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This qualification provides you with skills and knowledge, reflecting the role of individuals leading a front line team and managing day-to-day operations of a retail store/department. You will learn how to:

• Monitor retail store financials
• Create a customer centric culture
• Maintain employee relations
• Lead a frontline team
• Maintain store security
• Achieve sales results
• Maintain workplace safety

The assistant store manager of a bait and tackle or fishing and camping store is second in charge and supports the store manager with the daily running of the business, they are involved with staff management, inventory control, promotions and customer service.

This unit describes the performance outcomes, skills and knowledge required to select, catch and collect bait suited to the target species of fish to be caught. It also requires the ability to select appropriate berley for attracting those fish and to maintain live and dead bait for effective future use.

It applies to leaders, guides or instructors, who use these skills when leading participants during fishing activities. 

A fisheries economist collects and compiles economic data to develop bio-economic modelling that guides fisheries management and policy at a national and regional level, they work with other experts for biological inputs and to guide, review and advise on model development that is scientifically sound and informed for harvest levels and targets

A chef/head chef manages a team of chefs and kitchen staff to plan a menu and prepare entrees, meals, sauces and desserts in a restaurant. They have excellent organisational and time management skills and experience preparing all types of cuisine using meat, seafood, vegetables and a range of other ingredients. 

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 

The CEO sets the strategic direction and manages the operations, finances and governance of a company. They are business leaders with substantial management experience who oversee a leadership team, make decisions on behalf of the company and are accountable to a board of directors or stakeholders.

A social scientist studies human behaviour, culture, communities and social systems. They conduct research to understand how people interact with one another and how society functions, including the impact of social norms, economic pressures, cultural shifts and policy decisions. In the seafood industry, social scientists may examine workforce dynamics, regional community wellbeing, supply chain relationships and how social change affects industry sustainability and resilience.