0631 - 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.
Illustrative example(s)
* assistant manager, restaurant
* banquet manager
* bar manager
* cafeteria manager
* catering service manager
* dining room manager
* food services manager
* hotel food and beverage service manager
* restaurant manager
* restaurateur - food services
All examples
Exclusion(s)
* Dietitians and nutritionists (3132)
* Executive chefs (See 6321 Chefs)
* Food service supervisors (6311)
* Senior managers in food service (See 0015 Senior managers - trade, broadcasting and other services, n.e.c.)
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.
* Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.
Additional information
Progression to senior management in food service is possible with experience.
