Restaurant and food service managers (NOC 0631)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.

Nature of work

Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.

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
  • - Continued…
  • - 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.
  • * Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.

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