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Part 3 of 3 — The Alessandro Stoccuto Series — Final
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Alessandro Stoccuto
Licensee & Owner — Bacco Restaurant, Shenton Park & John Street Cafe, Cottesloe
In the final episode of this three-part series, Alessandro reflects on what the Australian hospitality industry looks like from where he stands today — and what he would tell anyone serious about building a lasting career in it.
The Future of Australian Hospitality: What It Takes to Last
In Part 1, Alessandro laid out why RSA and hospitality training is a business foundation, not a formality. In Part 2, he got candid about staffing pressures and what he needs from day-one staff. In this final episode, he looks further ahead — at where Australian hospitality is heading, what the next generation needs to succeed, and what separates the people who build lasting careers from those who don't.
Where Australian Hospitality Is Heading
From his position running Bacco Restaurant in Shenton Park and John Street Cafe in Cottesloe, the industry shifts Alessandro describes are not abstract trends — they show up every service in what guests order, what they expect, and what conversations his team needs to be equipped to have.
The rise of low and no-alcohol options is reshaping responsible service of alcohol training — staff need to understand a menu that no longer starts and ends with traditional alcohol. Dietary requirements have grown more complex: allergen awareness, plant-based options, and health-conscious menus are now standard, not niche. And sustainability is moving from a marketing talking point to an operational expectation that guests notice and reference when choosing where to dine.
Compliance expectations are also tightening. Liquor licensing inspections in Western Australia are increasingly focused not just on whether RSA certificates are current, but on whether responsible service practices are genuinely embedded in how a venue operates day-to-day. For Alessandro, this makes investing in quality training — not just minimum-required training — a non-negotiable business decision.
"The workers who combine their formal training with genuine curiosity and a willingness to keep learning will always have a career in this industry."
— Alessandro Stoccuto, Licensee & Owner, Bacco Restaurant & John Street Cafe
Three Things the Next Generation Needs
When Alessandro considers what separates hospitality professionals who build long careers from those who cycle out of the industry within a year or two, he comes back to the same three things consistently.
01
Get Your Qualifications — and Think Beyond the Minimum
RSA and food safety are the foundation — legal requirements in most states and the baseline for any licensed hospitality role. But if you're serious about a career in venue management, Alessandro's advice is to pursue Approved Manager or Licensee training before you need it. In Western Australia, the Approved Manager qualification is required under the Liquor Control Act 1988 for anyone managing a licensed venue. Getting ahead of this signals ambition and gives you a genuine competitive advantage.
02
Develop Strong Communication Skills
Whether you're refusing service to an intoxicated patron, responding to an allergen enquiry at a busy table, or interacting with a compliance inspector during an unannounced visit — your ability to communicate clearly, calmly, and professionally is what defines you in the moment. Training gives you the legal knowledge. Communication skills determine whether you use it well under pressure.
03
Be Genuinely Adaptable
The Australian hospitality industry is moving fast — changing alcohol consumption trends, increasingly complex dietary requirements, sustainability expectations, and evolving compliance environments. The workers who thrive are those who approach the industry with genuine curiosity, who see their RSA or food safety certificate as a starting point rather than a finish line, and who keep learning even when no one is requiring them to.
What Separates the People Who Last
Over years of building and running two very different hospitality venues, Alessandro has worked alongside many professionals — some who built long and meaningful careers, and many who left the industry within twelve months. The difference, he says, comes down almost entirely to mindset.
The professionals who last treat their RSA certificate as a starting point. They watch how experienced staff handle difficult service situations. They ask questions rather than assume. They seek out additional qualifications — Food Safety Supervisor, Approved Manager — before their employer asks them to, because they are thinking about where they want to be in five years, not just their next shift. They are, in Alessandro's words, the people that operators like him actively look for and work hard to keep.
"Conversations like this one are how we keep raising the bar. When operators talk, we listen — and when trainees come in prepared, everyone benefits."
— Alessandro Stoccuto, Licensee & Owner, Bacco Restaurant & John Street Cafe
Why the Training Organisation You Choose Matters
Alessandro is clear on this: not all RSA training is equal, and experienced operators can tell the difference. A certificate from a reputable, nationally recognised registered training organisation signals that a candidate has genuinely engaged with the material — that they understand responsible service of alcohol principles, can apply them in real situations, and know what their legal obligations are under state liquor licensing law.
Job Trainer Australia (RTO 45742) delivers nationally recognised RSA, Food Safety, Approved Manager, and Licensee training online across Australia and New Zealand. Industry conversations like this series are how the organisation stays connected to what operators actually need from a trained workforce — and how it keeps its training relevant to the real hospitality environment its students will walk into.
Start from the Beginning
Missed Parts 1 and 2? Go back and hear how Alessandro frames the role of training in building and running a successful venue.