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 are employed in food and beverage service establishments, or they may be self-employed.

Job Outlook

Good

Read more

  • Estimate stable employment change, 2017-2019
  • Estimate 215 openings due to growth and retirements, 2017-2019
  • Estimate Moderate rate of unemployment in 2016

Compared to: All Management

  • Estimate Decline employment change, 2017-2019
  • Estimate 2775 openings due to growth and retirements, 2017-2019
  • Estimate Low rate of unemployment in 2016

The employment outlook over the next few years for this occupational group is “good”, which indicates the chances of a qualified individual finding work is better than average when compared to other occupations in Nova Scotia. This is a fairly large occupation in Nova Scotia so job opportunities occur fairly regularly. The number employed in this occupation is expected to remain largely the same over the next few years. With a large percent of workers being 55 years of age and older, retirements are expected to be a key contributor to employment opportunities over the coming years. Restaurant and Food Service Managers most commonly work full-time hours. With employment conditions being somewhat seasonal, periods of downtime or layoff throughout the year affect some workers. Also, a fair portion of the workforce is self-employed, so having the option to "work for yourself" may appeal to some individuals’ interests/motivations.

The median employment income for 68% of Restaurant and Food Service Managers who worked full-time, year-round in 2015 was $31,724. Across all occupations in Nova Scotia, 59% of those who worked full-time year round had a median employment income of $43,600.
(Source: 2016 Census)

Hourly Pay

$11.35

Minimum

$14.76

Median

$29.81

Maximum

Annual Pay

$9,075

Minimum

$28,288

Median

$59,059

Maximum

Compared to: All Management

Hourly Pay

$15.77

Minimum

$34.97

Median

$57.69

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 are employed in food and beverage service establishments, or they may be self-employed.

Job duties

Restaurant and food service managers perform some or all of the following duties:

  • Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service.
  • Determine type of services to be offered and implement operational procedures.
  • Recruit staff and oversee staff training.
  • Set staff work schedules and monitor staff performance.
  • Control inventory, monitor revenues and modify procedures and prices.
  • Resolve customer complaints and ensure health and safety regulations are followed.
  • Negotiate arrangements with suppliers for food and other supplies.
  • Negotiate arrangements 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

To work in these jobs, 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 communication skills, both written and oral, are also important.

Job requirements

  • Completion of a college or other program related to hospitality or food and beverage service management is usually required.
  • Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.

Other considerations

Although many employees in service industries work on a seasonal basis, mainly in the summer months, there are no significant seasonal patterns of unemployment in this particular occupation. Approximately one-third of people in this occupation are self-employed. Several years of experience in the food service sector, including supervisory experience, are required. Progression to senior management in food service is possible with experience.

By the numbers

Quick look

3,035

employed in 2016

92.9%

employed full-time

28.2%

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

93.3%

employed full-time

18.6%

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?

51.4%

Halifax

18.2%

Northern

10.5%

Annapolis Valley

10.0%

Cape Breton

9.7%

Southern

Compared to: All NS Occupations

47.0%

Halifax

15.6%

Northern

12.9%

Annapolis Valley

12.7%

Cape Breton

11.8%

Southern

Top Industries of Employment

93.6%

Accommodation and Food Services

2.8%

Information, Culture & Recreation

0.8%

Retail Trade

0.7%

Educational Services

0.5%

Other Industries

What is the age of Employment?

26.1%

45-54

26.1%

25-34

20.3%

35-44

18.1%

55-64

5.4%

15-24

4.3%

65+

Compared to: All Management

31.8%

45-54

23.8%

35-44

22.6%

55-64

13.2%

25-34

6.2%

65+

Top levels of education

38.0%

High school

$27,952 median annual income
21.2%

College certificate or diploma

$26,000 median annual income
17.2%

Bachelor's degree

$29,689 median annual income
11.7%

Less than high school

$26,219 median annual income
7.2%

Trades certificate

$28,958 median annual income

Compared to: All Management

27.7%

Bachelor's degree

$66,107 median annual income
23.5%

High school

$37,496 median annual income
20.6%

College certificate or diploma

$45,432 median annual income
9.2%

Master's degree

$81,234 median annual income
7.0%

Trades certificate

$41,701 median annual income

Education & training

Hospitality administration/management - General

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

This instructional program class comprises 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

Hotel, motel, and restaurant management

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

This instructional program class comprises 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.

Institutions providing this program

Nova Scotia Community College - Akerley Campus

21 Woodlawn Road

Dartmouth, NS B2W 2R7

(902) 491-4900

Human nutrition

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

This instructional program class comprises 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

Canadian School of Natural Nutrition

800 Windmill Rd, Suite 205

Dartmouth, NS B3B 1L1

(902) 425-0895

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.

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