Restaurant & Food Managers-Immigration

0631 Description of Restaurant and Food Service Managers:

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.

Here is a list of Example Titles of this occupation.

assistant bar manager
assistant manager – bar
assistant manager, restaurant
banquet manager
bar manager
beverage service manager
cafeteria manager
café manager
canteen manager
canteen service district manager
canteen services manager
catering service manager
cybercafé manager
dining establishment managing supervisor
dining room manager
district manager, canteen service
fast food restaurant manager
food and beverage service manager
food services manager
food services officer, base – military

food services steward – military
hotel food and beverage service manager
Internet café manager
logistics officer (food services) – military
manager trainee, restaurant
manager, café
manager, catering service
manager, cybercafé
manager, food and beverage service
manager, food services
manager, hotel food and beverage service
manager, Internet café
manager, restaurant
managing supervisor, dining establishment
restaurant assistant manager
restaurant manager
restaurateur – food services
steward, food services – military
tea room manager

Main duties

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

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.

Employment requirements

Completion of a college or other program related to hospitality or food and beverage service management is usually required.

Several years of experience in the food service sector, including supervisory experience, are required.

Additionally, applicants with experience in the following occupations may also be considered under this NOC depending on the specifics of the main duties performed:

Government Managers - Health and Social Policy Development and Program Administration (0411)
Senior Managers - Health, Education, Social and Community Services and Membership Organizations (0014)