Organises and controls the operations of a catering contractor to provide dining and catering services.

• Plans menus in consultation with chefs; plans and organises special functions; arranges the purchasing and pricing of goods according to budget; maintains records of stock levels and financial transactions; ensures dining facilities comply with health regulations and are clean, functional and of suitable appearance; confers with customers to assess their satisfaction with meals and service; selects, trains and supervises waiting and kitchen staff; may take reservations, greet guests and assist in taking orders.

• Works indoors in an office, restaurant, cafe or other food service environment, may be of significantly varying sizes.
• Occasionally may work outdoors if facility has an outdoor service area.
• Work areas are adequately heated and ventilated.
• Hospitality managers in establishments where liquor is supplied may occasionally need to handle intoxicated patrons and maintain order.

• Sedentary to light work with frequent sitting in offices or in meetings with internal staff and suppliers depending on the size and nature of the organisation and the role. In some contexts the role will be general management while in others it will include a ﾑhands-onﾒ role including a food preparation and customer service component.
• Stands and walks frequently in service areas.
• Generally little requirement for lifting, carrying or pulling with the rare need for some lifting, carrying or pulling in the sedentary to light range in some roles.
• Bending, squatting or crouching and stretching, twisting, climbing are unlikely to be required unless there is a ﾑhands-onﾒ component to the work in which case the requirement is likely to fall in the occasional frequency category.
• Frequent repetitive hand and finger movements are required when using hand-held objects/equipment including pens, electronic tills, telephones and computers.
• Driving is not a significant component of the job.
• Mental skills necessary include a high level of cognitive functioning with communication, interpersonal, administration, purchasing knowledge, organisational, problem solving and decision-making capabilities.

• A relevant tertiary qualification or at least three years applicable experience (ANZSCO Skill Level 2). In some instances particular experience and/or on-the-job training may be required.
• If the facility to which the contractor is linked sells alcohol, the manager must be at least 20 years old and hold a General Manager's Certificate and a Licence Controller Qualification (LCQ), both of which are administered by the ServiceIQ.

• There are opportunities for flexibility of movement