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OaSIS 2025 Version 1.0
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60030.00 – 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.

Overview

Example job titles

  • Banquet manager
  • Bar manager
  • Cafeteria manager
  • Catering service manager
  • Dining room manager
  • Food services manager
  • Hotel food and beverage service manager
  • Restaurant assistant manager
  • Restaurant manager
  • Restaurateur - food services

Core competencies

  • Management of Financial Resources to create and monitor budgets for various operational areas, including staffing, food inventory and marketing
  • Management of Material Resources to ensure food and supply stock is maintained to meet client demand or upcoming events, as well as research and procure cost-effective, high-quality items without overstocking
  • Verbal Ability and Speech Clarity to clearly communicate tasks to others to reduce the chances of errors in food preparation or service
  • Problem Identification to identify problems with food preparation, customer service or cleanliness early to maintain high standards and ensure customer satisfaction
  • Information Ordering to systematically track sales trends, customer preferences and financial performance
  • Leadership to recruit and train staff on food and customer service best practices and ensure standards are maintained
  • Knowledge in Business Management to understand business principles in budgeting, financial planning and cost control to maintain profitability and financial stability

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.

Additional information

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

Similar occupations classified elsewhere

Exclusions:

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

0 – Management occupations

Major group

60 – Middle management occupations in retail and wholesale trade and customer services

Sub-major group

600 – Middle management occupations in retail and wholesale trade and customer services

Minor group

6003 – Managers in food service and accommodation

Unit group

60030 – Restaurant and food service managers

Occupational profile

60030.00 – Restaurant and food service managers

O*NET in-it

This page includes information from the O*NET 27.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Employment and Social Development Canada has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.