Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.
| Job Prospects | Good; employment growth is expected to be moderate to 2011. |
|---|---|
| Salary Range | $30,000 to $40,000 plus |
| Brief | Delicious food, excellent service and an inviting atmosphere are what you expect whenever you dine out. It's up to the restaurant and catering manager to make sure that this happens. There are currently around 2,790 restaurant and catering managers employed in South Australia. Employment is largely full-time and most work in the accommodation, cafes and restaurants industry. Over half of persons in this occupation are female and most are employed in the Adelaide metropolitan area. This occupation has a slightly older age profile with over a third of managers aged 45 years or older. |
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TAFE SA courses that may be relevant for:
Restaurant and Catering Manager
Advanced Diploma of Hospitality Management
2008 - Semester One, 2008 - Places Available
Diploma of Hospitality Management (Commercial Cookery)
Introduction
Having cold meals served when they should be piping hot, running out of drinks and dealing with staff who have conveniently forgotten the meaning of quality service, are just some of the incidents that restaurant and catering managers would like to avoid. Restaurant and catering managers plan, organise and control the operation of establishments where food and beverages are served. It is up to the restaurant and catering manager to make their customers feel welcome and special. After all, the customer is paying for a memorable dining experience. If they have a particular request, let's say they'd like a table with a view, then the restaurant and catering manager does their best to arrange it. Ensuring that there are enough waiting staff to look after customers is another juggling act handled by the restaurant and catering manager.
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Education Requirements
Of those currently employed 16% have Certificate III or IV; 12% have Certificate I or II; 12% have Bachelor Degrees; 9% have Advanced Diplomas or Diplomas; and 47% have no post-school qualifications. In order for you to have the best possible chance of finding employment it is recommended that you gain the available qualifications.
There are no specific educational requirements and many people progress into this occupation after working in a range of other hospitality related jobs, such as waiters, chefs, and function coordinators. In tourism and hospitality, there is no substitute for industry experience. However, a range of relevant courses are also available.
TAFE SA offers the following courses to help you find employment in this occupation: Advanced Diploma of Hospitality Management; Diploma of Hospitality Management; and the Certificate IV in Hospitality (Supervision). For further information about these courses please check the TAFE SA website, www.tafe.sa.edu.au. Still Unsure! Then contact the TAFE SA Information Line on 1800 882 661 to enquire about the availability of related short courses.
Career Path
According to employment forecasts and industry representatives, employment prospects for this occupation are good because of growth in the hospitality industry, and a persistent shortage of skilled personnel. The only downside might be in the short-term, arising from reduced visitors to Australia as a result of a downturn in tourism markets.
Interview
To be updated.
Nature of the Job
The manager of a buffet restaurant at a 5-Star hotel, who started his career in hospitality as the owner/manager of a takeaway business, says it was important for him to know what was happening throughout the restaurant. 'Yes, a lot needs to be done and it can be challenging, but I get an adrenalin rush whenever I see customers coming through the door. I've got to make sure that the food doesn't run out during the evening and that customers are being well looked after.' He often has a friendly chat with customers, and as the restaurant and catering manager he must also handle customer complaints; for example perhaps a customer has been waiting too long for their meal.
Restaurant and catering managers do what they can so that a customer leaves happy, and so they're more likely to return again. At the end of a busy day, it's time for managers to instruct the waiters to clean and reset the restaurant area. The kitchen staff also need to clean their work area, whilst the managers take note of what supplies are needed. Other areas of responsibility held by a restaurant and catering manager include: budgeting and marketing decisions; the hiring and training of new staff; and ensuring that health and safety regulations are followed by all staff.
Typical Physical Working Environment
You'll definitely have to be a people person to enjoy and succeed in this occupation. Good communication skills are a must, given the number of people you will deal with. You'll also need great organisational skills and be able to cope with unexpected problems. A power cut could sure cause some hiccups in a restaurant. While you'll need good management and customer service skills, it's still important for these managers to understand how different kitchen appliances work, if they need to step in and help out in the kitchen. You should also know how to operate a computer and generally be prepared to become computer competent. To be successful it is also important for a manager to be in touch with the latest tastes and trends so that you know what the competition is like and what your customers want. Keeping the menu fresh keeps the customers coming back.
Typical Occupational Example
Most restaurant and catering managers work in privately owned cafes or restaurants, or in hotels, motels and other holiday resorts. There are also good self employment opportunities in this occupation, but it is advisable to have many years experience in the industry before starting out on your own. You'll also need a lot of capital to start up a business. Restaurant and catering managers spend most of their time in the dining area and in the kitchen. Most of the time is spent on their feet. They often work in the evenings, on weekends and public holidays.
For further information, contact:
Liquor, Hospitality and Miscellaneous Union (SA)
PO Box 220 Torrensville Plaza SA 5031
Ph: (08) 8352 3511 or 1800 622 900 (FREECALL)
Fax: (08) 8443 7678
Email: lhmusa@lhmu.org.au
Website: www.lhmu.org.au
Earning Potential
The starting salary is about $30,000 per year and it may go much higher than $35,000 for managers employed in 5-Star hotels or for those restaurant and catering managers who run their own business.
Further Information
For further information about all TAFE SA Courses, phone 1800 882 661 or email tafeinfo@saugov.sa.gov.au
This Career Profile information was last modified: 7/11/2007 11:42:39 AM
The information was accurate at the time of publication. TAFE SA and their agents reserve the right to make any changes necessary
