Professional Development - Certified Professional Restaurateur

The restaurateur certification and accreditation, which has been developed by industry for industry, is a two-staged process including the Certified Professional Restaurateurs (CPR) and the Restaurant Accreditation.  In short, the CPR program recognises the skills restaurateurs have in the management of their businesses.  When certified, restaurateurs will be subsequently invited to apply to have their businesses accredited through the accreditation program. The ultimate aim of the is to improve the quality and professionalism of restaurant businesses and industry personnel, and ultimately, the quality of the dining experience to restaurant customers.

The certification program recognises the essential business management skills required to operate a restaurant. It defines these skills using National Competency Standards drawn from the National Hospitality Training Package.  The areas / skills covered in the certification process are:

Units of competency required:

-         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 procedures

A workplace observation may be required to ensure the above qualifications are used on the workplace in a professional manner.

Certification focuses on the achievement of competencies by individuals who operate restaurants and can be achieved via multiple pathways i.e. training and assessment or assessment only.

What are the Certified Professional Restauranteur benefits?

 As a national certification, CPR creates clear career path progression for talented industry personnel setting an industry standard and assisting in recruiting experienced professionals.

Am I eligible to apply for CPR?

There is a restricted criteria to apply for CPR. To apply to be a Certified Professional Restaurateur you must:

• Have a minimum of 10 years experience within the Hospitality Industry
• Being a minimum of 5 years in a management or supervisory role.
• Provide your current resume with employers references

Are there any pre requisites?

Yes. You must hold a valid Food Safety Supervisor certificate (or proof you have completed two untis of competency being Follow Workplace Hygiene Procedures and Implement Food Safety Procedures) and a Responsible Service of Alcohol certificate.

It is also relevant but not necessary that you have completed a First Aid Course.

 What is the Accredited Restaurants?

The CPR supports the accreditation program and there is a strong and interdependent relationship between the two. In short, a CPR must manage each accredited restaurant business and applications for restaurant accreditation must indicate the CPR that is responsible for operations.

To obtain accreditation and to ensure that the accredited restaurant is operating within the law, the restaurant will be required to provide evidence of compliance i.e.

• Copies of ABN registration
• Copies of Certificate of registration of Business Name and Incorporation
• Certificate of Currency of Workers Compensation
• Certificate of Currency of Public and Products Liability Insurance (minimum $10million)
• Health Inspection Report on all commercial kitchens of the operation
• Copy of Liquor Licence (if licensed)

*If you hold a Gold License you may not be required to provide some of the compliance evidence.

Operators of accredited businesses must agree to have Restaurant & Catering Australia validate registrations as part of the audit process.

Restaurateur Accreditation can also be achieved through entry into the Savour Australia Restaurant & Catering Hostplus Awards for Excellence. Businesses which achieve 2,5 plate rating or higher receive T-Qual accreditation.

Once CPR has been approved and businesses are awarded T-Qual accreditation they will be eligible to receive the welcome kit.