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Restaurant and Food Service Managers

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NOC:0631
Occupation:Restaurant and Food Service Managers
Category:Management

About the job

Nature of work:

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.

Job 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.
Sample job titles:
  • bar manager
  • cafeteria manager
  • catering service manager
  • dining room manager
  • food services manager
  • restaurant assistant manager
  • restaurant manager
Skills:

To work in these jobs, you need good organizational and managerial skills. An ability to work under pressure is important. You must be decisive. You need to work well with others. Effective communication skills, both written and oral, are also important.

Job requirements:
  • Completion of a college or other program related to hospitality or food and beverage service management is usually required.
  • Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.
Other considerations:

Although many employees in service industries work on a seasonal basis, mainly in the summer months, there are no significant seasonal patterns of unemployment in this particular occupation. Approximately one-third of people in this occupation are self-employed. Several years of experience in the food service sector, including supervisory experience, are required. Progression to senior management in food service is possible with experience.

Labour Market Information

Work Prospects:Good

The employment outlook over the next few years for this occupational group is “good”, which indicates the chances of a qualified individual finding work is better than average when compared to other occupations in Nova Scotia. This is a fairly large occupation in Nova Scotia so job opportunities occur fairly regularly. The number employed in this occupation is expected to remain largely the same over the next few years. With a large percent of workers being 55 years of age and older, retirements are expected to be a key contributor to employment opportunities over the coming years. Restaurant and Food Service Managers most commonly work full-time hours. With employment conditions being somewhat seasonal, periods of downtime or layoff throughout the year affect some workers. Also, a fair portion of the workforce is self-employed, so having the option to "work for yourself" may appeal to some individuals’ interests/motivations.

The median employment income for 68% of Restaurant and Food Service Managers who worked full-time, year-round in 2015 was $31,724. Across all occupations in Nova Scotia, 59% of those who worked full-time year round had a median employment income of $43,600.
(Source: 2016 Census)

OccupationEstimated employment in 2018Estimated change in employment between 2017 and 2019Estimated openings due to growth and retirements, 2017-2019Estimated rate of unemployment in 2018 Estimated hourly earnings in 2015 (learn more)Estimated annual earnings in 2015
Restaurant and Food Service Managers3,035stable215Moderate
Minimum: $11.35
Median: $14.76
Maximum: $29.81
Minimum: $9,075
Median: $28,288
Maximum: $59,059
Occupations in Management44,250Decline2,775Low
Minimum: $15.77
Median: $34.97
Maximum: $57.69
Minimum: $10,632
Median: $55,002
Maximum: $124,014
Restaurant and Food Service ManagersCompared to: Occupations in Management
Percent employed full-time93%93%
Percent self-employed32%19%
Where will I likely work?
Area of EmploymentRestaurant and Food Service ManagersCompared to: All NS Occupations
% EmployedMedian Annual Income% EmployedMedian Annual Income
Southern10%$22,42812%$30,581
Northern18%$27,21816%$33,660
Cape Breton10%$27,36713%$32,974
Halifax51%$31,58747%$41,209
Annapolis Valley10%$37,33013%$32,958
What are the workers like?
AgeRestaurant and Food Service ManagersCompared to: All Management
% Employed% Employed
15-245%2%
25-3426%13%
35-4420%24%
45-5426%32%
55-6418%23%
65+4%6%
Median Age4549
GenderRestaurant and Food Service ManagersCompared to: Occupations in Management
% Employed% Employed
Female56%41%
Male44%59%
EducationRestaurant and Food Service ManagersCompared to: All Management
% EmployedMedian Annual Income% EmployedMedian Annual Income
Less than high school11.7%$26,2196.2%$30,033
High school38.0%$27,95223.5%$37,496
Trades certificate7.2%$28,9587.0%$41,701
College certificate or diploma21.2%$26,00020.6%$45,432
University certificate or diploma1.8%$20,3933.0%$59,985
Bachelor's degree17.2%$29,68927.7%$66,107
University advanced certificate or diploma0.7%$29,9391.9%$74,902
Master's degreex$32,5469.2%$81,234
Doctorate2.2%x0.8%$83,359
Medicine, dentistry, veterinary, optometryxx0.1%$79,443
Total100%100%
Wage Disclaimer

Hourly earnings data are from the Labour Force Survey by Statistics Canada. Data are not available for all occupations. Hourly earnings are calculated based on usual hours worked per week. This is how an annual salary, for instance, gets converted to an hourly rate. The data include full and part-time workers along with new and experienced workers. Self-employed workers are excluded.

Annual employment income data reported in the Work Prospects section, are from the 2011 National Household Survey by Statistics Canada. Much of the data (around 70%) came directly from tax records. The data relates to the year 2010 and includes total wages and salaries and net income from self-employment.

Sources

Employment Requirements & Contacts

Regulations:
No regulating bodies were found under this occupation profile
Useful contacts:
Acadia Entrepreneurship Centre
Acadia University, Box 142
Wolfville, NS B4P 2R6
Tel: (902) 585-1180
Fax: (902) 585-1057
entrepreneurship@acadiau.ca
Canadian Institute of Management - Maritimes
PO Box 463
Port Williams, NS B0P 1T0
Tel: (902) 670-0746 
Info@MaritimeCIM.com

Training Paths & Education

Program Name:Hospitality administration/management - General
Education Level:This program is typically offered at the college or university level.
Program Description:
This instructional program class comprises any program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveller facilities. These programs include courses in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.
See all institutions providing this program+
Mount Saint Vincent University
166 Bedford Highway
Halifax, NS B3M 2J6
(902) 457-6117
admissions@msvu.ca
Cape Breton University
PO Box 5300 1250 Grand Lake Road
Sydney, NS B1P 6L2
(888) 959-9995
registrar@cbu.ca
Program Name:Hotel, motel, and restaurant management
Education Level:This program is typically offered at the trades/college level.
Program Description:
This instructional program class comprises any instructional program that prepares individuals to manage operations and facilities that provide food and/or lodging services to the traveling public. These programs include courses in hospitality industry principles; supplies purchasing, storage, and control; hotel and restaurant facilities design and planning; hospitality industry law; personnel management and labour relations; financial management; facilities management; marketing and sale promotion strategies; convention and event management; front desk operations; and applications to specific types of hotel, motel, and/or restaurant operations.
See all institutions providing this program+
Nova Scotia Community College - Akerley Campus
21 Woodlawn Road
Dartmouth, NS B2W 2R7
(902) 491-4900
akerley.info@nscc.ca
Program Name:Human nutrition
Education Level:This program may be offered at the college, trades, or university level.
Program Description:
This instructional program class comprises any program that focuses on the relationships between food consumption and human development and health. These programs include courses in the cellular and molecular processes of food processing in the human body, related metabolic processes, the relationship of food and nutrition to disease, and nutritional needs across the lifespan.
See all institutions providing this program+
St. Francis Xavier University
PO Box 5000
Antigonish, NS B2G 2W5
(902) 867-2219
admit@stfx.ca
Cape Breton University
PO Box 5300 1250 Grand Lake Road
Sydney, NS B1P 6L2
(888) 959-9995
registrar@cbu.ca
Canadian School of Natural Nutrition
800 Windmill Rd, Suite 205
Dartmouth, NS B3B 1L1
(902) 425-0895
halifax@csnn.ca
Additional resources:

There are no additional resources for this occupation.