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 allows him to be brought 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 of the job description
We begin to analyze the job description of a restaurant manager. In the first place in it are “General Provisions”:
- The position falls into the management category.
- An official is appointed to the workplace and released from work duties by order of the owner of the establishment.
- The clause specifies to whom the official reports directly.
- The section indicates who exactly reports to the restaurant manager in the establishment.
- The clause specifies who replaces the official during his absence from the workplace. It is important to note that this employee temporarily acquires all the rights and responsibilities of a 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 :
- Know the regulatory framework relating to the activities and organization of catering establishments, expressed in legal regulations, GOSTs and technical specifications.
- Know the organization's Charter and other internal documents.
- Organize production and sales of products.
- Negotiate with suppliers and purchase raw materials.
- Manage employees on the basis of the Labor Code of the Russian Federation.
- Monitor demand and make timely changes to the list of finished products.
- 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.
Restaurant director
Standard sample I APPROVED ___________________________________ (Last name, initials) (name of the organization, ________________________ enterprise, etc., its organizational (director or other official form) official authorized to approve the job description) » » ____________ 20__ m.p. Job description of the restaurant director _____________________________________________ (name of organization, enterprise, 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 for whom _______________________________________________________ and in accordance with this job description) the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation. 1. General provisions 1.1. The restaurant director belongs to the category of managers. 1.2. The restaurant director conducts business on behalf of the founder (owner). 1.3. A person 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. 1.4. Appointment to the position of restaurant director and dismissal from it are made by order of the founder of the enterprise (owner). 1.5. The restaurant director must know: - regulations, instructions, orders, other governing and regulatory documents of higher and local authorities relating to the catering establishment; — rules for the production and sale of public catering products (services); — organization of production and management of a restaurant, tasks and functions of its divisions; — advanced domestic and foreign experience in organizing 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. The director of the restaurant in his activities is guided by the charter of the enterprise, this job description and reports directly to the founder (owner) of the enterprise. 1.7. During the absence of the restaurant director (illness, vacation, business trip, etc.), his duties are performed by a deputy (in his absence, a person appointed in accordance with the established procedure), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him. 1.8. ______________________________________________________________. 2. Job responsibilities Restaurant director: 2.1. Draws up documents necessary to carry out activities to provide public catering services. 2.2. Ensures that clients are provided with the necessary and reliable information about the services provided. 2.3. Ensures 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.). 2.4. 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, incl. the owner of the restaurant. 2.10. Represents the interests of the restaurant and acts on its behalf. 2.11. Provides information related to the provision of public catering services to regulatory authorities. 2.12. Establishes official duties for employees subordinate to him and takes measures to ensure their implementation. 2.13. 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. 2.14. 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. 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. 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 the duties performed by him. 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. 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 determined by the 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. ______________________________________________________________. The job description was developed in accordance with ________________ (name, _____________________________, document number and date) Head of the structural unit (initials, surname) _________________________ (signature) » » _____________ 20__ AGREED BY: Head of the Legal Department (initials, surname) _____________________________ (signature) » » ________________ 20__ I have read the instructions: (initials, surname) _________________________ (signature) » » _____________ 20__ Other instructions in the section: - Job description of a legal adviser of category I legal service; — Job description of the head of a bank department (as part of the department); — Job description of the editor (editorial and publishing department).
Job responsibilities
The restaurant director has the following job responsibilities:
- monitors document flow;
- Responsible for preparing and issuing 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.
Responsibilities of a restaurant manager
The responsibilities of a restaurant manager include a huge number of tasks. As mentioned above, he is responsible for both the opening and operation of the company. He is responsible for making critical decisions from choosing a restaurant location to coordinating menu design. Let's take a closer look:
- Personnel Management . Recruits employees, draws up work regulations, holds meetings, creates a system of financial incentives, ensures proper communication between departments, organizes staff training, and conducts safety briefings.
- Financial management . Controls the pricing policy of the establishment, maintains financial statements, calculates payments to employees, signs invoices, and controls the company’s income and expenses.
- Organization and control of the work of all departments of the company : kitchen, bar, purchasing, accounting, waiters, security service, marketing department.
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.
Sample job description for cafe administrator
Get acquainted with draft management decisions relating to its activities and make proposals for changing these projects.
If necessary, adjust the work plans of direct subordinates - add, delete, change the priority of work.
The restaurant business is rapidly gaining popularity in the Russian market. Many people enjoy meeting friends and business meetings in restaurants, celebrating family celebrations, anniversaries, corporate events, etc.
Estimates the cost and determines the preliminary cost estimate of the project, makes amendments to the cost estimate as it progresses.
Carries out its activities in irregular working hours according to a schedule based on a 40-hour work week. 6.2. Receives instructions, information of a regulatory, legal and organizational nature from the direct manager, and familiarizes himself with the relevant documents against signature.
Carries out its activities in irregular working hours according to a schedule based on a 40-hour work week.
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, incl.
Draws up documents necessary to carry out activities to provide public catering services.
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 allows him to be brought to administrative, civil or even criminal liability.
Request information and documents from representatives of other departments necessary for the operation of the institution and corresponding to its level of access and seek the implementation of reasonable requests.
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. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.
Ensure a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. 2.6. Monitor the rational use of material, financial and labor resources, evaluate the results of production activities and the quality of customer service.
Ensure that clients are provided with the necessary and reliable information about the services provided. 2.5. Ensure a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. 2.6.
Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.
General provisions 1. The restaurant director belongs to the category of managers. 2. The director of the restaurant conducts business on behalf of the founder (owner). 3.
Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.
Appointment to the position of restaurant director and dismissal from it are made by order of the founder of the enterprise (owner). 5.
He reports to the owner of the enterprise. If necessary, you can download the director’s job description for free and use this document in your work.
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.
Requirements for the applicant
For those readers who are looking for a job as a restaurant manager in Moscow and other Russian cities, it is important to pay attention to the universal requirements that employers impose on applicants (as part of job descriptions):
- Higher professional education (bachelor, specialist, master) in the field of “Food Technologies and Engineering”, “Food Technologies”.
- Postgraduate training in Human Resources Management.
- Work experience in catering organizations. As a rule, for masters and specialists - at least 1.5 years, for bachelors - at least 2 years.
Responsibility of an official
We know what a restaurant manager should do. Now we list what this official is responsible for:
- For failure to fulfill, incomplete or untimely performance of duties provided for in the job description.
- For failure to comply with internal regulations, safety regulations, labor protection, fire safety and sanitation at work.
- For disclosing information about the establishment that is a trade secret.
- For improper fulfillment/non-fulfillment of the requirements of regulatory documents, certificates and licenses, internal acts of the organization.
- For offenses for which liability arises under the civil, administrative and criminal legislation of the Russian Federation.
- For causing material damage to an organization within the framework of civil, criminal and administrative Russian legislation.
- For unlawful use of one's own official powers, use of official position for personal purposes.
