Restaurant and food service managers

National Occupation Code (NOC): 0631

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.

Working Conditions for Restaurant and food service managers

Work is performed in a variety of food service environments, such as restaurants, buffets, and catering halls. Work is often fast-paced and involved multi-taking complaints, supply chains, and assigning duties under pressure.

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