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 or other food or beverage operations. They are employed in small- to large-sized food and beverage service establishments or they may own and operate their own restaurant or food service business.

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Restaurant manager

Restaurant staff are usually divided into “front of house” and “back of house.” The manager is generally responsible for the front, and the chef runs the back. There are many exceptions, however, depending on the size of the restaurant.

Excellent leadership and customer service skills are necessary to be a successful manager. Managers need to understand the technology used in the industry. Restaurant and food service managers need strong problem-solving skills and to be able to work well under pressure. Good communication skills are important, too, because managers need to be able to interact with a variety of people, such as restaurant owners or executives, liquor control officers, health inspectors and suppliers.

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


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