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director of a catering enterprise (restaurant)(.doc, 83KB)

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 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.
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).
5. The restaurant manager must know:
   1. 5.1. Decrees, orders, orders, other guidelines and regulations higher and other bodies concerning the organization of public catering.
   2. 5.2. Rules for the production and sale of products (services) of public catering.
   3. 5.3. Organization of production and management of the restaurant, tasks and functions of its divisions.
   4. 5.4. Advanced domestic and foreign experience in organizing public catering and customer service.
   5. 5.5. The food economy.
   6. 5.6. Pricing procedure.
   7. 5.8. Organization of payment and stimulation of labor.
   8. 5.9. Legislation on labor and labor protection Russian Federation.
   9. 5.10. Rules of the internal work schedule.
   10. 5.11. Rules and norms of labor protection, safety measures, fire protection, industrial sanitation and personal hygiene.
6. The director of the restaurant in his activities is guided by:
   1. 6.1. The company's charter.
   2. 6.2. This job description.
7. The director of the restaurant reports directly to the founder (owner) of the enterprise.
8. 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 Responsibilities

Restaurant director:

1. Prepares the documents necessary for the implementation of activities for the provision of public catering services.
2. Provides clients with the necessary and reliable information about the services provided, enabling them to make the right choice.
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.).
4. Organizes, plans and coordinates the activities of the restaurant.
5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.
6. Exercises control over rational use material, financial and labor resources, assessment of 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 catering services to regulatory authorities.
12. Sets job responsibilities for employees subordinate to him and takes measures to ensure their implementation.
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 regulations of labor protection and safety, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations.
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.
16. Performs related duties.
17. Manages restaurant staff.

III. Rights

The restaurant manager has the right to:

1. Get acquainted with the draft decisions of the founder of the enterprise (owner) relating to 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 - within the limits determined by the current labor law 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.

I approve




00.00.201_
m.p.

——————————————————————-
(name of institution)
00.00.201_ #00
1. General provisions

Institution name










- pricing procedure;







2. Job Responsibilities
The restaurant manager must:

















3. Rights
The restaurant manager has the right to:





4. Responsibility






00.00.201_
Acquainted with the instructions

(signature) (surname, initials)

RESTAURANT DIRECTOR JOB INSTRUCTIONS

I approve
_____________________________ (Surname, initials)
(name of organization, its ________________________________
organizational - legal form) (director; other person authorized
approve job description)
00.00.201_
m.p.
RESTAURANT DIRECTOR JOB INSTRUCTIONS
——————————————————————-
(name of institution)
00.00.201_ #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").
Institution name
1.2. The director of the restaurant conducts business on behalf of the founder (owner).
1.3. A person with higher professional education and work experience in the specialty in the 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 restaurant director.
1.4. The director of the restaurant is hired and dismissed by order of the founder of the enterprise (owner).
1.5. The restaurant manager must know:
- orders, resolutions, orders, other regulatory and guidance documents 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 organization of public catering and customer service;
- 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. 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 director of the restaurant (vacation, illness, business trip, etc.), his duties are assigned to his deputy, and in the absence of such, to a person appointed in the prescribed manner, acquiring the appropriate rights and responsible for the proper performance of his duties.
2. Job responsibilities
The restaurant manager must:
2.1. Ensure that 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 restaurant activities.
2.3. Prepare the documents necessary for the implementation of activities for the provision of public catering services.
2.4. Ensure that customers 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, evaluate the results of production activities and the quality of customer service.
2.7. To carry out the organization of accounting for the work and services performed, reporting on production activities, including. restaurant owner.
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. To 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 employees subordinate to him and take measures to ensure their fulfillment.
2.13. Apply measures to encourage distinguished employees, impose penalties on violators of labor and production discipline.
2.14. Monitor compliance by employees with the rules and regulations of labor protection and safety, personal hygiene, sanitary requirements, production and labor discipline, as well as internal labor regulations.
2.15. Ensure that the employees of the restaurant, associated with the production, sale and storage of food, undergo a medical examination within a certain time period established by the health authority. supervision.
2.16. Manage restaurant staff.
2.17. Make decisions on the appointment, dismissal and relocation of restaurant employees.
3. Rights
The restaurant manager has the right to:
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. Take part in the discussion of issues related to their official duties.
3.3. Submit for consideration the founder of the enterprise (owner) their proposals for improving the activities of the restaurant and improving the quality of services provided.
3.4. Sign and endorse documents only within their competence.
3.5. Demand from the founder of the enterprise (owner) assistance in the performance of their duties and the exercise of rights.
4. Responsibility
The restaurant manager 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.
4.3. 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.
Supervisor structural unit: _____________ __________________
(signature) (surname, initials)
00.00.201_
Acquainted with the instructions
one copy received: _____________ __________________
(signature) (surname, initials)
00.00.20__

RESTAURANT DIRECTOR JOB INSTRUCTIONS

I approve
_____________________________ (Surname, initials)
(name of organization, its ________________________________
organizational and legal form) (director; other person authorized
approve job description)
00.00.201_
m.p.
RESTAURANT DIRECTOR JOB INSTRUCTIONS
——————————————————————-
(name of institution)
00.00.201_ #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").
Institution name
1.2. The director of the restaurant conducts business on behalf of the founder (owner).
1.3. A person with higher professional education and work experience in the specialty in the 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 restaurant director.
1.4. The director of the restaurant is appointed to the position and dismissed by 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 director of the restaurant (vacation, illness, business trip, etc.), his duties are assigned to his deputy, and in the absence of such, to a 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 manager must 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.
2. Job responsibilities
The restaurant manager must:
2.1. Ensure that customers are provided with the necessary and reliable information about the services provided.
2.2. Draw up documents that are necessary for the implementation of activities for the provision of public 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 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. To carry out the organization of accounting for the work and services performed, reporting on production activities, including to the owner of the restaurant.
2.7. Plan, organize and coordinate the activities of the restaurant.
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, evaluate 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 public catering services to regulatory authorities.
2.12. Monitor compliance by employees with the norms and rules of labor protection and safety, personal hygiene rules, sanitary requirements, labor and production discipline, internal labor regulations.
2.13. Ensure that the employees of the restaurant, who are associated with the production, sale and storage of food, undergo a medical examination within a certain time frame established by the state. supervisory authorities.
2.14. Manage the restaurant staff.
2.15. Establish official duties for subordinate employees and take measures to ensure their fulfillment.
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, range and quality of receipt and sale of products.
3. Rights
The restaurant manager has the right to:
3.1. Take part in the discussion of issues related to their official duties.
3.2. Demand from the founder of the enterprise (owner) assistance in the performance of their 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 draft decisions of the founder of the enterprise (owner) that relate to the activities of the restaurant.
3.5. Sign and endorse documents only within their competence.
4. Responsibility
The restaurant manager is responsible for:
4.1. For legal violations committed in the course of carrying out their activities within the framework defined by the administrative, civil and criminal legislation of the Russian Federation.
4.2. For causing material damage within the limits determined by 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 determined by the labor legislation of the Russian Federation.
Head of the structural unit: _____________ __________________
(signature) (surname, initials)
00.00.201_
Acquainted with the instructions
one copy received: _____________ __________________
(signature) (surname, initials)
00.00.20__

RESTAURANT DIRECTOR JOB INSTRUCTIONS

Restaurant director

Type sample

APPROVE

___________________________________ (Surname, initials)
(name of organization, pre- ________________________
acceptance, etc., its organizational (director or other
legal form) official person, authorized
must approve
nostalgic instruction)

» » ____________ 20__

Job description
restaurant director
______________________________________________
(name of organization, enterprise, etc.)

» » ____________ 20__ N__________

This job description has been developed and approved for
basis employment contract With __________________________________________
(name of the position of the person for whom
______________________________________________________ and in accordance with
this job description has been drawn up)
provisions Labor Code Russian Federation and other regulatory
acts governing labor relations In 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 who has
higher vocational education and work experience in the specialty in
public catering system for at least 3 years or secondary vocational
education and work experience in the specialty in the system of public
nutrition for at least 5 years.
1.4. Appointment to the position of restaurant director and dismissal from
it is made by order of the founder of the enterprise (owner).
1.5. The restaurant manager must know:
resolutions, orders, orders, other guidelines and
regulatory documents of higher and local governments,
relating to public catering establishments;
— rules for the production and sale of products (services) of public
nutrition;
– organization of production and restaurant management, tasks and functions
its divisions;
– advanced domestic and foreign experience of the organization
catering and customer service;
- economics of public catering;
- pricing procedure;
— organization of remuneration 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 is subject to
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 the deputy (in the absence of
such - a duly appointed person) who
acquires the appropriate rights and is responsible for the proper
performance of the duties assigned to him.
1.8. ______________________________________________________________.
2. Job responsibilities
Restaurant director:
2.1. Prepares documents necessary for the implementation of activities
for the provision of catering services.
2.2. Ensures that customers are provided with the necessary and reliable
information about the services provided.
2.3. Ensures availability for each batch of food
goods, incl. raw materials used to make products
public catering, a document containing information about the manufacturer and
product quality (certificate of conformity, hygienic conclusion,
etc.).
2.4. Organizes, plans and coordinates
restaurant activities.
2.5. Provides a high level of production efficiency,
introduction of new equipment and technology, progressive forms of service and
labor organization.
2.6. Controls the rational use
material, financial and human resources, evaluation of results
production activities and quality of customer service.
2.7. Studying 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 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 services
public catering, regulatory authorities.
2.12. Establishes for employees subordinate to him office
obligations and take steps to ensure their fulfillment.
2.13. Makes decisions on appointment, transfer and dismissal
positions held by restaurant employees; applies incentives
distinguished employees, imposes penalties on violators
industrial and labor discipline.
2.14. Monitors employee compliance with the rules and regulations of labor protection
and safety, sanitary requirements and personal hygiene rules,
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
examinations within the time limits established by the sanitary supervision body.
2.16. Manages restaurant staff.
2.17. _____________________________________________________________.
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 performance
official duties.
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 your
competencies.
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 manager is responsible for:
4.1. For improper performance or non-performance of their official
duties set out in this job description
within the limits determined by the labor legislation of the Russian Federation.
4.2. For offenses committed in the course of exercising their
activities - within the limits determined by administrative, criminal and
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 was 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 am familiar with the instruction: (initials, surname)
_________________________
(signature)

» » _____________ 20__

Anna Safronova In her youth, Katerina Pogodina wanted to enter a university in the English department, but did not pass the competition. Today she speaks three foreign languages ​​and is a top manager in one of the largest international companies After a failure with a linguistic...

INSTRUCTIONS

DIRECTOR OF A PUBLIC CATERING ENTERPRISE (RESTAURANT)

JOB DESCRIPTION	APPROVE
	(executive,
00.00.0000 № 00	authorized to approve
director of a public enterprise	job description)
food (restaurant)
	(signature)		(surname, initials)

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 who has a higher professional education and at least 3 years of professional experience in the public catering system or a secondary vocational education and at least 5 years of professional experience in the public catering system 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 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.

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.

Head of structural unit
				(signature)		(surname, initials)
AGREED:
Head of the legal department
(signature)		(surname, initials)
Familiarized with the instructions:
				(signature)		(surname, initials)

Manage the production and economic activities of the enterprise. Organizes the work and effective interaction of workshops, sites and other production units, directs their activities to ensure High Quality consumer service. Organize timely supply food products and material resources.

Provide control over the accurate accounting of goods, material assets, their economical use. Develops measures to prevent theft and damage to inventory items. Ensures the fulfillment of plans and tasks, a high level of economic financial activities, production efficiency, the introduction of new equipment and technology, progressive forms of service, the development of measures for the use of internal reserves to increase labor productivity. Organizes the selection and placement of employees, taking into account their qualifications and work experience, rational division of labor, carries out work to introduce the experience of advanced public catering enterprises. Organizes planning, accounting, compilation and timely reporting on economic activity, work on the development and strengthening of cost accounting, the correct application of forms and systems of remuneration and financial incentives. Organizes control over the quality of food preparation, compliance with the rules of trade and pricing, the state of labor and production discipline, labor protection and safety requirements, sanitary and technical condition, ensures compliance with the law.

Director must know

Guidance materials that determine the direction of development of public catering and ways to improve it in the new conditions. Decrees, decrees, orders and other regulatory materials, organization and management of the enterprise in terms of self-financing; rules and operating hours; tasks and functions of departments; rights and obligations of employees; planning and economics of catering; best practices of public catering organizations; rules and regulations on labor protection and safety, industrial sanitation and hygiene, fire protection, basics of labor legislation.

Requirements for the production manager (shop manager)

Requirements for the head of production (foreman), in accordance with OST 28-1-95 "Public catering. Requirements for production personnel."

The production manager (shop manager) must have a higher or secondary vocational education and experience practical work.

Know the basics of organizing production workshops and production in general.

clearly organize production activities subordinates, carry out rational organization production process, selection and placement of personnel.

know the technologies for the production of catering products, the requirements for the quality of dishes, sanitary regulations for POP.

Be able to use collections of recipes for dishes, know the procedure for compiling menus, costing dishes and their prices, the methodology for determining waste rates and losses of raw materials, and have the skills to draw up technological maps.

know the main provisions of documents on certification of EP services.

know the requirements of regulatory and technological documents for the main raw materials, food products and products of the educational program.

know the basic criteria for the safety of culinary products and avoid the use of raw materials and food products containing hazardous substances of chemical and biological origin.

know modern views mechanical, thermal and refrigeration equipment, the principles of its operation, specifications and operating conditions, types of inventory, utensils, weight measuring instruments.

carry out constant control over the technological modes and recipes of dishes, over compliance with production staff sanitary requirements and rules of personal hygiene.

be aware of the need to be fully responsible for the consequences of their actions and decisions made in the performance of official functions.

Requirements for a chef

Must have a higher or secondary vocational education and practical work experience, know the basics of the labor legislation of the Russian Federation, the main provisions of the Law of the Russian Federation "On the Protection of Consumer Rights", Rules for the production and sale of products (services) of public catering, industry guidelines relating to his professional activities.

Know the basics of the organization of production in general. Be able to organize the production activities of subordinates, to carry out a rational organization technological process, selection and placement of personnel. Be able to use collections of recipes for dishes, know the procedure for compiling menus, accounting and reporting, costing dishes and prices for them, the methodology and determination of waste and loss of raw materials, the methodology for developing recipes for new and special dishes, have the skills to develop enterprise standards, specifications and compilation of technological maps. Know the basic provisions for the certification of public catering services, GOSTs, OSTs, TUs, etc. Know the sequence of the technological process, modes and methods of processing raw materials and semi-finished products. To know the basic criteria for the safety of culinary products and not to allow the use of raw materials and food products containing potentially hazardous substances of chemical and biological origin. Know foreign languages and professional terminology to the extent necessary. Know the modern types of mechanical, thermal and refrigeration equipment, the principles of its operation, technical characteristics and operating conditions, as well as types of containers, inventory, utensils, weighing instruments. To know and be able to apply in practice the methods of quality control of products and services. Carry out constant monitoring of compliance with technological regimes and recipes of dishes, compliance with sanitary requirements and personal hygiene rules by staff. Ability to work with people favorable conditions to show initiative and activity among subordinates, to educate business qualities. To master and use new methods in work, to be able to restructure work in accordance with new requirements. Recognize the need to be fully responsible for the consequences of their actions and decisions made in the performance of official functions.

When delivering goods and raw materials, the chef checks the quality in an organoleptic way, checks the quantity and names of the brought raw materials.

The following requirements are imposed on chefs in the Maral cafe:

The cook must have primary or secondary vocational education, know the recipes and technology for preparing dishes and culinary products, including the compatibility and interchangeability of products, changes occurring in the process of culinary processing of raw materials. Know the commodity characteristics of raw materials, including new and non-traditional types, methods and sequence of technological operations during its culinary processing. Comply with sanitary and hygienic requirements in the production of culinary products and prevent the use of raw materials and food products containing potentially hazardous substances of chemical and biological origin. Be able to use collections of recipes, enterprise standards, technological maps in the manufacture of dishes and culinary products. Know the features of cooking and serving culinary dishes and dishes of foreign cuisines. Possess skills in preparing and serving dishes with the final cooking operations in the hall in full view of consumers. Recognize responsibility for the work performed.

Requirements for the bartender of the cafe "Maral":

The bartender is required to come to work at a strictly scheduled time. Know the availability of drinks in the bar and the content of the wine list, as well as the dishes on the menu, their prices, classification, the order of serving dishes and the basics of their preparation technology, as well as compatibility with other types food products. Work in such a way as to expend as little effort as possible to maintain order at the workplace. Work quickly, properly organizing your work, avoiding fuss. Be observant, keep the entire bar and hall in sight, notice every little thing, predict events. Show responsiveness, readiness to help the guest, without a special request. Remember the order in every detail, try to remember the habits and tastes of regular visitors to the "Maral" cafe. Be able to listen and keep up the conversation, keeping a distance. Observe the rules of customer service and the rules of behavior in a cafe, be polite, helpful, attentive. Know your bar, the location of bottles, equipment, utensils. To keep clean workplace- bar counter, bar equipment, dishes. Observe the storage conditions for perishable products (wine, syrup, cigars.).

In case of damage to the products listed above, the cost of the spoiled product in monetary terms is deducted from the salary of the bartender, through whose fault the damage occurred. Do not allow the use of tableware, cutlery and table linen with any defects. In time to warn (the waiter, administrator) about the absence of any type of product or utensils in the bar. To be neat - to be neat appearance(hair, nails, clothes). Be at the workplace in uniform, which must be clean and shoes polished, observe the rules of personal hygiene. Warn management in advance of a possible delay or non-attendance.

The bartender must not:

Give waiters and customers drinks and cocktails that are unsatisfactory in quality or design. Eat, drink, smoke, lie down, chew gum at the counter. Use audio - video playback systems. Absent during maintenance for a long time for no apparent reason, otherwise inform the administrator.

Give all your attention to one of the visitors, to the detriment of other customers. Count visitors. Must always give change. Talk loudly, use slang and obscene expressions in a conversation. Discuss with guests the problems of your work, complain about employees. To say that you do not have the ordered drink, to be ready to offer a drink of equal or similar taste.

Requirements for waiters:

The waiter is obliged to come to work at a strictly scheduled time, follow the head waiter's instructions on the procedure for servicing cafe visitors; observe the rules of service and the rules of behavior in the cafe, be polite, helpful, attentive; know the availability of dishes, drinks in the menu and their prices, the order of serving dishes and the basics of their preparation technology; recommend specialty dishes and drinks to visitors; to be at work in uniform, which must always be clean and ironed, shoes cleaned; observe the rules of personal hygiene; carefully prepare tables for the reception of visitors and their workplace, constantly maintain order on the tables during the work shift; set tables in a timely and correct manner, as well as clean up used dishes and cutlery, observing certain technical methods; use only clean, well-ironed napkins and tablecloths when serving; keep utility tables and sideboards clean; kindly meet the visitors invited by the administrator of the hall, greet them, help them sit at the table, offer a menu, accurately and quickly fulfill the order in compliance with the rules of service technology; do not allow the use of tableware, cutlery and table linen with any defects (chips, cracks, stains, holes, etc.); know the order and technique of serving receptions and banquets; timely inform the head waiter or the director of the restaurant about all the comments and wishes of consumers.

The waiter carries out operations for receiving, accounting, issuing and storing Money and valuable papers with obligatory observance of the rules ensuring their safety. Draws up the document and receives it in accordance with established order cash.

The waiter must not:

use forms of unregistered invoices, as well as transfer your forms to another waiter; fill in invoice forms without specifying the names of dishes or bar products;

The waiter is strictly prohibited : seat guests at unprepared tables; deal with complaints and claims without the head waiter or management; gather in groups, smoke, sit, eat, talk loudly in the hall, lean on the sideboard of the column, wall, etc.; put signs "the table is ordered" without the knowledge of the heads of the enterprise or the head waiter; receive dishes from the chef that are unsatisfactory in quality or design; leave during service for a long time without the permission of the head waiter.

In relation to any visitor to the Maral cafe, the waiter must be hospitable, helpful and correct. If the consumer has made a request to the waiter who does not serve him, the waiter is obliged to listen and fulfill the request, and if it is impossible to do it himself, inform the waiter serving this consumer about it. If the consumer is dissatisfied with something, outraged and expresses it in a harsh tone, the waiter must show special restraint and tact. The waiter should work in such a way as not to attract the attention of those present in the hall, not to interfere with their conversation: not to rattle dishes and cutlery, not to loudly call his comrades at work. In the case when a comrade working nearby took a prepared and necessary this moment dishes, the waiter does not enter into an argument with him, but takes another. The waiter must maintain a camaraderie relationship of mutual assistance with work colleagues. The waiter must cultivate politeness towards the consumer: when serving something, say "please", "excuse me". If the consumer has dropped a napkin or device, you should first serve a clean one, and then pick up what has fallen. Clean items should be served on a small tray or plate. Devices are served with handles facing the consumer.

Waiter personal hygiene rules

The waiter is in constant contact with visitors. The waiter, as it were, creates a psychological atmosphere in the hall, from which visitors get the impression of the Maral cafe.

Much depends on the external data of the waiter, his demeanor. It is good if the waiter has a friendly facial expression and a neat hairstyle, optimal (average) height, and correct posture. These natural data, as well as good hearing, correct diction, are already a guarantee of a positive attitude of visitors towards it. A feature of the work of the waiter is that he serves dishes to the table, and sometimes lays them out himself. And here it is necessary to observe the rules of personal hygiene:

hairstyle should be simple and neat; hair should not fall over the eyes; during maintenance, it is not recommended to use a comb or fix your hair. hair can get into the dish;

it is necessary to brush your teeth every evening and morning and rinse your mouth with an antiseptic liquid

shower and shave before work;

female waitresses should not be abused cosmetics, use strong perfume, wear large jewelry (rings, rings, etc.);

You need to come to work in clean clothes, before starting the service, you should take a shower, wash your hands thoroughly with soap and a brush;

Hands should be washed even after a break in work - as needed;

for wiping hands, it is better to use an electric towel or (in its absence) individual disposable wipes;

You can not go out in uniform from the working premises or perform other work in the restaurant in it (participate in unloading vehicles, etc.)

The hands of the waiter should be the object of his special attention. he deals with food - he receives dishes for distribution, shifts them in front of the visitor from one dish to another. People involuntarily pay attention to his hands, nails (they must be clean, cut short)

All food service workers must undergo regular medical examinations. The purpose of medical examinations is to prevent people with diseases that can be transmitted through food and be dangerous both for the health of visitors and for the workers themselves.

Requirements for the protection of cafes:

Security must be constantly at the outer entrance of the cafe (adjacent territory) and the inner entrance (directly near front door). To be dressed in the uniform of the established sample with the Thunder branding. Be equipped with a walkie-talkie, radiotelephone, flashlight, protective equipment: gas pistol, electric shock, gas cartridge. All equipment must be in good working order. The security guard must be neat, smart, know his duties, have the skills to communicate with visitors in normal and non-standard situations. Obey the administrator, clearly fulfill his requirements, not conflict with visitors.

Security should be visible, be constantly in sight. Politely greet visitors to the cafe without showing any emotions. Pay attention to incoming visitors and cars, keep a record of numbers. In cases of suspicion, report to the administrator and dispatcher in the office. The guard must be constantly on the move and move, but in the immediate vicinity of the entrance. Address the administrative staff and immediate superiors by name and patronymic. On the phone calls answer in the prescribed form: "Good afternoon (evening, night, morning)" Maral ". Be interested in the name of the subscriber and transfer the call, having previously agreed on the desire to talk with the person who is being called.

Dishwasher Requirements:

Arrive at work at the scheduled time. Perform direct functional responsibilities associated with the sanitary and hygienic processing of dishes. Follow all instructions of the Administrator. Maintain cleanliness in the workplace. Observe the rules of personal hygiene. To be dressed in the uniform of the established sample with the company symbol "Maral". Get a medical checkup on time.

must know : rules of internal labor regulations, resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the work of the organization.

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

Requirements for the master of purity:

Arrive at work at the scheduled time. Maintain cleanliness throughout the day in the hall, kitchen, service premises and the territory adjacent to the cafe.

Diagram of the enterprise management structure

Participation in scheduling work

The cafe uses a linear and at the same time summarized schedule for going to work. This explains the specifics of the cafe. All workers go to work at the same time.

APPROVE:

[Job title]

_______________________________

_______________________________

[Name of company]

_______________________________

_______________________/[FULL NAME.]/

"______" _______________ 20___

JOB DESCRIPTION

Canteen manager

1. General Provisions

1.1. This job description defines and regulates the powers, functional and job duties, rights and responsibilities of the head of the dining room [Name of organization in the genitive case] (hereinafter referred to as the Company).

1.2. The head of the canteen 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 head of the Company.

1.3. The head of the canteen reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.

1.4. The head of the dining room belongs to the category of managers and is subordinate to [name of the position of subordinates in the dative case].

1.5. A person with a higher professional education and work experience in the specialty of at least 3 years, or a secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of head of the canteen.

1.6. The Canteen Manager is responsible for:

• effective performance of the work entrusted to him;
• compliance with the requirements of performance, labor discipline;
• the safety of documents (information) that are in his custody (become known to him), containing (components) trade secret organizations.

1.7. The head of the dining room should know:

• resolutions, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering;
• organization of production and management of the dining room, tasks and functions of its divisions;
• advanced domestic and foreign experience in organizing public catering and customer service;
• canteen hours of operation;
• catering economics;
• organization of payment and stimulation of labor;
• internal labor regulations;
• fundamentals of labor legislation;
• labor protection rules and regulations.

1.8. The head of the dining room in his activities is guided by:

• local acts and organizational and administrative documents of the Company;
• internal labor regulations;
• rules of labor protection and safety, ensuring industrial sanitation and fire protection;
• instructions, orders, decisions and instructions of the immediate supervisor;
• this job description.

1.9. During the temporary absence of the head of the dining room, his duties are assigned to [name of the position of the deputy].

2. Job responsibilities

The head of the dining room performs the following labor functions:

2.1. Manages the production, economic and trade and service activities of the canteen, ensuring the effective interaction of production units - workshops and sites, directs their activities to ensure high quality food preparation and a high culture of customer service.

2.2. Organizes the timely provision of the canteen with food products necessary for the production and trade and service process.

2.3. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.

2.4. Taking into account market methods of managing, it studies the demand of consumers for catering products.

2.5. Organizes the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities, as well as a rational division of labor in the trade and service activities of the canteen.

2.6. Organizes record keeping and timely reporting on the production and economic activities of the canteen, ensures the correct application of existing forms and systems of remuneration and labor incentives.

2.7. It monitors the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and trade and service premises.

In case of official necessity, the head of the dining room may be involved in the performance of his official duties overtime, in the manner prescribed by the provisions of federal labor legislation.

3. Rights

The head of the dining room has the right:

3.1. To give instructions to subordinate employees and services, tasks on a range of issues included in his functional duties.

3.2. To control the fulfillment of production tasks, the timely execution of individual orders and tasks by subordinate services.

3.3. Request and receive the necessary materials and documents related to the activities of the head of the dining room, his subordinate services and divisions.

3.4. Interact with other enterprises, organizations and institutions on production and other issues related to the competence of the head of the dining room.

4. Responsibility and performance evaluation

4.1. The head of the dining room bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation, and criminal) responsibility for:

4.1.1. Non-fulfillment or improper fulfillment of official instructions of the immediate supervisor.

4.1.2. Failure or improper performance of labor functions and the tasks assigned to him.

4.1.3. Unlawful use of the granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work entrusted to him.

4.1.5. Failure to take measures to suppress the identified violations of safety regulations, fire and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to enforce labor discipline.

4.2. Evaluation of the work of the head of the dining room is carried out:

4.2.1. The immediate supervisor - regularly, in the course of the daily implementation of the employee's labor functions.

4.2.2. Certification Commission enterprises - periodically, but at least once every two years, based on the documented results of work for the evaluation period.

4.3. The main criterion for evaluating the work of the head of the dining room is the quality, completeness and timeliness of his performance of the tasks provided for by this instruction.

5. Working conditions

5.1. The working hours of the head of the canteen are determined in accordance with the internal labor regulations established by the Company.

5.2. In connection with the production need, the head of the dining room is obliged to travel to business trips(including local values).

5.3. In connection with the production need, the head of the dining room may be provided with official vehicles to carry out his labor functions.

6. Right to sign

6.1. To ensure his activities, the head of the canteen is given the right to sign organizational and administrative documents on issues that are part of his functional duties.

Familiarized with the instruction ___________ / ____________ / "____" _______ 20__