Organises and controls the operations of a takeaway food establishment.

• Determines product mix, stock levels and service standards; formulates and implements purchasing and marketing policies, and sets prices; promotes and advertises the establishment's goods and services; sells goods and services to customers and advises them on product use; maintains records of stock levels and financial transactions; undertakes budgeting for the establishment; controls selection, training and supervision of staff; ensures compliance with occupational health and safety regulations.

• Works indoors in shop/kitchen environments in large, medium or small businesses.
• Works in adequately heated, ventilated and clean, well maintained shops and retail areas that are welcoming and comfortable to potential customers. These roles can require kitchen work.

• Sedentary to light work with occasional to frequent sitting in offices.
• Stands and walks frequently in the office and retail area.
• Lifting, carrying or pulling is not a significant component of the job for most takeaway managers.
• Bending, squatting or crouching is not a significant component of the job.
• Occasional to frequent repetitive hand and finger movements are required when using hand-held objects/equipment including pens, calculators, telephones, keyboard, mouse and electronic tills or when pricing stock.
• Occasional travel may be required to attend meetings or to visit other sites operated by the business or to meet suppliers to purchase stock
• Driving is not typically a significant component of the job.
• Mental skills necessary include a high level of cognitive functioning with communication, interpersonal, administrative, organisational, purchasing knowledge, problem solving and decision-making capabilities.

• A relevant NZQF Diploma (ANZSCO Skill Level 2). At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. Registration or licensing may be required

• There are opportunities for flexibility of movement.