Printable version

Restaurant and Food Service Managers (0631)

Among the occupations currently in highest demand in All of Québec

The English text is currently unavailable. Please refer to the French text below.

Qualification and skills most often required

Le diplôme d’études collégiales (DEC) en gestion d’un établissement de restauration peut être exigé. Le diplôme d’études secondaires (DES) ou un diplôme d’études professionnelles (DEP) dans le domaine de la restauration peuvent être suffisants s’ils sont combinés avec quelques années d’expérience dans le domaine de la restauration. Des compétences en gestion, notamment en ce qui a trait aux ressources humaines et au service à la clientèle, ainsi que la capacité de travailler en équipe et sous pression favorisent l’accès à un emploi. Des connaissances en hygiène et en salubrité des aliments sont requises. Des connaissances en informatique peuvent être demandées. Quelques années d’expérience sont habituellement exigées. Le nombre d’années d’expérience requises varie selon le type de restaurants. Le bilinguisme est souvent demandé.

Reason for labor demand

L’activité du secteur de la restauration et le grand nombre de restaurants influencent à la hausse la demande dans cette profession.

View job offers on Online Placement

Job titles

Nature of work

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.

Fields of interest

  • Managing, organizing, administrating
  • Working in sales and customer service
  • Working in the hospitality or tourism industries

Main duties

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

Main characteristics of the occupation

These headings are provided for the following occupation(s) :

Restaurant and Food Service Managers (0631)

Employment requirements

  • * Completion of a college or other program related to hospitality or food and beverage service management is usually required.
  • * Several years of experience in the food service sector, including supervisory experience, are required.

Skill type

  • Management occupations

Skill level

  • Management

More information

  • * Progression to senior management in food service is possible with experience.

Job titles - Classified elsewhere

Professional associations