Cafe or Restaurant Manager ANZSCO 141111: Jobs & Visa Guide

Cafe or Restaurant Manager ANZSCO Code 141111

A Cafe or Restaurant Manager (ANZSCO code: 141111) is a hospitality worker who manages the day-to-day activities of food stores and restaurants to facilitate easy service delivery, customer satisfaction, and business performance. They liaise with chefs, kitchen workers, waiters, suppliers and owners to organize everything in front of house and back of house operations. Their most significant role is to control personnel, keep the service quality, such as checking inventory and making sure that the venue runs in an efficient, profitable, and legally proper manner. Balancing between the operational control and interaction with customers and management of the business, Cafe or Restaurant Managers are able to provide a smooth and pleasant dining experience contributing to the commercial objectives of the business.
The Cafe or Restaurant Manager position is associated with a varied set of responsibilities such as scheduling of the staff, overseeing the delivery of the services, addressing the concerns of the customers, as well as training the employees to ensure the quality of services. They look at menus and pricing, food and beverage costs, organize procurement, and the supplier relations to maintain a steady supply of products. Financial responsibilities that managers have control over include reporting, cash and budget management. The core of the role consists of compliance. Cafe or Restaurant Managers will ensure compliance with food safety regulations, health and safety regulations at the workplace, and licensing regulations. Their great coordination skills, knowledge of the operations, and customer service orientation contributes in maximizing performance, avoiding disruption of the services, and ensuring that the venue has a good image.
The job entails good leadership, communication and organizational abilities which are complemented with real-life knowledge of the operations of the hospitality industry. Being a Skill Level 2 position, it generally needs a diploma or associate degree in hospitality management or a related course including extensive experience in the industry. Managers operate under high-pressure conditions and may have to work odd-timed hours (evenings, weekends and public holidays). The job requires flexibility, attention to detail, and the capability to work under intense pressure and at the same time provide high-quality services. Finally, Cafes or Restaurant Managers are crucial in making sure that the food joints are efficient, provide quality services and thus are competitive in the hospitality sector.

Skill Level:	2
Alternative Tittle:	Food and Beverage Manager, Restaurateur
Migration Strategy:	CSOL
ANZSCO Code:	141111

Cafe or Restaurant Manager Job Description, Responsibilities, and Education Requirements

In Australia and New Zealand:
The majority of the roles falling under Cafe or Restaurant Manager 141111 in Australia and New Zealand will be related to the level of skill that is a formal tertiary qualification or above. In other instances, the experience that is required may replace the formal study depending on the experience of at least five years. To perform some managerial tasks, some extra practical experience and/or formal on-the-job training (ANZSCO Skill Level 1) might be necessary to undertake these positions.

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 the 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.

Occupations: