997

ARCHIVED ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997

Page tools: Print

Contents >> 02 Structure & Definitions >> 3 Associate Professionals >> 33 Managing Supervisors (Sales and Service) >> 332 Hospitality and Accommodation Managers >> 3321 Restaurant and Catering Managers >> 3321-11 Restaurant and Catering Manager

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