banquet manager
- Thread starter mary83
- Start date
Look bellow if your dities match some or whole of bellow, you are eligible for apply even without Job offer as your Occupation is under 38 list, you may get your PR within 6-12 months accourding new rulings.
Unit Group
0631 Restaurant and Food Service Managers
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.
Example Titles
assistant manager, restaurant
banquet manager
bar manager
cafeteria manager
catering service manager
dining room manager
food services manager
hotel food and beverage service manager
restaurant manager
restaurateur – food services
View all titles
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.
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.
Additional information
Progression to senior management in food service is possible with experience.
Classified elsewhere
Dietitians and Nutritionists (3132)
Executive chefs (in 6241 Chefs)
Food Service Supervisors (6212)
Senior managers in food service (in 0015 Senior Managers - Trade, Broadcasting and Other Services, n.e.c.)
Unit Group
0631 Restaurant and Food Service Managers
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.
Example Titles
assistant manager, restaurant
banquet manager
bar manager
cafeteria manager
catering service manager
dining room manager
food services manager
hotel food and beverage service manager
restaurant manager
restaurateur – food services
View all titles
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.
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.
Additional information
Progression to senior management in food service is possible with experience.
Classified elsewhere
Dietitians and Nutritionists (3132)
Executive chefs (in 6241 Chefs)
Food Service Supervisors (6212)
Senior managers in food service (in 0015 Senior Managers - Trade, Broadcasting and Other Services, n.e.c.)