Overview
Cafe and restaurant managers hire and manage staff, manage stock and budgets, decide the pricing for goods or services and ensure customer needs are met.
Work is onsite at the cafe or restaurant, although catering businesses often perform work remotely at function centres, people's residences, or any location where events are held.
Cafe and restaurant managers should be organised, reliable and have good people skills.
Day-to-day
- plan menus and food service
- organise special functions and events
- keep track of stock; plan and manage the budget
- ensure dining areas comply with health regulations
- hire, train and supervise wait and kitchen staff; manage staff rosters
- ensure health, safety and liquor licensing regulations are followed
- take bookings and assist with customer service.
Considerations
- Stressful
To become a Cafe and Restaurant Manager
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Formal qualifications are not essential, however previous experience and a qualification in hospitality can improve employability.
Take a Certificate IV in Catering Operations
Skills employers are looking for
