Responsibilities of the director of a catering enterprise. Organizational and legal activities of a public catering enterprise. Responsibilities of the head, administrator and production manager. Description of work, tasks, etc.
1.1 This job description defines the functional duties, rights and responsibilities of the restaurant director.
1.2 The director of the restaurant belongs to the category of managers.
1.3 The restaurant director is appointed and dismissed in accordance with the current labor legislation order by order of the founder (owner) of the restaurant.
1.4 Relationship by position:
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1.4.1 |
Direct subordination |
the founder (owner) of the enterprise |
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1.4.2. |
Additional subordination |
− |
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1.4.3 |
Gives orders |
Restaurant employees |
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1.4.4 |
The employee replaces |
deputy |
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1.4.5 |
The employee replaces |
− |
- Qualification requirements restaurant director:
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2.1. |
Education* |
higher professional |
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2.2 |
experience |
at least 3 years |
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2.3 |
knowledge |
Decrees, orders, orders, other guiding and normative documents of higher and other bodies concerning the organization catering. Rules for the production and sale of products (services) of public catering. Organization of production and management of the restaurant, tasks and functions of its departments. Advanced domestic and foreign experience catering and visitor services. Catering economics. Pricing procedure. Organization of payment and labor incentives. Labor and labor protection legislation of Ukraine Internal rules work schedule. Rules and regulations for labor protection, safety, fire protection, industrial sanitation and personal hygiene. |
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2.4 |
skills |
− |
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2.5 |
additional requirements |
work experience in the specialty in the public catering system |
* or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years.
- Documents regulating the activities of the restaurant director
3.1 External documents:
Legislative and regulationsconcerning the work being performed.
3.2 Internal documents:
Charter of the enterprise, Orders and orders of the founder (owner) of the enterprise, Regulations on the restaurant, Job description director of the restaurant, Internal labor regulations.
- Responsibilities of the restaurant director
Restaurant director:
4.1. Draws up the documents necessary for the implementation of activities for the provision of catering services.
4.2. Ensures that clients are provided with the necessary and reliable information about the services provided, which ensures that they can make the right choice.
4.3. Provides availability for every batch food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and the quality of the product (certificate of conformity, hygienic certificate, etc.).
4.4. Carries out the organization, planning and coordination of the restaurant.
4.5. Provides high level production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
4.6. Monitors the rational use of material, financial and labor resources, assessment of the results of production activities and the quality of customer service.
4.7. Studies consumer demand for restaurant products.
4.8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of their receipt and sale.
4.9. Carries out the organization of accounting of works and services performed, submission of reports on production activities, incl. the owner of the restaurant.
4.10. Represents the interests of the restaurant and acts on its behalf.
4.11. Provides information related to the provision of catering services to regulatory authorities.
4.12. Installs job responsibilities for subordinate employees and takes measures to ensure their implementation.
4.13. Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished workers, imposes penalties on violators of production and labor discipline.
4.14. Monitors the observance by employees of the rules and norms of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, and internal labor regulations.
4.15. Provides the passage of the restaurant employees associated with the production, storage and sale of food products, medical examination within the time limits established by the sanitary inspection body.
4.17. Performs related duties.
4.18. Supervises the restaurant staff.
- Restaurant director's rights
The restaurant director has the right:
5.1. To get acquainted with the projects of decisions of the founder of the enterprise (owner) concerning the activities of the restaurant.
5.2. Participate in the discussion of issues related to the duties performed by him.
5.3. Submit to the founder of the enterprise (owner) proposals for improving the activities of the restaurant and improving the quality of services provided.
5.4. Sign and endorse documents within their competence.
5.5. Require the founder of the enterprise (owner) to assist in the performance of their duties and rights.
- Restaurant director's responsibility
Restaurant director is responsible:
6.1. For improper performance or non-performance of their duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.
6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.
- Restaurant director working conditions
7.1. The restaurant director's working hours are determined in accordance with the Internal Labor Regulations established in the company.
- Terms of payment
The terms of remuneration of the restaurant director are determined in accordance with the Regulations on the remuneration of personnel.
9 Final provisions
9.1 This Job Description has been drawn up in two copies, one of which is kept by the Enterprise, the other by the employee.
9.2 Tasks, Duties, Rights and Responsibilities can be clarified in accordance with changes in the Structure, Tasks and Functions structural unit and workplace.
9.3 Changes and additions to this Job Description are made by order of the General Director of the enterprise.
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Head of structural unit |
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(signature) |
(surname, initials) |
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AGREED: |
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Head of the legal department |
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(signature) |
(surname, initials) |
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00.00.0000 |
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I have read the instructions: |
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(signature) |
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director of a catering enterprise (restaurant) (.doc, 83KB)
I. General provisions
- The restaurant director belongs to the category of managers.
- The restaurant director conducts business on behalf of the founder (owner).
- A person with a higher professional education and work experience in the specialty in the public catering system for at least 3 years or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years is appointed to the position of a restaurant director.
- Appointment to the position of restaurant director and release from it is made by order of the founder of the enterprise (owner)
- The restaurant director should know:
- 5.1. Resolutions, orders, orders, other guiding and normative documents of higher and other bodies concerning the organization of public catering.
- 5.2. Rules for the production and sale of products (services) of public catering.
- 5.3. Organization of production and management of the restaurant, tasks and functions of its departments.
- 5.4. Advanced domestic and foreign experience in catering and customer service.
- 5.5. Catering economics.
- 5.6. Pricing procedure.
- 5.8. Organization of payment and labor incentives.
- 5.9. Labor and labor protection legislation Russian Federation.
- 5.10. Internal labor regulations.
- 5.11. Rules and regulations for labor protection, safety, fire protection, industrial sanitation and personal hygiene.
- The restaurant director in his activities is guided by:
- 6.1. The charter of the enterprise.
- 6.2. This job description.
- The director of the restaurant reports directly to the founder (owner) of the enterprise.
- During the absence of the director of the restaurant (vacation, illness, etc.), his duties are performed by a deputy (in the absence of such, a person appointed in accordance with the established procedure), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II. Job responsibilities
Restaurant director:
- Draws up the documents necessary for the implementation of activities for the provision of catering services.
- Ensures that clients are provided with the necessary and reliable information about the services provided, which ensures that they can make the right choice.
- Ensures availability for each consignment of food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and the quality of the product (certificate of conformity, hygienic certificate, etc.).
- Carries out the organization, planning and coordination of the restaurant.
- Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
- Monitors the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.
- Studies consumer demand for restaurant products.
- Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of their receipt and sale.
- Carries out the organization of accounting of works and services performed, submission of reports on production activities, incl. the owner of the restaurant.
- Represents the interests of the restaurant and acts on its behalf.
- Provides information related to the provision of catering services to regulatory authorities.
- Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment.
- Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished workers, imposes penalties on violators of production and labor discipline.
- Monitors the observance by employees of the rules and norms of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, and internal labor regulations.
- Provides the passage of the restaurant employees associated with the production, storage and sale of food products, medical examination within the time limits established by the sanitary inspection body.
- Performs related duties.
- Supervises the restaurant staff.
III. The rights
The restaurant director has the right:
- To get acquainted with the projects of decisions of the founder of the enterprise (owner) concerning the activities of the restaurant.
- Participate in the discussion of issues related to the duties performed by him.
- Submit to the founder of the enterprise (owner) proposals for improving the activities of the restaurant and improving the quality of services provided.
- Sign and endorse documents within their competence.
- Require the founder of the enterprise (owner) to assist in the performance of their duties and rights.
IV. Responsibility
The restaurant director is responsible for:
- For improper performance or non-performance of their duties provided for by this job description - within the limits determined by the current labor legislation of the Russian Federation.
- For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
- For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
Carries out the organization, planning and coordination of the activities of its structural divisions, directs them (restaurant / cafe / bar / others) activities to improve public catering services, improve the quality and competitiveness of services provided and products sold, taking into account the needs of the population. 3.10. Ensures the observance of the operating mode agreed by the local government, approves (restaurant / cafe / bar / others). (menu / price lists / wine lists / others) 3.11. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service to consumers of public catering services. 3.12. Provides conditions for quality service to consumers of public catering services. 3.13. Carries out control over the production volumes and the quality of products and services at the catering enterprise. 3.14.
Job description of the director of a catering enterprise
Participate in the discussion of issues related to the duties performed by him. 3.3. Submit for consideration Director General proposals for improving activities and improving the quality of manufactured products and services provided. 3.4. Sign and endorse documents within their competence.
3.5.
Require the General Director to assist in the performance of their duties and rights. 3.6. In the event of product damage, an independent objective decision is made (to collect the culprit from the salary, write off, put on the menu for employees ...). 3.7. To enjoy mobile phone in production. four.
Responsibility The Director is responsible for: 4.1. For improper performance or non-performance of their duties provided for by this job description, within the limits determined by the labor legislation of the Russian Federation. 4.2.
Job description of the canteen manager
The director (head) of the catering enterprise is accountable to the founders of the enterprise represented by ( general meeting founders, other body of the enterprise). 1.5. In his activities, the director (head) of a catering enterprise is guided by: 1.5.1. legislative and normative documents governing the production and economic and financial and economic activities of the enterprise; 1.5.2. methodological materials related to the activities of the enterprise; 1.5.3. the charter of the enterprise; 1.5.4. internal labor regulations; 1.5.5. this job description. 1.6. The director (manager) of the catering establishment must know: 1.6.1.
legislative acts, regulatory and methodological materials and other guidance materials related to the activities of the catering enterprise; 1.6.2.
Suspends from work employees who have not passed in the prescribed manner a medical examination (examination), a test of qualifications, a test of knowledge of safety rules, etc. 3.25. Provides the passage of workers associated with the production, storage and sale of food raw materials and food products, service personnel medical examinations within the time frame established by the sanitary inspection body. 3.26. Organizes the accounting of the services provided and ensures the submission of reports on activities to stakeholders, as well as. (name of the governing body of the organization) 3.27. Represents the interests and acts on behalf of (restaurant / cafe / bar / others.) on his behalf in courts, government bodies, local governments, extra-budgetary funds. 3.28. Acts on behalf in relationships (restaurant / cafe / bar / etc.) with commercial and non-commercial organizations.
Restaurant manager (cafe, canteen, etc.) job description
For offenses committed in the course of carrying out their activities - within the framework of the administrative, criminal and civil legislation of the Russian Federation. 4.3. For causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation. 4.4. For all organizational, technical, technological processes, no product can be released to the counter or distribution without rejection.
4.5. The director is responsible for: - results and effectiveness of activities - ensuring that his functional responsibilitiesas well as the work of the staff - the reliability of the information provided to the General Director. - timely execution of orders, orders and instructions of the General Director. - to organize the work of the enterprise according to the shift - daily assignment and strictly monitor.
Job instructions
Carries out the organization, planning and coordination of the restaurant. 5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. 6. Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.
7. Studies consumer demand for restaurant products. 8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of their receipt and sale. 9. Carries out the organization of accounting of works and services performed, submission of reports on production activities, incl.
the owner of the restaurant. ten.
403 forbidden
Creates conditions to ensure the safety of inventory, cash in the cash register, technological equipment, furniture, dishes and other material values \u200b\u200bin the enterprise. 2.20. Submits proposals for improving commercial and financial and economic activities, rational use of material, labor and financial resources, material and moral encouragement of employees, takes part in the development of measures for the economic and social development of the team, and for drawing up collective agreement... 2.21. Takes measures to ensure that the administration fulfills its obligations and ensures compliance with the terms of the collective agreement.
2.22. Contributes to the organization of conditions for proper rest of workers during breaks in work. 2.23.
Job description of the director of a catering enterprise (restaurant)
Important
Concludes contracts for municipal and other services (provision of electricity, heating, water supply, telephone communications, cleaning of the territory, waste disposal, security, etc.), organizes cleaning of the adjacent territory and courtyards. (restaurant / cafe / bar / etc.) 3.7. Ensures that the personnel comply with the Law of the Russian Federation "On Protection of Consumer Rights", the Federal Law "On the Quality and Safety of Food Products", the Rules for the provision of catering services, the Rules for Sale certain types goods, other regulatory legal documentsestablishing mandatory requirements for the provision of catering services. 3.8. Ensures availability for each consignment of food products, incl.
Job description of the director (head) of a catering enterprise
Attention
Provides the necessary information related to the provision of catering services to regulatory authorities. 3.15. Ensures the fulfillment of all obligations to the federal, regional and local budgets, state extra-budgetary funds, suppliers, creditors. 3.16. Negotiates and concludes contracts for the supply of food raw materials and semi-finished products, goods, ensures their timely receipt, controls the timing, assortment, quantity and quality of their receipt and sale.
3.17. Issues orders (instructions) in all areas of activity. (restaurant / cafe / bar / etc.) 3.18. Defines the functions and tasks of structural units. 3.19. Organizes the placement of personnel, taking into account their specialty and qualifications, work experience, personal qualities. 3.20.
Provides information related to the provision of catering services to regulatory authorities. 12. Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment. 13. Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished workers, imposes penalties on violators of production and labor discipline. 14. Controls compliance by employees with the rules and regulations of labor protection and safety measures, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations. 15. Ensures the passage of the restaurant employees associated with the production, storage and sale of food, medical examination within the time limits established by the sanitary inspection body. 17.
Internal labor regulations; -. (types, names and details of other acts and documents) 1.4. The director in his activities is guided by: - \u200b\u200bRegulations; (restaurant / cafe / bar / etc.) - this job description; -. (other acts and documents directly related to the labor function of the director) 1.5. The director reports directly. (name of the management body of the organization) 1.6. During the absence of the director (vacation, illness, etc.), his duties are performed by a deputy or an employee appointed in accordance with the established procedure, who acquires the corresponding rights and is responsible for non-performance or improper performance of duties assigned to him in connection with the replacement. 1.7. ... 2. Functions 2.1. General management of production and economic and trade and service activities.
Job description of the director of a catering canteen
The head of the canteen must know 2) The head of the canteen, when performing his duties, must know: decisions, orders, orders, other governing and regulatory documents of higher authorities concerning the organization of public catering; organization of production and management of the canteen, tasks and functions of its departments; advanced domestic and foreign experience in organizing public catering and serving visitors; dining room operating hours; catering economy; organization of payment and labor incentives; labor legislation; internal labor regulations; rules and regulations of labor protection. Requirements for the qualifications of the head of the canteen 3) Requirements for the qualifications. 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.
This job description has been translated automatically. Please note that automatic translation does not provide 100% accuracy, therefore there may be minor translation errors in the text.
Preface to job description
0.1. The document comes into force upon approval.
0.2. Document developer: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.3. The document has been agreed: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.4. This document is checked periodically at intervals not exceeding 3 years.
1. General Provisions
1.1. The position "Head of production" belongs to the category "Managers".
1.2. Eligibility Requirements - Complete or Basic higher education (Master, Specialist, Bachelor, Junior Specialist) in the direction of training "Food Technology and Engineering" (specialty "Food Technology"). Postgraduate education in management. Work experience in the specialty in food establishments: for a master - at least 1 year, for a specialist - at least 2 years, for a bachelor and junior specialist - at least 3 years.
1.3. Knows and applies in activities:
- the current legislation of Ukraine regulating entrepreneurial activity;
- regulations and documents from state regulation functioning of catering establishments;
- cooking technology;
- assortment and requirements for the quality of dishes and culinary products;
- the basics of organizing a rational dietary food;
- rules for using collections of recipes for dishes;
- the order of the menu;
- rates of laying of raw materials and products and output finished products;
- the procedure for calculating prices for finished products;
- modes and terms of storage of food raw materials, semi-finished products and finished products;
- requirements for equipment, inventory, dishes;
- categories and types of standards, other normative and technical documentation on certification of the quality of food raw materials, semi-finished products and finished products;
- the basics of management, marketing, economic analysis business activities;
- fundamentals of labor legislation;
- forms and methods of organization and remuneration, principles of its regulation;
- rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene.
1.4. The production manager is appointed and dismissed by order of the organization (enterprise / institution).
1.5. The production manager reports directly to _ _ _ _ _ _ _ _ _ _.
1.6. The production manager manages the work of _ _ _ _ _ _ _ _ _ _.
1.7. During his absence, the production manager is replaced by a person appointed in accordance with the established procedure, who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.
2. Description of work, tasks and duties
2.1. Supervises the production activities of the catering company.
2.2. Directs the activities of the team to ensure the rhythmic release of quality products own production in the right assortment.
2.3. Systematically carries out activities to improve the organization and industrialization of production, the introduction of advanced technology, improve the quality of products based on rational organization labor, efficient use of technology, increase professional excellence workers.
2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from warehouses, controls the timing, assortment, quantity and quality of their receipt and sale.
2.5. Provides the maximum possible correspondence of the range and quality of products to consumer demand
2.6. Provides a variety of food and culinary products.
2.7. Supervises compliance with the standards for laying raw materials in products of its own production and cooking technology.
2.8. Draws up schedules for workers to start work in accordance with the requirements of a rational organization of the production process.
2.9. Checks the quality of cooked food.
2.10. Keeps records of production activities at the catering enterprise, organizes the timely preparation and submission of production reports to the relevant authorities.
2.11. Monitors the correct and safe operation of the equipment.
2.12. Provides instruction on cooking technology and other production issues.
2.13. Takes the necessary measures to increase labor productivity.
2.14. Monitors the observance of the rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene by the employees of the enterprise; timely passage by them in the prescribed manner of medical examination.
2.15. Knows, understands and applies the current regulatory documents relating to his activities.
2.16. Knows and complies with the requirements of regulatory enactments on labor protection and environment, complies with the norms, methods and techniques for the safe performance of work.
3. Rights
3.1. The production manager has the right to take action to prevent and eliminate cases of any irregularities or inconsistencies.
3.2. The production manager has the right to receive all social guarantees provided for by law.
3.3. The production manager has the right to demand assistance in the performance of his official duties and the exercise of rights.
3.4. The production manager has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision of necessary equipment and inventory.
3.5. The production manager has the right to familiarize himself with the draft documents relating to his activities.
3.6. The production manager has the right to request and receive documents, materials and information necessary for the performance of his official duties and orders of the management.
3.7. The production manager has the right to improve his professional qualifications.
3.8. The production manager has the right to report all violations and inconsistencies identified in the course of his activities and make proposals for their elimination.
3.9. The production manager has the right to familiarize himself with the documents defining the rights and obligations for the position held, the criteria for assessing the quality of the performance of official duties.
4. Responsibility
4.1. The production manager is responsible for non-fulfillment or untimely fulfillment of the duties assigned by this job description and (or) non-use of the granted rights.
4.2. The production manager is responsible for non-compliance with the internal labor regulations, labor protection, safety, industrial sanitation and fire protection.
4.3. The production manager is responsible for the disclosure of information about the organization (enterprise / institution) related to trade secrets.
4.4. The production manager is responsible for non-fulfillment or improper fulfillment of the requirements of internal regulatory documents organizations (enterprises / institutions) and legal orders of the management.
4.5. The production manager is responsible for offenses committed in the course of his activities, within the limits established by the current administrative, criminal and civil legislation.
4.6. The production manager is responsible for causing material damage to the organization (enterprise / institution) within the limits established by the current administrative, criminal and civil legislation.
4.7. The production manager is responsible for misuse granted official powers, as well as their use for personal purposes.
I approve
00.00.201_y.
m.
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(name of institution)
00.00.201_y. No. 00
1. General Provisions
Institution name
-pricing procedure;
2. Job responsibilities
The restaurant director is obliged to:
3. Rights
The restaurant director has the right:
4. Responsibility
00.00.201_y.
I have read the instructions,
(signature) (surname, initials)
OFFICIAL INSTRUCTIONS OF THE RESTAURANT DIRECTOR
I approve
_____________________________ (Last name, initials)
(name of the organization, its ________________________________
organizationally - legal form) (director; other person authorized
approve job description)
00.00.201_y.
m.
OFFICIAL INSTRUCTIONS OF THE RESTAURANT DIRECTOR
——————————————————————-
(name of institution)
00.00.201_y. No. 00
1. General Provisions
1.1 This job description defines the rights job duties and the responsibility of the restaurant director _____________________ (hereinafter “the enterprise”).
Institution name
1.2. The restaurant director conducts business on behalf of the founder (owner).
1.3. A person with higher professional education and work experience in the specialty in the public catering system for at least 3 years or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years is accepted for the position of director of a restaurant.
1.4. The director of the restaurant is hired and dismissed by the order of the founder of the enterprise (owner).
1.5. The restaurant director must know:
- orders, decrees, orders, other regulatory and governing documents of local and higher government bodies that relate to public catering establishments;
- the rules for the production and sale of products (services) of public catering;
-organization of production and management of the restaurant;
-tasks and functions of the restaurant departments;
- advanced foreign and domestic experience in organizing public catering and serving visitors;
-economics of public catering;
-pricing procedure;
-organization of payment and labor incentives;
- labor legislation and laws on labor protection of the Russian Federation;
-the rules of the internal labor schedule;
- norms and rules of labor protection, safety measures and industrial sanitation;
- rules of fire protection and personal hygiene.
1.5. The director of the restaurant in his activities is guided by the charter of the enterprise, and the job description and is subordinate to the founder (owner) of the enterprise.
1.6. During the absence of the restaurant director (vacation, illness, business trip, etc.), his duties are assigned to his deputy, and in the absence of such, to the person appointed in the prescribed manner, acquiring the corresponding rights and responsible for the proper performance of the duties assigned to him.
2. Job responsibilities
The restaurant director is obliged to:
2.1. Ensure the availability for each batch of food products and raw materials used for the preparation of public catering products, a document containing information about the quality of the product and the manufacturer (certificate of conformity, hygienic conclusion, etc.).
2.2. Organize, plan and coordinate the activities of the restaurant.
2.3. Draw up the documents necessary for the implementation of activities for the provision of catering services.
2.4. Ensure that clients are provided with the necessary and reliable information about the services provided.
2.5. To ensure a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
2.6. Control the rational use of material, financial and labor resources, assess the results of production activities and the quality of customer service.
2.7. Carry out the organization of accounting of works and services performed, reporting on production activities, including. the owner of the restaurant.
2.8. Represent the interests of the restaurant and act on its behalf.
2.9. Provide information related to the provision of catering services to regulatory authorities.
2.10. Study consumer demand for restaurant products.
2.11. Negotiate and conclude contracts for the supply of food products, raw materials and semi-finished products, ensure their timely receipt, control the timing, assortment, quantity and quality of receipt and sale of products.
2.12. Establish official duties for subordinate employees and take measures to ensure their implementation.
2.13. Apply measures to encourage distinguished employees, impose penalties on violators of labor and production discipline.
2.14. Monitor the observance by employees of the norms and rules of labor protection and safety, personal hygiene, sanitary requirements, production and labor discipline, as well as the rules of the internal labor schedule.
2.15. Ensure the passage of the restaurant employees associated with the production, sale and storage of food products, medical examination at a certain time, established by the body dignity. supervision.
2.16. Lead the restaurant staff.
2.17. Make decisions on the appointment, dismissal of the positions and relocation of restaurant employees.
3. Rights
The restaurant director has the right:
3.1. Get acquainted with the draft decisions of the founder of the enterprise (owner), which relate to the activities of the restaurant.
3.2. To take part in the discussion of issues related to the duties performed by him.
3.3. Submit to the founder of the enterprise (owner) his proposals for improving the restaurant's activities and improving the quality of services.
3.4. Sign and endorse documents only within the limits of their competence.
3.5. Demand from the founder of the enterprise (owner) assistance in the performance of their official duties and the exercise of rights.
4. Responsibility
The restaurant director is responsible:
4.1. For legal violations committed in the course of their activities within the limits established by the current administrative, civil and criminal legislation of the Russian Federation.
4.2. For causing material harm to the organization within the framework established by the current labor legislation of the Russian Federation.
4.3. For improper fulfillment or non-fulfillment of their duties stipulated by this job description in the framework established by the current labor legislation of the Russian Federation.
Head of the structural unit: _____________ __________________
(signature) (surname, initials)
00.00.201_y.
I have read the instructions,
one copy received: _____________ __________________
(signature) (surname, initials)
00.00.20__
OFFICIAL INSTRUCTIONS OF THE RESTAURANT DIRECTOR
I approve
_____________________________ (Last name, initials)
(name of the organization, its ________________________________
organizational and legal form) (director; another person authorized
approve job description)
00.00.201_y.
m.
OFFICIAL INSTRUCTIONS OF THE RESTAURANT DIRECTOR
——————————————————————-
(name of institution)
00.00.201_y. No. 00
1. General Provisions
1.1. This job description defines the rights, job duties and responsibilities of the director of the restaurant _____________________ (hereinafter referred to as the "enterprise").
Institution name
1.2. The restaurant director conducts business on behalf of the founder (owner).
1.3. A person with higher professional education and work experience in the specialty in the public catering system for at least 3 years or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years is accepted for the position of director of a restaurant.
1.4. The director of the restaurant is appointed and dismissed by the order of the founder of the enterprise (owner).
1.5. The director of the restaurant in his activities is guided by the charter of the enterprise, and the job description and is subordinate to the founder (owner) of the enterprise.
1.6. During the absence of the restaurant director (vacation, illness, business trip, etc.), his duties are assigned to his deputy, and in the absence of such - to the person appointed in the prescribed manner, acquiring the appropriate rights and responsible for the proper performance of the duties assigned to him.
1.7. The restaurant director must know:
- orders, decrees, orders, other regulatory and governing documents of local and higher government bodies that relate to public catering establishments;
- the rules for the production and sale of products (services) of public catering;
-organization of production and management of the restaurant;
-tasks and functions of the restaurant departments;
- advanced foreign and domestic experience in organizing public catering and serving visitors;
-economics of public catering;
-pricing procedure;
-organization of payment and labor incentives;
- labor legislation and laws on labor protection of the Russian Federation;
-the rules of the internal labor schedule;
- norms and rules of labor protection, safety measures and industrial sanitation;
- rules of fire protection and personal hygiene.
2. Job responsibilities
The restaurant director is obliged to:
2.1. Ensure the provision of necessary and reliable information to clients about the services provided.
2.2. Draw up documents that are necessary for the implementation of activities for the provision of catering services.
2.3. Ensure the availability for each batch of food products, including raw materials used for the preparation of public catering products, documents containing information about the manufacturer and the quality of the product (hygienic conclusion, certificate of conformity, etc.).
2.4. To study consumer demand for restaurant products.
2.5. Negotiate and conclude contracts for the supply of food products, semi-finished products and raw materials, ensure their timely receipt.
2.6. Carry out the organization of accounting of work and services performed, reporting on production activities, including to the restaurant owner.
2.7. Carry out the planning, organization and coordination of the restaurant's activities.
2.8. To ensure a high level of production efficiency, the introduction of progressive forms of service and labor organization, as well as new equipment and technology.
2.9. Control the rational use of financial, material and labor resources, assess the results of production activities and the quality of customer service.
2.10. Represent the interests of the restaurant and act on its behalf.
2.11. Provide information related to the provision of catering services to regulatory authorities.
2.12. To monitor compliance by employees with the norms and rules of labor protection and safety, personal hygiene, sanitary requirements, labor and production discipline, internal labor regulations.
2.13. Ensure the passage of the restaurant employees who are associated with the production, sale and storage of food, medical examination within a certain time frame established by the state. supervisory authorities.
2.14. Lead the restaurant workers.
2.15. Establish job duties for subordinate employees and take measures to ensure their implementation.
2.16. Make decisions on the appointment, dismissal and relocation of restaurant employees.
2.17. Apply measures to encourage distinguished employees, impose penalties on violators of labor and production discipline.
2.18. Control the timing, quantity, assortment and quality of receipt and sale of products.
3. Rights
The restaurant director has the right:
3.1. To take part in the discussion of issues related to the duties performed by him.
3.2. Demand from the founder of the enterprise (owner) assistance in the performance of their official duties and the exercise of rights.
3.3. Submit to the founder of the enterprise (owner) their proposals aimed at improving the activities of the restaurant and improving the quality of services provided.
3.4. Get acquainted with the projects of decisions of the founder of the enterprise (owner), which relate to the activities of the restaurant.
3.5. Sign and endorse documents only within the framework of their competence.
4. Responsibility
The restaurant director is responsible:
4.1. For legal violations committed in the course of carrying out their activities in the framework of the administrative, civil and criminal legislation of the Russian Federation.
4.2. For causing material damage within the framework of the labor and civil legislation of the Russian Federation.
4.3. For improper performance or non-performance of their official duties provided for by this job description within the framework defined by the labor legislation of the Russian Federation.
Head of the structural unit: _____________ __________________
(signature) (surname, initials)
00.00.201_y.
I have read the instructions,
one copy received: _____________ __________________
(signature) (surname, initials)
00.00.20__
OFFICIAL INSTRUCTIONS OF THE RESTAURANT DIRECTOR
Restaurant director
Typical sample
APPROVED
___________________________________ (Last name, initials)
(name of the organization, before - ________________________
acceptance, etc., his organizational- (director or other
legal form) legal entity, authorized
must approve
note instructions)
»» ____________ 20__
Job description
restaurant director
______________________________________________
(name of organization, enterprise, etc.)
»» ____________ 20__ N__________
This job description was developed and approved for
basis employment contract from __________________________________________
(name of the position of the person for whom
______________________________________________________ and in accordance with
the present job description is drawn up)
provisions Labor Code Russian Federation and other regulatory
acts regulating employment relationship in the Russian Federation.
1. General Provisions
1.1. The restaurant director belongs to the category of managers.
1.2. The restaurant director conducts business on behalf of the founder (owner).
1.3. A person who has
higher professional education and work experience in the specialty in
catering system for at least 3 years or secondary vocational
education and work experience in the specialty in the system of public
food for at least 5 years.
1.4. Appointment to the position of restaurant director and exemption from
it is made by order of the founder of the enterprise (owner).
1.5. The restaurant director should know:
- decrees, orders, orders, other governing and
regulatory documents of higher and local authorities,
catering establishments;
- rules for the production and sale of products (services) of public
food;
- organization of production and management of the restaurant, tasks and functions
its divisions;
- advanced domestic and foreign experience of the organization
catering and visitor services;
- catering economics;
- pricing procedure;
- organization of payment and labor incentives;
- legislation on labor and labor protection of the Russian Federation;
- internal labor regulations;
- rules and regulations of labor protection, safety measures,
industrial sanitation, fire protection and personal hygiene;
— _________________________________________________________________.
1.6. The director of the restaurant in his activities is guided by the charter
enterprise, this job description and obeys
directly to the founder (owner) of the enterprise.
1.7. During the absence of the restaurant director (illness, vacation,
business trip, etc.) his duties are performed by his deputy (in the absence
such - a person appointed in accordance with the established procedure) who
acquires the corresponding rights and is responsible for the proper
fulfillment of the duties assigned to him.
1.8. ______________________________________________________________.
2. Job responsibilities
Restaurant director:
2.1. Draws up the documents necessary for the implementation of activities
for the provision of catering services.
2.2. Ensures that clients are provided with the necessary and reliable
information about the services provided.
2.3. Ensures the availability of food for each shipment
goods, incl. raw materials used to prepare products
catering, a document containing information about the manufacturer and
quality of the product (certificate of conformity, hygienic conclusion,
etc.).
2.4. Carries out the organization, planning and coordination
activities of the restaurant.
2.5. Provides a high level of production efficiency,
introduction of new equipment and technology, progressive forms of service and
organization of labor.
2.6. Monitors rational use
material, financial and labor resources, evaluation of results
production activities and the quality of customer service.
2.7. Studies consumer demand for restaurant products.
2.8. Negotiates and concludes supply contracts
food products, semi-finished products and raw materials, provides them
timely receipt, controls the timing, assortment, quantity and
quality of receipt and sale of products.
2.9. Carries out the organization of accounting of works and services performed,
reporting on production activities, incl.
the owner of the restaurant.
2.10. Represents the interests of the restaurant and acts on its behalf.
2.11. Provides information related to the provision of services
catering, regulatory authorities.
2.12. Establishes service workers for subordinate employees
duties and takes measures to ensure their fulfillment.
2.13. Makes decisions on the appointment, relocation and release from
positions held by restaurant employees; applies incentives
distinguished workers, imposes penalties on violators
production and labor discipline.
2.14. Monitors the observance of labor protection rules and regulations by employees
and safety measures, sanitary requirements and rules of personal hygiene,
production and labor discipline, rules of internal labor
routine.
2.15. Provides passage for restaurant employees associated with
production, storage and sale of food, medical
surveys within the time frame established by the sanitary inspection body.
2.16. Supervises the restaurant staff.
2.17. _____________________________________________________________.
3. Rights
The restaurant director has the right:
3.1. Get acquainted with the projects of decisions of the founder of the enterprise
(owner) concerning the activities of the restaurant.
3.2. Participate in the discussion of issues related to the performed by him
job responsibilities.
3.3. Submit for consideration by the founder of the enterprise (owner)
suggestions for improving the restaurant's activities and improving the quality
services provided.
3.4. Sign and endorse documents within their
competence.
3.5. Require the founder of the enterprise (owner) to provide
assistance in the performance of their duties and rights.
3.6. ______________________________________________________________.
4. Responsibility
The restaurant director is responsible for:
4.1. For improper performance or non-performance of their official
duties stipulated by this job description, in
the limits determined by the labor legislation of the Russian Federation.
4.2. For offenses committed in the process of exercising their
activities - within the limits determined by the administrative, criminal and
the civil legislation of the Russian Federation.
4.3. For causing material damage - within the limits determined
labor and civil legislation of the Russian Federation.
4.4. ______________________________________________________________.
The job description is developed in accordance with ________________
(name,
_____________________________.
document number and date)
Head of structural unit (initials, surname)
_________________________
(signature)
"" _____________ 20__.
AGREED:
Head of the legal department
(initials, surname)
_____________________________
(signature)
»» ________________ 20__
I have read the instructions: (initials, surname)
_________________________
(signature)
"" _____________ 20__.
