National Occupation Code (NOC): 60030

Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.

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Job Duties for Restaurant and food service managers

• 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.

Alternate Job Titles

• Assistant Bar Manager
• Assistant Manager - Food Services
• Banquet Manager
• Bar Manager
• Beverage Service Manager
• Café Manager
• Cafeteria Manager
• Canteen Manager
• Canteen Services Manager
• Catering Service Manager
• Cybercafé Manager
• Dining Establishment Managing Supervisor
• Dining Room Manager
• Fast Food Restaurant Manager
• Food And Beverage Service Manager
• Food Services Manager
• Hotel Food And Beverage Service Manager
• Internet Café Manager
• Restaurant Assistant Manager
• Restaurant Manager
• Restaurant Manager Trainee
• Restaurateur - Food Services
• Tea Room Manager
• Kitchen Manager