Restaurant and food service managers (NOC 0631)

High opportunity occupation

About this job

Restaurant and food service managers plan, organize and run restaurants, bars, cafeterias and other food and beverage businesses. Restaurant managers are usually responsible for the “front of house,” while chefs take care of the kitchen in the “back of house.”

Watch the video below to see what a day in the life of a restaurant manager is like.

Common job titles
  • manager, banquet / bar / cafeteria
  • manager, services - catering
  • restaurateur - food services


In general, restaurant and food service managers:

  • Hire staff and supervise training
  • Set operating procedures and staff schedules
  • Set targets, and track and reward staff performance
  • Settle staffing issues
  • Deal with customer complaints
  • Ensure employment laws, liquor regulations and health and safety rules are followed
  • Arrange suppliers and order food and other supplies
  • Arrange catering and outside use of facilities
  • Manage budgets, pricing and payroll
  • Do paperwork related to taxes and wages
  • Develop marketing and public relations plans
  • Handle emergency repairs to equipment

In franchises, the head office may take care of some of these duties.

Work environment

Restaurant and food service managers can work in companies of any size. Some may own and operate their own business.

Workweeks can be long–50 to 60 hours–and weekend and evening shifts are common. Holiday times, like those that occur in the winter season often mean longer hours.

Restaurant and food service managers must work well under pressure. They need to be able to multitask, solve problems and handle complaints in a fast-paced environment. They are constantly dealing with people, including suppliers, staff, inspectors and customers.

The work is physical, with long periods of standing and walking and some lifting and carrying. It also involves using technology, including food service software.

Insights from industry

The industry faces a shortage of qualified workers to fill its needs. This is especially true in the Lower Mainland and on Vancouver Island.

Career paths and resources

Career paths

Recent graduates may start as servers, bartenders, assistant restaurant managers or kitchen managers. With experience, they may advance to positions as supervisors or managers.

More experienced restaurant and food service managers may move on to become restaurant or bar owners, industry consultants, trainers, post-secondary instructors or regional managers for chain restaurants.

Additional resources