Restaurant and Food Service Managers 

Restaurant and food service managers plan and direct the operations of restaurants, bars, cafeterias, and formal dining rooms.

Work: Restaurant and food service managers determine the type of service to be offered, prepare staff schedules, monitor staff performance, and control the costs/inventories of food/beverages. , They must be aware of the laws/regulations regarding the sale of alcohol and must ensure that health/safety regulations are followed.

Useful Secondary School subjects: English (Communication), Business, Math, A second language

Degrees associated with this career: High School Diploma, Certificate, Diploma, Post-diploma, Associate, Bachelor

Requirements: The minimum requirement you need is a high school diploma. , To be a restaurant or food service manager, you usually need a college or other diploma in food/beverage management, hospitality or a related field. You also need several years' experience, including supervisory experience. , Most recent entrants have a high school diploma, and almost 3 in 10 have a trade/vocational certificate or community college diploma.

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