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

• The restaurant director in his activities is guided by:

1. 6.1. Charter of the enterprise.
2. 6.2. This job description.

• The restaurant director reports directly to the founder (owner) of the enterprise.
• During the absence of the restaurant director (vacation, illness, etc.), his duties are performed by a deputy (in his absence, a person appointed in accordance with the established procedure), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II.

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

Attention

Management of structural units (restaurants, cafes, coordination of their activities, bars, etc.)2.3. Creating conditions for the provision of services Catering.2.4.

Job Descriptions

Important

Demand from the founder of the enterprise (owner) assistance in fulfilling their job responsibilities and exercise of rights. 4. Responsibility The restaurant director is responsible: 4.1.

For legal violations committed in the course of its activities within the limits established by the current administrative, civil and criminal legislation of the Russian Federation. 4.2. For causing material damage to the organization within the limits established by the current labor legislation RF framework.

For improper performance or failure to fulfill one’s job duties as provided for in 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_g.

APPROVED by order dated 00.00.0000 N 00 (name of organization) JOB DESCRIPTION of the director 1. General provisions 1.1. The director (of a restaurant, cafe, bar, etc.) belongs to the category of managers.
1.2. Appointment to the position of director (restaurant, cafe, bar, etc.) and dismissal from office 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. The position of director (restaurant, cafe, bar, etc.) is accepted by a person who has a higher professional (economic, specialized technical) education and work experience in managerial positions in the public catering system of at least 3 years or secondary professional education and work experience in management positions in the public catering system for at least 5 years. 1.5.

Job Description of a Restaurant Director - Rights and Responsibilities

The restaurant director must know: -decrees, resolutions, orders, other regulatory and governing documents of local and higher authorities management related to public catering establishments; -rules for the production and sale of public catering products (services); -organization of production and restaurant management; -tasks and functions of restaurant departments; -advanced foreign and domestic experience in organizing catering and serving visitors; - economics of public catering; - pricing procedure; -organization of payment and labor incentives; - labor legislation and laws on labor protection of the Russian Federation; - internal rules labor regulations; - norms and rules of labor protection, safety and industrial sanitation; - rules of fire protection and personal hygiene. 1.5.

Restaurant director

The work schedule of the restaurant director is determined in accordance with the internal labor regulations established in the enterprise.

1. Terms of payment

The terms of remuneration for the restaurant director are determined in accordance with the Regulations on the remuneration of personnel. 9 Final provisions 9.1 Present Job description drawn up in two copies, one of which is kept by the Company, the other by the employee. 9.2 Tasks, Responsibilities, Rights and Responsibilities can be clarified in accordance with changes 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 general director enterprises.

Job descriptions of the cafe director

Info

Education* higher professional 2.2 work experience of at least 3 years 2.3 knowledge of Regulations, orders, orders, other governing and regulations higher and other authorities concerning the organization of public catering. Rules for the production and sale of public catering products (services).

Economics of catering. Pricing procedure. Organization of payment and labor incentives. Legislation on labor and labor protection of Ukraine Internal labor regulations. Rules and regulations of labor protection, safety, 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 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 extra-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. Exercises control over the rational use of material, financial resources, evaluation of results production activities and quality of customer service. 3.17. Issues orders (instructions) in all areas of activity (restaurant, cafe, bar, etc.) 3.18.

Restaurant director job descriptions download

During the discussions, as well as at any other time, the manager can make rationalization and other proposals that help improve the activities of the enterprise and increase its profitability. As a director and manager, he has the right to affix visas to documents and sign them.

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

A drop in demand and visitor numbers also places responsibility on the manager. The manager is responsible for material damage caused by him personally or by another employee and may be held liable under any of the rules of civil law.

Job responsibilities of the cafe director 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 restaurant director (illness, vacation, business trip, etc.), his duties are performed by a deputy (in his absence, a person appointed in accordance with the established procedure), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.

Job responsibilities Restaurant Director: 2.1. Draws up documents necessary to carry out activities to provide public catering services. 2.2. Ensures that clients are provided with the necessary and reliable information about the services provided.

2.3. Ensures availability for each batch food products, incl.

Download job description for cafe director

• Organizes, plans and coordinates the activities of the restaurant.
• Provides high level production efficiency, implementation new technology and technology, progressive forms of service and labor organization.
• Exercises control over the rational use of material, financial and labor resources, assessment of production results and quality of customer service.
• Studies consumer demand for restaurant products.
• Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, range, quantity and quality of their receipt and sale.
• Organizes accounting of work and services performed, reporting on production activities, incl.

I APPROVED

___________________________________ (Last name, initials)
(name of organization, pre- ________________________
acceptance, etc., its organizational (director or other official)
legal form) official person, authorized
what must be asserted
nal instructions)

" " ____________ 20__

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

" " ____________ 20__ N__________

This job description was developed and approved by
basis employment contract With __________________________________________
(name of the position of the person for whom
______________________________________________________________ and in accordance with
this job description has been compiled)
provisions of the Labor Code Russian Federation and other regulatory
acts regulating labor relations in the Russian Federation.

1. General Provisions
1.1. The restaurant director belongs to the category of managers.
1.2. The restaurant director conducts business on behalf of the founder (owner).
1.3. A person who has
higher professional education and work experience in the specialty in
catering system at least 3 years or secondary vocational education
education and work experience in the specialty in the public system
food for at least 5 years.
1.4. Appointment to the position of restaurant director and dismissal from
it is carried out by order of the founder of the enterprise (owner).
1.5. The restaurant director must know:
- resolutions, instructions, orders, other governing and
regulatory documents of higher and local authorities management,
relating to catering establishments;
- rules for the production and sale of public products (services)
nutrition;
- organization of production and restaurant management, tasks and functions
its divisions;
- advanced domestic and foreign experience of the organization
catering and visitor services;
- economics of public catering;
- pricing procedure;
- organization of payment and labor incentives;
- legislation on labor and labor protection of the Russian Federation;
- internal labor regulations;
- rules and regulations of labor protection, safety precautions,
industrial sanitation, fire protection and personal hygiene;
- _________________________________________________________________.
1.6. The restaurant director is guided in his activities 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 a deputy (in the absence
such - a person appointed in accordance with the established procedure), who
acquires the appropriate rights and is responsible for proper
fulfillment of the duties assigned to him.
1.8. ______________________________________________________________.

2. Job responsibilities
Restaurant director:
2.1. Prepares documents necessary for carrying out activities
for the provision of catering services.
2.2. Ensures that clients are provided with the necessary and reliable
information about the services provided.
2.3. Ensures the availability of food for each batch
goods, incl. raw materials used to prepare products
public catering, a document containing information about the manufacturer and
quality of the product (certificate of conformity, hygienic certificate,
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. Monitors rational use
material, financial and labor resources, evaluation of results
production activities and quality of customer service.
2.7. Studies consumer demand for restaurant products.
2.8. Negotiates and concludes supply contracts
food products, semi-finished products and raw materials, provides them
timely receipt, controls timing, assortment, quantity and
quality of receipt and sale of products.
2.9. Organizes accounting of work and services performed,
reporting on production activities, incl.
the owner of the restaurant.
2.10. Represents the interests of the restaurant and acts on its behalf.
2.11. Provides information related to the provision of services
public catering, regulatory authorities.
2.12. Establishes service rules for employees subordinate to him
obligations and takes measures to ensure their implementation.
2.13. Makes decisions on appointment, transfer and release from
positions held by restaurant workers; applies incentive measures
distinguished employees, imposes penalties on violators
production and labor discipline.
2.14. Monitors employee compliance with labor safety rules and regulations
and safety precautions, sanitary requirements and personal hygiene rules,
production and labor discipline, internal labor rules
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 inspection body.
2.16. Manages restaurant employees.
2.17. _____________________________________________________________.

3. Rights
The restaurant director has the right:
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 the work performed by him
job responsibilities.
3.3. Submit for consideration by the founder of the enterprise (owner)
proposals for improving the restaurant’s activities and improving 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 official duties and rights.
3.6. ______________________________________________________________.

4. Responsibility
The restaurant director is responsible for:
4.1. For improper performance or failure to fulfill their duties
duties provided for in this job description, in
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 specified
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:

Boss legal department

(initials, surname)
_____________________________
(signature)

" " ________________ 20__

I have read the instructions: (initials, surname)
_________________________
(signature)

1. General provisions

This job description defines the functional duties, rights and responsibilities of the restaurant director.

The restaurant director belongs to the category of managers.

The restaurant director is appointed and dismissed in accordance with the procedure established by current labor legislation by order of the founder (owner) of the restaurant.

Relationships by position:

1. Qualification requirements for a restaurant director:

* or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years.

1. Documents regulating the activities of a restaurant director

3.1 External documents:

Legislative and regulatory acts relating to the work performed.

3.2 Internal documents:

Charter of the enterprise, Orders and instructions of the founder (owner) of the enterprise, Regulations on restaurant, Job description of the restaurant director, Internal labor regulations.

1. Responsibilities of a restaurant director

Restaurant director:

4.1. Draws up documents necessary to carry out activities to provide public catering services.

4.2. Ensures that clients are provided with the necessary and reliable information about the services provided, enabling them to make the right choice.

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

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

4.5. Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.

4.6. Monitors the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.

4.7. Studies consumer demand for restaurant products.

4.8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, range, quantity and quality of their receipt and sale.

4.9. Organizes accounting of work and services performed, reporting on production activities, incl. the owner of the restaurant.

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

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

4.12. Installs job responsibilities for employees subordinate to him and takes measures to ensure their implementation.

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

4.14. Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.

4.15. Ensures that restaurant employees involved in the production, storage and sale of food products undergo medical examinations within the time limits established by the sanitary inspection authority.

4.17. Performs related duties.

4.18. Manages restaurant employees.

1. Rights of a restaurant director

The restaurant director 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. Participate in discussions of issues related to his official duties

Job description

cafe manager.

Job title: manager of the cafe.

Position profile (hiring requirements): Man or woman 28-50 years old. Higher education. Excellent specialist (at least three years of experience). Has good organizational skills and leadership skills (work experience in leadership position at least 1 year). Stress-resistant. Customer oriented (experience working with customers). Communicable. Correct and competent speech.

General purpose of the position:

To manage the production and economic activities of the institution in accordance with current legislation, bears full responsibility for the consequences of the decisions made. Monitor the work of the establishment in order to ensure the provision of quality services, constant growth in the efficiency and effectiveness of sales of products and expansion of the customer base, as well as ensuring the safety of inventory and monitoring employees’ compliance with labor protection rules.

must know:

1. Resolutions, orders, orders and other regulatory documents relating to the provision of services in the field of public catering.
2. Law on the protection of consumer rights dated 02/07/1992 No. 2301-1.
3. Sales rules individual species goods. (Approved by Decree of the Government of the Russian Federation dated January 19, 1998 No. 55).
4. SanPin 2.3.6.1066-02.

Qualification requirements:

1. Special knowledge and skills:

Higher education, additional education(in the catering industry)

At least 3 years of management experience

Minimum 3 years of relevant experience

Knowledge of schedule and document flow requirements

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

Knowledge of technology for providing services in the catering industry

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

Knowledge of merchandising principles

1. Management knowledge and skills:

Knowledge and skills practical application methods for forecasting and planning activities

Ability to organize work and delegate tasks, powers and responsibilities

Knowledge and skills of practical application of personnel motivation methods

Knowledge and skills in the practical application of measurement, assessment and performance analysis techniques

Knowledge of legislative and regulatory 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: to the General Director.

SUBJECT TO:

Literally: the entire staff of the establishment.

General provisions:

Rights:

Responsibility:

PERFORMANCE STANDARDS:

1. He comes to work, puts on his uniform, and attaches his badge. Shoes should be closed toe, have comfortable heels and fit the uniform. The uniform must be clean and ironed.
2. Conducts a walkthrough of production.
3. Receives products based on quantity and quality. Checks documentation (receipt notes). Monitors the fulfillment of requests and compliance with deadlines.
4. Makes a report.
5. Checks food output. Carries out the rejection of ready-made dishes.
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. Listens carefully to guests' complaints and suggestions and takes all necessary measures.
9. Keeps the time sheet.

Working conditions:

1 Irregular working hours.

2 Possibility of business trips.

I have read the instructions:

Full name Signature Date

____________________________ ________________ _______

Full name Signature Date

Home / Job descriptions Download the job description of the director of a public catering establishment (restaurant) (.doc, 83KB) I. General provisions

1. The restaurant director belongs to the category of managers.
2. The restaurant director conducts business on behalf of the founder (owner).
3. A person with a higher professional education and professional work experience in the public catering system of at least 3 years or secondary vocational education and professional work experience in the public catering system of at least 5 years is appointed to the position of restaurant director.
4. Appointment to the position of restaurant director and dismissal from it are made by order of the founder of the enterprise (owner).
5. The restaurant director must know:

Combined kindergarten No. 49 “seven-colored”

Attention

The deputy head of catering has the right to daily control of the implementation of tasks assigned to subordinate personnel (chef, cook, auxiliary worker) functional responsibilities and their compliance with sanitary standards and requirements. 3.2. The deputy head for catering has the right to petition the administration of the preschool educational institution for incentives and financial remuneration for catering department employees. 3.3. The deputy head for catering has the right to petition the administration of the preschool educational institution to take administrative or disciplinary measures against employees in cases of failure by them to fulfill their official duties.

1. RESPONSIBILITY

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

Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.

Not found

Performs related duties. 18. Manages restaurant employees. a19. . III. Rights The restaurant director 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 his official duties. 3. Submit for consideration the founder of the enterprise (owner) proposals to improve the activities of the restaurant and improve the quality of services provided. 4. Sign and endorse documents within your competence.

5. Require the founder of the enterprise (owner) to provide assistance in the performance of his official duties and rights. IV. Responsibility The restaurant director is responsible: 1.

Job Description for Assistant Deputy Director

I. General provisions 1. The restaurant director 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 professional work experience in the public catering system of at least 3 years or secondary vocational education and professional work experience in the public catering system of at least 5 years is appointed to the position of restaurant director.
4. Appointment to the position of restaurant director and dismissal from it are made by order of the founder of the enterprise (owner). 5. The restaurant director must know: 5.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering. 5.2. Rules for the production and sale of public catering products (services).
5.3.

Deputy Director for Human Resources

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

• Makes decisions on the appointment, transfer and dismissal of restaurant employees; applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline.
• Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
• Ensures that restaurant employees involved in the production, storage and sale of food products undergo medical examinations within the time limits established by the sanitary inspection authority.
• Performs related duties.
• Manages restaurant employees.
III.

Work as a nutrition director in Moscow

Functional For inaccurate information about the status of implementation of the establishment's work plans For failure to fulfill one's official duties For failure to comply with laws and regulations relating to the activities of the employee and the establishment Organizational For failure to comply with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents) For non-conformity of the workplace standards of labor protection, safety precautions, sanitary-hygienic, ergonomic and other standards and requirements For failure to comply with labor and performance discipline by subordinate personnel and the manager himself, including labor regulations For failure to comply with commercial and official secrets WORK STANDARDS:

1. He comes to work, puts on his uniform, and attaches his badge.

Full-time, from 3 to 6 years Responsibilities: Development of a business line from scratch, active search for new clients Formation and management of an effective team Negotiation, control of shipments and receivables… Full description DIOS, Moscow, Shchukinskaya - hh: 5 days ago Administrator/Deputy Director (premium healthy food supermarket) up to 40,000 rubles, Full-time, from 1 to 3 years Responsibilities: Consulting guests on the store’s assortment, availability of goods, services, discounts and promotionsAssistance in choosing products, recommendations Implementation... Full description Garden City, Moscow - hh: 2 weeks ago Managing/commercial director of a chain of catering establishments Full-time, from 3 to 6 years A developing company is looking for a manager/commercial director of a chain of catering establishments to join its ranks ( currently there are two bars and 1 cafe-cooking shop).

Job responsibilities of the Deputy Director for Nutrition

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

• The restaurant director in his activities is guided by:

1. 6.1. Charter of the enterprise.
2. 6.2. This job description.

• The restaurant director reports directly to the founder (owner) of the enterprise.
• During the absence of the restaurant director (vacation, illness, etc.), his duties are performed by a deputy (in his absence, a person appointed in accordance with the established procedure), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II.

• Organizes, plans and coordinates the activities of the restaurant.
• Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
• Exercises control over the rational use of material, financial and labor resources, assesses the results of production activities and the quality of customer service.
• Studies consumer demand for restaurant products.
• Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, range, quantity and quality of their receipt and sale.
• Organizes accounting of work and services performed, reporting on production activities, incl.

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