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Restaurant and food service managers

OaSIS code 60030.00

Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services.

Overview

Also known as

  • 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

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:

  • Senior managers - trade, broadcasting and other services (00014)
  • Dietitians and nutritionists (31121)
  • Food service supervisors (62020)
  • Chefs (62200)
  • Executive chef (in 62200.01 Head Chefs)

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

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Establishing and Maintaining Interpersonal Relationships
4 - High Level
Managing Resources
4 - High Level
Applying New Knowledge
3 - Moderate Level
Coaching and Developing Others
3 - Moderate Level
Communicating with Coworkers
3 - Moderate Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
4 - High amount of freedom
Work Week Duration
Worked hours in a typical week
3 - More than 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

Sitting
Duration
2 - Less than half the time
Standing
Duration
4 - More than half the time
Bending or Twisting the Body
Duration
2 - Less than half the time

Interpersonal Relations

Contact with Others
Frequency
4 - Every day, a few times per day
Duration
4 - More than half the time
Work with Work Group or Team
Importance
4 - Highly important
Frequency
4 - Every day, a few times per day

Workplaces/employers

  • Food and beverage service establishments
  • Self-employed owners/operators

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Categorization Flexibility
3 - Moderate Level
Fluency of Ideas
3 - Moderate Level
Information Ordering
3 - Moderate Level
Mathematical Reasoning
3 - Moderate Level
Memorizing
3 - Moderate Level

Skills

Proficiency or complexity level
Management of Financial Resources
5 - Highest Level
Management of Material Resources
5 - Highest Level
Coordinating
4 - High Level
Instructing
4 - High Level
Management of Personnel Resources
4 - High Level

Personal Attributes

Importance
Leadership
5 - Extremely important
Adaptability
4 - Highly important
Attention to Detail
4 - Highly important
Collaboration
4 - Highly important
Concern for Others
4 - Highly important