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Restaurant Manager: Occupations in Alberta - alis
Do you like hosting people? Are you good with schedules, staffing, and inventory? Do you have the stamina to work long hours when necessary? Then a career as a restaurant manager may be food for thought.
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Occupations in Alberta
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Restaurant Manager

Restaurant managers plan, organize, direct and control the operation of establishments in which food and beverages are served.

  • Avg. Salary $47,376.00
  • Avg. Wage $23.10
  • Minimum Education Varies
  • Outlook above avg
  • Employed 15,600
  • In Demand Medium
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: 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) 
Skills Shortage

Employers that Recruited in the Last 2 Years

40%
40%
Average Wage
Starting
Overall
Top
Average Wage
Starting $20.06
Overall $23.10
Top $28.28
  • Certification Not Regulated
  • Strength Required Lift up to 5 kg
Interest Codes
The Restaurant Manager is part of the following larger National Occupational Classification (NOC).
Restaurant and Food Service Managers
DIRECTIVE

Interest in co-ordinating information to direct, control and evaluate the operation of food and beverage service establishments, to implement and modify operational procedures, to assign staff duties and to oversee staff training

METHODICAL

Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed

SOCIAL

Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions

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

Duties
Updated May 20, 2021

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.

Working Conditions
Updated May 20, 2021

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.

  • Strength Required Lift up to 5 kg
Skills & Abilities
Updated May 20, 2021

Restaurant managers need:

  • Interpersonal skills to deal effectively with employees and customers
  • Stamina and self-discipline to work long hours when necessary
  • Communication skills (oral and written)
  • Organizational skills
  • The ability to remain calm and solve unexpected problems
  • The ability to develop marketing ideas for attracting and retaining customers

They should enjoy:

  • Coordinating information and the activities of others
  • Setting work schedules, monitoring staff and controlling inventory
  • Dealing with suppliers and customers

Top 10 Skills Employers Are Looking For

Restaurant and food service managers
NOC code: 0631

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 Oct 13, 2021 and Oct 25, 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.
Plan, organize, direct, control and evaluate daily operations
Address customers' complaints or concerns
Recruit, train and supervise staff
Conduct performance reviews
Set staff work schedules and monitor staff performance
Monitor revenues and modify procedures and prices
Organize and maintain inventory
Determine type of services to be offered and implement operational procedures
Ensure health and safety regulations are followed
Provide customer service
Plan, organize, direct, control and evaluate daily operations 99
Address customers' complaints or concerns 92
Recruit, train and supervise staff 92
Conduct performance reviews 79
Set staff work schedules and monitor staff performance 79
Monitor revenues and modify procedures and prices 78
Organize and maintain inventory 73
Determine type of services to be offered and implement operational procedures 73
Ensure health and safety regulations are followed 71
Provide customer service 65
Educational Requirements
Updated May 20, 2021

The best background for restaurant managers is a combination of experience, education and certification in the field. Computer skills (for working with point-of-sale systems) and the ability to speak a second language are definite assets.

It is still possible to work from the bottom up in restaurant management if on-the-job training is supplemented with further education. Some large restaurant chains sponsor their own management training programs. However, employers may prefer to hire applicants who already have related post-secondary education.

Restaurant managers need 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).

All staff involved in the sale and service of liquor in licensed 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 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 employ at least 1 person who is certified. Where 6 or more people are working on site, at least one 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.

Academy of Learning - Calgary NE

Academy of Learning - Calgary South

Academy of Learning - Edmonton Downtown

Academy of Learning - Edmonton South

Academy of Learning - Edmonton West

Academy of Learning - Medicine Hat

Academy of Learning - Red Deer

Bay River College

Canadian Health & Business College

CDI College of Business, Technology and Health Care - Calgary City Centre

Cypress College - Culinary Campus

East-West College - Edmonton

ERP College

Glenbow College

Lethbridge College

Medicine Hat College

Northern Alberta Institute of Technology

Olds College

Portage College

Reeves College - Calgary North

Reeves College - Calgary South

Reeves College - Edmonton

Reeves College - Edmonton North

Reeves College Edmonton South

Southern Alberta Institute of Technology

Sundance College

University of Alberta

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

Certification Requirements
Updated May 20, 2021

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. Both are accessible from the emerit website.

Employment & Advancement
Updated May 20, 2021

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 (when people leave existing positions)
  • Occupational growth (when new positions are created)
  • Size of the occupation

In Alberta, the 0631: Restaurant and food service managers occupational group is expected to have an above-average annual growth of 2.1% from 2019 to 2023. In addition to job openings created by employment turnover, 326 new positions are forecasted to be created within this occupational group each year.

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

Wage & Salary
Updated May 20, 2021

Salaries for restaurant managers vary a great deal depending on the size, location and volume of business of the restaurant. Incomes for restaurant managers who own their own restaurants vary even more widely.

Restaurant and food service managers

Survey Methodology

Survey Analysis

Overall Wage Details
Average Wage
Average Salary
Hours Per Week
Overall Wage Details
Average Wage $23.10 / hr
Average Salary $47,376.00 / yr
Hours Per Week 38.8 hrs
Hourly Wage
For full-time and part-time employees
  • Low
  • High
  • Average
  • Median
Starting
Overall
Top
Wages* Low (5th percentile) High (95th percentile) Average Median
Starting $15.00 $28.85 $20.06 $19.49
Overall $15.00 $37.26 $23.10 $21.88
Top $15.00 $43.00 $28.28 $26.37

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
Information, Culture, Recreation
Educational Services
Other Services (Repair, Personal Services and Related)
ALL INDUSTRIES
Accommodation & Food Services
Public Administration $63,676
Health Care & Social Assistance $62,368
Information, Culture, Recreation $57,603
Educational Services $51,306
Other Services (Repair, Personal Services and Related) $49,114
ALL INDUSTRIES $47,376
Accommodation & Food Services $46,751
Skills Shortage

Employers that Recruited in the Last 2 Years

40%
40%)

Recruiting Employers that Experienced Hiring Difficulties

30%
30%

Employers with Unfilled Vacancies of over 4 Months

7%
7%

Vacancy Rate

5%
Related High School Subjects
  • English Language Arts
  • Science
  • Business, Administration, Finance and IT
    • Financial Management
    • Management and Marketing
  • Health, Recreation and Human Services
    • Human and Social Services
    • Legal Studies
  • Trades, Manufacturing and Transportation
    • Logistics
Related Post-Secondary Field of Study
  • Business, Management and Administrative Studies
  • Personal and Food Services
Other Sources of Information
Updated May 20, 2021

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 May 20, 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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