Official instructions of the director of the dining room catering. Official instruction of the Director of Public Food Equipment Job Director Dining Room
Official instruction of the Director (Director General, Managing) Catering Enterprise
1. General Provisions
1.1. This official instruction determines the duties, rights and responsibilities of the Director (Director General, Managing) Public Food Enterprise (hereinafter - director).
1.2. The position of the director is appointed a person with a higher professional education and experience in the field of public catering at least 5 years.
1.3. The director should know the current legislative and regulatory documents regulating the production and economic and economic activities of catering establishments; Major methodical, information and analytical and reference materials in the field of catering and trade in relation to their professional activities; Basics of the organization and economics of catering enterprises; organization of production (technology of cooking dishes, side dishes, semi-finished products, beverages, etc.); Types and main characteristics of the technological equipment used; the basis of management and its main functions (planning, organization, motivation and control); assortment, classification and consumer characteristics of dishes and goods sold; marketing basics; conjuncture, development trends and catering market structure, current requests and forecast of future customer needs, methods for conducting marketing research; Logistics bases; Fundamentals of management and catering psychology; Basics of accounting, financial management, taxation, pricing; production facilities and personnel resources of the enterprise; Sanitary rules and regulations in public nutrition; Product storage rules; The procedure for compiling, approving and implementing business plans; Basics of advertising and organization of public relations; the procedure for the conclusion and execution of economic and financial contracts; advanced experience in the field of catering; Fundamentals of the scientific organization of labor; the procedure for the development and conclusion of sectoral tariff agreements, collective agreements and regulation of social and labor relations; labor legislation; Rules and norms of labor protection.
1.4. The director is appointed and exempt from office by order (resolution) of the head of the superior authority in accordance with the current legislation of the Russian Federation. Appointment to the position of director of a joint-stock or private enterprise is carried out in accordance with the procedure established by law.
1.5. The director directly reports depending on the organizational and legal form and the form of ownership of the enterprise of public catering to the head of the higher authority, the Board of Directors, the Board of the Joint-Stock Company or the founder.
2. Official duties
Leads in accordance with the current legislation, the production and economic and financial and economic activities of catering catering, carrying the full responsibility for the consequences of decisions made, the safety and efficient use of property, financial and human resources of the enterprise, as well as financial and economic results of its activities. Develops a strategy and main directions of production, commercial and financial activities and socio-economic development of the enterprise. Analyzes the profit structure and profitability of the enterprise. Provides competitiveness, financial stability and solvency of the enterprise. Carries out operational financial control, current and strategic financial planning. Develops an investment policy of the enterprise. Evaluates the effectiveness of the use of material and personnel resources, financial resources and investments. Develops the structure and staff schedule of enterprises. Delegates authority, distributes the rights and responsibility of employees. Organizes the efficient interaction of all structural divisions of the enterprise. Directors their activities to improve the quality and culture of the service of visitors, increasing the economic efficiency of the enterprise, an increase in profits, compliance with world standards of public catering in order to conquer the market and maximize the needs of the population in catering. It ensures the fulfillment of obligations to federal, regional and local budgets, state extrabudgetary funds, suppliers, customers and creditors, including banks, as well as economic and labor contracts and business plans. Considers and makes decisions on claims and advertising. Controls the cost of production and services, ensures optimization of production costs. Organizes production activities based on the wide use of the latest technological equipment and information technologies, progressive forms of management and labor organization, scientifically based regulations of material, financial and labor costs, studying the market opportuncture and an advanced domestic and foreign experience in organizing catering in order to increase the economic efficiency of the enterprise , culture and quality of service of visitors, rational spending of all types of resources. Develops and controls the implementation of the pricing policy of the enterprise. Analyzes the competitive environment. Develops a system of discounts, additional stimulating programs for promoting certain products, brands, etc. Promptly responds to changes in the structure and volumes of orders, buying preferences and visitors' needs. Implements modern information and communication technologies. Creates a product delivery and storage system, its information support. Provides information security of the enterprise. Takes measures to ensure the enterprise by qualified personnel, rational use and development of their professional knowledge and experience, creating safe and favorable working conditions and health conditions, compliance with the requirements of environmental protection legislation. Improves the system of labor motivation and responsibility of employees of the enterprise. Provides an optimal combination of economic and administrative methods of leadership, uniaxiality and collegiality in the discussion and decision of the production issues, material and moral incentives to improve the effectiveness of employees, the application of the principle of material interest and the responsibility of each employee for the work entrusted to him and the results of the whole team, paying wages in deadlines. The analysis of the enterprise in the enterprise of the material and moral stimulation of personnel and develops measures to improve it. Provides vocational education and development of employees, including intra-profit training personnel. Together with labor collectives and trade union organizations, based on the principles of social partnership, the development, conclusion and execution of a collective agreement, compliance with labor and production discipline, contributes to the development of labor motivation, initiative and activity of enterprise employees. The issues relating to the financial and economic and industrial activities of the enterprise, within the limits of the legislation provided to him, instructs the conduct of individual areas of activity to other officials - deputy director, managers of structural units. Ensures compliance with the law in the activities of the enterprise and the implementation of its economic relations, the use of legal funds for financial management and functioning in market conditions, strengthening contractual and financial discipline, regulating social and labor relations, ensuring the investment attractiveness of the enterprise to maintain and expand the scale of entrepreneurial activities . Protects the property interests of the enterprise in court, arbitration, government and management bodies. Enhances your own professional competence.
3. Rights
The director has the right:
1. Make orders and give orders, mandatory to fulfill all employees of the enterprise;
2. Receive the selection and placement of personnel, to produce their purpose and dismissal in the prescribed manner;
3. Encourage and impose recovery on employees of the enterprise;
4. In accordance with the current legislation, solve issues of financial and material support of the enterprise;
5. Represent an enterprise in state, municipal, judicial and arbitration bodies;
6. To submit to the higher authority of the management (depending on the organizational and legal forms of organization of the enterprise and the form of ownership) proposals for the development and improvement of the enterprise;
7. Use informational materials and regulatory documents necessary to fulfill their job responsibilities;
8. Improve your qualifications.
The director enjoys all rights in accordance with the Labor Code of the Russian Federation.
4. Responsibility
The director is responsible for:
1. The fulfillment of official duties assigned to him;
2. Organization of the company's work and financial results of its activities;
3. Timely and qualitative fulfillment of orders, orders and instructions of higher management, as well as existing legal acts on professional activities;
4. Unlawful management decisions;
5. Development of the material and technical base of the enterprise, the safety and efficient use of material, financial and personnel resources;
6. Compliance with the rules for organizing catering, sanitary-anti-epidemic regime, the rules of internal regulations, labor and environmental legislation, fire safety and safety;
7. The maintenance of documentation provided for by official duties;
8. Timely provision of reliable statistical information and other information about the activities of the enterprise established by law or other regulatory documents;
9. The state of the labor and executive discipline of employees of the enterprise, the fulfillment of their official duties;
10. The readiness of the enterprise to work in emergency situations.
For violation of labor discipline, legislative and regulatory acts, the director can be attracted in accordance with the current legislation, depending on the severity of the offense to disciplinary, material, administrative and criminal liability.
The material is posted on the website HRM.ru
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MP
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(establishment name)
00.00.201_ №00
1. General Provisions
Name of the institution
-polding pricing;
2. Official duties
The director of the restaurant must:
3. Rights
The director of the restaurant has the right:
4. Responsibility
00.00.201_
The instruction is familiar with the instruction
(signature) (surname, initials)
Official instruction of the director of the restaurant
Approve
_____________________________ (surname, initials)
(organization name, it ________________________________
Organizational - legal form) (director; other person authorized
Approve the instructions)
00.00.201_
MP
Official instruction of the director of the restaurant
——————————————————————-
(establishment name)
00.00.201_ №00
1. General Provisions
1.1. The permanent instruction determines the rights, duties and responsibilities of the director of the restaurant _____________________ (hereinafter - the "Enterprise").
Name of the institution
1.2. The director of the restaurant is doing business on behalf of the founder (owner).
1.3. At the position of director of the restaurant, a person with higher professional education and experience in the specialty in the system of catering at least 3 years or secondary vocational education and experience in the specialty in the system of catering is at least 5 years old.
1.4. The director of the restaurant is accepted and released on the orders of the founder of the enterprise (owner).
1.5. The director of the restaurant is obliged to know:
- expressions, rulings, orders, other regulatory and leading documents of local and higher governing bodies that concern catering catering;
-Efielded production and sale of catering (services) of catering;
-Oganization of the production and management of the restaurant;
- Functions and functions of the restaurant units;
-Foreign and domestic experience in organizing catering and visitors' service;
- economy of catering;
-polding pricing;
-Banization of payment and stimulation of labor;
-tropod legislation and laws on labor protection of the Russian Federation;
-Efielded internal labor regulations;
-Norms and labor protection regulations, safety and production sanitation;
- Established fire protection and personal hygiene.
1.5. The director of the restaurant in its activities is guided by the statute 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, disease, business trip, etc.), his duties are assigned to his deputy, and in the absence of such - on the person appointed in the prescribed manner, acquiring relevant rights and the responsibility for due execution of duties assigned to it.
2. Official duties
The director of the restaurant must:
2.1. To ensure that each batch of food products and raw materials used for the preparation of public catering, a document containing information about the quality of the product and the manufacturer (certificate of conformity, hygienic conclusion, etc.).
2.2. Implement the organization, planning and coordination of the restaurant.
2.3. Register documents necessary to carry out activities for the provision of catering services.
2.4. Ensure the provision of customers with the necessary and reliable information about the services provided.
2.5. Provide a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and organization of labor.
2.6. Control rational use of theaterial, financial and labor resources, assessing the results of production activities and customer service.
2.7. Implement the organization of accounting for works and services, submission of reporting on industrial activities, including. Restaurant owner.
2.8. Represent the interests of the restaurant and acts on his behalf.
2.9. Provide information related to the provision of services community controlling authorities.
2.10. Study consumer demand for restaurant products.
2.11. To negotiate and enter into contracts for supplying goods, raw materials and semi-finished products, ensure their timely receipt, control the timing, assortment, quantity and quality of receipt and product implementation.
2.12. Installation for subordinates of employees of service accountability and takes measures to ensure their implementation.
2.13. Apply the measures of encouraging workers to impose a penalty for violators of labor and production discipline.
2.14. Control observance by employees of the norms and rules for the protection of labor equipment, personal hygiene rules, sanitary requirements, industrial and labor discipline, as well as the rules of the internal labor regulation.
2.15. To ensure the employees of the restaurant, related reproduction, sales and storage of food, medical examination within a certain time set by the san. supervision.
2.16. Lead employees of a restaurant.
2.17. Decisions on the appointment, liberation of disparaled posts and travel of restaurant workers.
3. Rights
The director of the restaurant has the right:
3.1. Get acquainted with the draft decisions of the founder of the enterprise (owner), which relate to the activity of the restaurant.
3.2. To participate in the discussion of issues relating to executable injuries.
3.3. To be submitted to the founder of the enterprise (owner) their proposals for improving the activity of the restaurant and improving the quality of the services provided.
3.4. To sign and sight documents only within the insectivity.
3.5. Require from the founder of the enterprise (owner) assistance in you complete our job duties and the implementation of rights.
4. Responsibility
The director of the restaurant is responsible:
4.1. For legal violations committed in the process of their activities within the limits established by the current administrative, civil and criminal legislation of the Russian Federation.
4.2. For causing the organization's material damage in the framework established by the current labor legislation of the Russian Federation.
4.3. For the insufficient execution or non-fulfillment of their official duties provided for by this official instruction in the framework established by the current labor legislation of the Russian Federation.
Head of the Structural Unit: _____________ __________________
(signature) (surname, initials)
00.00.201_
The instruction is familiar with the instruction
One instance received: _____________ __________________
(signature) (surname, initials)
00.00.20__g.
Official instruction of the director of the restaurant
Approve
_____________________________ (surname, initials)
(organization name, it ________________________________
Organizational - legal form) (director; other person authorized
Approve the instructions)
00.00.201_
MP
Official instruction of the director of the restaurant
——————————————————————-
(establishment name)
00.00.201_ №00
1. General Provisions
1.1. The permanent instruction determines the rights, duties and responsibilities of the director of the restaurant _____________________ (hereinafter - the "Enterprise").
Name of the institution
1.2. The director of the restaurant is doing business on behalf of the founder (owner).
1.3. At the position of director of the restaurant, a person with higher professional education and experience in the specialty in the system of catering at least 3 years or secondary vocational education and experience in the specialty in the system of catering is at least 5 years old.
1.4. The director of the restaurant is appointed and exempt from it by order of the founder of the enterprise (owner).
1.5. The director of the restaurant in its activities is guided by the statute 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, disease, business trip, etc.), his duties are assigned to his deputy, and in the absence of such - on the person appointed in the prescribed manner, acquiring relevant rights and the responsibility for due execution of duties assigned to it.
1.7. The director of the restaurant is obliged to know:
- expressions, rulings, orders, other regulatory and leading documents of local and higher governing bodies that concern catering catering;
-Efielded production and sale of catering (services) of catering;
-Oganization of the production and management of the restaurant;
- Functions and functions of the restaurant units;
-Foreign and domestic experience in organizing catering and visitors' service;
- economy of catering;
-polding pricing;
-Banization of payment and stimulation of labor;
-tropod legislation and laws on labor protection of the Russian Federation;
-Efielded internal labor regulations;
-Norms and labor protection regulations, safety and production sanitation;
- Established fire protection and personal hygiene.
2. Official duties
The director of the restaurant must:
2.1. Follow the provision of customers with the necessary and reliable information about the services provided.
2.2. Forming the documents that are necessary for the implementation of activities for the provision of catering services.
2.3. Follow the presence 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. Increased consumer demand for restaurant products.
2.5. Eye negotiations and enter into contracts for the supply of food products, semi-finished products and raw materials, ensure their timely receipt.
2.6. To present the organization of accounting for works and services, submission of reporting on industrial activity, including the restaurant owner.
2.7. Special planning, organization and coordination of the restaurant.
2.8. Provide a high level of production efficiency, the introduction of progressive forms of service and labor organization, as well as new technology and technology.
2.9. Contain the rational use of financial, material and labor resources, assessing the results of production activities and customer service.
2.10. Improve the interests of the restaurant and acts on his behalf.
2.11. Provide information related to the provision of catering services, controlling authorities.
2.12. Contrainting the observance by employees of the norms and rules for the protection of labor and safety, the rules of personal hygiene, sanitary requirements, labor and production discipline, the rules of the internal labor regulation.
2.13. Equipment by employees of the restaurant, which are associated with the production, sale and storage of food, medical examination within certain periods established by the state. supervision authorities.
2.14.In the workers of the restaurant.
2.15. Service duties for subordinates to him workers and takes measures to ensure their implementation.
2.16. To make decisions on the appointment, exemption from the posts and movement of the restaurant workers.
2.17. Approach measures to encourage distinguished workers, impose a penalty for violators of labor and production discipline.
2.18. Control the timing, quantity, assortment and quality of receipt and product implementation.
3. Rights
The director of the restaurant has the right:
3.1. To participate in the discussion of issues related to their official duties.
3.2. Require from the founder of the enterprise (owner) assistance in fulfilling its official duties and the implementation of rights.
3.3. To consider the founder of the enterprise (owner) their proposals aimed at improving the activity of the restaurant and improving the quality of the services provided.
3.4. Get acquainted with the draft decisions of the founder of the enterprise (owner), which relate to the activity of the restaurant.
3.5. Sign and view documents only within its competence.
4. Responsibility
The director of the restaurant is responsible:
4.1. For legal violations committed in the process of carrying out its activities in the Russian Federation defined by the administrative, civil and criminal legislation of the Russian Federation.
4.2. For causing substantive damages to certain labor and civil law of the Russian Federation.
4.3. For the insufficient fulfillment or non-fulfillment of their official duties, provided for in this official instruction in the framework of certain labor laws of the Russian Federation.
Head of the Structural Unit: _____________ __________________
(signature) (surname, initials)
00.00.201_
The instruction is familiar with the instruction
One instance received: _____________ __________________
(signature) (surname, initials)
00.00.20__g.
Official instruction of the director of the restaurant
Director Restaurant
Typical sample
Approve
___________________________________ (surname, initials)
(organization name, pre-________________________
acceptance, etc., his organizational and director or other
legal form) wengest person authorized
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WOOD INSTRUCTIONS)
»» ____________ 20__.
Job description
Restaurant directors
______________________________________________
(Name of the organization, enterprises, etc.)
»» ____________ 20__. N__________
This job description has been developed and approved on
The basis of an employment contract with __________________________________________
(Name of the position of the person on whom
__________________________________________________ and in accordance with
Compiled this job description)
provisions of the Labor Code of the Russian Federation and other regulatory
Acts regulating labor legal relations in the Russian Federation.
1. General Provisions
1.1. The director of the restaurant refers to the category of executives.
1.2. The director of the restaurant is doing business on behalf of the founder (owner).
1.3. The position of the director of the restaurant is assigned a person having
Higher professional education and work experience in the specialty in
Public catering system for at least 3 years or secondary professional
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 director of the restaurant and exemption from
It is made by the order of the founder of the enterprise (owner).
1.5. The director of the restaurant should know:
- decisions, orders, orders, other guidelines and
Regulatory documents of higher and local governments,
relating to catering catering;
- rules for the production and sale of products (services) of public
nutrition;
- organization of production and management of restaurant, tasks and functions
its divisions;
- advanced domestic and foreign experience of the organization
catering and customer service;
- economy of catering;
- pricing procedure;
- organization of payment and stimulating labor;
- legislation on labor and labor protection of the Russian Federation;
- rules of the internal labor regulation;
- Rules and norms of labor protection, safety,
industrial sanitation, fire protection and personal hygiene;
— _________________________________________________________________.
1.6. The director of the restaurant in its activities is guided by the Charter
Enterprises, this official instruction and subordinate
Directly founder (owner) of the enterprise.
1.7. During the absence of the director of the restaurant (illness, vacation,
A business trip, etc.) his duties performs the substituent (in the absence of
such - the person appointed in the prescribed manner), which
acquires relevant rights and is responsible for proper
The execution of duties assigned to it.
1.8. ______________________________________________________________.
2. Official duties
Restaurant director:
2.1. Draws up documents required for activities
For the provision of catering services.
2.2. Provides providing customers with necessary and reliable
Information about the services provided.
2.3. Provides for each batch of food
goods, incl. Raw materials used for cooking
catering, a document containing information about the manufacturer and
quality product (certificate of conformity, hygienic conclusion,
etc.).
2.4. Carries out the organization, planning and coordination
Restaurant activities.
2.5. Provides a high level of production efficiency,
introduction of new equipment and technologies, progressive forms of service and
Labor organization.
2.6. Monitors rational use
Material, financial and labor resources, assessment of results
Production activities and quality customer service.
2.7. Examines consumer demand for restaurant products.
2.8. Negotiating and concludes supply contracts
food products, semi-finished products and raw materials, ensures them
timely receipt, controls the timing, assortment, quantity and
Quality of receipt and sales of products.
2.9. Carries out the organization of accounting works and services,
Representations of reporting on production activities, incl.
Restaurant owner.
2.10. Represents the interests of the restaurant and acts on his behalf.
2.11. Provides information related to the provision of services
Food controlling authorities.
2.12. Sets employees for his subordinates to him
Responsibilities and takes measures to ensure their execution.
2.13. Makes decisions on appointment, movement and release from
occupied posts of workers restaurant; Apply measures to encourage
distinguished employees, imposes recovery on violators
Production and labor discipline.
2.14. Controls observance by employees of rules and labor protection standards
and safety, sanitary requirements and personal hygiene rules,
production and labor discipline, the rules of internal labor
Rules.
2.15. Provides passage of restaurant workers related to
Production, storage and sale of food, medical
Surveys in the timing established by the sanitary supervision authority.
2.16. Manager restaurant workers.
2.17. _____________________________________________________________.
3. Rights
The director of the restaurant has the right:
3.1. Get acquainted with the draft decisions of the founder of the enterprise
(owner) concerning the activity of the restaurant.
3.2. Participate in the discussion of issues concerning executable
Official duties.
3.3. Subject to the founder of the enterprise (owner)
Proposals for the improvement of the activity of the restaurant and quality improvement
Services provided.
3.4. Sign and sight documents within its
Competence.
3.5. Require from the founder of the enterprise (owner)
Assistance in the performance of their job responsibilities and rights.
3.6. ______________________________________________________________.
4. Responsibility
The director of the restaurant is responsible:
4.1. For improper performance or non-fulfillment of their official
responsibilities provided for in this official instruction in
limits defined by the labor legislation of the Russian Federation.
4.2. For offenses committed in the process of their implementation
activity - within the limits defined by the administrative, criminal and
civil law of the Russian Federation.
4.3. For causing material damage - within certain
Labor and civil law of the Russian Federation.
4.4. ______________________________________________________________.
The job instruction is designed in accordance with ________________
(name,
_____________________________.
Document number and date)
Head of the Structural Division (initials, surname)
_________________________
(signature)
»» _____________ 20__g.
AGREED:
Head of the legal department
(initials, surname)
_____________________________
(signature)
»» ________________ 20__.
Instructions are familiar with: (initials, surname)
_________________________
(signature)
»» _____________ 20__g.
I. General provisions
1. The director of the restaurant refers to the category of executives.
2. The director of the restaurant is on behalf of the founder (owner).
3. The position of the director of the restaurant is appointed a person with a higher professional education and work experience in a specialty in a system of catering at least 3 years or secondary vocational education and work experience in the specialty in the system of catering at least 5 years.
4. Appointment to the position of director of the restaurant and exemption from it is carried out by order of the founder of the enterprise (owner).
5. The director of the restaurant should know:
5.1. Resolutions, orders, orders, other guidelines and regulatory documents of higher and other bodies relating to the organization of catering.
5.2. The rules for the production and sale of products (services) of 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 catering and serving visitors.
5.5. Food economy.
5.6. Pricing procedure.
5.8. Organization of payment and stimulation of labor.
5.9. Legislation on labor and labor protection of the Russian Federation.
5.10. Rules of internal labor regulations.
5.11. Rules and norms of labor protection, safety, fire protection, industrial sanitation and personal hygiene.
6. The director of the restaurant in its activities is guided by:
6.1. Charter of the enterprise.
6.2. This official instruction.
7. The director of the restaurant is subordinated directly to the founder (owner) of the enterprise.
8. At the time of the lack of the director of the restaurant (vacation, illness, pr.) His responsibilities performs the deputy (in the absence of such - the person appointed in the prescribed manner), which acquires relevant rights and is responsible for the proper execution of responsibilities assigned to it.
II. Official duties
Restaurant director:
1. Declares the documents necessary for the implementation of catering services.
2. Provides providing customers with necessary and reliable information about the services provided, providing the possibility of their proper choice.
3. Provides for each batch of food products, incl. The raw materials used for the preparation of public 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 activity of the restaurant.
5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and organization of labor.
6. Conducts control over the rational use of material, financial and labor resources, assessing the results of production activities and customer service.
7. Examines consumer demand for restaurant products.
8. Hears negotiations 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 implementation.
9. Carries out the organization of accounting works and services, reporting on production activities, incl. Restaurant owner.
10. Represents the interests of the restaurant and acts on his behalf.
11. Provides information related to the provision of catering services to the controlling authorities.
12. Sets the official responsibilities for employees subordinates and takes measures to ensure their execution.
13. makes decisions on the appointment, movement and exemption from the posts of employees of the restaurant; Applies measures to encourage distinguished employees, imposes recovery on violators of industrial and labor discipline.
14. Controls the observance by employees of the rules and norms of labor protection and safety, sanitary requirements and rules of personal hygiene, industrial and labor discipline, the rules of the internal labor regulation.
15. Provides passage by employees of a restaurant related to the production, storage and sale of food, medical examination in the time limits established by the sanitary supervisory authority.
17. Performs related duties.
18. Manages restaurant workers.
The director of the restaurant is responsible:
1. For improper performance or non-fulfillment of its official duties stipulated by this official instruction - within the limits defined by the current labor legislation of the Russian Federation.
2. For offenses committed in the process of carrying out its activities - within the limits defined by the current administrative, criminal and civil law of the Russian Federation.
3. For causing material damage - within the limits defined by the current labor and civil law of the Russian Federation.
IV. A responsibility
The director of the restaurant has the right:
1. Get acquainted with the draft decisions of the founder of the enterprise (owner) relating to the activity of the restaurant.
2. To participate in the discussion of issues relating to their official duties.
3. To submit to the founder of the enterprise (owner) proposals for the improvement of the activity of the restaurant and improving the quality of the services provided.
4. Sign and sight documents within your competence.
5. Require from the founder of the enterprise (owner) to assist in the performance of their duties and rights.
This job instruction is translated automatically. Note, the automatic translation does not give 100% accuracy, so there may be minor translation errors in the text.
Preface to the job instruction
0.1. The document comes into force from the date of approval.
0.2. Document Developer: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.3. The document is agreed: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.4. Periodic verification of this document is made with an interval not exceeding 3 years.
1. General Provisions
1.1. The position "Chief of Production" refers to the category "Officers".
1.2. Qualification Requirements - Full or Basic Higher Education (Master, Specialist, Bachelor, Junior Specialist) in the direction of training "Food Technology and Engineering" (specialty "Power technology"). Postgraduate education in the field of management. Work experience in specialty in food institutions: for a master's time - at least 1 year, for a specialist - at least 2 years, for a bachelor and a junior specialist - at least 3 years.
1.3. Knows and applies in activities:
- the current legislation of Ukraine, regulating entrepreneurial activities;
- regulatory acts and documents from state regulation of the functioning of food institutions;
- cooking technology;
- assortment and requirements for quality dishes and culinary products;
- the foundations of the organization of rational diet nutrition;
- Rules for the use of dishes receptors;
- the procedure for making a menu;
- Norms of bookmarks of raw materials and products and output of finished products;
- the procedure for calculating prices for finished products;
- regimes and deadlines for the storage of food raw materials, semi-finished products and finished products;
- requirements for equipment, inventory, dishes;
- categories and types of standards, other regulatory and technical documentation for certification of quality food raw materials, semi-finished products and finished products;
- Fundamentals of management, marketing, economic analysis of entrepreneurial activities;
- Basics of labor legislation;
- forms and methods of organization and remuneration, the principles of its rationing;
- Rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene.
1.4. The head of production is appointed and dismissed by an order for the organization (enterprise / institution).
1.5. The manufacturer submits directly _ _ _ _ _ _ _ _ _ _.
1.6. The manufacturer manages the work of _ _ _ _ _ _ _ _ _ _.
1.7. The head of production during the absence is noticed by the face appointed in the prescribed manner, which acquires relevant rights and is responsible for the proper fulfillment of responsibilities assigned to it.
2. Characteristics of works, tasks and job responsibilities
2.1. Manages the production activities of food enterprises.
2.2. Direct the activities of the team to ensure the rhythmic production of high-quality products of its own production in the desired assortment.
2.3. Systematically carries out activities to improve the organization and industrialization of production, the introduction of progressive technology, improving the quality of products based on the rational organization of labor, the effective use of technology, increase professional skill of workers.
2.4. Makes applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouses, controls the timing, assortment, quantity and quality of their receipt and implementation.
2.5. Provides the highest possible compliance of the range and quality of consumer demand products.
2.6. Provides a variety of assortment of dishes and culinary products.
2.7. Controls the compliance of the standards for booking raw materials into products of its own production and cooking technology.
2.8. Makes up schedules for the work of manufacturing workers in accordance with the requirements of the rational organization of the production process.
2.9. Carries out the quality of cooked food.
2.10. He accounts for accounting of production activities at the enterprise, organizes timely preparation and submission to the relevant inspectors of the production reports.
2.11. Controls the correct and safe operation of the equipment.
2.12. Conducts instructions on cooking technology and other production issues.
2.13. Takes the necessary measures to improve labor productivity.
2.14. Controls the compliance with employees of the enterprise rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene; Timely passing by them in the prescribed manner of medical examination.
2.15. He knows, understands and applies existing regulatory documents relating to its activities.
2.16. He knows and fulfills the requirements of regulations on labor protection and the environment, complies with norms, methods and techniques for safe performance of work.
3. Rights
3.1. The manufacturer has the right to take action to prevent and eliminate cases of any violations or inconsistencies.
3.2. The manufacturer has the right to receive all social guarantees provided for by law.
3.3. The manufacturer has the right to demand assistance in the performance of its duties and the implementation of rights.
3.4. The manufacturer has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision of the necessary equipment and inventory.
3.5. The manufacturer has the right to get acquainted with draft documents regarding its activities.
3.6. The manufacturer has the right to request and receive documents, materials and information necessary to fulfill their official duties and managing orders.
3.7. The manufacturer has the right to increase his professional qualifications.
3.8. The production chief has the right to report violations and inconsistencies identified in the process of its activities and make proposals for their elimination.
3.9. The manufacturer of production has the right to be familiar with the documents defining the rights and obligations of the position, the criteria for assessing the quality of performance of official duties.
4. Responsibility
4.1. The head of production is responsible for failure to fulfill or untimely fulfill the obligations assigned to this official instruction and (or) non-use of the rights provided.
4.2. The proceedings are responsible for non-compliance with the rules of the internal labor regulation, labor protection, safety, industrial sanitation and fire protection.
4.3. The proceedings are responsible for disclosing information about the organization (enterprise / institution) relating to a commercial secret.
4.4. The proceedings are responsible for non-performance or improper fulfillment of the requirements of internal regulatory documents of the Organization (enterprise / institution) and legitimate management orders.
4.5. The head of production is responsible for the offenses committed in the process of its activities, within the limits established by applicable administrative, criminal and civil law.
4.6. The proceedings are responsible for causing material damage to the organization (enterprise / institution) within the limits established by applicable administrative, criminal and civil law.
4.7. The proceedings are responsible for the unlawful use of the official authority provided, as well as their use for personal purposes.
Download job descriptionDirectors of catering catering (restaurant) (.doc, 83kb)
I. General provisions
- The director of the restaurant refers to the category of executives.
- The director of the restaurant is doing business on behalf of the founder (owner).
- The position of the director of the restaurant is appointed a person with a higher professional education and experience in the specialty in the system of catering at least 3 years or secondary vocational education and work experience in the specialty in the system of catering at least 5 years.
- The appointment for the position of director of the restaurant and exemption from it is made by the order of the founder of the enterprise (owner).
- The director of the restaurant should know:
- 5.1. Resolutions, orders, orders, other guidelines and regulatory documents of higher and other bodies relating to the organization of catering.
- 5.2. The rules for the production and sale of products (services) of 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 catering and serving visitors.
- 5.5. Food economy.
- 5.6. Pricing procedure.
- 5.8. Organization of payment and stimulation of labor.
- 5.9. Legislation on labor and labor protection of the Russian Federation.
- 5.10. Rules of internal labor regulations.
- 5.11. Rules and norms of labor protection, safety, fire protection, industrial sanitation and personal hygiene.
- The director of the restaurant in its activities is guided by:
- 6.1. Charter of the enterprise.
- 6.2. This official instruction.
- The director of the restaurant is subordinated directly to the founder (owner) of the enterprise.
- At the moment of the absence of the director of the restaurant (vacation, illness, pr.) His responsibilities performs the deputy (in the absence of such a person appointed in the prescribed manner), which acquires relevant rights and is responsible for the proper execution of duties assigned to it.
II. Official duties
Restaurant director:
- Regulates the documents necessary for the implementation of catering services.
- Provides providing customers with necessary and reliable information about the services provided, providing the possibility of their correct choice.
- Provides availability for each batch of food products, incl. The raw materials used for the preparation of public catering products, a document containing information about the manufacturer and quality of the product (certificate of conformity, hygienic conclusion, etc.).
- Carries out the organization, planning and coordination of the activity of the restaurant.
- Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and organization of labor.
- It monitors the rational use of material, financial and labor resources, assessing the results of production activities and the quality of customer service.
- Examines consumer demand for restaurant products.
- Negotiations 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 implementation.
- Carries out the organization of accounting works and services, reporting on production activities, incl. Restaurant owner.
- Represents the interests of the restaurant and acts on his behalf.
- Provides information related to the provision of catering services to the controlling authorities.
- It establishes official responsibilities for employees subordinates and takes measures to ensure their execution.
- Makes decisions on the appointment, movement and exemption from the posts of workers of the restaurant; Applies measures to encourage distinguished employees, imposes recovery on violators of industrial and labor discipline.
- He controls observance by employees of rules and safety standards and safety, sanitary requirements and rules of personal hygiene, industrial and labor discipline, the rules of the internal labor regulation.
- Provides passage by employees of a restaurant related to the production, storage and sale of food, medical examination in terms of the duration established by the sanitary supervision.
- Performs related duties.
- Manager restaurant workers.
III. Rights
The director of the restaurant has the right:
- Get acquainted with the draft decisions of the founder of the enterprise (owner) concerning the activity of the restaurant.
- Participate in the discussion of issues relating to their official duties.
- Submit proposals for the founder of the enterprise (owner) to improve the activity of the restaurant and improving the quality of the services provided.
- Subscribe and sight documents within your competence.
- Require from the founder of the enterprise (owner) to assist in the performance of their duties and rights.
IV. A responsibility
The director of the restaurant is responsible:
- For improper performance or non-fulfillment of its official duties, provided for in this official instruction - within the limits defined by the current labor legislation of the Russian Federation.
- For offenses committed in the process of carrying out their activities - within the limits defined by the current administrative, criminal and civil law of the Russian Federation.
- For causing material damage - within the limits defined by the current labor and civil law of the Russian Federation.