HOW TO GET THERE
Typical pathway
A typical path for a Canadian secondary-school student is to finish high school and look for entry-level work in a restaurant, café, bar, cafeteria, or catering operation. Many future managers start in serving, kitchen, host, or supervisor-support roles to learn customer service, food handling, scheduling, inventory, and teamwork. Some employers prefer or require postsecondary study in hospitality, business, or a related field, but this can vary by province and workplace. With strong performance, someone may move into shift lead or assistant manager roles and then into managing daily operations, staff training, budgets, suppliers, and customer concerns.
THE WORK
What you may do
Legacy 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.
SKILLS TO BUILD
Skills used in this Career
Business ManagementCommunication SkillsEntrepreneurship SkillsLeadership