Food and Beverage Service Supervisor in Formal Dining Rooms

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

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.

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 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:

• Accommodation and Food Services

Employment Outlook

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

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Employment Outlook

Employment outlook is influenced by a wide variety of factors. Learn how these factors can affect your career decisions.

• 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 2.2% 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.

Note
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: 2019-2023 Alberta Regional Occupational Demand Outlook

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

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

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