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Food and Beverage Service Supervisor in Formal Dining Rooms

Supervisors of formal food and beverage service co-ordinate and supervise service in formal restaurants and dining rooms.

  • Avg. Salary $31,443.00
  • Avg. Wage $17.26
  • Minimum Education Varies
  • Outlook above avg
  • Employed 10,600
  • In Demand High
Also Known As

Captain Waiter, Maître D'hôtel, Maitre D'hotel

NOC Codes

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:

  • 2006 NOC: Food Service Supervisors (6212) 
  • 2006 NOC-S: Food Service Supervisors (G012) 
  • 2011 NOC: Food service supervisors (6311) 
  • 2016 NOC: Food service supervisors (6311) 
Skills Shortage

Employers that Recruited in the Last 2 Years

Average Wage
  • Certification Not Regulated
  • Strength Required Lift up to 5 kg
Interest Codes
The Food and Beverage Service Supervisor in Formal Dining Rooms is part of the following larger National Occupational Classification (NOC).
Food Service Supervisors

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

Reading Interest Codes
A Quick Guide

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 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.

Learn More

Updated Mar 28, 2017

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:

  • train and lead teams of food and beverage servers
  • keep their sections neat and attractive
  • ensure that the food and beverage service workers in their sections are well groomed, properly attired and efficient
  • check table settings
  • co-ordinate service so food is served at the proper time and temperature
  • greet guests and present menus and wine lists.

Captains also may:

  • serve wine and liquor
  • carve meat and prepare flambé dishes at customers' tables
  • present bills and accept payments.

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:

  • hire, train and supervise food and beverage service staff
  • schedule staff hours
  • order dining room supplies and equipment
  • take reservations
  • greet guests and assign tables
  • settle customer complaints
  • maintain and control liquor inventories and smallware (for example, cups, utensils, baskets)
  • prepare cash receipts after the restaurant closes
  • participate in management activities such as menu development, budgeting and revenue forecasting.

They also may be responsible for marketing and advertising the restaurant.

Working Conditions
Updated Mar 28, 2017

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.

  • Strength Required Lift up to 5 kg
Skills & Abilities
Updated Mar 28, 2017

Supervisors of formal food and beverage service need to possess:

  • good memory for details and guests
  • good verbal communication skills
  • an ability to remain pleasant and diplomatic at all times.

They should enjoy co-ordinating information (for examples, schedules and supplies), supervising the work of others and working with a variety of people.

Top 10 Skills Employers Are Looking For

Food service supervisors
NOC code: 6311

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 May 13, 2021 and May 15, 2021.

Review these skills to learn:

  • Whether or not this occupation matches your skill set
  • What training you may need to get these skills
  • What skills to highlight in your resumé, cover letter, and interview.
Supervise and co-ordinate activities of staff who prepare and portion food
Maintain records of stock, repairs, sales and wastage
Ensure food service and quality control
Estimate and order ingredients and supplies
Train staff in job duties, sanitation and safety procedures
Establish methods to meet work schedules
Prepare and submit reports
Address customers' complaints or concerns
Personal Suitability: Team player
Personal Suitability: Flexibility
Educational Requirements
Updated Mar 28, 2017

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:

For a listing of approved food safety training options, check Alberta Health's Recognized food safety courses in Alberta list [pdf] or contact 780-427-7164.

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.

Related Education

The following schools offer programs or courses that are related to this occupation but are not required to enter the field.

Cypress College - Culinary Campus

Northern Alberta Institute of Technology

Southern Alberta Institute of Technology

For a broad list of programs and courses that may be related to this occupation try searching using keywords.

Certification Requirements
Updated Mar 28, 2017

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:

  1. Food and Beverage Manager
  2. Food and Beverage Manager International

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.

Employment & Advancement
Updated Mar 28, 2017

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:

  • trends and events affecting overall employment (especially in the Accommodation and Food Services industry)
  • location in Alberta
  • employment turnover (work opportunities generated by people leaving existing positions)
  • occupational growth (work opportunities resulting from the creation of new positions)
  • size of the occupation.

Over 8,000 Albertans are employed in the Food service supervisors occupational group. This group is expected to have an above-average annual growth of 2.4% from 2016 to 2020. As a result, 192 new positions are forecast to be created each year, in addition to job openings created by employment turnover. Note: As food and beverage service supervisors in formal dining rooms form only a part of this larger occupational group, only some of these newly created positions will be for food and beverage service supervisors in formal dining rooms.

Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.

Wage & Salary
Updated Mar 28, 2017

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.

Food service supervisors

Survey Methodology

Survey Analysis

Overall Wage Details
Average Wage
Average Salary
Hours Per Week

Hourly Wage
For full-time and part-time employees
  • Low
  • High
  • Average
  • Median
Wages* Low (5th percentile) High (95th percentile) Average Median
Starting $15.00 $20.00 $16.38 $16.00
Overall $15.60 $22.00 $17.26 $16.50
Top $16.00 $25.00 $18.59 $17.50

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.

A: High Reliability
Data Reliability Code Definition

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.

Industry Information
Public Administration
Health Care & Social Assistance
Retail Trade
Information, Culture, Recreation
Accommodation & Food Services
Educational Services

Skills Shortage

Employers that Recruited in the Last 2 Years


Recruiting Employers that Experienced Hiring Difficulties


Employers with Unfilled Vacancies of over 4 Months


Vacancy Rate

Related Post-Secondary Field of Study
  • Personal and Food Services
Other Sources of Information
Updated Mar 28, 2017

Alberta Hotel and Lodging Association website:

Canadian Association of Foodservice Professionals website:

emerit website:

National Restaurant Association [United States] website:

ProServe Liquor Staff Training website:

Restaurants Canada website:

Tourism HR Canada website:

Get information and referrals about career, education, and employment options from Alberta Supports.

Updated Mar 28, 2017. 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.

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