631- Restaurant and food service managers
Restaurant and food service managers
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.
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.
Progression to senior management in food service is possible with experience.
National Occupation Classification, (2011)
Statistics Canada and Human Resources and Skills Development Canada,
Catalogue no. 12-583-X