Restaurant and Food Service Managers
(NOC 0631)
in All ManagementRestaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They work for food and beverage service companies, or they may be self-employed.
Job Outlook
Average
Read more
Compared to: All Management
Many restaurant managers were laid off from March until June, when dining rooms were ordered to close under the Health Protection Act Order. Some remained employed throughout this period if their restaurant continued to sell takeout or delivery. Looking forward through the recovery period, the outlook for restaurant managers is uncertain. Many businesses have stated an inability to recover from lost revenue in the spring, and those reliant on seasonal summer revenue were further impacted by the decline in tourists this year. Some seasonal restaurants opted to close early, causing layoffs to occur sooner than usual. In many restaurants, managers have had to increase their own work hours to cover the tasks of other staff who have been laid-off. In some communities, the knowledge of longer hours and potential burnout has discouraged potential candidates from applying. In the months following restaurants reopening, several permanent closures were announced. These may result in reduced demand for restaurant managers, persisting after the pandemic is over.
Prior to COVID-19, the number of workers in food services rose during the previous several years. Demand has increased with population and income growth, as well as the emergence of food delivery services. The potential for travel restrictions to extend into the 2021 tourism season presents a major risk and source of uncertainty for the food service industry. For many businesses, this scenario would greatly increase the likelihood of permanent closure and resulting layoffs. High turnover is a contributor to vacancies in this occupation.
The median employment income for the 67% of Restaurant and Food Service Managers who worked full-time, year-round in 2015 was $31,724. Across all occupations in Nova Scotia, the 59% of those who worked full-time, year-round had a median employment income of $43,600. (Source: 2016 Census)
Hourly Pay
$13.25
Minimum$15.00
Median$27.03
MaximumAnnual Pay
$9,075
Minimum$28,288
Median$59,059
MaximumCompared to: All Management
Hourly Pay
$16.70
Minimum$45.17
Median$58.17
MaximumAnnual Pay
$10,632
Minimum$55,002
Median$124,014
MaximumAbout the job
Nature of work
Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They work for food and beverage service companies, or they may be self-employed.
Job duties
Restaurant and food service managers:
- Manage a restaurant, bar, cafeteria or other food or beverage service.
- Determine type of services to be offered and implement procedures.
- Recruit staff and oversee staff training.
- Set staff work schedules and monitor staff performance.
- Control inventory, monitor revenues, and modify procedures and prices.
- Settle customer complaints and ensure health and safety regulations are followed.
- Negotiate agreements with suppliers for food and other supplies.
- Negotiate agreements with clients for catering or use of facilities for banquets or receptions.
Sample job titles
- bar manager
- cafeteria manager
- catering service manager
- dining room manager
- food services manager
- restaurant assistant manager
- restaurant manager
Skills
You need good organizational and managerial skills. An ability to work under pressure is important. You must be decisive. You need to work well with others. Effective spoken and written communication skills are important.
Job requirements
- A college or other program related to hospitality or food and beverage service management is usually required.
- Responsible beverage service certification is usually needed for managers of businesses serving alcoholic beverages.
Other considerations
There are no significant seasonal patterns of unemployment in this group. About one-third of people in this occupation are self-employed. Several years of experience in the food service sector, including supervisor experience, are needed. Movement to senior management in food service is possible with experience.
By the numbers
Quick look
employed in 2016
employed full-time
self employed
median age
Compared to: All Management
employed in 2016
employed full-time
self employed
median age
Where will I likely work?
Halifax
North Shore
Annapolis Valley
Cape Breton
Southern
Compared to: All NS Occupations
Halifax
North Shore
Annapolis Valley
Cape Breton
Southern
Top Industries of Employment
Accommodation and food services
Arts, entertainment and recreation
Retail trade
Educational services
Professional, scientific and technical services
What is the age of Employment?
45-54
35-44
25-34
55-64
65+
15-24
Compared to: All Management
45-54
35-44
55-64
25-34
65+
Top levels of education
High school
$28,824 median annual incomeCollege Diploma
$26,109 median annual incomeBachelor
$28,541 median annual incomeLess than high school
$27,499 median annual incomeTrade Certification
$29,099 median annual incomeCompared to: All Management
Bachelor
$71,875 median annual incomeHigh school
$42,294 median annual incomeCollege Diploma
$50,256 median annual incomeMaster
$93,261 median annual incomeTrade Certification
$44,396 median annual incomeEducation & training
Hospitality Administration/Management
College or University ProgramThese programs prepare students to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveller facilities. These include courses in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries, hospitality marketing strategies, hospitality planning, management and coordination of franchise and unit operations, business management, accounting and financial management, hospitality transportation and logistics, and hospitality industry policies and regulations.
Institutions providing this program
Sydney, NS
Human Nutrition
College, Trades, or University ProgramThese programs focus on the relationships between food consumption and human development and health. They include courses in the cellular and molecular processes of food processing in the human body, related metabolic processes, the relationship of food and nutrition to disease, and nutritional needs across the lifespan.
Institutions providing this program
Sydney, NS
Employment requirements & contacts
Additional resources
There are no additional resources for this occupation.