Restaurant and catering establishment managers and proprietors
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Definition: Publicans and managers of licensed premises
*SOC Code (Standard Occupational Classification): 1223
Publicans and managers of licensed premises organise, direct and co-ordinate the activities and resources of public houses (non-residential and residential) and bar and catering facilities at non-residential clubs.
Common tasks include:
- arranges purchase of alcoholic and other beverages, bar snacks, cigarettes and other items and ensures that stocks are stored in proper conditions
- supervises bar, kitchen and cleaning staff and, if necessary, assists with the serving of drinks
- observes licensing laws and other statutory regulations and regulates behaviour of customers as necessary
- maintains financial records for the establishment determines financial, staffing, material and other short- and long-term needs
Qualifications
No formal academic qualifications are required. Relevant experience is advantageous, and candidates must be over 18 years of age and complete the personal licence holders’ qualification. Larger chains offer accelerated promotion for holders of degrees or equivalent qualifications. Off and on-the-job training is provided. NVQs/SVQs relevant to licensed premises management are available at Levels 2 to 4.
*Introduced in 1990, SOC is a multi-purpose common classification of occupations in UK. Jobs are defined in terms of skill level and skill content, including qualifications, training and work experience.
Employment status: Publicans and managers of licensed premises
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Top 12 industries: Publicans and managers of licensed premises
Alternative & related job titles: Publicans and managers of licensed premises
Landlady (public house) Licensee Manager (wine bar) Publican
Equality focus: Publicans and managers of licensed premises
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