Restaurant and Food Service Managers NOC 0631

Hiring, training, and supervising workers in the food service industry. Scheduling employee hours to guarantee that every shift is properly covered. Completing payroll and keeping track of employee information.

Ensuring that clients receive timely, high-quality meal service. Ensuring that all work locations are routinely inspected for conformity with food safety and health laws. Taking inventory of food supplies and other consumables, ordering appropriate supplies as needed, and accepting deliveries.

Count all cash and charge slips accurately. Examining sales data to identify the most lucrative menu items. Arranging cleaning and maintenance services include garbage pickup, pest control, deep cleaning, and equipment maintenance, as needed.

At the conclusion of business, turning off all lights and activating the alarm system. Requirements GED or high school diploma. An undergraduate degree in food service management, hotel and restaurant management, or a related d...