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
Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed
Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions
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.
The specific duties performed by restaurant managers depend on the nature of the establishments they manage. In general, restaurant managers:
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:
They should enjoy:
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 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.
The following schools offer programs or courses that are related to this occupation but are not required to enter the field.
For a broad list of programs and courses that may be related to this occupation try searching using keywords.
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:
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.
Above-average occupational growth is expected in Alberta for 2016 to 2020. Job openings are a result of employment turnover and newly created positions.
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:
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.
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.
| Wages* | Low (5th percentile) | High (95th percentile) | Average | Median |
|---|---|---|---|---|
| Starting | $12.00 | $29.35 | $19.12 | $17.48 |
| Overall | $14.00 | $36.63 | $21.63 | $19.23 |
| Top | $15.00 | $40.87 | $24.46 | $21.85 |
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* 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.
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.
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, visit the Alberta Learning Information Service (ALIS) website, call the Alberta Career Information Hotline toll-free at 1-800-661-3753 or 780-422-4266 in Edmonton, or visit an Alberta Works Centre near you.
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.