Restaurant and food service managers (NOC 0631)

High demand occupation

About this job

Restaurant and food service managers run restaurants, bars, cafeterias and other food and beverage services.

See what a day in the life of this job is like—watch WorkBC’s Career Trek video about this occupation.

Source: WorkBC’s Career Trek

People in this occupation:

  • plan menus, set prices and budgets, and develop marketing and promotional material
  • look at the business operations and make changes wherever necessary
  • are responsible for hiring, training and supervising staff
  • are employed in small- to large-sized food and beverage service establishments
  • may own and operate their own restaurant or food service business

Excellent leadership and customer service skills are necessary to be successful in this occupation.

Restaurant and food service managers also:

  • need strong problem solving skills and be able to work well under pressure
  • may have to communicate with owners, restaurant executives and other outside parties, such as liquor control offices, health inspectors and suppliers
Common job titles
  • manager, banquet / bar / cafeteria
  • manager, services - catering
  • restaurateur - food services
  • manager, banquet / bar / cafeteria
  • manager, services - catering
  • restaurateur - food services

Duties

Restaurant and food service managers perform some or all of the following duties:

  • plan, organize and run restaurants, bars, cafeterias or other food or beverage services
  • decide which services will be offered and put operating procedures in place
  • hire staff and supervise training
  • set staff work schedules and track staff performance
  • control stock, handle the money and change procedures and prices as needed
  • handle and resolve customer complaints
  • settle staffing issues
  • make sure health and safety and liquor regulations are followed
  • make arrangements with suppliers for food and other supplies
  • write and maintain food supply contracts
  • make arrangements with customers for catering or use of facilities
  • take care of financial duties such as managing budgets, supplies and payroll
  • complete paperwork related to taxes, wages, unemployment payments and social security laws
  • develop and put marketing schemes in place
  • make sure the business has a good image in the community
  • operate all electronic systems, including food service software
  • handle emergency repairs to restaurant equipment
  • assist with employee training and offer career guidance

Work environment

Restaurant and food service managers must be skilled at working under pressure, solving problems and handling complaints effectively in a busy, fast-paced environment. On the job, they interact constantly with people, from suppliers, staff and government inspectors to customers. The work is physical and involves long periods of standing, walking and sometimes carrying in the restaurant or bar.

Some work weeks may be 50–60 hours long. Weekend and evening work are common. Holiday periods, such as the Christmas season, are typically busier than usual, which may require putting in additional hours.

Career paths and resources

Career paths

Progression to supervisor, assistant manager, manager and regional manager in food service is possible with experience.

Additional resources