I want to know how the work experience is calculated pls. My work experience is as follows;
June 2002 - June Oct, 2004- Restaurant manager
June 2006 - June 2007- Administrative officer
June 2008- Date- Administrator
Will i get the full 21 points even though my NOC 0631 qualifying is just for 1yr and 4mths experience? will they count the years of working as administrator as part years of experience? Seniors pls help as time is running out!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Years of experience are counted for the NOC you base your application on, i.e 0631.
You can refer to pages 12-13 of EG7.
In which sector you've been working as 'administrator'? Is it in IT or same food business? If in food&Beverage, then check the duties of 0631 and check if it matches yours. Then, you can claim it.
assistant bar manager
assistant manager – bar
assistant manager, restaurant
banquet manager
bar manager
beverage service manager
café manager
cafeteria manager
canteen manager
canteen service district manager
canteen services manager
catering service manager
cybercafé manager
dining establishment managing supervisor
dining room manager
district manager, canteen service
fast food restaurant manager
food and beverage service manager
food services manager
food services officer, base – military
food services steward – military
hotel food and beverage service manager
Internet café manager
logistics officer (food services) – military manager trainee, restaurant
manager, café
manager, catering service
manager, cybercafé
manager, food and beverage service
manager, food services
manager, hotel food and beverage service
manager, Internet café
manager, restaurant
managing supervisor, dining establishment restaurant assistant manager
restaurant manager restaurateur – food services
steward, food services – military
Main duties
Restaurant and food service managers perform some or all of the following duties:
Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
Employment requirements
Completion of a college or other program related to hospitality or food and beverage service management is usually required.
Several years of experience in the food service sector, including supervisory experience, are required.
