Job description of the production manager. Job description of a production manager of a public catering enterprise Head of a public catering enterprise

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Work in Moscow as a production manager

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Work as a production manager on a website in Moscow, vacancies as a production manager from direct employers in Moscow. Vacancies in Moscow without work experience and highly paid with work experience. Manufacturing jobs for women.

1. General Provisions

1.1. The production manager belongs to the category of managers.

1.2. Qualification requirements:
Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.

1.3. The production manager should know:
- decrees, orders, orders, other guiding and normative documents of higher authorities concerning the organization catering;
- organization and technology of production;
- assortment and requirements for the quality of dishes and culinary products;
- the basics of rational and dietary nutrition;
- the order of the menu;
- accounting rules and norms for the issuance of products;
- consumption rates of raw materials and semi-finished products;
- calculation of dishes and culinary products, the current prices for them;
- standards and technical conditions on foodstuffs, raw materials and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- kinds technological equipment, work principles, specifications and the conditions of its operation;
- current rules internal regulations;
- catering economics;
- organization of payment and labor incentives;
- labor legislation;
- the basics of labor organization;
- internal labor regulations;
- rules and regulations of labor protection;
- the basics of administration;
- ethics business communication.

1.4. Appointment to the position of production manager and dismissal from office are made by order of the general director.

1.5. The production manager reports directly to the general director.

1.6. The production manager, in order to ensure his activities, is given the right to sign organizational and administrative documents on issues that are part of his functional duties.

1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in accordance with the established procedure. This person acquires the corresponding rights and is responsible for the improper performance of the duties assigned to him.

2. Job responsibilities

Production director:

2.1. Manages the production and economic activities of the unit.

2.2. Directs the activities of the labor collective to ensure a rhythmic production own production the required assortment and quality in accordance with the production assignment.

2.3. Carries out work to improve the organization production process, the introduction of advanced technology, the effective use of technology, increasing professional excellence workers in order to improve the quality of products.

2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the range, quantity and timing of their receipt and sale.

2.5. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products.

2.6. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees.

2.7. Carries out the placement of cooks and other production workers, draws up schedules for their entry to work.

2.8. Carries out rejection of finished food.

2.9. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of work.

2.10. Supervises the correct operation of equipment and other fixed assets.

2.11. Conducts briefings on cooking technology and other production issues.

2.12. Monitors compliance by employees with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, the rules of the internal labor schedule.

2.13. Makes proposals on the promotion of distinguished workers or the imposition of penalties on violators of production and labor discipline.

2.14. Carries out work to improve the qualifications of employees.

3. Rights

The production manager has the right:

3.1. Request and receive from structural units information, reference and other materials necessary to perform the duties provided for by this Job Description.

3.2. Provide subordinate employees with binding instructions.

3.3. Take action when disciplinary violations of subordinate employees are detected and report these violations to the head of the enterprise in order to bring those responsible to justice.

3.4. In agreement with the head of the enterprise, involve experts and specialists in the catering industry for consultations, preparation of conclusions, recommendations and proposals.

3.5. To get acquainted with the documents defining his rights and obligations in the position held, criteria for assessing the quality of performance job duties.

3.6. Submit proposals for improving the work related to the responsibilities provided for in this Instruction for consideration by the management.

3.7. Require the management of the enterprise to ensure organizational and technical conditions and the execution of the established documents necessary for the performance of official duties.

4. Responsibility

The production manager is responsible for:

4.1. For improper performance or non-performance of their official duties, provided for by this Job Description, within the limits established by the current labor legislation Russian Federation.

4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.

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	The collection includes job descriptions drawn up in accordance with qualificationscontained in Qualification handbook positions of managers, specialists and other employees, approved by the decree of the Ministry of Labor of Russia dated August 21, 1998 No. 37, as well as in accordance with other regulations according to tariff and qualification characteristics (requirements). The collection consists of two sections: the first includes industry-wide job descriptions of managers, specialists, technical executors, the second - job descriptions by industry (editorial and publishing, transport, banking, trade, research, education, healthcare). For heads of organizations, employees of human resources and legal services.

We always have a large number of fresh current vacancies... Use filters to quickly search for parameters.

For successful employment, it is desirable to have a specialized education, as well as to have necessary qualities and work skills. First of all, you need to carefully study the requirements of employers in the chosen specialty, then start writing a resume.

You shouldn't send your resume to all companies at the same time. Choose suitable vacancies based on your qualifications and work experience. Let's list the most significant skills for employers that you need to successfully work as a production manager in Moscow:

Top 7 Key Skills You Need to Have a Job

The following requirements are also quite common in vacancies: PC user, teamwork and staff motivation.

When preparing for your interview, use this information as a checklist. This will help you not only to please the recruiter, but also to get the desired job!

Analysis of vacancies in Moscow

Based on the analysis of the vacancies published on our website, the indicated starting salary, on average, is 46 933. Average maximum income level (indicated "salary before") - 59,218. It should be borne in mind that the figures given are statistics. The real salary for employment can vary greatly depending on many factors:

Your previous work experience, education
Employment type, work schedule
The size of the company, its industry, brand, etc.

Salary level depending on the work experience of the applicant

Job description production manager.

Position:production director.

Company:

Job profile (recruitment requirements):Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Resistant to stress. Possesses good organizational and leadership skills (At least two years of experience in a managerial position).

General purpose of the position:

Organization of the production process for the production of quality products: drawing up production program, compliance technological processes and cooking technology in general for production, organization of jobs, training workers in cooking technology, provision of raw materials for production the right quality and in the required quantity, providing sufficient inventory.

Functional responsibilities	Output product	Product quality indicators
1. To carry out management of production and economic activities of the shop	Organized production	Efficiency
2. To direct the activities of the labor collective to ensure the release of products in accordance with the production task	Completed production task	Products of the required range and quality in the required quantity; Timeliness of the production task
3. Carry out work to improve the production process (optimization of production processes, the organization of the workplace, the introduction of new technologies, effective use of technology and improving the professional skills of workers)	Studying new technologies and equipment, training personnel at workplaces, holding production meetings and master classes, safety and health	Improving the quality of products; acceleration of production processes, reduction of production costs
4. Know the availability of raw materials, its assortment, draw up applications for the necessary raw materials and ingredients based on the production program as a whole for the entrusted site and transfer them to the head of the warehouse.	Drawn up applications and until the end of the working day.	Timeliness of submission; Completeness of data
5. Control the timing of receipt and sale, assortment, quantity and quality of food products, semi-finished products and raw materials received from the warehouse	When receiving goods from the warehouse, check its assortment, quantity, shelf life.	Lack of surplus and / or shortage of some types of raw materials; Use only high quality raw materials
6. Exercise control over the technology of preparation of products, standards for laying raw materials and compliance by employees with sanitary requirements and rules of personal hygiene	Compliance with the recipe and production technology, Sanitation of workplaces, personal hygiene of employees.	Products of the required quality, its availability in the required volume, cleanliness of workplaces and personnel. Filling out health logs
7. At the beginning / at the end of the shift (depending on the mode of operation) to acquaint the foremen of the sections with the production task	Distribution of work by workshop and site	Maximum efficiency
8. Draw up a work schedule for employees and monitor compliance with it (if necessary, make changes to it).	Full work shift, full workload of the employee during working hours.	On time, every month
9. Maintain a timesheet	Filling out the timesheet regularly and in a timely manner	Timeliness; Data reliability
10. Organize production accounting, preparation and timely submission of reports on production activities	Keeping records of production activities (can be delegated), its control.	Ease of processing Timeliness; Completeness of data
11. Controls the correct operation and sanitary condition of equipment and other fixed assets	Training of employees in the correct operation of equipment, filling out the safety log	No breakdowns caused by employees; no accidents. Compliance with the requirements of sanitation and hygiene for processing products.
12. Conduct training on cooking technology and other production issues	Conducting operational operations, training and monitoring on the spot, master classes	Improving the quality of products, stability of product quality.
13. Monitor the observance by employees of the rules and regulations of labor protection and safety measures, production and labor discipline, internal labor regulations	Familiarization of employees with signatures with safety requirements, internal regulations and appropriate measures	Lack of accidents at work, observance of labor discipline
14. Carry out work to improve the qualifications of employees	Conducting certifications, internships.	100% employee involvement, product quality improvement.
15. Organization of the workplace of each employee	Provision of the necessary equipment, inventory and utensils. Convenience of work, minimal time spent on moving.	Increasing labor productivity
16. Constantly carry out marriage finished products, control the vacation of each batch, enter data in the marriage log.	Only high quality products.	Absence of cases of release of defective products
17. To control the keeping by the foremen of the accounting of receipts from the warehouse and accounting for the dispatch of finished products from the shop.	Filling out the accounting journal.	Timeliness and reliability of data. No surplus of raw materials in production.
18. After 6 months of work, undergo a medical examination and control the passage of a medical examination by subordinates.	Passed medical examination	On time, every six months

Must know:

1. Resolutions, orders, orders, other guiding and normative documents of higher and other bodies concerning the issues of work of public catering enterprises.

2. Organization and technology of production.

3. Assortment and requirements for the quality of dishes and culinary products.

4. Basics of rational and dietary nutrition.

5. Accounting rules and norms for the issuance of products.

7. Rates of consumption of raw materials and semi-finished products.

8. Standards and specifications for products, raw materials and semi-finished products.

9. Rules and terms of storage of products, raw materials and semi-finished products.

10. Types of technological equipment, principle of operation, technical characteristics and conditions of its operation.

11. Fundamentals of the economics of public catering.

12. Fundamentals of the organization of payment and labor incentives.

13. Fundamentals of labor organization.

14. Fundamentals of labor legislation.

15. Internal labor regulations.

16. Rules and regulations of labor protection, safety, industrial sanitation and personal hygiene, fire protection.

Qualification requirements:

1. Special knowledge and skills:

- Higher professional education and work experience in the specialty for at least a year, or secondary vocational education and work experience in the specialty for at least two years;
- Knowledge of the schedule and requirements for workflow;
- Knowledge of the range of products, as well as the terms and conditions of storage;

2. General knowledge and skills:

- Knowledge of the ethics of business communication and possession of negotiation skills;
- Self-management
- Ability to manage personnel

SUBORDINATION:

Direct: to the director.

IN SUBMISSION:

Directly: foremen of the sections, cooks.

Indirectly: all employees.

Rights:

In relation to the immediate supervisor

1. Make proposals to improve the efficiency of their work and the work of the organization.

2. Contact the Deputy Director for Production in the event of a conflict in the course of activities, if it is impossible to independently resolve.

3. To get acquainted with the draft decisions of the management concerning its activities and make proposals for changing these projects.

4. Require the management of the enterprise to assist in the performance of their official rights and responsibilities.

In relation to employees of other departments

1. Request the information and documents necessary for the organization's activities and appropriate to its level of access from representatives of other departments and seek the implementation of reasonable requests.

Decisions

1. Within the framework of their functions listed in the job description

A responsibility:

Financial

For losses incurred through his own fault, the head. production or as a result of his actions, or inaction;

For malfunction or inconsistency of the state and / or complete set of the reporting equipment through the own fault of the shop manager

Functional

For inaccurate information on the implementation of work plans

For failure to fulfill their official duties

For non-compliance with laws and regulations concerning the activities of the shop manager

Organizational

For failure to comply with the provisions of guidance documents (rules, orders, instructions, regulations and other regulatory documents)

For non-compliance with labor and performance discipline, including labor regulations

For non-observance of commercial and official secrets

wORK STANDARDS:

Comes to work at 7-00, puts on a uniform, attaches a badge. Shoes should be with a closed toe, comfortable heels and fit.
On guard determines the availability of personnel in accordance with the distribution of workshops and the schedule for going to work. Makes adjustments in the placement of people in accordance with production needs.
Quickly conducts a tour:
Controls technological processes
Checks the quality of finished products, p / f: checks the output of dishes, carries out rejection of ready-made dishes, makes marks in rejection magazines ..
Checks compliance with sanitary and technological standards.
Controls the execution of applications and compliance with their deadlines.
Supervises the work of the production as a whole.
Allows conflict situationsarising in the process of work between employees.
At the end of the working day, checks the completion of the shift task by the employee
Carries out operational intelligence based on the results of the shift

Working conditions:

Irregular working hours.

The possibility of business trips.

NOTES:

In case of emergency situations, the head. production decides on the priority and priority of performing functions within the framework of its powers. In especially critical emergency situations, head. makes a decision in production, agreeing with the head.

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Wage: from 42,000 rubles. per month