Duties and functions of the restaurant car director. Job Responsibilities of the Vice President of Nutrition

Job description
restaurant director

[name of organization, enterprise, etc.]

This job description has been developed and approved in accordance with the provisions Labor Code Russian Federation and other normative acts regulating labor relations in the Russian Federation.

1. General Provisions

1.1. The director of the restaurant belongs to the category of managers.

1.2. The director of the restaurant conducts business on behalf of the founder (owner).

1.3. A person with higher education is appointed to the position of restaurant director. professional education and work experience in the specialty in the system Catering at least 3 years or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years.

1.4. Appointment to the position of director of the restaurant and dismissal from it is carried out by order of the founder of the enterprise (owner).

1.5. The restaurant manager must know:

Decrees, orders, orders, other guidelines and regulations superiors and local authorities management relating to public catering establishments;

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 divisions;

Advanced domestic and overseas experience organization of public catering and customer service;

Economics of public catering;

Pricing procedure;

Organization of payment and stimulation of labor;

Legislation on labor and labor protection of the Russian Federation;

Rules of the internal work schedule;

Rules and norms of labor protection, safety measures, industrial sanitation, fire protection and personal hygiene;

- [fill in as needed].

1.6. The director of the restaurant in his activities is guided by the charter of the enterprise, this job description and reports directly to the founder (owner) of the enterprise.

1.7. During the absence of the director of the restaurant (illness, vacation, business trip, etc.), his duties are performed by the deputy (in the absence of such, the person appointed in in due course), which acquires the relevant rights and is responsible for the proper performance of the duties assigned to it.

1.8. [Enter as required].

2. Job responsibilities

Restaurant director:

2.1. Prepares the documents necessary for the implementation of activities for the provision of public catering services.

2.2. Provides clients with the necessary and reliable information about the services provided.

2.3. Provides availability for each batch of food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and quality of the product (certificate of conformity, hygienic conclusion, etc.).

2.4. Organizes, plans and coordinates the activities of the restaurant.

2.5. Provides high level production efficiency, implementation new technology and technology, progressive forms of service and labor organization.

2.6. Exercises control over rational use material, financial and labor resources, evaluation of results production activities and quality of customer service.

2.7. Studying consumer demand for restaurant products.

2.8. 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 receipt and sale of products.

2.9. Carries out the organization of accounting for the work and services performed, reporting on production activities, incl. restaurant owner.

2.10. Represents the interests of the restaurant and acts on its behalf.

2.11. Provides information related to the provision of catering services to regulatory authorities.

2.12. Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment.

2.13. Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline.

2.14. Monitors compliance by employees with the rules and regulations of labor protection and safety, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations.

2.15. Ensures that restaurant employees involved in the production, storage and sale of food undergo a medical examination within the time limits established by the sanitary supervision body.

2.16. Manages restaurant staff.

2.17. [Enter as required].

3. Rights

The restaurant manager has the right to:

3.1. Get acquainted with the draft decisions of the founder of the enterprise (owner) relating to the activities of the restaurant.

3.2. Participate in the discussion of issues related to their official duties.

3.3. Submit proposals to the founder of the enterprise (owner) to improve the activities of the restaurant and improve the quality of services provided.

3.4. Sign and endorse documents within their competence.

3.5. Require the founder of the enterprise (owner) to assist in the performance of their duties and rights.

3.6. [Enter as required].

4. Responsibility

The restaurant manager is responsible for:

4.1. For improper performance or non-performance of their official duties provided for by this job description, to the extent determined by the labor legislation of the Russian Federation.

4.2. For offenses committed in the course of carrying out their activities - within the limits determined by 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. [Enter as required].

The job description was developed in accordance with [name, number and date of the document].

Supervisor structural unit

[initials, last name]

[signature]

[day month Year]

Agreed:

Head of the legal department

[initials, last name]

[signature]

[day month Year]

Familiarized with the instructions:

[initials, last name]

[signature]

[day month Year]

Job description

cafe manager.

Job title: cafe manager.

Position profile (requirements for employment): Male or female 28-50 years old. Higher education. Excellent specialist (at least three years of experience). Possesses good organizational and leadership skills (at least 1 year experience in a managerial position). Stress resistant. Customer oriented (customer experience). Communicable. Correct and correct speech.

General Purpose of the Position:

Manage the production and economic activities of the institution in accordance with the current legislation, bear full responsibility for the consequences of the decisions made. Control the work of the institution in order to ensure the provision of quality services, the constant growth of efficiency and effectiveness of activities for the sale of products and the expansion of the client base, as well as ensuring the safety of inventory and monitoring compliance by employees with labor protection rules.

Functional responsibilities	Output product	Product Quality Index
1. Control the process of serving guests and customers in accordance with service standards	Satisfied guest and customer	Maximum amount
2. Strictly monitor compliance with the cooking technology	Absence of facts of the presence of defective products on the shelves of the establishment	No complaints from buyers
3. Monitor compliance with the rules for the operation of equipment	No equipment breakdowns	Minimal amount
4. Fill out the necessary documentation	1. Commodity report. Daily transfer it to the accounting department through the driver	Timely and daily
	2. Daily intake sheet. Daily transfer it to the accounting department through the driver	Timely and daily
	3. Notebook detailing the consumption of raw materials (kept by the director).	Coincidence of data with the commodity report
5. Allow conflict situations within the team	Fairness and validity of the decision	Satisfaction of the parties
6. Monitor employee compliance with labor and production discipline	Compliance with labor and production discipline by employees	Minimum number of violations
7. Monitor employee compliance with health and safety regulations	Compliance with safety regulations and labor protection rules by employees	Exclusion of the facts of injury by employees of the institution in the performance of their duties
8. Monitor employee compliance with sanitary hygiene requirements and undergo a medical examination every six months.	Compliance with the requirements of sanitary and personal hygiene by employees	Conformity appearance personnel in accordance with the requirements described in the "Standards of Visitor Service"
		Timeliness Efficiency
10. Organize the promotion of new products	Bringing guests' attention to new items	Showing interest in new products from customers; Increasing the number of sales
11. Control the execution of applications, the timing of implementation and the availability accompanying documents for deliveries	Compliance by the supplier with the requirements for delivery times, transportation conditions and the availability of the necessary documentation	The minimum number of disrupted deliveries for any reason
12. Control compliance with the FIFO principle when laying out dishes and goods on showcases
13. Be responsible for the facts of the sale of products with an expired shelf life	Bearing material and criminal liability	Complete elimination of the facts of sales of products with an expired shelf life
14. Implement and motivate staffing	Competent and employee-friendly arrangement	The most efficient staff
15. Contribute professional development employees	Obtaining by employees additional knowledge, skills and abilities necessary for work	Efficiency
16. Take full responsibility for the work of the establishment	Compensation for losses incurred by the institution through the fault of the director	Timeliness Full refund amount
17. To exercise control over the observance of trade secrets by their subordinates	Information privacy	Inaccessibility of information to unauthorized persons
18. Familiarize employees with their job descriptions and issue instructions for familiarization by hand against signature	An employee familiar with job descriptions; Signature of the employee in the job description	Maximum familiarization depth Making suggestions and additions

must know:

1. Decrees, orders, orders and other regulatory documents related to the provision of services in the field of public catering.
2. Law on the Protection of Consumer Rights dated February 7, 1992 No. 2301-1.
3. Selling Rules certain types goods. (Approved by Decree of the Government of the Russian Federation of 01/19/1998 No. 55).
4. SanPin 2.3.6.1066-02.

Qualification requirements:

1. Special knowledge and skills:

Higher education, additional education(in the field of catering)

At least 3 years management experience

At least 3 years experience in related field

Knowledge of scheduling and paperwork requirements

Knowledge of the governing documents of your functional unit (institution)

Knowledge of catering technology

Knowledge of the range of products sold (composition, terms and conditions of storage, etc.)

Knowledge of merchandising principles

1. Managerial knowledge and skills:

Knowledge and skills of practical application of forecasting and activity planning methods

Ability to organize work and delegate tasks, authority and responsibility

Knowledge and skills of practical application of personnel motivation methods

Knowledge and skills in the practical application of methods for measuring, evaluating and analyzing activities

Knowledge of legislative and regulatory legal acts regulating the financial and economic activities of the institution as a whole

1. General knowledge and skills:

Knowledge of ethics business communication and negotiation skills

Time management knowledge and skills

User level computer skills

SUBORDINATION:

Direct: General Manager.

IN SUBMISSION:

In direct: the entire staff of the institution.

General provisions:

direct subordination	network director
subordination direct	All employees of the institution
subordination indirect

Rights:

Regarding the direct manager	Make suggestions to improve the efficiency of their work and the work of the institution. Get acquainted with the draft decisions of the management regarding its activities and make proposals for changing these projects. Report to the management about all the shortcomings identified in the course of the performance of their duties, and make proposals for their elimination. Demand assistance in the performance of their official rights and duties.
Regarding subordinates	Demand quality performance by subordinates of their duties. Make proposals for the imposition of penalties and bonuses individual workers institutions. If necessary, adjust the work plans of direct subordinates - add, delete, change the priority of work.
For employees in other departments	Request the information and documents of representatives of other departments necessary for the activities of the institution and corresponding to its level of access and achieve the implementation of reasonable requests.
To make decisions	As part of their functions listed in the job description
Other rights	The right to participate in seminars and trainings related to professional activity employee

A responsibility:

Financial	For the discrepancy between the results of the institution's activities and the established criteria for effectiveness and efficiency For losses incurred by the organization through the fault of the director of the institution For a malfunction or inconsistency in the condition and / or configuration of equipment at the workplace due to the director’s own fault For inventory items, refrigeration units, stoves and other fixed assets of the institution (the director of the institution is a financially responsible person)
functional	For inaccurate information about the state of implementation of the institution's work plans For failure to perform their duties For non-compliance with laws and regulations relating to the activities of the employee and the establishment
Organizational	For non-compliance with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents) For non-compliance of the workplace with labor protection, safety, sanitary and hygienic, ergonomic and other standards and requirements For non-observance of labor and performance discipline by subordinate personnel and the manager himself, including labor regulations For non-compliance with commercial and official secrets

WORK STANDARDS:

1. Comes to work, puts on a uniform, attaches a badge. Shoes should be closed-toed, with comfortable heels and fitted to the shape. The form must be clean and ironed.
2. Conducts production tours.
3. Conducts product acceptance in terms of quantity and quality. Checks documentation (receipt invoices). Controls the implementation of applications and compliance with deadlines.
4. Makes a report.
5. Checks the output of dishes. Carries out a marriage of ready meals.
6. Checks compliance with sanitary and technological standards.
7. Supervises the work of production, distribution, administration and waiters.
8. Resolves conflict situations that arise in the process of serving guests. He carefully listens to the complaints and suggestions of guests and takes all necessary measures.
9. Leads the timesheet.

Working conditions:

1 Irregular working day.

2 Ability to travel.

Acquainted with the instruction:

Name Signature Date

____________________________ ________________ _______

Name Signature Date

I. General provisions

1. The director of the restaurant belongs to the category of managers.

2. The director of the restaurant conducts business on behalf of the founder (owner).

3. A person with a higher professional education and work experience in the specialty in the catering system for at least 3 years or a 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 the director of the restaurant.

4. Appointment to the position of the director of the restaurant and dismissal from it is carried out by order of the founder of the enterprise (owner).

5. The director of the restaurant must know:

5.1. Decrees, orders, orders, other governing and regulatory documents of higher and other bodies related to 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 divisions.

5.4. Advanced domestic and foreign experience in organizing public catering and customer service.

5.5. The food economy.

5.6. Pricing procedure.

6. The director of the restaurant in his activities is guided by:

6.1. The company's charter.

6.2. This job description.

II. Job Responsibilities

Restaurant director:

1. Draws up the documents necessary for the implementation of activities for the provision of public catering services.

2. Ensures the provision of necessary and reliable information to clients about the services provided, ensuring the possibility of their correct choice.

3. Ensures the availability of food products for each batch, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and quality of the product (certificate of conformity, hygienic conclusion, etc.).

4. 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. Studying 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 for the work and services performed, reporting on production activities, incl. restaurant owner.

10. Represents the interests of the restaurant and acts on its behalf.

11. Provides information related to the provision of public 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 employees, imposes penalties on violators of production and labor discipline.

14. Monitors compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.

15. Ensures that the employees of the restaurant, associated with the production, storage and sale of food, undergo a medical examination within the time limits established by the sanitary supervision body.

17. Performs related duties.

18. Supervises restaurant employees.

III. Rights

The restaurant manager has the right to:

1. Get acquainted with the draft decisions of the founder of the enterprise (owner) regarding the activities of the restaurant.

2. Participate in the discussion of issues related to their official duties.

3. Submit proposals to the founder of the enterprise (owner) to improve the activities of the restaurant and improve the quality of services provided.

4. Sign and endorse documents within their competence.

5. Require the founder of the enterprise (owner) to assist in the performance of their duties and rights.

IV. A responsibility

The restaurant manager is responsible for:

1. For improper performance or non-performance of their official duties provided for by this job description - to the extent determined by the current labor legislation of the Russian Federation.

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 the Russian Federation.

3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.

Organizes, plans and coordinates the activities of the restaurant. 2.5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization. 2.6. Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service. 2.7. Studying consumer demand for restaurant products. 2.8. 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 receipt and sale of products. 2.9. Carries out the organization of accounting for the work and services performed, reporting on production activities, including to the owner of the restaurant. 2.10.

You can download the restaurant director job description for free. Job responsibilities of the director of the restaurant I approve (Last name, initials) (name of the organization, its organizational - legal form) (director; other person authorized to approve the job description) 00.00.201_g.
m.p. JOB INSTRUCTIONS OF THE DIRECTOR OF THE RESTAURANT (name of institution) 00.00.201_g. №00 1. General provisions 1.1. This job description defines the rights, duties and responsibilities of the director of the restaurant (hereinafter referred to as the "enterprise").
Name of institution 1.2. The director of the restaurant conducts business on behalf of the founder (owner). 1.3.

Restaurant director

Important

Organizes, plans and coordinates the activities of the restaurant. 2.5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.

2.6.

Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service. 2.7. Studying consumer demand for restaurant products. 2.8.

Info

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 receipt and sale of products. 2.9. Carries out the organization of accounting for the work and services performed, reporting on production activities, including the owner of the restaurant.

2.10.

Job Descriptions

Establishes duties for the staff (restaurant, cafe, entrusts the conduct of certain areas of activity of the bar, etc.) to other officials, his deputies, heads of structural divisions. 3.22. Makes decisions on hiring, relocating and dismissing employees; applies incentive measures to distinguished employees; imposes penalties on violators of production and labor discipline; resolves, in accordance with the established procedure, the issues of sending employees on business trips. 3.23.
Ensures compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations. 3.24.
Ensures that restaurant employees involved in the production, storage and sale of food undergo a medical examination within the time limits established by the sanitary supervision body. 4.17. Performs related duties. 4.18. Manages restaurant staff.

1. Restaurant director rights

The director of the restaurant has the right: 5.1. Get acquainted with the draft decisions of the founder of the enterprise (owner) relating to the activities of the restaurant. 5.2.

Attention

Participate in the discussion of issues related to their official duties. 5.3. Submit proposals to the founder of the enterprise (owner) to improve the activities of the restaurant and improve the quality of services provided.

5.4. Sign and endorse documents within their competence. 5.5.

Restaurant manager job description example

Ensures that the employees of the restaurant, associated with the production, storage and sale of food, undergo a medical examination within the time limits established by the sanitary supervision body. 2.16. Manages restaurant staff. 2.17. . 3. Rights The director of the restaurant has the right to: 3.1.

Get acquainted with the draft decisions of the founder of the enterprise (owner) regarding the activities of the restaurant. 3.2. Participate in the discussion of issues related to their official duties.

3.3. Submit proposals to the founder of the enterprise (owner) to improve the activities of the restaurant and improve the quality of services provided. 3.4. Sign and endorse documents within their competence. 3.5. Require the founder of the enterprise (owner) to assist in the performance of their duties and rights. 3.6. . 4. Responsibility The director of the restaurant is responsible for: 4.1.

Cafe administrator job description sample

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. 3.16. Controls the rational use of material, financial resources, assessment of the results of production activities and the quality of customer service.

Issues orders (instructions) in all areas of activity. (restaurant, cafe, bar, etc.) 3.18. Defines the functions and tasks of structural divisions.

3.19. Concludes employment contracts with employees, approves the internal labor regulations, vacation schedule, job descriptions, manufacturing instructions and other organizational and legal documents. 3.20.

Restaurant director job description sample

The director of the restaurant is obliged to know: - orders, resolutions, orders, other regulatory and governing documents of local and higher authorities that relate to public catering enterprises; - 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; - economy of public catering; - pricing procedure; - organization of payment and stimulation of labor; - labor legislation and labor protection laws of the Russian Federation; - internal labor regulations; - norms and rules of labor protection, safety measures and industrial sanitation; - rules of fire protection and personal hygiene. 1.5.

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.

Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment. 4.13. Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline.

4.14. Monitors compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations. 4.15.

Cafe director job description

Restaurant director job description

1. General provisions

1.1 This job description defines functional responsibilities, rights and responsibilities of the director of the restaurant. 1.2 The director of the restaurant belongs to the category of managers. 1.3 The director of the restaurant is appointed to the position and dismissed from the position in accordance with the procedure established by the current labor legislation by order of the founder (owner) of the restaurant. 1.4 Relationships by position: 1.4.1 Direct subordination to the founder (owner) of the enterprise 1.4.2. Additional subordination - 1.4.3 Gives orders to Restaurant employees 1.4.4 The employee is replaced by a deputy 1.4.5 The employee replaces -

Rules and norms of labor protection, safety measures, fire protection, industrial sanitation and personal hygiene.

• The director of the restaurant in his activities is guided by:

1. 6.1. The company's charter.
2. 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 the prescribed manner), who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.
II.

Job description of the director of a public catering enterprise (restaurant)

Attention

Management of structural divisions (restaurants, cafes, coordination of their activities, bars, etc.) 2.3. Creation of conditions for the provision of public catering services.2.4.

Representation of interests in court, (restaurant, cafe, bar, etc.) bodies state power and management, as well as in relationships with other economic entities.3. Job responsibilities The director performs the following duties: (restaurant, cafe, bar, etc.) 3.1.
Manages, in accordance with applicable law, production, economic and financial and economic activities, bearing full responsibility for (restaurant, cafe, bar, etc.) the consequences of decisions made, the safety and efficient use of property, as well as financial and economic (restaurant, cafe, bar, etc.) the results of his activities. 3.2.

Job Descriptions

Important

Demand from the founder of the enterprise (owner) assistance in the performance of their duties and the exercise of rights. 4. Responsibility The director of the restaurant is responsible for: 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.

For improper performance or non-performance of their official duties provided for by this job description within the framework established by the current labor legislation of the Russian Federation. Head of the structural unit: (signature) (surname, initials) 00.00.201_.

APPROVED by order dated 00.00.0000 N 00 (name of organization) JOB INSTRUCTIONS for director 1. General provisions 1.1. The director belongs (of a restaurant, cafe, bar, etc.) to the category of managers.
1.2. Appointment to the position of director (restaurant, cafe, bar, etc.) and dismissal are carried out (by order (instruction) of the head of the organization; by decision of the founders (owners) of the organization) 1.3. The director conducts business (restaurant, cafe, bar, etc.) on behalf of the organization.
1.4. A person with a higher professional (economic, specialized technical) education and work experience in leadership positions in the public catering system for at least 3 years or secondary vocational education and work experience in managerial positions in the public catering system for at least 5 years. 1.5.

Restaurant Director Job Description - Rights and Responsibilities

The director of the restaurant is obliged to know: - orders, resolutions, orders, other regulatory and governing documents of local and higher authorities that relate to public catering enterprises; - 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; - economy of public catering; - pricing procedure; - organization of payment and stimulation of labor; - labor legislation and labor protection laws of the Russian Federation; - internal labor regulations; - norms and rules of labor protection, safety measures and industrial sanitation; - rules of fire protection and personal hygiene. 1.5.

Restaurant director

The working hours of the restaurant director are determined in accordance with the Internal Labor Regulations established in the enterprise.

1. Terms of payment

The terms of remuneration of the director of the restaurant are determined in accordance with the Regulations on remuneration of personnel. 9 Final provisions 9.1 This Job Description is made in two copies, one of which is kept by the Company, the other by the employee. 9.2 Tasks, Responsibilities, Rights and Responsibilities may be specified in accordance with the change in the Structure, Tasks and Functions of the structural unit and workplace. 9.3 Changes and additions to this Job Description are made by order CEO enterprises.

Cafe manager job description

Info

Education* higher professional 2.2 work experience of at least 3 years 2.3 knowledge of Decrees, orders, orders, other governing and regulatory documents of higher and other bodies related to the organization of public 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 divisions. Advanced domestic and foreign experience in organizing public catering and customer service.

The food economy. Pricing procedure. Organization of payment and stimulation of labor. Legislation on labor and labor protection of Ukraine Rules of internal labor regulations. Rules and norms of labor protection, safety measures, fire protection, industrial sanitation and personal hygiene.

Restaurant director job description

Provides conditions for quality service to consumers of public catering services.3.13. Provides the necessary information related to the provision of public catering services to regulatory authorities. 3.14.
Ensures the fulfillment of all obligations to the federal, regional and local budgets, state non-budgetary funds, suppliers, customers and creditors.3.15. 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. 3.16. Controls the rational use of material and financial resources, evaluates the results of production activities and the quality of customer service. 3.17. Issues orders (instructions) in all areas of activity (restaurants, cafes, bars, etc.) 3.18.

Restaurant director job description download

In the course of discussions, as well as at any other time, the manager may make rationalization and other proposals that contribute to the improvement of the enterprise and increase its profitability. As director and manager, he has the right to put visas on documents and sign them.

The job description of the director of the food facility gives him the opportunity to get acquainted with the draft documents being developed. Responsibility The position of the director of the restaurant is responsible for the wrong decisions made by him and incorrectly drawn up documents.

The fall in demand and the number of visitors also imposes responsibility on the manager. The manager is responsible for the material damage caused by him personally or by another employee and may be held liable under any of the norms of civil law activity.

Job responsibilities of the director of the cafe download

The director of the restaurant in his activities is guided by the charter of the enterprise, this job description and reports directly to the founder (owner) of the enterprise. 1.7. During the absence of the director of the restaurant (illness, vacation, business trip, etc.), his duties are performed by a deputy (in the absence of such a person appointed in the prescribed manner), who acquires the appropriate rights and is responsible for the proper performance of his duties.

Job responsibilities Director of the restaurant: 2.1. Prepares the documents necessary for the implementation of activities for the provision of public catering services. 2.2. Provides clients with the necessary and reliable information about the services provided.

2.3. Provides availability for each batch of food products, incl.

Cafe director job description download

• Organizes, plans and coordinates the activities of the restaurant.
• Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.
• It controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.
• Studying 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 for the work and services performed, reporting on production activities, incl.