Restaurant and food service managers
manage and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services.
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Full NOC Description
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.
Main Duties
This group performs 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.
Also Known As
- banquet manager
- bar manager
- cafeteria manager
- catering service manager
- dining room manager
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.
Provincial Regulation
Not Provincially Regulated
The following graph shows the percentage of men and women working in this occupation in New Brunswick.
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The following graph shows the breakdown of all persons working in this occupation in New Brunswick by age group.
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The following graph shows the breakdown of all persons working in this occupation in New Brunswick by highest level of education achieved.
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The following graph shows the industry groups in which the largest shares of persons working in this occupation in New Brunswick are employed. Small percentages for all top three industry groups may suggest employment for this occupation is widely distributed amongst many industry groups.
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The following graph shows the breakdown of all persons employed in this occupation in New Brunswick by which economic region they reside in.
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Economic Regions
The following map displays New Brunswick’s five economic regions. An economic region (ER) is a grouping of counties, created as a standard unit for analysis of regional economic activity across Canada.
The following graph shows the average salary of all persons employed in this occupation in each of New Brunswick’s five economic regions.
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Economic Regions
The following map displays New Brunswick’s five economic regions. An economic region (ER) is a grouping of counties, created as a standard unit for analysis of regional economic activity across Canada.
The following represents the median hourly wage of all persons employed in this occupation in each of New Brunswick’s five economic regions.
The following shows the average salary of everyone who worked full-time and year-round in this occupation across each of the Atlantic Provinces and nationally.
The following represents the number of job openings that are expected to occur in this occupation over the next three and ten years respectively, broken down by openings expected to result from growth (“new jobs”) and openings expected to result from attrition (death and retirements).
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