The figures of the Restaurant Manager and Hotel Manager are often confused with a whole series of other professions that populate the universe of ‘hospitality’ as it is known in English. Leaving aside the statistics for 2020, which were made particularly negative by the pandemic, we can see from the graph how hospitality is experiencing a rising trend which is expected to continue in the post-covid19 scenario.
A little more than 750,000 units, the total number of employees in the sector of hospitality, which is estimated to reach around 900,000 by 2024. Of all these professionals (waiters, kitchen assistants, bar tenders, chefs, cooks, managers), the Restaurant & Hotel Managers represent a minority (around 7%) which, however, is expected to grow to 11% in the next four years.
The role of manager in hospitality is fundamental for business owners who know firsthand the unpredictable nature of this business which is as profitable as it is wild. The clientele in the new millennium is subject to more varied influences and currents of thought, reflected in new tastes and demands, to which the market has to adapt. In Australia, a lot of the hospitality staff is typically temporary, consisting of international students or backpackers who cannot always make long-term plans. This requires of the person charged with managing the restaurant, very high organisation skills, a developed propensity for problem solving and the ability to conduct effective training in restricted periods.
Working in Hospitality in Australia
Although the course is not considered essential, the government site of ANZSCO, (Australian and New Zealand Standard Classification of Occupations) reports that the competition is always higher in the job market between these professionals and given there are always new issues arising, a ‘Diploma of Hospitality Management’ would be useful for anyone intending to succeed in this position. Such a Qualification reflects the role of so called ‘highly skilled’ operators who have learned not only the typical hospitality concepts but also managerial ones.
Qualification: Diploma / Advanced Diploma of Hospitality Management
Skill Level: 2
Profession: 141111 Cafe or Restaurant Manager
Course program: https://training.gov.au/TrainingComponentFiles/SIT/SIT50416_R1.pdf
Description: the program is very dense, and for this reason it is possible to attend it in a year and a half or in an accelerated attendance of just one year. The nature of the course is multi-disciplinary and includes planning the budget, learning the legislative principles related to the business, managing staff, drawing up weekly rosters, producing payslips, analysis of the business’s financial and qualitative performance. At the end of the program, the qualification holder is able to manage and coordinate their staff, organise shifts and share duties based on each person’s qualities. Furthermore, the expert in question uses their knowledge in order to develop all the restaurant’s activities in accordance with the current regulations and is able to describe the restaurant’s performance accurately to the owners in financial and customer satisfaction terms.
