Job description for production manager. Job description of the head of production of a public catering enterprise Head of production of public catering in Izhavto
I CONFIRM:
[Job title]
_______________________________
_______________________________
[Name of company]
_______________________________
_______________________/[FULL NAME.]/
"_____" _______________ 20___
JOB DESCRIPTION
Production Manager
1. General Provisions
1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the production manager [Name of the organization in genitive case] (hereinafter referred to as the Company).
1.2. The production manager is appointed to the position and dismissed from the position as established by the current labor legislation by order of the head of the Company.
1.3. The production manager reports directly to [name of the immediate manager's position in the dative case] of the Company.
1.4. The production manager belongs to the category of managers and is subordinate to [the names of the positions of subordinates in the dative case].
1.5. A person with a higher education degree is appointed to the position of production manager professional education and work experience in the specialty of at least 3 years, or secondary vocational education and work experience in the specialty of at least 5 years.
1.6. The production manager is responsible for:
- effective performance of the work assigned to him;
- compliance with executive requirements, labor discipline;
- the safety of documents (information) in his custody (that have become known to him) containing (constituting) a trade secret of the organization.
1.7. The production manager must know:
- resolutions, instructions, orders, other governing and regulations higher authorities related to the organization Catering;
- organization and production technology;
- assortment and quality requirements for dishes and culinary products;
- basics of rational and dietary nutrition;
- order of menu creation;
- accounting rules and standards for issuing products;
- consumption rates of raw materials and semi-finished products;
- calculation of dishes and culinary products, current prices for them;
- standards and technical specifications on foodstuffs, raw materials and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- types of technological equipment, operating principles, specifications and conditions of its operation;
- economics of public catering;
- organization of payment and labor incentives;
- basics of labor organization;
- basics of labor legislation;
- internal labor regulations;
- rules and regulations of labor protection.
1.8. The production manager 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 from the immediate supervisor;
- this job description.
1.9. During the period of temporary absence of the production manager, his duties are assigned to [name of the deputy position].
2. Job responsibilities
The production manager performs the following labor functions:
2.1. Manages the production and economic activities of the division.
2.2. Directs the activities of the workforce to ensure rhythmic production output own production the required range and quality in accordance with the production specification.
2.3. Works to improve the organization production process, introduction of advanced technology, effective use technology, improvement professional excellence workers in order to improve the quality of products.
2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
2.8. Conducts quality control of prepared food.
2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation advanced techniques and working methods.
2.10. Monitors the proper operation of equipment and other fixed assets.
2.11. Provides instruction on food preparation technology and other production issues.
2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
2.14. Conducts work to improve the skills of employees.
In case of official necessity, the production manager may be involved in the performance of his duties. job responsibilities overtime, in the manner prescribed by the regulations federal legislation about work.
3. Rights
The production manager has the right:
3.1. Give instructions and tasks to his subordinate employees and services on a range of issues included in his functional responsibilities.
3.2. Monitor the implementation of production tasks, timely completion of individual orders and tasks by the services subordinate to him.
3.3. Request and receive necessary materials and documents related to the activities of the production manager, subordinate services and divisions.
3.4. Interact with other enterprises, organizations and institutions on production and other issues within the competence of the production manager.
4. Responsibility and performance evaluation
4.1. The production manager bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation, criminal) responsibility for:
4.1.1. Failure to carry out or improperly carry out official instructions from the immediate supervisor.
4.1.2. Failure or improper performance of your labor functions and the tasks assigned to him.
4.1.3. Illegal use of granted official powers, as well as their use for personal purposes.
4.1.4. Inaccurate information about the status of the work assigned to him.
4.1.5. Failure to take measures to suppress identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.
4.1.6. Failure to ensure compliance with labor discipline.
4.2. The performance of the production manager is assessed:
4.2.1. By the immediate supervisor - regularly, in the course of the employee’s daily performance of his labor functions.
4.2.2. Certification Commission enterprises - periodically, but at least once every two years, based on documented results of work for the evaluation period.
4.3. The main criterion for assessing the work of the production manager is the quality, completeness and timeliness of his performance of the tasks provided for in these instructions.
5. Working conditions
5.1. The work schedule of the production manager is determined in accordance with the internal labor regulations established by the Company.
5.2. Due to production needs, the production manager is required to travel to business trips(including local significance).
5.3. Due to production needs, the production manager may be provided with company vehicles to carry out his work functions.
6. Signature right
6.1. To ensure his activities, the production manager is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
I have read the instructions ___________/___________/ “____” _______ 20__
1. General Provisions
1.1. The production manager belongs to the category of managers.
1.2. Qualification requirements:
Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.
1.3. The production manager must know:
- resolutions, instructions, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
- organization and technology of production;
- assortment and quality requirements for dishes and culinary products;
- basics of rational and dietary nutrition;
- order of menu creation;
- accounting rules and standards for issuing products;
- consumption rates of raw materials and semi-finished products;
- calculation of dishes and culinary products, current prices for them;
- standards and technical specifications for food products, raw materials and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- types of technological equipment, operating principles, technical characteristics and operating conditions;
- current internal regulations;
- economics of public catering;
- organization of payment and labor incentives;
- labor legislation;
- basics of labor organization;
- internal labor regulations;
- labor protection rules and regulations;
- basics of administration;
- ethics business communication.
1.4. Appointment to the position of production manager and dismissal from the position are made by order of the general director.
1.5. The production manager reports directly to the general director.
1.6. To ensure his activities, the production manager is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and bears responsibility for the improper performance of the duties assigned to him.
2. Job responsibilities
Production director:
2.1. Manages the production and economic activities of the division.
2.2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
2.8. Conducts quality control of prepared food.
2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
2.10. Monitors the proper operation of equipment and other fixed assets.
2.11. Provides instruction on food preparation technology and other production issues.
2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
2.14. Conducts work to improve the skills of employees.
3. Rights
The production manager has the right:
3.1. Request and receive from structural divisions information, reference and other materials necessary to perform the duties provided for in this Job Description.
3.2. Give obligatory instructions to subordinate employees.
3.3. Take measures when discovering disciplinary violations of subordinate employees and report these violations to the head of the enterprise to bring the perpetrators to justice.
3.4. In agreement with the head of the enterprise, involve experts and specialists in the public catering industry for consultations, preparation of opinions, recommendations and proposals.
3.5. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.
3.6. Submit proposals for improvement of work related to the responsibilities provided for in these Instructions for consideration by management.
3.7. Require the management of the enterprise to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
4. Responsibility
The production manager is responsible for:
4.1. For improper performance or failure to fulfill one’s official duties as provided for in this Job Description, within the limits established by the current labor legislation of the Russian Federation.
4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
4.3. For causing material damage enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.
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The collection includes job descriptions drawn up in accordance with qualification characteristics contained in Qualification directory positions of managers, specialists and other employees, approved by Decree of the Ministry of Labor of Russia of August 21, 1998 No. 37, as well as in accordance with other regulations according to tariff and qualification characteristics (requirements). |
Job description production manager.
Job title: production director.
Company:
Position profile (hiring requirements): Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Stress-resistant. Has good organizational and leadership skills (Experience in leadership position at least two years).
General purpose of the position:
Organization of the production process for the production of quality products: compilation production program, compliance technological processes and food preparation technologies in general for production, organization of workplaces, training of workers in food preparation technologies, provision of raw materials for production of the required quality and in required quantity, providing sufficient inventory.
Functional responsibilities | Output product | Product quality indicators |
1. Manage the production and economic activities of the workshop | Organized production | Efficiency |
2. Direct the activities of the workforce to ensure product output in accordance with the production task | Completed production task | Products of the required range and quality in the required quantity; Timely completion of production tasks |
3. Carry out work to improve the production process (optimization of production processes, workplace organization, introduction of new technologies, efficient use of equipment and improving the professional skills of workers) | Studying new technologies and equipment, on-the-job training of personnel, holding production meetings and master classes, HSE | Improving the quality of products; acceleration of production processes, reduction of production costs |
4. Know the availability of raw materials, their range, draw up requests for the necessary raw materials and ingredients based on the production program as a whole for the entrusted area and submit them to the warehouse manager. | Completed applications until the end of the working day. | Timely submission; Data completeness |
5. Control the timing of receipt and sale, assortment, quantity and quality of food products, semi-finished products and raw materials received from the warehouse | When receiving goods from the warehouse, check their assortment, quantity, and shelf life. | Absence of surpluses and/or shortages of some types of raw materials; Use only high-quality raw materials |
6. Monitor the technology of product preparation, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules | Compliance with recipes and production technology, Sanitation of workplaces, personal hygiene of employees. | Products of the required quality, availability in the required volume, cleanliness of workplaces and personnel. Completing health logs |
7. At the beginning/end of the shift (depending on the operating mode), familiarize the site foremen with the production task | Distribution of work across workshops and sections | Maximum efficiency |
8. Draw up a work schedule for employees and monitor its compliance (if necessary, make changes to it). | Full work shift, full workload of the employee during working hours. | On time, every month |
9. Keep a time sheet | Filling out timesheets regularly and on time | Timeliness; Data reliability |
10. Organize production accounting, preparation and timely submission of reports on production activities | Keeping records of production activities (can be delegated), its control. | Easy to process; Timely; Data completeness |
11. Monitors the proper operation and sanitary condition of equipment and other fixed assets | Training employees in the correct operation of equipment, filling out a safety log | No breakdowns caused by employees; no accidents. Compliance with sanitation and hygiene requirements for food processing. |
12. Provide instruction on cooking technology and other production issues | Conducting operations, training and supervision on site, master classes | Improving the quality of products, stability of product quality. |
13. Monitor employees’ compliance with labor protection and safety rules and regulations, production and labor discipline, and internal labor regulations | Familiarization of employees, against signature, with safety requirements, internal regulations and implementation of appropriate measures | No accidents at work, compliance with labor discipline |
14. Carry out work to improve the skills of employees | Conducting certifications and internships. | 100% employee participation, improving product quality. |
15. Organization of the workplace of each employee | Providing necessary equipment, supplies and utensils. Ease of operation, minimal time spent on moving. | Increased productivity |
16. Constantly carry out rejection of finished products, control the release of each batch, enter data into the rejection log. | Products are only of high quality. | No cases of defective products being released |
17. Monitor the maintenance by foremen of records of receipts from the warehouse and records of dispatch of finished products from the workshop. | Filling out the log book. | Timeliness and reliability of data. Lack of excess raw materials in production. |
18. After 6 months of work, undergo a medical examination and supervise the medical examination of subordinates. | Passed medical examination | On time, every six months |
Must know:
1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.
2. Organization and technology of production.
3. Assortment and quality requirements for dishes and culinary products.
4. Basics of rational and dietary nutrition.
5. Accounting rules and standards for issuing products.
7. Consumption rates for raw materials and semi-finished products.
8. Standards and technical specifications for products, raw materials and semi-finished products.
9. Rules and terms of storage of products, raw materials and semi-finished products.
10. Types of technological equipment, operating principles, technical characteristics and operating conditions.
11. Fundamentals of catering economics.
12. Fundamentals of organizing payment and labor incentives.
13. Fundamentals of labor organization.
14. Fundamentals of labor legislation.
15. Internal labor regulations.
16. Rules and standards of labor protection, safety precautions, industrial sanitation and personal hygiene, fire protection.
Qualification requirements:
- 1. Special knowledge and skills:
- - Higher professional education and work experience in the specialty for at least one year, or secondary vocational education and work experience in the specialty for at least two years;
- - Knowledge of the schedule and requirements for document flow;
- - Knowledge of the range of products, as well as storage periods and conditions;
- 2. General knowledge and skills:
- - Knowledge of business ethics and negotiation skills;
- - Self-management
- - Ability to manage personnel
SUBORDINATION:
Direct: to the director.
SUBJECT TO:
Direct: site foremen, cooks.
Indirect: all employees.
Rights:
In relation to the immediate supervisor | 1. Make proposals to improve the efficiency of your work and the work of the organization. 2. Contact the Deputy Director for Production in the event of a conflict arising during activities, if it is impossible to resolve independently. 3. Get acquainted with draft management decisions relating to its activities and make proposals for changing these projects. 4. Demand that the management of the enterprise provide assistance in fulfilling its official rights and responsibilities. |
Regarding employees of other departments | 1. Request information and documents necessary for the organization’s activities and corresponding to its level of access from representatives of other departments and seek the implementation of reasonable requests. |
Decisions | 1. Within the framework of their functions listed in the job description |
Responsibility:
Financial | For losses incurred through the manager’s own fault. production or as a result of his actions or inaction; For a malfunction or discrepancy in the condition and/or configuration of the reporting equipment through the workshop manager’s own fault |
Functional | For inaccurate information about the implementation of work plans For failure to fulfill one's official duties For non-compliance with laws and regulations relating to the activities of the shop manager |
Organizational | For failure to comply with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents) For failure to comply with labor and performance discipline, including labor regulations For non-compliance with commercial and official secrets |
PERFORMANCE STANDARDS:
- He comes to work at 7:00, puts on his uniform, and attaches his badge. Shoes should be closed toe, have comfortable heels and fit the uniform.
- The security guard determines the availability of personnel in accordance with the distribution among workshops and the work schedule. Makes adjustments in the placement of people in accordance with production needs.
- Quickly walks around:
- Controls technological processes
- Checks the quality of finished products, production: checks the yield of dishes, carries out rejection of finished dishes, makes notes in rejection logs..
- Checks compliance with sanitary and technological standards.
- Monitors the execution of requests and compliance with deadlines.
- Supervises the operation of production as a whole.
- Resolves conflict situations that arise between employees during work.
- At the end of the working day, checks the completion of the shift task by the employee
- Conducts operational reviews based on the results of the shift
Working conditions:
Irregular working hours.
Possibility of business trips.
NOTES:
- In case of emergency situations, the manager. production makes decisions regarding the priority and sequence of performing functions within the framework of its powers. In particularly critical emergency situations, head. production makes a decision in agreement with the manager.
I have read the instructions:
Full name Date Signature
___________________ _______ ______
Full name Date Signature
___________________ _______ ______
Full name Date Signature
___________________ _______ ______
Full name Date Signature
Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.
- 1.3. The production manager must know:
- - resolutions, instructions, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
- - organization and technology of production;
- - assortment and quality requirements for dishes and culinary products;
- - basics of rational and dietary nutrition;
- - order of menu creation;
- - accounting rules and standards for issuing products;
- - consumption rates of raw materials and semi-finished products;
- - calculation of dishes and culinary products, current prices for them;
- - standards and technical specifications for food products, raw materials and semi-finished products;
- - rules and terms of storage of finished products, raw materials and semi-finished products;
- - types of technological equipment, operating principles, technical characteristics and operating conditions;
- - current internal regulations;
- - economics of public catering;
- - organization of payment and labor incentives;
- - labor legislation;
- - basics of labor organization;
- - internal labor regulations;
- - labor protection rules and regulations;
- - basics of administration;
- - ethics of business communication.
- 1.4. Appointment to the position of production manager and dismissal from the position are made by order of the general director.
- 1.5. The production manager reports directly to the general director.
- 1.6. To ensure his activities, the production manager is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
- 1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and bears responsibility for the improper performance of the duties assigned to him.
- 2. Job responsibilities
Production director:
- 2.1. Manages the production and economic activities of the division.
- 2.2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
- 2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
- 2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
- 2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
- 2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
- 2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
- 2.8. Conducts quality control of prepared food.
- 2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
- 2.10. Monitors the proper operation of equipment and other fixed assets.
- 2.11. Provides instruction on food preparation technology and other production issues.
- 2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
- 2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
- 2.14. Conducts work to improve the skills of employees.
- 3. Rights
The production manager has the right:
- 3.1. Request and receive from structural units information, reference and other materials necessary to perform the duties provided for in this Job Description.
- 3.2. Give obligatory instructions to subordinate employees.
- 3.3. Take measures when discovering disciplinary violations of subordinate employees and report these violations to the head of the enterprise to bring the perpetrators to justice.
- 3.4. In agreement with the head of the enterprise, involve experts and specialists in the public catering industry for consultations, preparation of opinions, recommendations and proposals.
- 3.5. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.
- 3.6. Submit proposals for improvement of work related to the responsibilities provided for in these Instructions for consideration by management.
- 3.7. Require the management of the enterprise to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
- 4. Responsibility
The production manager is responsible for:
- 4.1. For improper performance or failure to fulfill one’s official duties as provided for in this Job Description, within the limits established by the current labor legislation of the Russian Federation.
- 4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
- 4.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.
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