National Occupational Classification (NOC) 2011
0 - Management occupations
06 - Middle management occupations in retail and wholesale trade and customer services
063 - Managers in food service and accommodation
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
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.
0632 - Accommodation service managers
Accommodation service managers plan, organize, direct, control and evaluate the operations of an accommodation establishment or of a department within such an establishment. They are employed by hotels, motels, resorts, student residences and other accommodation establishments, or they may be self-employed.
Illustrative example(s)
- assistant manager, hotel
- bed and breakfast operator
- front desk manager - accommodation services
- guest-house operator
- hotel director
- hotel manager
- motel manager
- reservations manager
- seasonal resort manager
- ski resort manager
- tourist home operator
Exclusion(s)
- Advertising, marketing and public relations managers (0124)
- Executive housekeepers (6312)
- Facility operation and maintenance managers (0714)
- Restaurant and food service managers (0631)
- Retail and wholesale trade managers (0621)
Main duties
Accommodation service managers perform some or all of the following duties:
- Develop, implement and evaluate policies and procedures for the operation of the department or establishment
- Prepare budgets and monitor revenues and expenses
- Participate in the development of pricing and promotional strategies
- Negotiate with suppliers for the provision of materials and supplies
- Negotiate with clients for the use of facilities for conventions, banquets, receptions and other functions
- Recruit and supervise staff, oversee training and set work schedules
- Resolve customer complaints.
Employment requirements
- A university degree or college diploma in hotel management or other related discipline is usually required for managers employed by hotel chains or large accommodation establishments.
- Several years of experience within the accommodation industry are usually required and may substitute for formal educational requirements.
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