NOC 0631 – Restaurant and food service managers

NOC Version: NOC 2011

Position Summary for NOC 0631 - Restaurant and food service managers

In the Canadian job market, NOC 0631 – Restaurant and food service managers oversee the operations of dining establishments, ensuring exceptional customer service and efficient food service delivery. These managers are responsible for supervising staff, managing inventory, and maintaining compliance with health and safety regulations.

Job Titles Specific for NOC 0631 in Canada

  • Restaurant Manager
  • Food Service Manager
  • Catering Manager
  • Banquet Manager
  • Bar Manager
  • Kitchen Manager
  • Dining Room Manager
  • Café Manager
  • Fast Food Manager
  • Hospitality Manager

Main Responsibilities common for NOC 0631 in Canada

  1. Staff Supervision and Training:

    • Recruit, hire, train, and supervise restaurant staff, including servers, cooks, and kitchen helpers.
    • Provide ongoing training and development opportunities to ensure staff members are skilled and knowledgeable in their roles.
  2. Customer Service Excellence:

    • Ensure exceptional customer service by greeting guests, addressing inquiries and concerns, and resolving any issues promptly and professionally.
    • Monitor service quality and guest satisfaction, making adjustments to service procedures as needed to enhance the dining experience.
  3. Menu Planning and Pricing:

    • Collaborate with chefs and kitchen staff to develop menus, taking into account customer preferences, dietary restrictions, and seasonal ingredients.
    • Set menu prices based on food costs, overhead expenses, and market trends to maximize profitability while maintaining competitiveness.
  4. Inventory Management:

    • Oversee inventory levels of food, beverages, and supplies, ordering replenishments as needed to maintain adequate stock levels.
    • Implement inventory control procedures to minimize waste, spoilage, and theft, ensuring cost-effective management of resources.
  5. Financial Management:

    • Monitor restaurant expenses, revenues, and profitability, analyzing financial reports and implementing cost-saving measures as necessary.
    • Prepare and manage budgets, forecasting expenses and revenues to achieve financial targets and objectives.
  6. Health and Safety Compliance:

    • Ensure compliance with health and safety regulations, food safety standards, and sanitation protocols to maintain a clean and safe environment for guests and staff.
    • Conduct regular inspections and audits to identify and address any health or safety hazards promptly.
  7. Marketing and Promotion:

    • Develop and implement marketing strategies and promotional activities to attract customers and increase restaurant visibility and sales.
    • Utilize social media, advertising, and special events to engage with the community and build brand awareness.
  8. Vendor Relations:

    • Establish and maintain relationships with food and beverage suppliers, negotiating contracts and pricing to secure favorable terms and quality products.
    • Monitor vendor performance and product quality, addressing any issues or concerns in a timely manner.
  9. Operational Efficiency:

    • Optimize restaurant operations to maximize efficiency and productivity, streamlining workflows and procedures where possible.
    • Implement technology solutions such as point-of-sale systems and inventory management software to enhance operational effectiveness.
  10. Team Leadership and Development:

    • Foster a positive work environment and team culture, providing leadership, guidance, and support to staff members.
    • Encourage teamwork, collaboration, and professional growth, recognizing and rewarding employee achievements and contributions.

Job Requirements for NOC 0631 in Canada

  1. Education and Experience:

    • A high school diploma or equivalent is typically required, although post-secondary education in hospitality management or a related field may be preferred.
    • Previous experience in the food service industry, including roles such as server, cook, or supervisor, is usually required, with a minimum of 2 to 5 years of experience in a managerial or supervisory capacity.
  2. Food Service Knowledge:

    • Strong knowledge of food and beverage service operations, including menu planning, food preparation, and beverage service.
    • Familiarity with food safety regulations, health and safety standards, and sanitation practices to ensure compliance and maintain a safe dining environment.
  3. Leadership and Management Skills:

    • Excellent leadership and management abilities, with the capacity to inspire and motivate a diverse team of employees.
    • Effective communication and interpersonal skills to interact with staff, customers, and suppliers, fostering positive relationships and resolving conflicts diplomatically.
  4. Customer Service Orientation:

    • Dedication to providing exceptional customer service, with a focus on meeting and exceeding guest expectations.
    • Ability to anticipate customer needs, address inquiries and concerns promptly, and handle challenging situations with professionalism and grace.
  5. Financial Acumen:

    • Strong financial management skills, including budgeting, forecasting, and cost control, to ensure the financial success and profitability of the restaurant.
    • Ability to analyze financial reports, interpret key performance indicators, and make data-driven decisions to optimize revenue and minimize expenses.
  6. Organizational and Time Management Abilities:

    • Excellent organizational skills and attention to detail to manage multiple tasks and priorities effectively in a fast-paced environment.
    • Capacity to delegate responsibilities, set priorities, and meet deadlines while maintaining quality standards and service excellence.
  7. Problem-Solving and Decision-Making Skills:

    • Strong problem-solving skills to identify issues, assess alternatives, and implement effective solutions in real-time.
    • Sound judgment and decision-making abilities to handle complex situations and make strategic decisions that align with business objectives.
  8. Adaptability and Flexibility:

    • Flexibility to work variable hours, including evenings, weekends, and holidays, to accommodate the operational needs of the restaurant.
    • Adaptability to changing circumstances and environments, with the ability to thrive in dynamic and unpredictable situations.
  9. Computer Proficiency:

    • Basic computer skills and familiarity with restaurant management software, point-of-sale systems, and other technology tools used in the food service industry.
    • Willingness to learn and adapt to new technologies and software applications as needed to enhance operational efficiency and effectiveness.

Median Hourly Wages by Provinces

Median Hourly Wages (as of November 2023):

  • Overall Canada: CA$33.50 per hour


  • Alberta: CA$37.00 per hour
  • British Columbia: CA$36.00 per hour
  • Manitoba: CA$33.00 per hour
  • New Brunswick: CA$32.00 per hour
  • Newfoundland and Labrador: CA$34.50 per hour
  • Nova Scotia: CA$31.50 per hour
  • Ontario: CA$35.00 per hour
  • Prince Edward Island: CA$30.50 per hour
  • Quebec: CA$33.00 per hour
  • Saskatchewan: CA$34.00 per hour

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