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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.

• 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.

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

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