Restaurant and food service managers – NOC : 0631

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.

assistant manager, restaurant

banquet manager

bar manager

cafeteria manager

catering service manager

dining room manager

food services manager

hotel food and beverage service manager

restaurant manager

restaurateur – food services

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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.

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.

Additional information

Progression to senior management in food service is possible with experience.

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