Restaurant Manager

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: Restaurant and Food Service Managers (0631) 
• 2006 NOC-S: Restaurant and Food Service Managers (A221) 
• 2011 NOC: Restaurant and food service managers (0631) 
• 2016 NOC: Restaurant and food service managers (0631) 

The specific duties performed by restaurant managers depend on the nature of the establishments they manage. In general, restaurant managers:

• consult with chefs to select menu items that will appeal to customers and make efficient use of food supplies
• assign prices to menu items
• develop wine and liquor lists appropriate to menus
• estimate supplies needed, order supplies and deal with food, beverage and equipment suppliers and their representatives
• recruit and train new employees, schedule work hours and keep employment records
• oversee the daily operations of the restaurant to ensure health and safety regulations and policies are met
• ensure that maintenance and decor standards are met
• supervise restaurant staff
• maintain friendly contact with customers and resolve customer complaints
• develop marketing strategies and supervise advertising campaigns
• track the overall profitability of the restaurant and forecast revenues
• prepare budgets and manage finances, including maintaining records of costs and payments made to suppliers, balancing daily cash received with records of sales, and depositing daily income for safekeeping.

In large restaurants or hotel chains, restaurant managers may delegate many tasks to other employees, such as assistant managers or executive chefs. Smaller restaurants may combine the positions of executive chef and restaurant manager. In fast food restaurants and other food service facilities, restaurant managers may have several assistant managers, each of whom supervises a different shift.

The working conditions for restaurant managers vary as much as the establishments they operate. Evening and weekend work is common. The work can be hectic during peak dining hours. Dealing with customer complaints or problem employees can be stressful.

Restaurant managers need to possess:

• good interpersonal skills to deal effectively with employees and customers
• the stamina and self-discipline to work long hours when necessary
• excellent communication skills (oral and written)
• strong organizational skills
• an ability to remain calm and solve unexpected problems
• an ability to develop marketing ideas for attracting and retaining customers.

They should enjoy:

• co-ordinating information and the activities of others
• setting work schedules, monitoring staff and controlling inventory
• dealing with suppliers and customers.

Most restaurant managers are employed in privately owned restaurants, clubs and hotels. Many own their establishments.

Restaurant managers who have related post-secondary education usually advance relatively quickly and may qualify for further advancement to district manager and top executive positions in large organizations. Or, they may move into sales representative positions for food service supply companies or become managers of private clubs.

Restaurant managers are part of the larger 2011 National Occupational Classification 0631: Restaurant and food service managers. In Alberta, 91% 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 15,800 Albertans are employed in the Restaurant and food service managers occupational group. This group is expected to have an above-average annual growth of 2.3% from 2016 to 2020. As a result, 363 new positions are forecast to be created each year, in addition to job openings created by employment turnover. Note: As restaurant managers form only a part of this larger occupational group, only some of these newly created positions will be for restaurant managers.

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

Canadian Association of Foodservice Professionals website: www.cafp.ca

emerit website: www.emerit.ca

National Restaurant Association [United States] website: www.restaurant.org

ProServe Liquor Staff Training website: www.proserve.aglc.ca

Restaurants Canada website: www.restaurantscanada.org

Tourism HR Canada website: tourismhr.ca

For more information on career planning, education and jobs call the Alberta Supports Contact Centre toll-free at 1-877-644-9992 or 780-644-9992 in Edmonton, or visit an Alberta Supports Centre near you.