Explore unit group
- Version:
- NOC 2021 Version 1.0
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 Example job 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
- 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.
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)
Breakdown summary
- 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
- Version
- NOC 2021 Version 1.0