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.
Estimated median employment income based on 2021 Job Bank median hourly wage rate (median annual salary = hourly wage rate x 40 (hours per week) x 52.14 (weeks per year))
Note:Estimated median employment income based on 2021 Job Bank median hourly wage rate (median annual salary = hourly wage rate x 40 (hours per week) x 52.14 (weeks per year))
Source: 2021 Job Bank Wage Report
Source: B.C. Labour Market Outlook
10 year expected job openings: 9,330
In general, restaurant and food service managers:
In franchises, the head office may take care of some of these duties.
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.
Source: 2016 Census
Restaurant and food service managers usually need several years of experience in food services, including supervisory experience. Most jobs call for a college diploma or completion of a program in hospitality or food and beverage service management. Businesses that serve alcohol require managers to be certified in responsible beverage service.
Restaurant managers need to keep up to date on the latest technology used in the industry. More and more, much of the work–including scheduling, tracking hours and ordering–is being done online. An understanding of how to handle social media and online reviews is also helpful.
In addition, employers may look for:
For more information about programs offered specifically for this career, visit EducationPlannerBC.
Every job calls for a certain set of skills. Knowing those skills is the first step in finding a good career fit.
Here, you will find the 35 most relevant workplace skills. Some are more important to achieving success in a certain career than others. These skills may come naturally to you or you may need to gain them through education, training and experience.
See the list of work-related skills below, ranked in order of importance for this career. You’ll also find the skill strength needed, letting you know how capable you must be in that skill.
Check out the list and see if this career matches your skills—take that first step!
The industry faces a shortage of qualified workers to fill its needs. This is especially true in the Lower Mainland and on Vancouver Island.
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.