Restaurant and Food Service Managers

(NOC 0631)

in All Management

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 Outlook

Average

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  • Estimate Decline employment change, 2019-2021
  • Estimate 80 openings due to growth and retirements, 2018-2020
  • Estimate Moderate rate of unemployment in 2019

Compared to: All Management

  • Estimate -245 employment change, 2019-2021
  • Estimate 3210 openings due to growth and retirements, 2018-2020
  • Estimate rate of unemployment not available for these occupation.

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

Maximum

Annual Pay

$9,075

Minimum

$28,288

Median

$59,059

Maximum

Compared to: All Management

Hourly Pay

$16.70

Minimum

$45.17

Median

$58.17

Maximum

Annual Pay

$10,632

Minimum

$55,002

Median

$124,014

Maximum

About 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

3,295

employed in 2016

91.2%

employed full-time

27.8%

self employed

56.3%
Icons/female Created with Sketch.
43.7%
Icons/male Created with Sketch.
44.9

median age

Compared to: All Management

44,250

employed in 2016

91.2%

employed full-time

18.9%

self employed

40.5%
Icons/female Created with Sketch.
59.5%
Icons/male Created with Sketch.
48.7

median age

Where will I likely work?

51.5%

Halifax

18.2%

North Shore

10.5%

Annapolis Valley

10.0%

Cape Breton

9.7%

Southern

Compared to: All NS Occupations

47.0%

Halifax

15.6%

North Shore

12.9%

Annapolis Valley

12.7%

Cape Breton

11.8%

Southern

Top Industries of Employment

94.0%

Accommodation and food services

2.8%

Arts, entertainment and recreation

0.8%

Retail trade

0.7%

Educational services

0.3%

Manufacturing

What is the age of Employment?

28.0%

45-54

25.0%

35-44

20.0%

25-34

17.0%

55-64

5.0%

15-24

5.0%

65+

Compared to: All Management

30.7%

45-54

23.1%

35-44

21.7%

55-64

14.0%

25-34

7.8%

65+

Top levels of education

37.3%

High school

$28,824 median annual income
20.3%

College Diploma

$26,109 median annual income
17.8%

Bachelor

$28,541 median annual income
11.5%

Less than high school

$27,499 median annual income
7.4%

Apprenticeship

$29,099 median annual income

Compared to: All Management

27.2%

Bachelor

$71,875 median annual income
23.8%

High school

$42,294 median annual income
20.4%

College Diploma

$50,256 median annual income
9.1%

Master

$93,261 median annual income
7.2%

Apprenticeship

$44,396 median annual income

Education & training

Hospitality administration/management - General

This program is typically offered at the college or university level.

This instructional program class includes any program that prepares individuals 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 programs 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

Mount Saint Vincent University

166 Bedford Highway

Halifax, NS B3M 2J6

(902) 457-6117

Cape Breton University

PO Box 5300 1250 Grand Lake Road

Sydney, NS B1P 6L2

(888) 959-9995

Nova Scotia Community College - Akerley Campus

21 Woodlawn Road

Dartmouth, NS B2W 2R7

(902) 491-4900

Nova Scotia Community College - Kingstec Campus

236 Belcher Street

Kentville, NS B4N 0A6

(902) 678-7341

Nova Scotia Community College - Lunenburg Campus

75 High Street

Bridgewater, NS B4V 1V8

(902) 543-4608

Hotel, motel, and restaurant management

This program is typically offered at the trades/college level.

This instructional program class includes any instructional program that prepares individuals to manage operations and facilities that provide food and/or lodging services to the traveling public. These programs include courses in hospitality industry principles; supplies purchasing, storage, and control; hotel and restaurant facilities design and planning; hospitality industry law; personnel management and labour relations; financial management; facilities management; marketing and sale promotion strategies; convention and event management; front desk operations; and applications to specific types of hotel, motel, and/or restaurant operations.

There are no schools in Nova Scotia offering this program.

Human nutrition

This program may be offered at the college, trades, or university level.

This instructional program class includes any program that focuses on the relationships between food consumption and human development and health. These programs 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

St. Francis Xavier University

PO Box 5000

Antigonish, NS B2G 2W5

(902) 867-2219

Cape Breton University

PO Box 5300 1250 Grand Lake Road

Sydney, NS B1P 6L2

(888) 959-9995

Employment requirements & contacts

No regulating bodies were found under this occupation profile

Contacts

Acadia Entrepreneurship Centre
Acadia University, Box 142
Wolfville, NS B4P 2R6
Tel: (902) 585-1180
Fax: (902) 585-1057
Canadian Institute of Management - Maritimes
PO Box 463
Port Williams, NS B0P 1T0
Tel: (902) 670-0746 

Additional resources

There are no additional resources for this occupation.

Job postings

There are currently no job postings for this occupation.