NOC 6311 – Food service supervisors

NOC Version: NOC 2011

Position Summary for NOC 6311 - Food service supervisors

 NOC 6311 – Food service supervisors position involves overseeing the daily operations of food service establishments, including restaurants, cafes, and fast-food outlets. Responsibilities include coordinating staff, managing inventory, ensuring quality standards are met, and providing excellent customer service.

Building upon the introduction to the Food Service Supervisors position (NOC 6311), these professionals play a crucial role in the seamless operation of dining establishments across Canada. Their responsibilities extend into various areas that are essential for the success of any restaurant, café, or fast-food outlet. These areas include staff coordination, inventory management, upholding quality standards, and ensuring customer service excellence.

One of the key elements of success in this role involves an ongoing search for knowledge and strategies to enhance operational efficiency and customer satisfaction. This often leads supervisors to seek out government-backed programs and workshops designed to prepare them for the multifaceted challenges they face. These programs provide valuable insights into effective team management, inventory control, and strategies for maintaining high-quality standards.

Immigration also plays a significant role in enriching the Canadian food service industry with diverse talents and perspectives. The government offers specific information and help for immigrants aspiring to establish careers within the industry, guiding them through the necessary steps to secure employment in Canada. This assistance is critical for ensuring that newcomers understand their rights, responsibilities, and the expectations placed upon them in their roles as supervisors.

Moreover, in their daily operations, supervisors must navigate issues of privacy and customer data protection with utmost care. This requires not only adherence to government privacy laws but also the implementation of robust protocols to safeguard customer information. The contact between staff and customers, managed by the supervisors, must reflect the establishment’s commitment to privacy and respect for individuals’ information.

Preparing staff for the demands of the industry is another vital duty of Food Service Supervisors. This includes not just training in specific operational tasks but also instilling a culture of quality service and teamwork. The ability to motivate and lead a team effectively is what distinguishes outstanding supervisors in this fast-paced sector.

The role of a Food Service Supervisor within the Canadian context is dynamic and demanding, requiring a blend of operational knowledge, leadership, and a commitment to legal and privacy standards. Through government programs, immigration support, and a focus on customer service, supervisors are equipped to meet the challenges of the industry, ensuring the continued growth and success of Canada’s dining establishments.

In the competitive landscape of Canada’s hospitality industry, the emphasis on continuous improvement and skills development cannot be overstated. Individuals in managerial positions frequently engage in a proactive search for programs and resources that can help elevate their operational capabilities. This pursuit often leads them to various government-endorsed training programs, designed to sharpen their management and customer interaction skills.

Furthermore, navigating the complexities of the industry requires access to a network of professional contacts. Establishing these connections is vital for sharing best practices, staying updated on industry trends, and seeking help when faced with operational challenges. Professional associations and online forums provide platforms for these individuals to contact peers and experts who can offer advice and insights.

The government plays a pivotal role in supporting this pursuit of excellence through the creation and promotion of various programs aimed at professional development. These programs are meticulously crafted to prepare individuals for the multifaceted demands of their roles, emphasizing the importance of exceptional leadership and operational efficiency. Accessing these resources is made easier through government portals, which serve as a comprehensive repository of available support and training opportunities.

To maximize the benefits of a program like this, a thorough search is often necessary. This search can lead to a wealth of information and resources that, when utilized effectively, can significantly enhance the operational standards of establishments within the hospitality sector. Engaging with these resources, and seeking help when necessary, enables professionals to stay at the forefront of industry developments, ensuring they can lead their teams to success.

In summary, the journey towards operational excellence in Canada’s hospitality industry is marked by a continuous search for knowledge, the importance of establishing professional contacts, and the utilization of government programs designed to foster professional growth. Through these efforts, individuals are better prepared to meet the demands of their roles, driving the success of their establishments in the competitive market.

Job Titles Specific for NOC 6311 in Canada

  • Restaurant Supervisor
  • Kitchen Supervisor
  • Shift Supervisor (Food Service)
  • Food and Beverage Supervisor
  • Catering Supervisor
  • Dining Room Supervisor
  • Bar Supervisor
  • Fast Food Supervisor
  • Café Supervisor
  • Food Court Supervisor

Main Responsibilities common for NOC 6311 in Canada

1. Staff Supervision and Coordination: Supervising and coordinating the activities of food service staff, including servers, cooks, and other kitchen workers, to ensure efficient operations.

2. Food Preparation Oversight: Overseeing the preparation, cooking, and presentation of food items to meet quality standards and customer expectations.

3. Inventory Management: Monitoring inventory levels, ordering supplies, and maintaining stock to ensure adequate levels for daily operations.

4. Health and Safety Enforcement: Enforcing health and safety regulations, including food safety standards, sanitation practices, and workplace safety protocols.

5. Employee Training: Training new employees on job duties, company policies, and procedures to ensure consistent service quality.

6. Shift Scheduling and Task Assignment: Scheduling staff shifts, assigning tasks, and managing employee performance to optimize productivity and customer satisfaction.

7. Customer Issue Resolution: Resolving customer complaints or concerns in a timely and professional manner to maintain positive relationships and reputation.

8. Equipment and Facility Inspections: Conducting regular inspections of equipment, facilities, and work areas to identify and address any maintenance or cleanliness issues.

9. Promotional Strategy Implementation: Implementing promotional strategies, menu changes, or special events to attract customers and increase sales.

10. Operational Policy Development: Collaborating with management to develop and implement operational policies, procedures, and standards to improve efficiency and profitability.

Job Requirements for NOC 6311 in Canada

Under NOC 6311, Food Service Supervisors are classified as skilled workers who possess a combination of formal education, practical experience, and specialized skills in managing food service operations. These professionals demonstrate proficiency in overseeing the daily activities of food service establishments, ensuring compliance with health and safety regulations, and providing exceptional customer service. With their leadership abilities and knowledge of food safety standards, they effectively supervise and coordinate staff, manage inventory, and maintain cleanliness and hygiene standards in the workplace. Food Service Supervisors exhibit strong communication, organizational, and problem-solving skills, enabling them to handle various responsibilities and address challenges efficiently. Their dedication to upholding company policies and delivering high-quality service contributes to the success and reputation of food service establishments across diverse settings.

1. Education and Training: Bachelor’s degree or equivalent education in hospitality management, culinary arts, or a related field. Previous experience in the food service industry may be accepted in lieu of formal education.

2. Leadership and Supervisory Skills: Strong leadership qualities with proven experience in supervising and managing a team in a fast-paced environment.

3. Knowledge of Food Safety Regulations: Thorough understanding of food safety regulations, including food handling procedures, sanitation practices, and health and safety standards.

4. Customer Service Excellence: Exceptional customer service skills with a focus on providing a positive dining experience for guests.

5. Communication and Interpersonal Skills: Excellent communication skills, both verbal and written, with the ability to effectively communicate with staff, customers, and management.

6. Organizational and Time Management Abilities: Strong organizational skills with the ability to prioritize tasks, manage time efficiently, and handle multiple responsibilities simultaneously.

7. Adaptability and Flexibility: Ability to adapt to changing circumstances, work under pressure, and adjust to different situations as they arise.

8. Problem-Solving and Decision-Making Skills: Effective problem-solving abilities with the capacity to make quick and informed decisions to resolve issues or address challenges.

9. Attention to Detail: Keen attention to detail with a focus on maintaining high standards of cleanliness, food quality, and overall presentation.

10. Compliance with Company Policies: Commitment to upholding company policies, procedures, and standards, including dress code, grooming standards, and ethical guidelines.

Median Hourly Wages by Provinces

Overall Canada: CA$28.00 per hour


  • Alberta: CA$32.00 per hour
  • British Columbia: CA$30.00 per hour
  • Manitoba: CA$27.00 per hour
  • New Brunswick: CA$26.00 per hour
  • Newfoundland and Labrador: CA$25.00 per hour
  • Nova Scotia: CA$26.00 per hour
  • Ontario: CA$29.00 per hour
  • Prince Edward Island: CA$24.00 per hour
  • Quebec: CA$27.00 per hour
  • Saskatchewan: CA$28.00 per hour

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