Overview

What’s involved

A restaurant manager uses a broad range of managerial and organisational skills to coordinate the hospitality operations of a restaurant. They lead and motivate a front of house hospitality team and pay attention to every detail to ensure the smooth running of the business. They have a sound knowledge of food safety regulations and focus on the requirements of the customers to ensure return business. Duties include rostering and people management, budgeting, ordering supplies and managing bookings 

How do they spend their day?

A restaurant manager works to ensure the success of the business and completes tasks such as:

  • Menu planning and food preparation
  • Recruiting, hiring and rostering staff
  • Managing budgets and financial records
  • Speaking to suppliers and ordering restaurant supplies
  • Taking reservations and planning events

Occupation Insights

Average salary
$70,000 - $100,000 per year
Skills you will use
Budgeting
People management
Customer service
Food safety and quality
Manage budgets
Manage conflict

Bachelor of Business, Bachelor of Food Technology, SFI40219 Certificate IV in Seafood Post-Harvest Operations or FBP40321 Certificate IV in Food Processing.

A restaurant manager has experience in all facets of a hospitality operation from fine to casual dining.

  • People management 
  • Event planning, costing and quotes
  • Designing menus
  • Budgets
  • Food and beverage matching
  • Customer service
  • Australian food safety standards and industry codes of practice
  • Hospitality operations
  • Food and beverage products
  • Cooking styles and methods

  • Reliable and trustworthy
  • Ability to motivate and manage a team
  • Good memory 
  • Attention to detail
  • Likes shift work and enjoys interacting with staff and customers
  • Ability to manage conflict and solve issues

Courses and Training

The seafood industry offers continuous learning experiences that can enhance your knowledge and skills.

Diploma of Hospitality Management
1 year