Job description Restaurateur - Food Services in Newfoundland and Labrador

Find out what work is like for a restaurateur - food services in Canada. This work description is applicable to all Restaurant and food service managers (NOC 60030).

Restaurant and food service managers

Description

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.

Work week duration

Restaurant and food service managers usually work more than 40 hours per week.
More than 40 hours

Job duties

Here are some of the main activities and tasks that Restaurant and food service managers have to perform, and some of the physical demands they involve:

  • 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.

Physical demands Help - Physical Demands

  • Standing
  • Walking and running
  • Handling material manually

Physical demands

Physical demands are the physical activities that the job requires the worker to do. Physical demands are selected according to the likeliness that workers will have to perform them for at least half of the time they spend at work.

Workplaces and employers

Here are the typical workplaces where Restaurant and food service managers are employed and some of their main characteristics:

  • Self-employed owners/operators
  • Food and beverage service establishments

Work environment Help - Physical Work Environment

  • Indoors, environmentally controlled
  • Standard safety equipment
  • Extreme temperatures

Physical proximity from others Help - Physical proximity from others

  • Close (at arm’s length)

Work environment

The work environment refers to the physical setting in which people work. The characteristics and conditions of the work environment are selected according to the likeliness that workers will be exposed to them at least once a week.

Physical proximity from others

Physical proximity from others refers to the physical distance between individuals in the workplace. The likeliness that the job requires to perform tasks while being physically close to other people is rated on a scale with 3 levels: "Somewhat close", "Close" and "Very close".

Related job titles

Here are some other related job titles that are found in the same occupational category (NOC 60030), and a list of similar occupations:

  • banquet manager
  • bar manager
  • cafeteria manager
  • catering service manager
  • dining room manager
  • food services manager
  • hotel food and beverage service manager
  • restaurant assistant manager
  • restaurant manager
  • restaurateur - food services

Similar occupations Help - Similar occupations

Similar occupations

This section lists other occupations that are part of the same broad occupational category as Restaurant and food service managers in the National Occupational Classification (NOC). These occupations involve similar core qualifications but involve different responsibilities. To see more similar occupations, use the Job Transition Tool.

Sources Occupational and Skills Information System & National Occupational Classification

Labour Market Information Survey
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