Question 1

What is the difference between catering staff and restaurant waiters?

Accepted Answer

Catering staff work at events and functions in various locations (weddings, corporate events, private parties), while restaurant waiters work in fixed venue settings. Catering staff need to be more adaptable, often working in unfamiliar venues, and must handle event setup and pack down. Both roles involve food and beverage service, but catering requires greater flexibility and physical work including transport and equipment handling.

Question 2

What award covers catering staff in Australia?

Accepted Answer

Most catering staff positions are covered by the Restaurant Industry Award 2020 (MA000119). Some catering businesses may fall under the Hospitality Industry (General) Award depending on the business structure. Catering staff are typically classified as Food and Beverage Attendants. Always verify which award applies to your specific catering business.

Question 3

What classification level should I use for catering staff?

Accepted Answer

Under the Restaurant Industry Award, catering staff typically start at Level 1 (introductory) and progress to Level 2 with experience and demonstrated competency in event service. Level 3 may apply for senior staff with supervisory duties or specialist skills. See our Restaurant Award pay rates guide for current rates at each level.

Question 4

Do I need to include pay rates in a job description?

Accepted Answer

It's not legally required, but including indicative pay rates can attract more applicants. You can reference the applicable award rate or state 'Award rates plus penalties and travel allowances.' Many catering roles include additional allowances for travel and equipment handling, so transparency about total compensation helps set clear expectations.

Question 5

Is an RSA certificate mandatory for catering staff in Australia?

Accepted Answer

An RSA (Responsible Service of Alcohol) certificate is mandatory if the catering staff will be serving alcohol at events. Requirements vary by state, and RSA certificates from one state may not be valid in another. If your catering business operates across multiple states, ensure staff have appropriate certification for each jurisdiction.

Question 6

What qualifications should I require vs prefer for catering staff?

Accepted Answer

For most catering roles, mandatory requirements should include: valid RSA (if serving alcohol), working rights in Australia, physical fitness for lifting and carrying, and availability for irregular hours including evenings and weekends. Preferred qualifications typically include: previous catering or event experience, food handling certificate, valid driver licence, and first aid certification.

Question 7

Do catering staff need a food handling certificate?

Accepted Answer

A food handling certificate is highly recommended for catering staff and may be required by some councils and catering businesses. Since catering often involves working in temporary venues with varying facilities, proper food safety training is critical. Many employers include it as a 'preferred' qualification or provide training after hiring.

Question 8

Can I hire catering staff without experience?

Accepted Answer

Yes, many catering businesses successfully hire and train staff without prior catering experience. Entry-level positions (Level 1 under the award) are designed for people new to the industry. However, catering work is physically demanding and requires adaptability, so focus on fitness, reliability, positive attitude and availability for irregular schedules during recruitment.

Question 9

Should I hire casual or permanent catering staff?

Accepted Answer

Catering businesses typically rely heavily on casual staff due to the variable and event-based nature of the work. Casual employment provides flexibility to scale the team up or down based on bookings. However, maintaining a core team of permanent part-time staff ensures consistency and reliability for key events. Many catering businesses use a mix — permanent staff for regular corporate clients and casuals for peak periods.

Question 10

What penalty rates apply to catering staff?

Accepted Answer

Under the Restaurant Industry Award, penalty rates apply for: Saturdays (varies by employment type), Sundays (premium rates), public holidays (premium rates), and late-night work. Catering staff also receive travel time and expenses when working at locations away from the usual workplace. Use award interpretation software to calculate rates accurately.

Question 11

How do I handle travel time and expenses for catering staff?

Accepted Answer

Under the Restaurant Industry Award, employees are entitled to payment for travel time and reasonable travel expenses when required to work at locations away from their usual place of work. This typically includes time travelling to and from event venues beyond normal commuting distance, plus vehicle allowances or reimbursement. Document your travel policy clearly in employment contracts.

Question 12

What should I include in a catering staff employment contract?

Accepted Answer

Key elements include: position title and classification level, employment type (casual/part-time/full-time), hourly rate, applicable award, reporting structure, main duties, travel requirements and allowances, physical requirements, uniform policy, and required qualifications. For catering roles, be specific about irregular hours, weekend and evening work, and physical demands. Use digital employment contracts to simplify this process.

Question 13

How far in advance must I provide rosters to catering staff?

Accepted Answer

Under the Restaurant Industry Award, rosters must be provided at least 7 days in advance. For catering businesses, this can be challenging when events are booked at short notice. Casual staff can be called in with shorter notice if they agree, but building buffer time into your booking process helps ensure rostering compliance. Using rostering software helps manage this complexity.

Question 14

Can I roster catering staff for multiple venues in one day?

Accepted Answer

Yes, but you must comply with award requirements for maximum spread of hours and breaks. If staff work at multiple venues in one day, travel time between venues counts as work time and must be paid. Ensure the total spread of hours (including travel) doesn't exceed award limits, and provide required meal breaks. Plan logistics carefully to avoid breaching these requirements.

Question 15

What breaks are catering staff entitled to?

Accepted Answer

Under the Restaurant Industry Award, employees working more than 5 hours are entitled to an unpaid meal break of 30-60 minutes. For catering events, the timing of breaks may need to work around service periods. Plan breaks during setup or between service courses. Use break planning tools to ensure compliance even during busy events.

Question 16

How do I manage catering staff availability for irregular events?

Accepted Answer

Collect comprehensive availability preferences during onboarding, including weekday evenings, weekends, and public holidays. Use staff availability management tools to track when each team member can work. Many catering businesses use a notification system where staff can opt-in for available shifts. Set clear expectations about response timeframes and minimum shift acceptance requirements.

Catering staff job description