Important: This page is an independent reference summary. Verify classification decisions against the official ABS source before using them for tax, licensing, immigration or compliance purposes.

Role overview

Cafe or Restaurant Managers (OSCA 161231) are hospitality professionals who organise and control operations within dining establishments across Australia. These managers oversee the complete functioning of cafes, restaurants, and related food service venues, ensuring efficient service delivery while maintaining quality standards. Their role encompasses staff management, financial control, inventory management, and compliance with Australian health and safety regulations.

This classification applies to managers who operate within the Australian hospitality sector, coordinating both front-of-house and back-of-house operations to provide dining or takeaway services. The position requires balancing customer satisfaction with business profitability while adhering to Australian food safety standards and employment regulations.

Key tasks in practice

In Australian hospitality settings, Cafe or Restaurant Managers typically perform these core functions:

  • Planning and coordinating daily operations, including staff rostering and service planning
  • Recruiting, training, and supervising hospitality staff while ensuring compliance with Australian workplace laws
  • Monitoring food preparation and presentation to maintain quality standards expected by Australian diners
  • Managing inventory and supplier relationships, often working with Australian food distributors and local producers
  • Handling financial aspects including budgeting, cash management, and financial reporting
  • Ensuring compliance with Australian health regulations, food safety standards, and hospitality industry codes
  • Developing and maintaining relationships with customers, suppliers, and local community stakeholders

Skill level explanation

This occupation is classified at skill level 2 in the OSCA framework, indicating it typically requires:

  • An AQF Associate Degree, Advanced Diploma or Diploma qualification, or
  • At least three years of relevant experience in hospitality management

In practice, many Australian employers value combination of formal hospitality education and practical experience. The skill level reflects the managerial responsibilities, including staff supervision, financial management, and operational decision-making required in Australian food service environments.

Industry context

Cafe and Restaurant Managers operate primarily within the Australian hospitality sector, specifically in industries classified under ANZSIC codes including cafes and restaurants (4511), fast food services (4512), catering services (7720), and other food service activities (4129).

These professionals work across diverse Australian dining environments, from independent cafes and fine dining restaurants to franchise operations and institutional catering. The occupation is represented throughout Australia's urban and regional hospitality landscape, with employment opportunities varying by location, tourism patterns, and local economic conditions.