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NOC Code: NOC Code: 0631 Occupation: Restaurant and food service managers
Occupation Description: Occupation 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. 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.

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  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3 4
Writing Writing 1 2 3 4
Document Use Document Use 1 2 3
Digital Technology Digital Technology 1 2 3
Oral Communication Oral Communication 1 2 3 4
Money Math Money Math 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2 3 4
Measurement and Calculation Measurement and Calculation 1
Data Analysis Data Analysis 1 2 3 4
Numerical Estimation Numerical Estimation 1 2 3
Job Task Planning and Organizing Job Task Planning and Organizing 1 2 3 4
Decision Making Decision Making 1 2 3 4
Problem Solving Problem Solving 1 2 3
Finding Information Finding Information 1 2 3
Critical Thinking Critical Thinking 1 2 3

  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.

  • Read short notes from staff, e.g. read short messages to learn about requests for time-off and holidays. (1)
  • Read instructions and other text on labels and packaging, e.g. read instructions about the use of products on labels. (1)
  • Read comments and instructions on work orders, invoices and shipping forms, e.g. read comments on invoices to learn about the particulars of a sale. (1)
  • Read notices and bulletins, e.g. read notices from Revenue Canada to learn about changes to Employment Insurance remittances. (2)
  • Read brochures and other marketing materials to learn about the features and benefit of new products. (2)
  • Read letters, e.g. read customers' letters of complaint to learn about satisfaction levels and areas for improvement. (2)
  • Read job applications and résumés, job descriptions and employee performance evaluations. (3)
  • Read a variety of manuals, e.g. read training manuals to learn how to operate point-of-sale equipment. (3)
  • Read a variety of newspapers and business-related magazine articles and books for professional development, e.g. read articles in magazines, such as Profit to learn about successful business practices and marketing approaches. (3)
  • Read research reports, economic forecasts and marketing studies. (4)
  • Read regulations, e.g. read labour laws and workers' compensation legislation to learn about regulations governing wages, hours of work, statutory holidays and workplace safety. (4)
  • Read legal contracts, e.g. read purchase and lease agreements to understand the terms and conditions of the contract. (4)
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  • Write reminders and short notes, e.g. write reminders about special orders and notes on cards to thank customers. (1)
  • Enter short comments on a variety of forms, e.g. write comments on purchase orders to specify delivery requirements. (1)
  • Write memos and notices to inform employees about matters, such as upcoming training and changes to operating procedures. (2)
  • Write short reports to describe events leading to workplace accidents and steps taken afterwards. (2)
  • Write email messages, e.g. write email messages to request information and confirm details of upcoming activities. (2)
  • Write a variety of business letters to customers, suppliers and subcontractors, e.g. restaurant and food service managers write letters of complaint to suppliers and subcontractors, specifying the nature and extent of deficiencies, timelines within which deficiencies are to be addressed and repercussions if they are not corrected. (3)
  • Write letters of reference, discipline and appraisal to detail the actions and performance of staff. (3)
  • Write job postings and job descriptions to describe duties performed by workers and the qualifications that are required. (3)
  • Write comprehensive work procedures, e.g. write warranty claims processes to specify inspections needed, paperwork to be completed and solutions to be offered to customers. (3)
  • Write advertising copy, e.g. write promotional materials, such as brochures and website copy, to promote the firm's products and services. (4)
  • Write business plans and applications for financing, e.g. write business plans that detail your goals and implementation plans for presentation to financiers when applying for loans. (4)
  • Write detailed reports, e.g. write reports that highlight the restaurant's activities and outline plans for future undertakings. (4)
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Document Use
  • Use basic assembly drawings to service point-of-sale equipment, e.g. refer to assembly drawings to learn how to replace spooled paper. (1)
  • Look at schedules and parts listings to locate quantities, identification numbers, descriptions, dimensions and unit costs, e.g. restaurant and food service managers review price lists to locate the cost of condiments and sauces. (2)
  • Complete a variety of forms including government remittances, purchase orders, packing slips, special order forms and bank deposit forms. (2)
  • Study vendor catalogues, e.g. study online catalogues to determine the availability of products and their sizes, colours and costs. (2)
  • Locate data on graphs, e.g. scan bar and pie charts to locate information about sales completed and market share achieved. (3)
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Digital Technology
  • Use text messaging applications to exchange information, such as shift schedules with co-workers. (1)
  • Operate hand-held devices, such as laser radio terminals, to enter data, scan bar codes and transmit information to online databases. (1)
  • Use electronic office equipment, such as printers, scanners, fax machines, copiers and postage meters. (1)
  • Operate point-of-sale equipment, such as electronic cash registers, bar scanners, scales and touch-screens to complete sales. (1)
  • Use databases to enter and retrieve customer information, sales and costs. (2)
  • Use databases to create distribution lists. (2)
  • Use graphics software to create slide presentations for use during sales and training meetings. (2)
  • Use the Internet to access meetings, webinars, training courses and seminars offered by trainers, suppliers, and associations. (2)
  • Use the Internet to access blogs and web forums where you seek and offer advice about industry and product trends. (2)
  • Use spreadsheets to record and track costs, sales, turns and stock shrinkage. (2)
  • Use communication software to exchange email with customers, suppliers and workers. (2)
  • Use social media to communicate with customers, e.g. use social media tools, such as Facebook and Twitter, to inform customers about promotions and special events. (2)
  • Use word processing software to write letters, performance appraisals and reports. (2)
  • Use the Internet to access trade publications and supplier websites for information about trends, product specifications and costs. (2)
  • Use advanced features of spreadsheet software to create promotion and operating budgets. (3)
  • Use communication software to set up, host and attend online meetings, webinars and sales presentations. (3)
  • Use bookkeeping, billing and accounting software to input inventories, costs and receivables. (3)
  • Use bookkeeping, billing and accounting software to generate financial statements, such as sales summaries and income and expense reports. (3)
  • Use the Internet to access online banking services, e.g. access payment details and account balances by accessing websites operated by financial institutions. (3)
  • Use advanced features of project management applications to record activities, assign tasks to workers, organize lists, schedule activities, balance workloads and print reports. (3)
  • Use advanced features of word processing software to create newsletters, marketing materials and presentations. (3)
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Oral Communication
  • Talk to suppliers and manufacturers to learn about delivery times and the cost of products. (1)
  • Use public address systems to announce specials and page customers and staff. (1)
  • Talk with customers to discuss their needs and provide information about products, e.g. explain to customers the benefits and features of various products and services. (2)
  • Exchange information with employees and contractors, e.g. speak with bookkeepers about cash flow requirements and with salespeople about customer service strategies. (2)
  • Discuss sales strategies with managers, e.g. discuss the outcomes of promotions with managers and brainstorm new ideas. (3)
  • Discuss job performance with staff, e.g. talk to staff about their performance and offer suggestions for improvement and encouragement as required. (3)
  • Provide detailed instructions, e.g. explain sales techniques to new staff. (3)
  • Network with other entrepreneurs, e.g. discuss shared business interests with other small business owners at networking events and conferences. (3)
  • Speak with dissatisfied customers, e.g. speak with customers who are unhappy with the service received to learn about their concerns and negotiate resolutions. (3)
  • Lead meetings, e.g. lead start-of-day sales meetings to discuss concerns, motivate staff and share success stories. (3)
  • Present to large groups, e.g. present information to gatherings at Chambers of Commerce to promote your business(es) and service(s). (4)
  • Negotiate settlements and agreements, e.g. negotiate settlement terms with vendors and the cost of leasehold improvements with landlords. (4)
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Money Math
  • Handle cash, credit card, debit card and gift card transactions and provide change. (1)
  • Calculate discounts, taxes and currency exchanges. (2)
  • Calculate invoice amounts and verify totals. Calculate the direct costs of labour, professional fees, materials, supplies and permits and include provisions for profit and applicable taxes. (3)
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Scheduling or Budgeting and Accounting
  • Balance accounts at the end of a shift. (2)
  • Calculate quantities, such as the amount of inventory needed for promotions. (2)
  • Manage budgets for petty cash purchases. (2)
  • Project wage cost for workers' compensation forms and applications. (2)
  • Prepare employee schedules. Consider time-off requests, the availability of staff and staffing requirements. (2)
  • Calculate material requirements for large projects. (3)
  • Prepare sales and inventory reports and calculate gross margins on sales. (3)
  • Prepare annual operating budgets. (4)
  • Prepare bids and quotes for large projects. (4)
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Measurement and Calculation
  • Take basic measurements, e.g. restaurant and food service managers measure floor space in order to plan the placement of display items. (1)
  • Measure products, such as the length of sleeves and the thickness of lumber. (1)
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Data Analysis
  • Compare a variety of measurements, such as airflows, dimensions, angles, moisture levels and temperatures to specifications, e.g. restaurant and food service managers compare the temperatures of freezers to specifications to ensure the safety of food. (1)
  • Calculate performance indicators, such as average sales per hour, sales per employee and sales per store. (2)
  • Analyze statistics to determine sales trends and the effect of promotions. (2)
  • Analyze statistics from client surveys and other forms of research to draw conclusions about the quality of customer service. (3)
  • Analyze sales, inventory and slippage data to establish variances and losses due to spoilage and theft. (3)
  • Analyze financial data to determine turns, product demand and sales by category. (3)
  • Analyze the influence that economic growth forecasts, demographics, interest rates and construction costs will have on the demand for your products. Select data from a number of sources, organize and analyze them to ensure accurate conclusions are drawn. (4)
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Numerical Estimation
  • Estimate how many days it will take before stock will need to be reordered. (2)
  • Estimate the demand for various goods and services on a daily, weekly, monthly and seasonal basis. (2)
  • Estimate completion times for large, multiphase projects. Consider lead times, times taken to complete similar projects in the past, expected weather conditions and the availability of labour, equipment, parts and building materials. (3)
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Job Task Planning and Organizing
  • Restaurant and food service managers determine their own priorities and the order of tasks in light of daily events, obligations with set deadlines and overall business plans. The day's work plan is often subject to interruptions in order to resolve unforeseen problems and interact with customers as per their schedules. Restaurant and food service managers must often co-ordinate their own work plans with those of others, such as employees and accountants. (4)
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Decision Making
  • Select reward and disciplinary measures, e.g. select reward measures for staff members who provide exemplary customer service. (2)
  • Decide which items to stock and where to display them. Consider margins and the product's rate of turnover. (2)
  • Select staff schedules, e.g. select staff's hours of work based on scheduling needs and individual performance. (2)
  • Make hiring decisions, e.g. decide which job applicants to hire using information collected from résumés, references and job interviews. (3)
  • Decide how to produce and deliver products and services to your customers. (3)
  • Set margins and sales targets, e.g. set sales targets by considering the value proposition of products, marketing budgets and effort required. (3)
  • Decide what products and services to sell and how to market and price them. (4)
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Problem Solving
  • Discover deadlines cannot be met. Set priorities, mobilize resources and negotiate with customers and suppliers. (2)
  • Encounter equipment malfunctions, such as point-of-sale equipment that is not working. Complete the transactions manually and use other equipment. Troubleshoot the faults and fix the machines if possible. Contact equipment repairers if you cannot repair the equipment yourself. (2)
  • Discover conflicts between staff. Meet with the staff members to learn about the issue and suggest resolutions. Issue warnings and disciplinary actions in situations where conflict persists. (2)
  • Discover products are out of stock. Contact suppliers and arrange for expedited delivery of the product. Workers with restaurant chains contact managers at other locations to arrange for in-store transfers. (2)
  • Encounter dissatisfied customers. Speak with the customers about their concerns and attempt to negotiate resolutions by offering discounts, refunds and gift certificates, as warranted. (3)
  • Encounter product and service defects and deficiencies. Speak with staff and suppliers to determine the cause of the defects and deficiencies. Take corrective actions to prevent a similar occurrence from happening. (3)
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Finding Information
  • Locate product information, such as descriptions, application techniques, specifications, costs and availabilities by speaking with suppliers and by reviewing catalogues, brochures, price lists and information posted on manufacturers' websites. (2)
  • Locate information about the effectiveness of sales promotions by reading sales materials and by speaking with customers, co-workers and representatives employed by suppliers and manufacturers. (2)
  • Find out about job applicants by interviewing them and their references and by reading résumés and cover letters. (3)
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Critical Thinking
  • Evaluate the performance of equipment, such as refrigeration units and point-of-sale equipment. (1)
  • Evaluate the performance of staff. Consider factors, such as technical skills, their ability to work with co-workers and their customer service skills. (2)
  • Select suppliers. Consider factors, such as cost, quality and reputation. (2)
  • Evaluate the severity of workplace hazards and their risks. (2)
  • Evaluate the performance of sales promotions. Consider revenues generated and the money and effort invested in marketing. (3)
  • Evaluate the suitability of job applicants and subcontractors. Evaluate résumés, conduct interviews and review information provided by references. Consider requirements of various positions and how job candidates and subcontractors satisfy those requirements. (3)
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