What does a restaurant general director do? Job responsibilities of a cafe director download. Job Description for Cafe Director

Organizes, plans and coordinates the activities of the restaurant. 2.5. Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. 2.6. Monitors the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service. 2.7. Studies consumer demand for restaurant products. 2.8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of receipt and sale of products. 2.9. Organizes accounting of work and services performed, reporting on production activities, including to the restaurant owner. 2.10.

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

Restaurant director

Important

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

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

Info

Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of receipt and sale of products. 2.9. Organizes accounting of work and services performed, reporting on production activities, including to the restaurant owner.

Job Descriptions

Establishes responsibilities for staff (restaurant, cafe, entrusts the management of certain areas of bar activity, etc.) to other officials, his deputies, heads of structural divisions.3.22. Makes decisions on hiring, relocating and dismissing employees; applies incentive measures to distinguished employees; imposes penalties on violators of production and labor discipline; resolves, in the prescribed manner, issues of sending employees on business trips.3.23.
Ensures that employees comply with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.3.24.
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.

Attention

Participate in discussions of issues related to the duties performed by him. 5.3. Submit for consideration the founder of the enterprise (owner) proposals to improve the activities of the restaurant and improve the quality of services provided.

Example of a job description for a restaurant director

Ensures that restaurant employees involved in the production, storage and sale of food undergo medical examinations within the time limits established by the sanitary inspection authority. 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 discussions of issues related to their official duties.

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

Sample job description for cafe administrator

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

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

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

Sample job description for restaurant director

The restaurant director must know: -decrees, resolutions, orders, other regulatory and governing documents of local and higher authorities that relate 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 labor regulations; - norms and rules of labor protection, safety and industrial sanitation; - rules of fire protection and personal hygiene. 1.5.

Represents the interests of the restaurant and acts on its behalf. 4.11. Provides information related to the provision of public catering services to regulatory authorities.

Establishes official duties 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.

Job Description for Cafe Director

Restaurant director job description

1. General provisions

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

Job description

Directors__________________________________________________________

This job description has been developed and approved on the basis of an employment contract with the director of _____________________________________ in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.

1. General provisions

The director in his activities is guided by the charter of the enterprise, this job description and reports directly to the General Director of the enterprise GK

The director belongs to the category of managers.

The Director conducts business on behalf of the General Director

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 director.

Appointment to the position of director and dismissal from it are made by order of the General Director of the Civil Code.

The director must know:

– decrees, orders, orders, other governing and regulatory documents of higher and local authorities relating to public catering establishments;

– rules for the production and sale of public catering products (services);

– organization of production and management of a public catering enterprise;

– advanced domestic and foreign experience in organizing public catering and serving visitors;

– 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. During the absence of the director (illness, vacation, business trip, etc.), his duties are performed by a deputy (in his absence, a person appointed in the prescribed manner), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.

1. Job responsibilities

Director of a public catering enterprise:

Draws up documents necessary for carrying out activities related to organizing public catering production.

Ensures that clients are provided with the necessary and reliable information about the services provided.

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 quality of the product (certificate of conformity, hygienic report, etc.)

Organizes, plans and coordinates activities.

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

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

Studies consumer demand for _____________________________________________ products.

Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity of receipt and sale of products. Do not overstock on the first day of the month. The balance of raw materials must be absolutely equal to the debt to suppliers. Monitor prices and quality of incoming raw materials.

Organizes accounting of production work, submitting reports on production activities to the General Director of the Group of Companies.

Represents the interests of ___________________________ and acts on his behalf.

Provides information related to catering production to regulatory authorities.

Establishes official duties for employees subordinate to him and takes measures to ensure their implementation. Improves and controls shift-daily assignments.

2.13. Makes decisions on the appointment, transfer and dismissal of employees, applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline, having previously agreed with the General Director. The Director's personnel policy must be carried out in the interests, first of all, of the enterprise. Encourage the professional growth of specialists and employees in every possible way. Conduct certification or recertification of employees. Engage in the prevention of possible situations, and not deal with the consequences. Pays due attention to the personal lives of employees and, if necessary, promptly provides moral support and conducts conversations. Does not ignore employee anniversaries and significant production dates (work experience, company anniversary, etc.)

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 employees involved in the production, storage and sale of food products undergo medical examinations within the time limits established by the sanitary inspection body.

The director undertakes to strictly preserve all information relating to technological, financial, personnel and other issues of the group of companies "".

The director must strictly adhere to the rules:

– It’s the director’s business, not the director’s business

– Prepare everything, always and for everyone, both for yourself and your child

– The only thing more important than quality is quality. Do not accept “conditionally acceptable” quality under any circumstances.

– The client is always right, even when he is wrong!

2.18. Theft or connivance to theft in any form is excluded: “a pie or an elephant does not matter.”

2.19 Pays special attention and exercises strict control when working with spices and herbs. Spices and herbs must be of good quality. Strictly ensures that spices and herbs are added to culinary products in proportions that do not interrupt the taste of the main products used in culinary products.

2.20. Strictly monitor compliance with internal regulations and control the work of security. Strictly control the timely removal and disposal of waste.

2.22. Don’t smoke, try to wean people off the bad habit. If possible, hire non-smoking cooks and pastry chefs. It is strictly forbidden to celebrate any holidays with drinking alcoholic beverages.

2.23. Ensure that the use of mobile phones in the workplace is prohibited for all employees of the enterprise. Employees of the enterprise can use a mobile phone with the permission of the director.

Demand from the production manager an approved weekly menu for the company’s employees. Food must be of high quality, low in cost of raw materials. What the staff eats, the director of the enterprise also eats.

2.24. Strictly control the level of sales prices for manufactured products (price tags, price tag holders).

2.25. Monitoring the safety of equipment, inventory, its rational use, and its technically good condition.

2.26. Develop, together with the accountant and production manager, job descriptions personally for each employee (specialist) of the enterprise. And periodically monitor the compliance of the work performed with the employee’s job description.

2.27. The director of the enterprise, and in his absence, the acting director, must be on call 24 hours a day.

2.28. If, immediately after the start of work, conflicts begin in the team, opposition to the established team, traditions, etc., the general director makes a decision to dispose of the contract unilaterally.

2.29. Every day, carefully check all remaining products. In production, not a single refrigerator, not a single place behind the refrigerator, not a single light bulb, not a single shelf should be left unattended.

3. Rights

The director has the right:

3.1. Get acquainted with the draft decisions of the General Director related to activities.

3.2. Participate in discussions of issues related to the duties performed by him.

3.3. Submit proposals to improve activities and improve the quality of manufactured products and services for consideration by the General Director.

3.4. Sign and endorse documents within your competence.

3.5. Require the General Director to provide assistance in the performance of his official duties and rights.

3.6. In the event of product damage, an independent objective decision is made (to recover from the salary of the culprit, write it off, put it on the menu for employees...).

3.7. Use a mobile phone at work.

4. Responsibility

The director is responsible:

4.1. For improper performance or failure to fulfill one’s job duties as provided for in this job description, within the limits determined by the labor legislation of the Russian Federation.

4.2. For offenses committed in the course of carrying out their activities - within the limits of administrative, criminal and civil legislation of the Russian Federation.

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

4.4. For all organizational, technical, technological processes, not a single product can be released to the counter or distribution without rejection.

4.5. The director is responsible for:

– results and efficiency of activities

– ensuring the fulfillment of their functional duties, as well as the work of staff

– reliability of information provided to the General Director.

– timely execution of orders, instructions and instructions of the General Director.

– organize the work of the enterprise according to shifts and daily assignments and strictly monitor it.

Restaurant director is a position that imposes on the applicant a wide range of responsibilities, which include not only knowledge of the basics of management, but also marketing techniques, the basics of accounting and personnel matters, jurisprudence and much more. For the most part, applicants for such positions are top-level specialists. The list of requirements for their skills and responsibilities is set out in the job description, which not only coordinates the work of the head of the institution, but also makes it possible to bring him to administrative, civil or even criminal liability.

Sample of a typical job description for a restaurant director

The job description of a restaurant director is a coordinating and legal document; its preparation requires a professional legal approach. The manager is a managerial specialist. He has the highest authority in the food service enterprise entrusted to him and reports exclusively to the owner of the restaurant or cafe. This job description contains standard clauses describing the activities, rights and responsibilities of the head of a food facility. Individually developed instructions allow you to expand or limit the range of powers of the manager.

General provisions

The manager of a catering establishment is required to have a higher or secondary vocational education in his field. This position also requires experience working in food service establishments. A restaurant manager must have the following knowledge and skills:

1. Know the regulatory framework relating to the activities and organization of catering establishments, expressed in legal regulations, GOSTs and technical specifications.
2. Know the organization's Charter and other internal documents.
3. Organize production and sales of products.
4. Negotiate with suppliers and purchase raw materials.
5. Manage employees on the basis of the Labor Code of the Russian Federation.
6. Monitor demand and make timely changes to the list of finished products.
7. Know the basics of production modernization.

In his actions, the manager is guided by the laws of the Russian Federation and local regulations of the enterprise. He reports and submits only to the founder of the enterprise.

Job responsibilities

The restaurant director has the following job responsibilities:

• monitors document flow;
• Responsible for preparing and drawing up certificates for finished products;
• coordinates and controls the overall activities of the establishment and ensures its efficiency;
• introduces innovative working methods;
• hires, fires, transfers, rewards and disciplines employees;
• establishes responsibilities for staff.

The manager is obliged to represent the interests of the establishment, conduct business on behalf of the establishment, and provide truthful information to the founders and visitors.

Rights

The director of the restaurant has the right to participate in discussions of the founders that relate to the direct food facility and directly or indirectly affect the activities of the manager. 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 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. The job description of the director implies the fulfillment of all duties assigned to him, and their complete or partial failure to fulfill them entails disciplinary or other sanctions.

Working conditions

The job description of a restaurant manager describes general working conditions without detailing this information. Payment for work depends on the category of the establishment, and all incentives and penalties are approved in the manager’s employment contract. The work schedule is coordinated by internal regulations and instructions, as well as internal labor regulations.

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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:
   1. 5.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.
   2. 5.2. Rules for the production and sale of public catering products (services).
   3. 5.3. Organization of production and management of a restaurant, tasks and functions of its divisions.
   4. 5.4. Advanced domestic and foreign experience in organizing catering and serving visitors.
   5. 5.5. Economics of catering.
   6. 5.6. Pricing procedure.
   7. 5.8. Organization of payment and labor incentives.
   8. 5.9. Legislation on labor and labor protection of the Russian Federation.
   9. 5.10. Internal labor regulations.
   10. 5.11. Rules and regulations of labor protection, safety, fire protection, industrial sanitation and personal hygiene.
6. The restaurant director in his activities is guided by:
   1. 6.1. Charter of the enterprise.
   2. 6.2. This job description.
7. The restaurant director reports directly to the founder (owner) of the enterprise.
8. 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 responsibilities

Restaurant director:

1. Draws up documents necessary to carry out activities to provide public catering services.
2. Ensures that clients are provided with the necessary and reliable information about the services provided, enabling them to make the right choice.
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. Organizes, plans and coordinates the activities of the restaurant.
5. Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
6. Exercises control over the rational use of material, financial and labor resources, assesses the results of production activities and the quality of customer service.
7. Studies consumer demand for restaurant products.
8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, range, quantity and quality of their receipt and sale.
9. Organizes accounting of work and services performed, reporting on production activities, incl. the owner of the restaurant.
10. Represents the interests of the restaurant and acts on its behalf.
11. Provides information related to the provision of public catering services to regulatory authorities.
12. Establishes official duties for employees subordinate to him and takes measures to ensure their implementation.
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.
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.
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.
16. Performs related duties.
17. Manages restaurant employees.

III. Rights

The restaurant director has the right:

1. Get acquainted with the draft decisions of the founder of the enterprise (owner) relating to the activities of the restaurant.
2. Participate in discussions of issues related to the duties performed by him.
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 for:

1. For improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.

I APPROVED ___________________________________ (Last name, initials) (name of the organization, ________________________ enterprise, etc., its organizational (director or other legal form) official authorized to approve the job description) " " ____________ 20__ 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. 2.15. 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.