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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.

Also Known As

Captain Waiter, Head Waiter, 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

  • 6212: Food Service Supervisors

2006 NOC-S

  • G012: Food Service Supervisors

2011 NOC

  • 6311: Food service supervisors

2016 NOC

  • 6311: Food service supervisors

2021 NOC

  • 62020: Food service supervisors

2023 OaSIS

  • 62020.00: Food service supervisors
Updated May 18, 2021

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 properly stocked, neat and attractive
  • Ensure that the food and beverage service workers in their sections are well groomed, properly attired and efficient
  • Check table settings
  • Coordinate 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
  • Answer questions about ingredients, how dishes are prepared, and suggest menu pairings
  • Present bills and accept payments
  • Negotiate resolutions to any customer issues

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 May 18, 2021
  • Strength Required Lift up to 5 kg

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.

Interests & Abilities

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.

Food Service Supervisors

2006 NOC: 6212

Interest Codes

Interest Codes for This NOC Group

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

Your Interest Codes

To identify or change your interest codes, complete the Interests Exercise in CAREERinsite.

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 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.

Learn About Interests


Typical ability expectations for this NOC group
Your abilities

To fill in or change the values for your abilities, complete the Abilities Exercise in CAREERinsite.

Mental Abilities

General Learning Ability

Verbal Ability

Numerical Ability

Visual Abilities

Spatial Perception

Form Perception

Clerical Perception

Physical Abilities

Motor Coordination

Finger Dexterity

Manual Dexterity

Understanding Abilities

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.

Learn About Abilities

Traits & Skills
Updated May 18, 2021

Supervisors of formal food and beverage service need:

  • Memory for details and guests
  • Verbal communication skills
  • Attention to details
  • Organization skills
  • The ability to remain pleasant and diplomatic at all times

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 2016 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.

Top 10 Skills Employers Are Looking For

Food service supervisors

2016 NOC: 6311

This chart shows which job skills are currently in highest demand for this occupational group. It was created using this occupation's 2630 most recent Alberta job postings, collected between May 16, 2024 and Jun 14, 2024.

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.
Tasks: Ensure food service and quality control
Tasks: Supervise and co-ordinate activities of staff who prepare and portion food
Tasks: Maintain records of stock, repairs, sales and wastage
Tasks: Train staff in job duties, sanitation and safety procedures
Tasks: Estimate and order ingredients and supplies
Tasks: Establish methods to meet work schedules
Tasks: Prepare and submit reports
Tasks: Address customers' complaints or concerns
Experience: 1 year to less than 2 years
Tasks: Establish work schedules
Educational Requirements
Updated May 18, 2021
  • Minimum Education Varies

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.

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 Requirements
Updated May 18, 2021
  • Certification Not Regulated

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 Management 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 May 18, 2021

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.

Industry Concentration

This section shows the industries where the majority of people in this occupation work. The data is based on the 2016 Census.

In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups.

In the 6311: Food service supervisors occupational group, 90.0% of people work in:

Employment Outlook

Employment outlook is influenced by a wide variety of factors including:

  • Time of year (for seasonal jobs)
  • Location in Alberta
  • Employment turnover (when people leave existing positions)
  • Occupational growth (when new positions are created)
  • Size of the occupation
  • Trends and events that affect overall employment, especially in the industry or industries from the previous list

In Alberta, the 6311: Food service supervisors occupational group is expected to have an above-average annual growth of 2.7% from 2021 to 2025. In addition to job openings created by employment turnover, 258 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.

Source: 2021-2025 Alberta Regional Occupational Demand Outlook

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

Related Alberta Job Postings
Wage & Salary
Updated May 18, 2021

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.

Food service supervisors

2016 NOC: 6311
Average Wage
Per Hour
Average Salary
Per Year
Average Hours
Per Week
Average Months on Payroll
Survey Methodology Survey Analysis

2021 Alberta Wage and Salary Survey

NOC 6311 Wage Profile

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.

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.

Hourly Wage

For full-time and part-time employees
  • Low
  • High
  • Average
  • Median

Hourly Wage

For full-time and part-time employees
Wages* Low (5th percentile) High (95th percentile) Average Median
Starting $13.15 $18.00 $16.19 $16.00
Overall $14.94 $21.00 $17.25 $16.50
Top $15.75 $36.68 $19.45 $18.00

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

  • Starting pay: average pay offered for entry-level positions
  • Overall pay: average pay across all employees in this occupation
  • Top pay: average pay offered to top-paid employees

Industry Information

Retail Trade
Information, Culture, Recreation
Finance, Insurance, Real Estate, Leasing
Health Care & Social Assistance
Accommodation & Food Services
Public Administration

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 May 18, 2021

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 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.

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