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

• Plan, organize, and evaluate the operations of a restaurant, bar, or cafeteria
• Recruit staff, oversee training, and monitor employee performance
• Control inventory, monitor revenues, and modify procedures or prices to maximize profit
• Resolve customer complaints and ensure adherence to health and safety regulations
• Negotiate arrangements with suppliers for food and beverages

These are the typical employment requirements and benefits associated with this occupation in Canada:

• Completion of a college or other program related to hospitality or food service management is usually required
• Several years of experience in the food service sector, including supervisory experience, are mandatory
• Responsible beverage service certification is required for managers of establishments serving alcohol
• Strong leadership, organizational, and customer service skills are essential