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Restaurant Manager NOC Code – NOC 60030

NOC Version: NOC 2021 Version 1.0

Position Summary for NOC 60030 - Restaurant and food service managers

Restaurant and food service managers (NOC 60030) in Canada are responsible for the daily operations of restaurants, bars, cafeterias, and other food service establishments. Their duties include overseeing food preparation, managing staff, ensuring customer satisfaction, and maintaining health and safety standards. These managers play a crucial role in ensuring the efficient running of food service operations and delivering a high-quality dining experience to customers.

In their quest to excel in their roles, Restaurant and food service managers often engage in continuous learning and development to stay updated with the latest industry trends and regulations. This includes keeping a close eye on services offered by government agencies and professional organizations that focus on the National Occupational Classification (NOC) system, which plays a vital role in categorizing and defining various occupations in Canada. By doing so, these managers can enhance their skills in areas such as search optimization, beverage management, bar operations, and catering services, ensuring their establishments remain competitive and compliant with government standards. Additionally, the role of a restaurant manager can be supported by a skilled assistant, who can help with daily tasks and contribute to the overall efficiency of the food service operation.

In the dynamic landscape of Canada’s economy, various national occupations play a crucial role in driving growth and ensuring the smooth functioning of government services. As a government assistant, it is vital to be well-versed in the diverse range of occupations that contribute to the country’s development, from healthcare and education to technology and finance. The National Occupational Classification (NOC) serves as a comprehensive tool, aiding both government and private sector organizations in understanding the main responsibilities and requirements of these occupations. By staying informed about the search services and government assistance available for these national occupations, we can better support the workforce and foster a thriving economy.

In conclusion, the beverage industry in Canada is experiencing a significant shift in consumer preferences and market dynamics. As highlighted in the provided information, the demand for plant-based and non-alcoholic beverages is on the rise, with consumers showing a preference for healthier alternatives. The industry is also facing challenges related to the COVID-19 pandemic and changing economic conditions, which are affecting sales and production costs.
 
To stay competitive and meet the evolving demands of consumers, beverage manufacturers in Canada are focusing on innovation and adapting their strategies. This includes expanding product offerings to cater to the growing interest in plant-based and non-alcoholic beverages, as well as leveraging digital technologies to improve operational efficiency and enhance the customer experience.
 
By staying informed about the latest trends and developments in the beverage industry, businesses can better position themselves to capitalize on new opportunities and overcome challenges. Utilizing search services and leveraging data insights can provide valuable information to help guide strategic decision-making and ensure long-term success in the dynamic Canadian beverage market.

Job Titles Specific for NOC 60030 in Canada

  • Restaurant Manager
  • Food Service Manager
  • Catering Service Manager
  • Fast Food Restaurant Manager
  • Cafeteria Manager
  • Dining Room Manager
  • Banquet Manager
  • Bar Manager
  • Food and Beverage Service Manager
  • Coffee Shop Manager

Main Responsibilities common for NOC 60030 in Canada

  1. Supervising shifts and managing daily operations: Overseeing the overall functioning of the restaurant, ensuring smooth operations, and coordinating between different departments and staff members.
  2. Hiring, training, and appraising staff: Recruiting new employees, conducting interviews, providing comprehensive training, and evaluating staff performance to maintain a high level of service quality.
  3. Maximizing customer satisfaction: Addressing customer complaints, ensuring a positive dining experience, and implementing measures to improve service quality based on customer feedback.
  4. Creating schedules and managing payroll: Developing staff schedules to ensure appropriate staffing levels, tracking employee work hours, and handling payroll-related tasks.
  5. Maintaining compliance with health and safety regulations: Ensuring the restaurant adheres to health and safety standards, sanitation requirements, and licensing guidelines.
  6. Inventory management: Overseeing stock levels of food, supplies, and equipment, forecasting needs, and managing ordering processes.
  7. Financial management: Taking ownership of budgets, controlling costs, and analyzing financial performance to make informed business decisions.
  8. Marketing and promotions: Developing and implementing marketing initiatives and promotional campaigns to attract customers and increase sales.
  9. Administrative tasks: Handling various administrative tasks, such as ordering supplies, managing accounting and payroll, and maintaining records and documentation.
  10. Collaborating with suppliers and vendors: Building and maintaining relationships with suppliers, ensuring the restaurant is well-stocked with necessary supplies, and researching new vendors to improve product quality.

Job Requirements for NOC 60030 in Canada

  1. Completion of a college or other program related to hospitality or food and beverage service management: This educational background is usually required, providing the necessary knowledge and skills for managing food service operations.
  2. Several years of experience in the food service sector, including supervisory experience: Prior experience in the food service industry is essential, as it helps managers understand the various aspects of the food service business, including customer service, food preparation, and staff management.
  3. Responsible beverage service certification: This certification is often required, particularly for managers of establishments serving alcoholic beverages, as it ensures that managers understand the legal and social responsibilities associated with serving alcohol.
  4. Food Handler Certificate and Smart Serve: These certifications are necessary for individuals working in food service establishments in Canada, as they cover essential aspects of food safety and responsible alcohol service.
  5. Knowledge of food and wine service: A strong understanding of food and wine service is crucial for managing a restaurant, bar, or other food service establishment, as it helps managers make informed decisions about menu offerings and service standards.
  6. Ability to recruit staff and oversee training: Effective recruitment and staff training are critical for maintaining high-quality service and ensuring that staff members are knowledgeable about food safety, customer service, and other essential aspects of the job.
  7. Proficiency in setting staff work schedules and monitoring performance: Managing staff schedules and performance is a key responsibility of a Restaurant and Food Service Manager, as it helps ensure that the establishment operates efficiently and provides excellent service.
  8. Skills in inventory management, financial management, and marketing: These skills are vital for running a successful food service business, as they help managers control costs, maintain adequate inventory levels, and promote the establishment effectively.
  9. Strong communication and interpersonal skills: Effective communication and interpersonal skills are essential for managing staff, dealing with customers, and maintaining positive relationships with suppliers and other stakeholders.
  10. Compliance with health and safety regulations: Ensuring that the food service establishment adheres to health and safety standards is a critical responsibility of a Restaurant and Food Service Manager, as it helps protect both employees and customers.

Median Hourly Wages by Provinces

  • Nationwide: CAD 23.75
  • Newfoundland and Labrador: CAD 19.23
  • Prince Edward Island: CAD 21.98
  • Nova Scotia: CAD 15.50
  • New Brunswick: CAD 19.23
  • Quebec: CAD 23.35
  • Ontario: CAD 22.00
  • Manitoba: CAD 24.00
  • Saskatchewan: CAD 22.22
  • Alberta: CAD 26.44
  • British Columbia: CAD 25.00

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