0631 Restaurant and food service managers
Category: Management occupations
Major Group 06 : Middle management occupations in retail and wholesale trade and customer services
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.
Example Titles
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
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.
- 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.
To submit your assessment application under the 2015 Canadian Immigration quota, click here
CanadianExpressEntry.com