Instructions for the cafe administrator. Labor protection instructions for the sales floor administrator: requirements

Labor Safety Instructions for Cafe Administrator

The main document is for the restaurant administrator, which includes both the requirements for the administrator’s labor protection and his job descriptions.
The job description describes the duties that must be performed by the employee. Instructions for occupational health and safety for the administrator of the hall (cafe, restaurant). Administrator's occupational safety instructions. Name of the restaurant Job responsibilities for labor protection Head waiter (administrator). These are documents for the disposal of maternity capital for the guardian • let's look at this document in more detail • table of symbols in knitting patterns • openwork is also good for fine yarn Instructions for Job Responsibilities for Labor Protection of the Head waiter (administrator).

Job description for a cafe/restaurant administrator (structure, design, content)

Since a job description is an internal document of an organization, employers can independently create this kind of documentation without restrictions on appearance and content. However, most often when developing this type of documentation, employers use standard document forms generated by the rules of personnel records management.

So, what is a typical job description for an administrator of an establishment such as a cafe or restaurant? On the first page of the document, at the top right, there is space for information about the date of approval of the instruction and the official of the enterprise who approved it. It also contains information about the employees who agreed on the text of the document during its development.

The instructions then contain the following sections:

General provisions. This part defines the basic requirements for the employee, such as:
- education;
professional skills.

The same section establishes the procedure for hiring, dismissing and replacing an employee, indicates the position of the position in the overall organizational and staffing structure of the organization and determines the employee’s immediate superior.

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Job rights and responsibilities of the employee. This section is the main one in the job description; it lists everything that the employee must and can do in connection with his work activity in this organization. Special attention should be paid to the development of this section, since the employee, in accordance with labor legislation, has the right to carry out only those instructions and assignments that correspond to his job responsibilities established by the employment contract and job description.
Responsibility of the employee. This section defines the list of labor violations for which punishment is possible and lists the types of punishments. It is important to keep in mind that the responsibility determined by the job description cannot be stricter than that provided for by the norms of the current labor legislation.

Occupational health and safety at school Instruction packages for schools and preschool educational institutions

cut your nails short;
wash your hands thoroughly with soap (which has a disinfectant effect) before starting work, moving from one operation to another, after a break from work, after touching contaminated objects, as well as after visiting the bathroom, before eating and at the end of work.

2.5. The room must be thoroughly ventilated. 2.6. Make a work plan for the day and evenly distribute the planned work with mandatory rest breaks and a 30-minute lunch break. 2.7. Receive information from the cafe staff about their readiness to begin work, and also provide them with all the necessary means for this.

AGREED APPROVED Minutes of the meeting Order dated ______ N _______ trade union committee dated _________ N ________ or or AGREED APPROVED Authorized person for security The head of the labor organization of employees of the organization (deputy head of the __________ ___________________ organization, whose official duties (signature) (surname, initials) include ______________________ issues labor protection organization) (date) __________ _____________________ (signature) (surname, initials) ______________________ (date) Labor safety instructions _________________________________ (name) ___________________________________________ (instruction number or its other details)

General labor protection requirements

1. Persons who have completed training in the profession, a knowledge test in the scope of Group I on electrical safety, instruction on labor protection in the workplace and who have mastered safe methods and techniques for performing work are allowed to work independently as a bartender.
2. It is necessary to comply with the internal labor regulations of the enterprise and comply with fire safety requirements. Perform only assigned work, smoke in strictly designated places. It is prohibited to perform work in a state of alcoholic, toxic or drug intoxication.

Know the location and be able to use primary fire extinguishing means, do not obstruct access to fire-fighting equipment, hydrants and emergency exits.

3. While working, an employee may be exposed to the following dangerous and harmful production factors:

— moving parts of production equipment;

— increased or decreased temperature of the surfaces of equipment and materials;

— increased voltage in the electrical circuit;

— insufficient illumination of the workplace;

— increased level of electromagnetic radiation;

— sharp edges on the surfaces of tools, equipment, inventory;

- neuropsychic overload.

4. Use working devices and equipment only for their intended purpose.

5. The employee must be provided with uniform or necessary sanitary clothing in accordance with established standards.

6. Observe the rules of personal hygiene: before eating, during breaks, after finishing work, wash your hands with soap and water, eat food in rooms equipped for these purposes, store sanitary clothing (working clothes) and personal clothing in designated places.

7. In case of illness or even minor injury, stop working, inform your immediate supervisor and contact a medical facility.

8. For failure to comply with the requirements of this Instruction, the employee is liable in accordance with current legislation.

Labor protection requirements before starting work

9. Inspect the workplace, put it in order, remove unnecessary and disturbing objects, clear the aisles of empty containers.

10. Check the serviceability of trade equipment, inventory, tools and fixtures.

11. Check the serviceability of the portable ladder and make sure that the stepladder is equipped with a device that does not allow it to move apart spontaneously during operation, and that the lower ends of the stepladder and extension ladder are equipped with tips made of rubber or other non-slip material.

12. Check the serviceability of the manual cargo trolley, container and make sure that the wheels of the trolley or container rotate easily, without jamming; handrails and fences provided by the design are in good working order and securely fastened.

13. Make sure that electrical equipment (microwave oven, coffee grinder, express coffee maker, tabletop electronic scales, cash register, mixing unit, etc.) have no visible damage and are installed on a level, stable base so that it is impossible to step on on electrical connecting cables (cords) or get caught on them.

14. Before turning on the electrical equipment, check the serviceability of sockets, plugs, insulation of connecting cables, as well as the presence and reliability of protective covers, covers, etc.

15. Check the serviceability of the door (hinges, latches, glass, seal) and the sealing surface of the microwave oven.

16. Check the reliability of fastening of the working parts (impellers, reflectors) on the shafts of the electric motors, the ease of rotation of the shafts (by hand), as well as the serviceability of the switches and microswitches of the mixing unit (at idle speed).

17. Report all malfunctions discovered during inspection of equipment, inventory, tools and devices to your immediate supervisor and do not begin work until they are eliminated.

Labor protection requirements when performing work

18. Keep the workplace clean and tidy, do not block passages and approaches to equipment with foreign objects, promptly remove empty containers to the designated area.

19. Do not lift or carry weights in excess of the established norm: 10 kg for women and 50 kg for men.

20. Immediately remove fragments of accidentally broken dishes from the floor, using a dustpan, broom (or brush), and do not pick up the fragments with your hands.

21. Carefully work with knives, sharp and cutting objects, do not carry or pass them to each other with the tip first, do not check the sharpness of the cutting edges with your fingers, do not use knives with loose or dull blades, store knives in special cassettes.

22. To open bottles, use a special key or a corkscrew; open cans of canned food using a special device.

23. When transporting goods on a hand truck or in a container, comply with the following requirements:

23.1. do not exceed the specified load capacity of the cart or container;

23.2. the speed of movement of the trolley or container should not exceed 5 km/h;

23.3. when moving a load on a trolley or in a container by a woman, the applied force should not exceed 10 kg;

23.4. When moving a load down an inclined floor, be at the rear of the cart or container.

24. When placing goods on the upper shelves of wall-mounted equipment, use portable ladders; it is prohibited to use boxes, boxes and other random objects as stands.

25. Before starting work, ensure the stability of the ladder by inspecting and testing to make sure that it cannot slip out of place or be accidentally moved.

26. When performing work from a portable ladder, in order to avoid falling and injury, it is prohibited:

26.1. work from an extension ladder, standing on a step located at a distance of less than 1 m from its top;

26.2. arrange additional support structures from boxes, etc. in case of insufficient length of the stairs;

26.3. install the ladder at an angle of more than 75 degrees. (optimal installation angle 68 - 75 degrees) to the horizontal without additional fastening of its upper part;

26.4. work from the top two steps of a stepladder that does not have railings or stops;

26.5. more than one person should be on the steps of a stepladder or ladder.

27. To avoid electric shock, personal injury, or failure of electrical equipment, follow the following safety requirements:

27.1. do not touch damaged or faulty switches, sockets, plugs, or wires with damaged insulation;

27.2. do not touch switched on electrical equipment with wet hands, do not work with it without shoes;

27.3. Avoid sharp bends and pinching of electrical connecting cables (cords);

27.4. use electrical appliances and devices only for the purposes for which they are intended;

27.5. do not remove the protective casings and covers provided by the equipment design and do not work without them;

27.6. do not allow water or any small objects (needles, paper clips, etc.) to get inside electrical appliances and devices, do not cover the ventilation holes on their cases with anything;

27.7. do not leave switched on electrical appliances and devices unattended, disconnect them from the network during breaks, at the end of work, when carrying out sanitary treatment, cleaning or repairs;

27.8. When disconnecting electrical equipment from the network, you must grasp the body of the plug, and not the connecting electrical cable (cord).

28. Do not turn on the microwave oven with the cooking chamber unloaded, do not try to use the oven with the door open (bypassing safety locks), do not heat food in sealed packaging in the oven, do not use metal utensils or utensils with any type of metal trim to heat food. .

29. Be careful when working on the mixing plant, since the working parts (impellers, reflectors) rotate at high speed; turn on the electric motors only with a special glass.

30. When working with an express coffee maker, in order to avoid burns, do not put your hands under the coffee dispensing pipes, hot water and steam taps, and be careful when handling heated taps and filter holders.

31. Disconnect refrigerated counters and household refrigerators from the electrical network while cleaning them (inside and outside), when defrosting the freezer, moving them to another place, washing the floor under them, as well as when carrying out repairs or maintenance.

32. If malfunctions occur during operation, turn off the faulty electrical appliance or device, disconnect it from the electrical network and report this to your immediate supervisor.

Labor protection requirements upon completion of work

33. Turn off electrical appliances and devices, disconnect them from the electrical network, and tidy up the workplace.

34. Take off your uniform and place it in a designated storage location.

35. Perform hygiene procedures.

36. Inform your immediate supervisor and shift worker about all malfunctions noticed during work and the measures taken to eliminate them.

Labor protection requirements in emergency situations

37. The following situations can lead to an accident or accident:

37.1. performing work in violation of the requirements of these Instructions;

37.2. malfunction of the equipment used in the work;

38.3. careless handling of fire.

39. If an emergency occurs, stop work, disconnect electrical equipment from the network and report this to your immediate supervisor.

40. In case of fire, act in accordance with the instructions on fire safety measures.

41. Immediately disconnect electrical equipment from the electrical network when:

41.1. the appearance of smoke, the smell of burning insulation;

41.2. damage to the socket, plug, insulation of the connecting cable (cord);

41.3. feeling the effect of electric current when touching metal parts of equipment;

41.4. water or foreign objects entering an electrical appliance or device;

41.5. activation of the safety valve.

42. To reduce the risk of electric shock, do not attempt to repair faults yourself.

43. Provide the necessary pre-hospital medical care to the injured person at work, freeing him from the effects of a traumatic factor (electric current, machinery, etc.), and report the incident to his immediate supervisor.

AGREED Head of the labor safety service Head of the structural (labor safety specialist of the unit (developer) or the specialist who __________ ___________________ is assigned these responsibilities) (signature) (last name, initials) __________ _____________________ (signature) (last name, initials)

A COMMENT

This instruction is given as an example and is drawn up in accordance with the requirements of the Instruction on the procedure for the adoption of local regulatory legal acts on labor protection for professions and certain types of work (services), approved by Resolution of the Ministry of Labor and Social Protection of November 28, 2008 N 176.

It can be used as a basis for developing appropriate instructions, taking into account the specifics of the organization’s activities, specific conditions for the production of work, and the provision of services.

Occupational safety instructions for cafe administrators

Use serviceable equipment, inventory, and devices necessary for safe work; use them only for the work for which they are intended. If an electric current passes into the ground through a victim who is squeezing a live wire in his hand, then the action of the electric current can be interrupted as follows: separate the victim from the ground, slip a dry board under him or pull his legs off the ground with a rope or clothing; cut the wire with an ax with a dry wooden handle; make a break using a tool with insulating handles (nippers, pliers). Attached by NPAOP Display Attached files 486.9K 754 Number of downloads: Message edited by Vampboy: 06 September 2013 - 10:53 Consul Honored Consultant Members 1,287 messages Activity: Yesterday, 20:35 Gender: Male Profession. EHS CIS Specialist City: Kyiv 1. Informs the management of the enterprise about existing shortcomings in serving visitors, and takes measures to eliminate these shortcomings. Maintaining documentation required by job responsibilities. Job Description for Head of Production, Chef. Calculates the restaurant's needs for products and other inventory items, plans and organizes its logistics, analyzes the restaurant's resource needs, taking into account the state and development trends of the restaurant services market and consumer demand; marketing analysis of the supplier market; control of timing, volumes and quality of purchased products; analysis of the price-quality relationship. Checks issued invoices and makes settlements with visitors. During his shift, he monitors the cleanliness of the hall and the sanitary condition of all utility rooms, lighting, background sound, and energy savings.

The main thing is to know and have at least a vague idea of what a restaurant is. In this case, the Order of the Ministry of Health and Social Development of the Russian Federation dated 01 is applied. Certificate of compliance with the organization of work on labor protection is a document certifying the compliance of the work on labor protection carried out by the employer with state regulatory requirements for labor protection. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him. Method for calculating waste and losses of raw materials and food products in the production of public catering products. Minimum 3 years of work experience in the catering industry. Invoice for goods release. Hygienic requirements for the safety and nutritional value of food products. The restaurant administrator belongs to the category of specialists.

Job description on labor protection for administrator

While working, a hotel administrator may be exposed to the following dangerous and harmful production factors: - electric shock from exposed sections of the electrical circuit; - physical overload; - reduced air temperature in the working area; - increased voltage in the electrical circuit; 1.7. If you discover any malfunctions, other shortcomings or dangers in the workplace during work, stop work, immediately inform the manager and then act in accordance with his instructions.1.8. The hotel administrator must know: - methods of organizing service and procedures for accommodating clients; - the procedure for maintaining residential and other hotel premises; - the list of services provided; - rules for using computers and equipment; - equipment, equipment by room category.1.9.

Approximate form I approve (initials, surname) (name of organization, enterprise, etc., its (director or other legal form) official authorized to approve the job description) » » 20 m.p. Job description of the administrator (name of organization, enterprise, etc.) » » 20

Download Free Labor Safety Instructions for Cafe Administrator

For non-compliance with laws and regulations relating to the activities of the administrator and the institution. Organizational. For failure to comply with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents) For non-compliance of the workplace with labor protection, safety, sanitary, hygienic, ergonomic and other standards and requirements.

Avoid contact with those. Inform the security guard about cases of theft by staff and visitors. Minimum number of thefts from visitors and staff, careful attitude. Full compensation for damages from those responsible.

Labor Safety Instructions for Cafe Administrator

3.4 Immediately remove tea and tableware that has chips and cracks from use. 3.5 When preparing washing and disinfecting solutions, do not exceed the established limits of their concentration and do not spray detergents and disinfectants. 3.6 Wash tableware and kitchen utensils with brushes or washcloths. Do not exceed the temperature of the washing solution above 50 degrees C. 3.7 When washing tableware by hand, you should: - place the plates in the washing baths according to size and in small piles; - do not press hard on the walls of the dish; — wash glassware separately from tableware; — when rinsing dishes, use special baskets and nets to protect your hands from burns. 3.8 Place clean plates in piles: deep - no more than 12 - 15 pieces, shallow - 15 - 20 pieces.

1.5 The kitchen worker is provided with special clothing, footwear and personal protective equipment in accordance with the standards approved by the head of the organization. 1.6 To prevent and prevent the spread of gastrointestinal, parasitic and other diseases, the employee must: cut his nails short, wash his hands thoroughly with soap before starting work, after each break in work and contact with contaminated objects, as well as after visiting the toilet. 1.7 The kitchen worker is obliged to notify his immediate supervisor about any situation that threatens the life and health of people, about every accident that occurs at work, about a deterioration in his health, including the manifestation of signs of an acute disease. OCCUPATIONAL SAFETY REQUIREMENTS BEFORE STARTING WORK 2.1 Wear good, clean clothes.

Occupational safety instructions for the restaurant hall administrator

1. General rules of labor protection.
1.1. This labor safety instruction was developed for the restaurant hall administrator and establishes labor protection requirements for the employee before, during and upon completion of work, and also determines the procedure for action in the event of emergency situations in the establishment. 1.2.

have reached the age of 18;
have received secondary specialized education and (or) have sufficient work experience as an administrator of public catering establishments for at least 3 years;
underwent instruction and testing of knowledge on labor protection;
have undergone a mandatory periodic medical examination in the absence of any medical contraindications to work as an administrator.

1.3. The employee is obliged to strictly follow the labor safety instructions for the restaurant hall administrator

, The internal labor regulations of the institution, the provisions of the job description and the employment contract with the employee, as well as established work and rest schedules. 1.4.

decreased visual acuity when the workplace is insufficiently illuminated, as well as visual fatigue when working with documents and (or) a computer for a long time;
electric shock when accidentally touching live parts of computer equipment, office equipment, household appliances with broken insulation or grounding (while turning on or off electrical appliances and (or) indoor lighting);
decreased performance and deterioration of general condition due to fatigue associated with excessive actual working hours and (or) increased work intensity;
the possibility of injury due to careless handling of office supplies or cutlery when used for purposes other than their intended purpose;
receipt of physical and (or) psychological injuries associated with illegal actions of restaurant employees or visitors who are in direct contact with the administrator to resolve certain service issues.

1.5. The restaurant administrator must control the process of serving guests, the work of waiters, bartenders, baristas, and monitor compliance with labor and production discipline. 1.6. The restaurant administrator must strictly comply with the requirements of this occupational safety instruction and other instructions when performing work and working with equipment, fire and electrical safety rules, and must know the procedure for action in the event of a fire on the premises of the establishment or other emergency situation and evacuation. 1.7. The restaurant hall administrator must be trained and have the skills to provide first aid to victims, know the telephone numbers of emergency services, fire service 01 (101), police 02 (102), ambulance 03 (103), etc. Must confidently know the location of primary fire extinguishing equipment (fire extinguishers). 1.8.

strictly comply with labor safety requirements in the hall, auxiliary and service areas of the establishment;
keep your work area neat and clean;
assist and cooperate with the director (manager) of the restaurant in ensuring healthy and safe working conditions, immediately inform him of any malfunction of equipment, tools, devices, protective equipment, or a sharp deterioration in one’s health, incl. about the manifestation of signs of gastrointestinal disorders;
undergo preliminary and periodic medical examinations, and briefings on labor protection and fire safety in the manner prescribed by law;
use the equipment strictly in accordance with the manufacturer’s operating instructions;
immediately notify the director (manager) of any situation that poses a threat to the life or health of restaurant workers and visitors, of an accident that has occurred, or of a deterioration in their health;
follow the job description of the restaurant administrator.

cut your nails short;
wash your hands thoroughly with soap (which has a disinfectant effect) before starting work, moving from one operation to another, after a break from work, after touching contaminated objects, as well as after visiting the bathroom, before eating and at the end of work.

1.10. Persons who fail to comply with or violate labor safety instructions for the restaurant hall administrator are held accountable in accordance with the employment contract, internal labor regulations, and the current Labor legislation of the Russian Federation. If necessary, they are subject to an extraordinary test of knowledge of labor safety standards and regulations.

2.
Labor protection requirements before starting work
2.1. At work, you must wear a uniform and attach a badge. Shoes must be closed-toed, have comfortable heels and fit the uniform. The administrator's form must be clean and ironed. 2.2. It is necessary to check the serviceability of electric lighting in the restaurant hall and utility rooms. 2.3. You should check the functionality of a personal computer (laptop) and other electrical appliances, as well as installed communication means located at the administrator’s workplace. 2.4.

check the stable position and serviceability of furniture and plumbing fixtures;
serviceability of the fire alarm system;
serviceability of the automatic fire extinguishing system;
serviceability of ventilation systems;
availability and shelf life of primary fire extinguishing agents (fire extinguishers);
provide free passages to emergency (emergency) exits from the restaurant hall.

2.5. The restaurant premises should be thoroughly ventilated. 2.6. Make a work plan for the day and evenly distribute the planned work with mandatory rest breaks and a 30-minute lunch break. 2.7. Receive information from restaurant staff about their readiness to begin work, and also provide them with all the necessary means for this.

3. Labor protection requirements during work

3.1. During the work process, it is necessary to observe the rules of personal hygiene. 3.2. You should refrain from using faulty electric lighting, inoperative personal computers (laptops) and other electrical appliances, as well as communications equipment located at the restaurant administrator’s workplace. 3.3. It is necessary to constantly maintain cleanliness and proper order in your workplace, and not clutter it with papers, food and other items. 3.4. Fire safety rules in the restaurant hall should be strictly observed, and passages and exits from the premises should not be blocked with furniture and equipment. 3.5. The restaurant administrator must comply with the requirements of this labor protection instruction, operating instructions for the equipment used, and monitor compliance with labor protection and fire safety rules by employees of the establishment. 3.6. Perform only work that complies with the job description, for which the restaurant administrator has undergone appropriate training and received instructions on labor protection, fire and electrical safety. 3.7.

rocking on a chair;
touching exposed electrical wires;
performing work with electrical equipment with wet hands;
waving sharp stationery and cutlery;
Independent repair of office equipment and computers.

3.8. Carefully and neatly store working documentation in desk shelves and cabinets. 3.9. If there is insufficient illumination of the workplace, a table lamp can be used for additional illumination. 3.10. When breaking dishes in a restaurant, do not remove them with unprotected hands and do not allow employees to perform these actions; use a brush and dustpan for these purposes. 3.11. Do not allow unauthorized persons or workers who have not been trained and instructed to perform work in the restaurant. 3.12. It is not allowed to be in the restaurant in a state of alcoholic or drug intoxication caused by the use of narcotic drugs, psychotropic or toxic substances. It is strictly forbidden to drink alcoholic beverages, use narcotic drugs, psychotropic or toxic substances in the workplace, or smoke in places not intended for this purpose. 3.13. Do not allow restaurant workers to be in the workplace under the influence of alcohol or drugs, consume alcoholic beverages or narcotic drugs, psychotropic or toxic substances, or smoke in places not intended for this purpose. 3.14. When carrying out a work plan for the day, it is necessary to distribute the work evenly over time, with the obligatory inclusion of breaks during work, as well as a 30-minute break for lunch. 3.15. If necessary, adjust the work plans of directly subordinates - add, delete, change the priority of work.

4.
Occupational safety requirements in case of emergency situations
4.1. The restaurant hall administrator is not allowed to start work if he is feeling unwell or suddenly ill. 4.2. In the event of an emergency, you must immediately report the incident to the person responsible for labor protection, and in his absence at the workplace, directly to the director (manager) of the restaurant, and act in accordance with the instructions received. 4.3. In the event of a fire in a restaurant, it is necessary to turn off electrical equipment, evacuate people from the premises to a safe place, report the fire to the fire service by calling 01 (101) and the director (manager), and begin extinguishing the fire using primary fire extinguishing agents. Follow the appropriate Evacuation Plan and the procedure for action in the event of a fire in the establishment. 4.4. In the event of a threat or occurrence of a source of dangerous influence of a man-made nature, it is necessary to follow the appropriate procedure and the Evacuation Plan, instructions for organizing safety measures in the event of a threat or occurrence of a source of dangerous influence of a man-made nature. 4.5. In the event of a threat or execution of a terrorist act, it is necessary to be guided by the relevant Procedure and evacuation plan, as well as the Instructions in the event of a threat and emergency situation of a terrorist nature. 4.6. In case of injury, you must call for help, use a first aid kit, and, if necessary, ask to call an ambulance. If another restaurant employee is injured, provide him with first aid and, if necessary, call an ambulance. Provide assistance and assistance during the investigation of the accident.

5. Occupational safety requirements for a restaurant administrator upon completion of work

5.1. It is necessary to thoroughly ventilate the room and close all windows. 5.2. Put your workplace in proper order. 5.3. Supervise the removal of garbage and wet cleaning in the restaurant hall. 5.4. Disconnect all electrical appliances from the power supply. 5.5. It is necessary to turn off the taps, turn off the electric lights and lock the room with a key. 5.6. All shortcomings and shortcomings identified during the work must be promptly reported to the person responsible for labor protection or directly to the director (manager) of the restaurant.

These occupational safety instructions have been developed specifically for hotel administrators.

Job Description for Senior Cafe Administrator

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

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

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Labor protection instructions for the administrator of a cafe, restaurant

You don’t need to draw up labor safety instructions for each employee yourself; “My Business” has already taken care of everything. Our database contains samples for different positions; all you have to do is download them, sign, approve and present them to your employees against signature.

When developing, industry or inter-industry standard instructions are taken as a basis, and if there are none, then inter-industry or industry-specific labor protection rules and safety requirements. The content of the instructions depends on the employee’s position and the nature of the work performed.

Instructions with the cafe administrator on occupational safety

Adopt local acts directly related to the Employee’s work activities, including labor regulations, labor protection and safety requirements. Description Instructions for a Wix administrator on occupational safety in a cafe Latest news about Instructions for an administrator on occupational safety in a cafe - an excellent option.

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Labor protection requirements during work

3.1. Perform only the work for which you have been trained, instructed on labor protection and approved by the employee responsible for the safe performance of work.

3.2. Do not entrust your work to untrained or unauthorized persons.

3.3. Use serviceable equipment, tools, and devices necessary for safe work; use them only for the work for which they are intended.

3.4. Follow the rules of movement in the room, use only designated passages.

3.5. Require timely floor cleaning along the entire work route.

3.6. Do not clutter the aisles between tables, escape routes and other passages with equipment, excess supplies of ready-made dishes, culinary products.

3.7. When opening bottles, use a specially designed tool (cork stopper, corkscrew, can opener, etc.). Do not perform this work with random objects or tools with burrs. When opening bottles of carbonated wines, cover the neck of the bottle with a napkin.

3.8. Place dishes on a tray or cart in one row. Serve dessert, small (piece) orders, etc. on lightweight trays.

3.9. Do not carry knives and forks in your hands.

3.10. Be careful when receiving and serving food, moving with it in doors and aisles.

3.11. Keep your work area clean, do not clutter it with dishes and ready-made dishes; if you find any tableware or glassware with chips or cracks, immediately remove it from use.

3.12. Shards of accidentally broken dishes must be immediately removed from the floor, using a dustpan, broom or brush; it is forbidden to pick up the fragments with your hands

3.13. Move the waiter trolley in the direction away from you.

3.14. When operating cash register equipment, comply with the safety requirements set out in the operating documentation of the manufacturer.

Occupational safety instructions for cafe administrators

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Occupational Safety Instructions for Restaurant Administrator

The main document is the Labor Safety Instructions for the restaurant administrator, which includes both the labor protection requirements for the administrator and his job descriptions. The job description describes the duties that must be performed by the employee. Here's what a sample job description for a restaurant administrator looks like: Greeting restaurant guests, communicating politely with them and seating them at tables in accordance with their preferences; Knowledge of and participation in the development of daily and banquet menus; Full control over the work of staff in the restaurant hall; Control of waiter service to visitors; Control over the quality of visitor service; Control over relationships within the work team. The restaurant administrator is obliged to ensure that there are no conflicts between staff; Control over the neat work appearance of employees; Recruitment, testing and training of personnel; Knowledge of all necessary documentation and its maintenance; Monitoring the availability and serviceability of instruments and equipment; Smoothing out conflict situations that may periodically arise between visitors to the establishment; Checking and admitting hall employees to work; Monitoring compliance by restaurant workers with safety and labor protection rules and regulations; Monitoring compliance by all restaurant employees with sanitary and hygienic standards. Thus, the labor safety instructions are the main document of an employee in the position of administrator or manager. Read about the topic in an e-zine.

Occupational safety instructions for restaurant administrators. He ensures the smooth operation of the entire establishment and is subordinate to waiters, bartenders, security guards and other working personnel. Labor safety instructions are the most important document, compliance with which ensures the safety of the employee at his workplace. From this article you will learn: what labor safety instructions for a restaurant administrator include; what requirements are described in the labor protection instructions for this position; what features can be highlighted in the occupational safety instructions for an administrator running a restaurant. With the growing prosperity of society, such an area of activity as administration has become necessary in many areas. Today we will talk about restaurant administration. There are a number of documents that regulate the activities of the administrator.

Job description on labor protection for administrator

Each duty administrator is obliged to: 1.4.1. Perform only those types of work that correspond to his qualifications, provided for by job descriptions and instructions of his managers, which do not contradict the requirements of labor and labor protection legislation, as well as the requirements of local documents in force in the organization. 1.4.2. To the extent necessary, know and follow instructions for operating computers and office equipment available at your workplace, and other tools and devices used in work (fax machines, copy machines, paper shredders, laminators, etc.). 1.4.3. Comply with the requirements of your job and production instructions, instructions on labor protection and fire safety measures, and internal labor regulations. 1.4.4. Here's what a sample job description for a restaurant administrator looks like:

When performing his duties, the administrator must: ensure strict compliance with customer service rules in production; monitor the sanitary condition of the workrooms and compliance with personal hygiene rules by the salon staff; monitor the fire safety condition of the salon premises; monitor the technical condition of primary fire extinguishing equipment and fire-fighting equipment; control the cleaning of the salon's office and production premises by the cleaner; in the absence of the salon director, perform her duties.

Labor safety instructions for cafe administrators

Occupational health and safety regulations. She prepared delicious dishes, but the paranoid fringe didn’t wait for the food, dragged it to the cafe administrator’s labor safety instructions, and whispered: “Needed.” Sample document. Today’s article will review labor safety instructions for a restaurant administrator, as well as the basic requirements and features of labor safety instructions that regulate work activities.

Floor and administrators SAFETY AND OCCUPATIONAL HEALTH RULES 5 The number of people staying in the auditorium and showrooms, lecture halls, conferences, red corners, restaurant halls, cafes. Invoice for goods release. Labor protection instructions for trade and catering workers 1. Option 1 Labor protection instructions for floor attendants and administrators SAFETY AND OCCUPATIONAL HEALTH RULES.

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Occupational safety instructions for waiters

The standard occupational safety instructions for waiters TI R M-043-2002 (approved by Resolution of the Ministry of Labor of Russia dated May 24, 2002 N 36) lists among the dangerous and harmful production factors affecting waiters:

1) increased noise level in the workplace;

2) insufficient illumination of the working area;

3) sharp edges, burrs and uneven surfaces of tools, equipment, utensils, and appliances;

4) physical and neuropsychic overload, etc.

According to general rules, the waiter is obliged to inform his immediate supervisor about:

1) every situation that threatens the life and health of people;

2) accidents that occurred at work;

3) deterioration of one’s health, including the manifestation of signs of an acute illness.

In addition, the waiter should:

1) leave outerwear, shoes, hats and personal items in the dressing room;

2) before starting work, wash your hands with soap and put on clean uniform;

3) work in clean uniforms and replace them when soiled;

4) after visiting the toilet, wash your hands with soap;

5) do not eat in the workplace.

Labor protection requirements before starting work can be classified as special due to the specificity of the work in question. These requirements include:

1) checking that the workplace is equipped with equipment and inventory intended for work;

2) preparing the workplace for safe work, including:

A) inspecting the work area and ensuring the availability of free passages in the dining room and near the distribution area;

B) checking compliance with the following requirements:

— stability of the cash register;

— serviceability of the waiter trolley and trays;

— sufficiency of lighting of the working area;

— lack of glare of light near the cash register;

— serviceability of the socket, cable (cord) of power supply, plug, reliability of closing of all current-carrying and starting devices of the equipment;

— absence of external damage to the ice maker;

— integrity of porcelain, earthenware and glassware;

— presence and reliability of grounding connections (no breaks, strength of contact between the body of the cash register and the grounding wire). It is prohibited to start work if there is no or unreliable grounding;

— absence of foreign objects near the equipment;

3) convenient and stable placement of stocks of utensils, tools, devices on a desktop, stand, mobile cart in accordance with the frequency of use and consumption;

4) checking the condition of the floor surface along the entire working route for the absence of potholes, unevenness, and slipperiness; If there is a slippery floor, the waiter has the right to demand that it be cleaned.

The requirements that a waiter must comply with while working are mostly general. So, he is obliged:

1) perform only the work for which he has been trained, instructed on labor protection and for which he is authorized by the employee responsible for the safe performance of work. It is prohibited to entrust your work to untrained and unauthorized persons;

2) use only serviceable equipment, tools, devices for safe work and use them only for their intended purpose;

3) follow the rules of movement in the premises and use only designated passages;

4) demand timely cleaning of the floor along the entire work route;

5) do not clutter the passages between tables, escape routes and other passages with equipment, excess supplies of ready-made dishes, culinary products;

6) use a specially designed tool when opening bottles and do not perform this work with random objects. When opening bottles of carbonated wines, cover the neck of the bottle with a napkin;

7) when operating cash register equipment, comply with the safety requirements set out in the manufacturer’s operational documentation and the Standard Labor Safety Instructions for the cashier of the hall.

Special requirements for waiter labor protection include the following:

1) placing dishes on a tray or in a cart in one row;

2) serving desserts, piece orders, etc. on lightweight trays;

3) exercise caution when receiving and serving dishes, moving with them in doors and aisles;

4) keeping your workplace clean;

5) movement of the trolley for waiters in the direction “away from you”;

6) if tableware and glassware with chips and cracks are found, immediately remove it from use.

The waiter is prohibited from carrying knives and forks in his hands, as well as cluttering the workplace with dishes and prepared dishes.

If during work the floor on the work route becomes contaminated with fats or spilled powdery substances, the waiter must stop working until the contaminants are removed.

Safety requirements in the event of an emergency are general. These include:

1) immediate notification of the immediate supervisor about all detected malfunctions of equipment, inventory, electrical wiring and other problems;

2) continuation of work only after their elimination;

3) termination of operation of the equipment in the event of a breakdown, including the supply of electricity to it;

4) providing the victim with first (pre-medical) aid in case of injury, poisoning or sudden illness, and, if necessary, organizing his delivery to a health care facility.

After finishing work, the waiter must:

1) turn off and reliably disconnect the equipment being used;

2) clean the workplace using brushes, dustpans and other special devices for this purpose;

3) sort broken dishes and submit them for inventory;

4) place the waiter's trolley and tray in a specially designated place.

waiter training

Occupational safety instructions for cafe administrators

3.1. During work, the hotel administrator is obliged to: - draw up and accept the necessary documents; — register and check into clients’ rooms, collect payment for accommodation, telephone calls, inform about the basic services provided at the hotel; — control timely and correct payment for accommodation; — use and monitor the serviceability of the equipment available to the accommodation service; — ensure the reliability of information entered into the computer in accordance with a given program; — keep records of requests for room reservations and monitor their execution. 3.2. Inform the hotel management about existing shortcomings in customer service and take measures to eliminate them.

1.1. Persons who have reached the age of 18, have a secondary vocational education and have no medical contraindications, have undergone introductory and initial workplace safety training, fire safety training, training in safe working methods and techniques, and electrical safety training are allowed to perform the duties of a hotel administrator. Group 1 and testing of knowledge of labor protection requirements. 1.2. The hotel administrator must undergo: - repeated instructions on labor protection at least once every 6 months; — unscheduled briefing: when replacing or upgrading production equipment, fixtures and tools; changes in working conditions and organization; in case of violation of labor protection instructions. 1.3. The hotel administrator is obliged to: - comply with internal labor regulations; — comply with the requirements of this instruction, instructions on fire safety measures, instructions on electrical safety for non-electrical personnel; — comply with the requirements for operating the equipment; - use for their intended purpose and treat with care the issued personal protective equipment and uniforms. 1.4. The hotel administrator must: - know the location of first aid equipment, primary fire extinguishing equipment, main and emergency exits, evacuation routes in the event of an accident or fire; - be able to provide first aid to a victim in an accident; - perform only assigned work and do not transfer it to others without the permission of the manager; — while working, be attentive, do not be distracted or distract others, do not allow persons unrelated to work to enter the workplace. 1.5. The hotel administrator must know and observe the rules of personal hygiene. Eat food and rest only in specially designated places. 1.6. While working, a hotel administrator may be exposed to the following dangerous and harmful production factors: - electric shock from exposed sections of the electrical circuit; — physical overload; - reduced air temperature in the working area - increased voltage in the electrical circuit; 1.7. If you discover any malfunctions, other shortcomings or dangers in the workplace during work, stop work, immediately inform your supervisor and then act in accordance with his instructions. 1.8. The hotel administrator must know: - methods of organizing service and procedures for placing clients; — the procedure for maintaining residential and other hotel premises; — list of services provided; — rules for using computers and equipment; — equipment, equipment by room categories. 1.9. The hotel administrator is prohibited from: - unauthorized correction of electrical appliances and network wiring; - leave a computer and other office equipment unattended in operating mode. 1.10. The hotel administrator is responsible for failure to comply with the requirements of these instructions in accordance with internal local documents and the current legislation of the Russian Federation.

GENERAL OCCUPATIONAL SAFETY REQUIREMENTS

Occupational safety instructions for restaurant administrators

Greeting restaurant guests, communicating politely with them and seating them at tables in accordance with their preferences;
Knowledge of and participation in the development of daily and banquet menus;
Full control over the work of staff in the restaurant hall;
Control of waiter service to visitors;
Control over the quality of visitor service;
Control over relationships within the work team. The restaurant administrator is obliged to ensure that there are no conflicts between staff;
Control over the neat work appearance of employees;
Recruitment, testing and training of personnel;
Knowledge of all necessary documentation and its maintenance;
Monitoring the availability and serviceability of instruments and equipment;
Smoothing out conflict situations that may periodically arise between visitors to the establishment;
Checking and admitting hall employees to work;
Monitoring compliance by restaurant workers with safety and labor protection rules and regulations;
Monitoring compliance by all restaurant employees with sanitary and hygienic standards.

Only persons who have been vaccinated against infectious diseases, have passed the necessary medical examinations and have a personal medical record of the established form may be allowed to work.
If a restaurant has gas equipment (including stoves), employees must know the structure and operating principle of gas equipment and pass annual fire safety exams.
Before starting work, workers must put on the proper sanitary and special uniforms and other personal protective equipment they are entitled to, put them in order: fasten them with buttons, tuck in the loose ends of the clothes and pick up their hair under a cap or scarf.
It is prohibited to pin clothes with pins or needles, or to keep sharp, breakable objects in clothing pockets.

Occupational safety instructions for a medical center administrator: requirements

In general, each boss has the right, when drawing up job descriptions, to enter into the document those points that he himself considers necessary and important. But there are a number of special rules that must be followed in any medical center, regardless of its size and the number of daily patients.

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Each administrator and duty officer of the medical center must comply with a number of the following rules:

ensure that visitors comply with the procedures established in the institution;
observe safety precautions when handling any devices and medical equipment;
answer incoming calls and monitor the receipt of incoming correspondence;
warn the rest of the working personnel about any changes in the work routine and labor safety control system;
control the flow of patients so that people do not jostle and adhere to the order of priority for appointments with doctors;
minimize downtime in the work schedule of medical specialists;
keep a register of insurance patients;
carry out payments to patients for services rendered with the obligatory issuance of checks;
control the safety of local acts and other internal documentation.

Most often, the administrator of the medical center comes to the workplace earlier than other employees. This action is carried out so that the responsible specialist checks the availability of the necessary labor protection

, checked the visit schedule for the current day and prepared the necessary material for review by other employees.

Download Free Labor Safety Instructions for Cafe Administrator

Restaurant administrator job description. A job description is the main document for an employee in any position. This indicates all his main duties that he must perform at his workplace, depending on the nature of the position held and the specifics of the employer’s activities. The employer is obliged to familiarize the applicant with this document before the employment contract is signed. After reading the instructions, the employee must put his signature on the last sheet.

Features of the job description for a restaurant administrator, sample. Job responsibilities of a restaurant (cafe) administrator. administrator's job description. Class Hour on the Day of Unity of the Peoples of Dagestan is here.

Occupational safety requirements in emergency situations

4.1. If equipment breaks down: stop its operation, as well as the supply of electricity to it; report the measures taken to the immediate supervisor (the employee responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.2. If during work the floor on the work route becomes contaminated with fats or spilled powdery substances, stop work until the contaminants are removed.

4.3. For a victim of injury, poisoning or sudden illness:

- immediately organize first aid, if necessary, call an ambulance by calling 103 or take him to a medical organization.

4.2. If a fire or signs of combustion are detected (smoke, burning smell, etc.), you must:

- if it is impossible to extinguish the fire on your own, immediately report the fire by calling 101 (give the address of the facility, the location of the fire, your last name), as well as your immediate supervisor.

Occupational safety instructions for cafe administrators

Extinguishing burning objects with water, chemical, foam and air-foam fire extinguishers is possible only after the work manager or other responsible person has indicated that the voltage from the contact network has been removed and it is grounded. Internal labor regulations. The job description describes the duties that must be performed by the employee.

Before starting work, the administrator must: Labor safety requirements when performing work 7. When extinguishing a fire with sand, do not raise the shovel or shovel to eye level to avoid sand getting into them. Occupational safety instructions for the cook Extinguishing burning objects located at a distance of less than 2 m from the contact network is permitted only with carbon dioxide, aerosol or powder fire extinguishers. When eliminating an emergency situation, it is necessary to act in accordance with the approved emergency response plan. When electrical equipment catches fire, use only carbon dioxide or powder fire extinguishers. If foam gets on unprotected areas of the body, wipe it off with a handkerchief or other material and rinse with an aqueous solution of soda.

Job description on labor protection for administrator

3. Labor protection requirements during work 3.1. An employee performing the duties of a duty administrator during work is obliged to: 3.1.1. Keep the workplace tidy and clean, and avoid cluttering it with documents. 3.1.2. Keep passages to workstations clear, and do not clutter equipment with items that reduce the heat transfer of office equipment and other equipment. 3.1.3.

Check whether the workplace is sufficiently lit. In case of insufficient illumination, it is necessary to organize local lighting, and place the local lighting lamps so that when performing work, the light source does not blind the eyes of both the worker himself and those around him.