A restaurant manager uses a broad range of managerial and organisational skills to coordinate the hospitality operations of a restaurant. They lead a hospitality team and pay attention to every detail to ensure the smooth running of the business

A chef/head chef manages a team of chefs and kitchen staff to plan a menu and prepare food in a restaurant. They have excellent organisational and time management skills and experience preparing all types of cuisine.

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.

The store manager of a bait and tackle or fishing and camping store is responsible for managing staff and achieving sales targets.

A General Manager of a bait and tackle or fishing and camping store oversees a group of retail businesses or franchises and their store managers.

An industry executive officer represents its business members as a collective voice to Federal and State Government departments and consumers.

A human resource manager oversees all recruitment, hiring, onboarding, training and retention of employees for a business.

Policy officers support and advise seafood industry stakeholders on operational policies that govern the production and sustainability of aquaculture.

A geneticist that works as a specialist in Aquaculture works with various fish and seafood industry sectors to conduct research such as breeding stock quality traits, disease resistance and feed efficiency.