Whether it’s a “mom and pop” restaurant or a fine-dining experience, restaurateurs are responsible for building and maintaining a space where they can work with their team to create a unique dining experience for their customers. This role includes working with the front of house team to design and create a welcoming ambience, working with the back of house team to develop inspired dishes that satisfy customers, and working with vendors and the community to source ingredients that bring those dishes to life.

Restaurateurs work in an energetic environment and are able to respond quickly to changes. They also oversee marketing efforts to engage the community and bring in customers.


  • Work with partners to set a visual direction for the restaurant
  • Oversee the creation and execution of restaurant setup and décor
  • Plan the menu and create individual dishes
  • Oversee staffing decisions for both front and back of house
  • Work with suppliers and the community to source ingredients and other supplies
  • Work with their team to oversee marketing and community relations efforts
  • Maintain budgets.
  • Manage human resource functions, e.g., hiring, training, and performance reviews


A restaurateur requires culinary experience or experience in hospitality or a related field. Experience managing a team is an asset.


A culinary degree or diploma, comparable work experience, or a degree/diploma in business management is an asset. Knowledge of the National Occupational Standards for Food and Beverage Manager is an asset.