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Skill set details

SITSS00003 - Essential Business Skills for a Restaurant Manager (Release 1)

Summary

Usage recommendation:
Deleted
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
Mapping:
MappingNotesDate
DeletedDeleted from SIT07 Tourism, Hospitality and Events Training Package17/Jan/2013

Releases:
ReleaseRelease date
1 1 (this release) 01/Jan/2011

Delivery:
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Units of competency

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SITHFAB009A - Provide responsible service of alcoholProvide responsible service of alcoholSupersededN/A
SITXCCS003A - Manage quality customer serviceManage quality customer serviceSupersededN/A
SITXHRM002A - Recruit, select and induct staffRecruit, select and induct staffSupersededN/A
SITXHRM005A - Lead and manage peopleLead and manage peopleSupersededN/A
SITXMGT002A - Develop and implement operational plansDevelop and implement operational plansDeletedN/A
SITXOHS002A - Follow workplace hygiene proceduresFollow workplace hygiene proceduresSupersededN/A
SITXOHS004B - Implement and monitor workplace health, safety and security practicesImplement and monitor workplace health, safety and security practicesSupersededN/A
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Modification History

Not applicable.

Description

Not applicable.

Pathways Information

Pathway 

These units provide credit towards a Diploma of Hospitality.

Suggested form of words on Statement of Attainment 

These competencies from the Tourism, Hospitality and Events Training Package (SIT07) meet the requirements for the Restaurant&Catering Australia Certified Professional Restaurateur Program.

Licensing/Regulatory Information

Not applicable.

Skill Set Requirements

Units 

SITHFAB009A

Provide responsible service of alcohol

SITXCCS003A

Manage quality customer service

SITXHRM002A

Recruit, select and induct staff

SITXHRM005A

Lead and manage people

SITXMGT002A

Develop and implement operational plans

SITXOHS002A

Follow workplace hygiene

SITXOHS004B

Implement and monitor workplace health safety and security practices

Target Group

Target group 

This skills set identifies the essential business skills required by restaurant managers, as recognised by the Restaurant&Catering Australia Certified Professional Restaurateur Program

Suggested words for Statement of Attainment

Not applicable.

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