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60030 – Restaurant and food service managers

 

60030 – 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.

 

 

Profile
Index of titles
Assistant bar manager
Assistant manager - bar
Assistant manager - food services
Banquet manager
Bar manager
Beverage service manager
Café manager
Cafeteria manager
Canteen manager
Canteen service district manager
Canteen services manager
Catering service manager
Cybercafé manager
Dining establishment managing supervisor
Dining room manager
Fast food restaurant manager
Food and beverage service manager
Food services manager
Hotel food and beverage service manager
Internet café manager
Restaurant assistant manager
Restaurant manager
Restaurant manager trainee
Restaurateur - food services
Tea room manager

 

Main duties
This group performs 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.
Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.
Several years of experience in the food service sector, including supervisory experience, are required.

 

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

 

Exclusions
Dietitians and nutritionists (31121)
Food service supervisors (62020)
Senior managers - trade, broadcasting and other services (00014)
Executive chef (in 62200 Chefs)

 

LINK:

https://noc.esdc.gc.ca/Structure/NocProfile?objectid=QLjxLr53U77A9QvgSx1DDBHOB2mwFTYPECtJDpehi4I%3D

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