Food and Beverage Service Supervisor in Formal Dining Rooms
Supervisors of formal food and beverage service coordinate and supervise service in formal restaurants and dining rooms.
Supervisors of formal food and beverage service coordinate and supervise service in formal restaurants and dining rooms.
Captain Waiter, Head Waiter, Maitre D'hotel
In Canada, the federal government groups and organizes occupations based on a National Occupational Classification (NOC) system. This alis occupation may not reflect the entire NOC group it is part of. Data for the NOC group can apply across multiple occupations.
The NOC system is updated every 5 years to reflect changes in the labour market. Government forms and labour market data may group and refer to an occupation differently, depending on the system used. Here is how this occupation has been classified over time:
In Alberta, this occupation is part of 1 or more 2006 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Interest in co-ordinating information to establish methods to meet work schedules and maintain records of stock, repairs, sales and wastage; and in ensuring that food and service meet quality control standards; may plan cafeteria menus and determine related food and labour costs
Interest in supervising and checking assembly of regular and special diet trays, and delivery of food trolleys to hospital patients; may participate in the selection of food service staff and assist in the development of policies, procedures and budgets
Interest in training staff in job duties and sanitation and safety procedures
To identify or change your interest codes, complete the Interests Exercise in CAREERinsite.
The interest code helps you figure out if you’d like to work in a particular occupation.
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective, and Social.
Each set of 3 interest codes for this NOC group is listed in order of importance.
A code in capital letters means it’s a strong fit for the occupation.
A code in all lowercase letters means the fit is weaker.
To fill in or change the values for your abilities, complete the Abilities Exercise in CAREERinsite.
A Quick Guide
You are born with abilities that help you process certain types of information and turn it into action. These abilities influence which skills you can learn more easily.
The abilities or aptitudes shown for this NOC group come from the General Aptitude Test Battery (GATB). The GATB measures 9 aptitudes. It groups them into 3 categories: mental, visual, and physical.
The abilities scores range from 1 to 5, with 5 being stronger.
Job titles and responsibilities in this occupation vary from one eating establishment to another. The following descriptions outline the usual responsibilities for supervisors in formal dining establishments.
Captain waiter or waitress is the title sometimes used for the head food and beverage server in a section of a formal dining room. In general, captains have the following duties and responsibilities:
Captains also may:
Captains generally remain in the dining room taking care of guests and supervising servers. Food and beverage servers usually pass orders to the kitchen and serve the food, although captains may assist food and beverage servers as required.
Maitres d'hotel is the full name for those supervisors who are commonly called maitre d's. Maitres d'hotel are responsible for all aspects of food and beverage service in formal dining establishments. In general, they have the following duties and responsibilities:
They also may be responsible for marketing and advertising the restaurant.
Supervisors of formal food and beverage service generally work in pleasant surroundings. They often work evenings, weekends and holidays. At busy meal times, they are constantly on their feet to ensure customers receive prompt service.
Supervisors of formal food and beverage service need:
They should enjoy coordinating information (for examples, schedules and supplies), supervising the work of others and working with a variety of people.
In Alberta, this occupation is part of 1 or more 2011 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
This chart shows which job skills are currently in highest demand for this occupational group. It was created using this occupation's 100 most recent Alberta job postings, collected between Sep 30, 2022 and Oct 01, 2022.
Review these skills to learn:
|Tasks: Supervise and co-ordinate activities of staff who prepare and portion food||98|
|Tasks: Maintain records of stock, repairs, sales and wastage||92|
|Tasks: Train staff in job duties, sanitation and safety procedures||91|
|Tasks: Ensure food service and quality control||91|
|Tasks: Estimate and order ingredients and supplies||89|
|Tasks: Establish methods to meet work schedules||81|
|Tasks: Address customers' complaints or concerns||79|
|Tasks: Prepare and submit reports||76|
|Construction Specialization: Team player||60|
|Tasks: Establish work schedules||60|
Although many employers prefer to hire post-secondary program graduates for supervisory positions, the primary requirement is previous experience in the hospitality industry. Training may be on the job. Computer skills are an asset.
Food and beverage service supervisors in formal dining rooms need a good working knowledge of food preparation and wines. The following organizations offer introductory to advanced courses in wines and spirits at various locations across Canada: International Sommelier Guild (ISG) and Wine and Spirit Education Trust (WSET).
Those who wish to advance to management positions in the hospitality industry should obtain related training and certification.
All staff involved in the sale and service of liquor in licenced premises (for example, owners, managers and supervisors, retailers, bartenders and servers, greeters and hosts, and security staff) must have ProServe Liquor Staff Training. This is a provincial government training program designed to ensure liquor service and sales activities are conducted with integrity and in a socially responsible manner. ProServe is available online, as a self-directed program of home study using a video and a manual, or by seminar.
In Alberta, food safety courses are offered by:
Visit the Government of Alberta website or contact 780-427-7164 for a listing of approved food safety training options.
The Government of Alberta awards a Food Sanitation and Hygiene Certification to those who complete approved training and achieve at least 70% on a provincial exam. Food facilities generally must employ at least 1 person who is certified. Where 6 or more people are working on site, at least 1 person present must be certified. Where fewer people are working on site, the certified person may be absent.
The following schools offer programs or courses that are related to this occupation but are not required to enter the field.
To expand or narrow your search for programs related to this occupation, visit Post-Secondary Programs.
Completing a program does not guarantee entrance into an occupation. Before enrolling in an education program, prospective students should look into various sources for education options and employment possibilities. For example, contact associations and employers in this field.
Certification is not required, as there is currently no legislation regulating this occupation.
However, Tourism HR Canada (formerly the Canadian Tourism Human Resource Council or CTHRC) offers 2 certifications through the emerit website for food and beverage managers on a voluntary basis. These include:
The Food and Beverage Manager certification leads to the Tourism Certified Manager (TCM) designation, while the Food and Beverage Management International certification leads to the Certified International Foodservice Management (CIFM) designation.
Supervisors of food and beverage service in the hospitality industry are employed in restaurants, lounges, private clubs and other formal service establishments.
Experienced supervisors may advance to positions such as banquet manager or restaurant manager. Supervisors who have related post-secondary education or emerit certification have an advantage when applying for further advancement.
Food and beverage service supervisors in formal dining rooms are part of the larger 2011 National Occupational Classification 6311: Food service supervisors. In Alberta, 87% of people employed in this classification work in the Accommodation and Food Services [pdf] industry.
The employment outlook [pdf] in this occupation will be influenced by a wide variety of factors including:
In Alberta, the 6311: Food service supervisors occupational group is expected to have an above-average annual growth of 2.2% from 2019 to 2023. In addition to job openings created by employment turnover, 230 new positions are forecasted to be created within this occupational group each year.
NOC groups often include several related occupations. Although there is labour market data for the larger NOC group, this occupation makes up only a part of that group. It means data for this occupation may be different than the data shown. For example, only some of the new positions to be created will be for this occupation. It also applies to other data for the NOC group such as number of people employed.
Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.
Earnings vary tremendously depending on the responsibilities of the position and the nature of the dining establishment.
Since captains serve customers directly as well as supervising food and beverage servers, they may receive tips. In most restaurants, food and beverage servers contribute a portion of their tips to a tip pool, which is distributed among all food and beverage service workers, including food service supervisors.
In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Unless otherwise noted, the data shown here is for all industries and all regions in Alberta.
All wage estimates are hourly except where otherwise indicated. Wages and salaries do not include overtime hours, tips, benefits, profit shares, bonuses (unrelated to production), and other forms of compensation.
To see the full survey data for this NOC group, visit the wage profile.
Other wage sources
To make an informed wage and salary decision, research other wage sources [pdf] to supplement this data.
High Reliability, represents a CV of less than or equal to 6.00% and 30 survey observations and/or represents 50% or more of all estimated employment for the occupation.
|Wages*||Low (5th percentile)||High (95th percentile)||Average||Median|
Swipe left and right to view all data. Scroll left and right to view all data.
* All wage estimates are hourly except where otherwise indicated. Wages and salaries do not include overtime hours, tips, benefits, profit shares, bonuses (unrelated to production) and other forms of compensation.
Pay brackets for hourly wages
|Finance, Insurance, Real Estate, Leasing||$52,641|
|Health Care & Social Assistance||$40,923|
|Information, Culture, Recreation||$35,505|
|Accommodation & Food Services||$31,435|
Alberta Hotel and Lodging Association website: www.ahla.ca
Canadian Association of Foodservice Professionals website: cafp.ca
emerit website: emerit.ca
National Restaurant Association [United States] website: www.restaurant.org
ProServe Liquor Staff Training website: proserve.aglc.ca
Restaurants Canada website: www.restaurantscanada.org
Tourism HR Canada website: tourismhr.ca
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Updated Mar 31, 2021. The information contained in this profile is current as of the dates shown. Salary, employment outlook, and educational program information may change without notice. It is advised that you confirm this information before making any career decisions.