Directors __________________________________________________________
This job description has been developed and approved on the basis of employment contract with the director _____________________________________ in accordance with the provisions of the Labor Code Russian Federation and other normative acts regulating labor relations in the Russian Federation.
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 of the Civil Code
The director belongs to the category of leaders.
The Director conducts business on behalf of the General Director
A person who has a higher education is appointed to the position of director professional education and work experience in the specialty in the system Catering at least 3 years or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years.
Appointment to the position of director and dismissal from it is carried out by order of the General Director of the Civil Code.
The director must know:
- resolutions, orders, orders, other governing and regulatory documents of higher and local governments relating to public catering enterprises;
- rules for the production and sale of products (services) of public catering;
- 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 remuneration and labor incentives;
– legislation on labor and labor protection of the Russian Federation;
– internal labor regulations;
– rules and norms of labor protection, safety measures, 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 the absence of such a person appointed in the prescribed manner), who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.
Director of the catering enterprise:
Prepares the documents necessary for the implementation of activities for the organization of public catering production.
Provides clients with the necessary and reliable information about the services provided.
Provides availability for each batch of food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and quality of the product (certificate of conformity, hygienic conclusion, etc.)
Carries out organization, planning and coordination of activities.
Provides high level production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
Exercises control over rational use material, financial and human resources, evaluation of the results of production activities and the quality of customer service.
Studying the consumption 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 stock up on the first day of the month. The balance of raw materials must be absolutely equal to the debt to suppliers. Track the prices and quality of incoming raw materials.
Carries out the organization of accounting for production work, reporting on production activities to the General Director of the Civil Code.
Represents the interests of ___________________________ and acts on his behalf.
Provides information related to the production of public catering to regulatory authorities.
Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment. Improves and controls the shift-daily task.
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 personnel policy of the Director should be carried out in the interests, first of all, of the enterprise. To encourage the professional growth of specialists and employees in every possible way. Conduct appraisal or re-certification of employees. Engage in prevention of possible situations, and not deal with the consequences. Pays due attention to the personal life of employees and, if necessary, provides moral support in a timely manner, conducts a conversation. Does not disregard the anniversaries of employees and significant dates of production (work experience, anniversary of the enterprise, etc.)
Supervises compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.
Ensures that employees involved in the production, storage and sale of food products undergo a medical examination within the time limits established by the sanitary supervision body.
The director undertakes to strictly keep all information relating to technological, financial, personnel and other issues of the group of companies "".
The director must strictly adhere to the rules:
- The case with the director, not the director with the case
– Cook everything, always and for everyone as for yourself and your child
- Only quality is more important than quality. In no case do not accept "conditionally fit" quality
The customer 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 Gives special attention, and exercise strict control in working with spices and herbs. Spices and herbs should be good quality. Strictly monitors 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 control compliance with internal regulations, control over the work of security. Strictly control the timely removal and removal of garbage.
2.22. Don't smoke, try to wean people off bad habit. Employ non-smoking cooks and confectioners whenever possible. It is strictly forbidden to celebrate any holidays with the drinking of alcoholic beverages.
2.23. Monitor the prohibition of the use of a mobile phone in the workplace for all employees of the enterprise. Employees of the enterprise can use a mobile phone with the permission of the director.
Require from the production manager an approved weekly menu for employees of the enterprise. Food should be of high quality, low cost of raw materials. What the staff eats, so does the director of the enterprise.
2.24. Strictly control the level of sales prices for manufactured products (price tags, price tag holders).
2.25. Control over the safety of equipment, inventory, its rational use, its technically sound 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 job description of the employee.
2.27. The director of the enterprise, and in his absence, the acting director must be on call 24 hours a day.
2.28. In the event that immediately, after the start of work, conflicts begin in the team, opposition to the established team, traditions, etc., the general director makes a decision on the disposal of the contract unilaterally.
2.29. Every day, carefully check all product residues. In production, not a single refrigerator, not a place behind the refrigerator, not a single light bulb, not a single shelf should be left without attention.
3. Rights
The director has the right:
3.1. Get acquainted with the draft decisions of the General Director concerning the activities.
3.2. Participate in the discussion of issues related to their official duties.
3.3. Submit proposals for improvement of activities and quality of manufactured products and services for consideration by the General Director.
3.4. Sign and endorse documents within their competence.
3.5. Require the General Director to assist in the performance of his duties and rights.
3.6. In case of damage to products, an independent objective decision is made (recover from the salary of the guilty person, write off, put on the menu for employees ...).
3.7. enjoy mobile phone in production.
4. Responsibility
The director is responsible for:
4.1. For improper performance or non-performance of their official duties provided for by this job description, to the extent 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 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. For all organizational, technical, technological processes, not a single product can be released on the counter or distribution without rejection.
4.5. The director is responsible for:
– results and performance
- ensuring the fulfillment of their functional duties, as well as the work of staff
– reliability of the information provided to the General Director.
– timely execution of orders, orders and assignments of the General Director.
– organize the work of the enterprise according to the shift-daily assignment and strictly monitor.
Each employee of a public catering enterprise must clearly know their job descriptions and perform their duties in a quality manner.
Scheme of the enterprise management structure. (Annex 4)
Job description of the director of a public catering enterprise. Job Responsibilities
Manage the production and economic activities of the enterprise. Organizes the work and effective interaction of workshops, sites and other production units, directs their activities to ensure High Quality consumer service. Organizes the timely supply of food products and material resources.
Provide control over the accurate accounting of goods, material assets, their economical use. Develops measures to prevent theft and damage to inventory items. Ensures the fulfillment of plans and tasks, a high level of economic financial activities, production efficiency, the introduction of new equipment and technology, progressive forms of service, the development of measures for the use of internal reserves to increase labor productivity. Organizes the selection and placement of employees, taking into account their qualifications and work experience, rational division of labor, carries out work to introduce the experience of advanced public catering enterprises. Organizes planning, accounting, compilation and timely reporting on economic activities, work on the development and strengthening of cost accounting, the correct application of forms and systems of remuneration and material incentives. Organizes control over the quality of food preparation, compliance with the rules of trade and pricing, the state of labor and production discipline, labor protection and safety requirements, sanitary and technical condition, ensures compliance with the law.
The director must know:
Guidance materials that determine the direction of development of public catering and ways to improve it in the new conditions. Decrees, decrees, orders and other regulatory materials, organization and management of the enterprise in terms of self-financing; rules and operating hours; tasks and functions of departments; rights and obligations of employees; planning and economics of catering; best practices of public catering organizations; rules and regulations on labor protection and safety, industrial sanitation and hygiene, fire protection, basics of labor legislation.
This job description has been translated automatically. Please note that automatic translation does not provide 100% accuracy, so there may be minor translation errors in the text.
Preface to job description
0.1. The document comes into force from the moment of its approval.
0.2. Document developer: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.3. Document approved: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.4. Periodic verification of this document is carried out at intervals not exceeding 3 years.
1. General Provisions
1.1. The position "Head of production" belongs to the category "Managers".
1.2. Qualifications- complete or basic higher education(Master, Specialist, Bachelor, Junior Specialist) in the direction of training "Food Technology and Engineering" (specialty "Food Technology"). Postgraduate education in management. Work experience in the specialty in catering establishments: for a master - at least 1 year, for a specialist - at least 2 years, for a bachelor and junior specialist - at least 3 years.
1.3. Knows and applies:
- the current legislation of Ukraine regulating entrepreneurial activity;
- regulatory legal acts and documents from state regulation functioning of catering establishments;
- cooking technology;
- assortment and quality requirements for dishes and culinary products;
- the basics of organizing a rational diet food;
- rules for using collections of recipes for dishes;
- the order of the menu;
- norms for laying raw materials and products and for the output of finished products;
- the procedure for calculating prices for finished products;
- modes and periods of storage of food raw materials, semi-finished products and finished products;
- requirements for equipment, inventory, utensils;
- categories and types of standards, other regulatory and technical documentation for certification of the quality of food raw materials, semi-finished products and finished products;
- basics of management, marketing, economic analysis of entrepreneurial activity;
- basics of labor legislation;
- forms and methods of organization and remuneration of labor, the principles of its regulation;
- rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene.
1.4. The head of production is appointed to the position and dismissed by order of the organization (enterprise / institution).
1.5. The head of production reports directly to _ _ _ _ _ _ _ _ _ _ .
1.6. The head of production manages the work _ _ _ _ _ _ _ _ _ _ .
1.7. The head of production during the absence is replaced by a person appointed in the prescribed manner, who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.
2. Description of work, tasks and job responsibilities
2.1. Supervises the production activities of the catering company.
2.2. Directs the activities of the team to ensure the rhythmic release of quality products own production in the right range.
2.3. Systematically carries out activities to improve the organization and industrialization of production, the introduction of advanced technology, improving the quality of products based on the rational organization of labor, the effective use of technology, and improving the professional skills of workers.
2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from warehouses, controls the timing, assortment, quantity and quality of their receipt and sale.
2.5. Ensures the maximum possible compliance of the range and quality of products with consumer demand.
2.6. Provides a variety of assortment of dishes and culinary products.
2.7. Controls compliance with the norms of laying raw materials in the products of its own production and cooking technology.
2.8. Draws up work schedules for production workers in accordance with the requirements of a rational organization of the production process.
2.9. Performs food quality checks.
2.10. Keeps records of production activities at the catering enterprise, organizes the timely preparation and submission of production reports to the relevant authorities.
2.11. Supervises the correct and safe operation of the equipment.
2.12. Provides instruction on cooking technology and other production issues.
2.13. Accepts necessary measures to improve labor productivity.
2.14. Controls compliance by employees of the enterprise with the rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene; timely passing by them in accordance with the established procedure of medical examination.
2.15. Knows, understands and applies the current regulatory documents relating to its activities.
2.16. Knows and fulfills the requirements of regulatory acts on labor and environmental protection, complies with the norms, methods and techniques for the safe performance of work.
3. Rights
3.1. The production manager has the right to take action to prevent and eliminate the occurrence of any violations or non-conformities.
3.2. The head of production has the right to receive all social guarantees provided for by law.
3.3. The head of production has the right to demand assistance in the performance of his duties and the exercise of rights.
3.4. The head of production has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision of the necessary equipment and inventory.
3.5. The head of production has the right to get acquainted with the draft documents relating to his activities.
3.6. The head of production has the right to request and receive documents, materials and information necessary for the performance of his duties and instructions of the management.
3.7. The head of production has the right to improve his professional qualifications.
3.8. The head of production has the right to report all violations and inconsistencies identified in the course of his activities and make proposals for their elimination.
3.9. The head of production has the right to get acquainted with the documents that define the rights and obligations of the position held, the criteria for assessing the quality of performance of official duties.
4. Responsibility
4.1. The head of production is responsible for non-fulfillment or untimely fulfillment of the duties assigned by this job description and (or) non-use of the rights granted.
4.2. The head of production is responsible for non-compliance with the rules of internal labor regulations, labor protection, safety, industrial sanitation and fire protection.
4.3. The head of production is responsible for disclosing information about the organization (enterprise/institution) that is a trade secret.
4.4. The head of production is responsible for non-fulfillment or improper fulfillment of the requirements of the internal regulatory documents of the organization (enterprise / institution) and the legal orders of the management.
4.5. The head of production is responsible for offenses committed in the course of his activities, within the limits established by the current administrative, criminal and civil legislation.
4.6. The head of production is responsible for causing material damage to the organization (enterprise / institution) within the limits established by the current administrative, criminal and civil legislation.
4.7. The production manager is responsible for misuse granted official powers, as well as their use for personal purposes.
1. GENERAL PROVISIONS
2. OBJECTIVES AND RESPONSIBILITIES
2.1. The main tasks of the head of the dining room is to organize the work of the dining room for servicing vacationers in cooperation with other structural units of the sanatorium on the issues of food services provided.
The head of the dining room must:
2.2. Timely and efficiently perform assigned tasks in accordance with the requirements of the current legislation, regulations, regulations, instructions and orders of the administration.
2.3. To interact:
2.3.1. With the department of marketing and sale of vouchers on the issues of keeping records of the provided catering services, the time of arrival, departure of those who eat, the transfer of services as a result of extending the terms of treatment, the exclusion of the provision of services as a result of early departure, etc.
2.3.2. With the head physician to receive information on the provision of catering services directly to the room due to illness of the vacationer with the provision of a document signed by the head physician confirming the right to perform this service.
2.3.3. With the accounting department on the issue of reconciliation of the register of those who are entitled to receive food services. 2.3.4. With the administrators of the buildings during non-working hours of the department of marketing and sale of vouchers to obtain information about early leaving vacationers.
2.4. Supervise and supervise the work of the staff of the dining room:
2.4.1. Administrators - for interaction with vacationers and clear control over the provision of catering services (control of the admission of people according to the provided document - or a coupon for the provision of catering services from the sales department and its subsequent exchange for an internal coupon for the service with a mark on the actually received service (breakfast , lunch, dinner), or control of the admission of vacationers to the dining room according to an already previously received internal coupon; knowledge of the daily menu in order to provide brief information vacationers; the use by vacationers of a wardrobe and safes for storing personal belongings in order to categorically prohibit bringing bags and packages into the hall to prevent the removal of food, dishes, cutlery, sets for spices by vacationers.
2.4.2. Waiters, tableware washers, cleaners of industrial premises of the canteen, cloakroom attendants - control of cleanliness in the dining room, cleanliness of tables, tablecloths, surfaces of equipment, toilets, the main entrance; preliminary serving of the common hall and the VIP hall in accordance with the order sheet, the operation of air conditioners and the temperature control of the halls, the illumination of the premises in accordance with the norms and requirements, efficient energy and resource saving: (water, electricity, heat).
2.5. Manage the operations and maintenance activities of the canteen.
2.6. Together with the head of production: organize the work and effective interaction of production shops and sites, direct their activities to ensure a high culture of customer service; take measures to organize rational nutrition for certain groups of people who eat, dietary and preventive nutrition.
2.7. Control the opening and closing times of the dining room and the admission of vacationers according to the approved schedule.
2.8. Manage the work of the "Swedish line" during breakfast, directly at the technological equipment in the hall, supervise the work of cooks on timely serving, appearance and full availability of dishes throughout the entire holiday period of the service.
2.9. Control the presence of plates with inscriptions of the names of dishes and their belonging to the numbers of approved diets.
2.10. Timely submit to the production manager data on the number of people eating.
2.11. Compile and timely submit applications for the provision of canteen materials necessary for the production and maintenance process (commodities and materials, units, assemblies, household chemicals, stationery, repair services and maintenance equipment). Maintain a record of the funds received. Monitor their timely issuance and use for their intended purpose.
2.12. To ensure a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
2.13. To carry out the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities.
2.14. Draw up schedules for the dining room staff to work, keep a time sheet for working off their working hours.
2.15. Maintain records and timely submission of accounting and reporting documentation on the activities of the dining room.
2.16. Maintain documentation in accordance with the Nomenclature of Cases.
2.17. Communicate clearly with kitchen staff to ensure the smooth operation of the dining room as a whole.
2.18. Ensure the maintenance of the dining room in accordance with sanitary rules and regulations.
2.19. To exercise control over the observance by subordinate personnel of the rules and requirements for labor protection, safety precautions, the state of labor and production discipline, the sanitary and technical condition of service premises, as well as to monitor the observance by personnel of sanitary and hygienic standards, neat appearance and standards of conduct.
2.20. Take measures to immediately eliminate the causes and conditions that may cause downtime, accident or other damage, and if it is not possible to eliminate these causes on your own, immediately notify the chief doctor, director of the enterprise or other official about this.
2.21. Follow the rules of personal hygiene and industrial sanitation.
2.22. To undergo preliminary and periodic medical examinations in a timely manner (1 time per quarter - medical examination, 1 time per year - medical examination) and ensure timely medical examinations of the canteen staff.
2.23. Work on improving your qualifications and professional skills. To be trained according to the advanced training plan in educational and methodological centers. Organize and control the terms of advanced training of subordinate employees. Develop a training plan for canteen workers.
2.24. Observe labor discipline. To be at the workplace in a sober state and in a satisfactory state of health that does not interfere with the performance of their functional duties.
2.25. Actively participate in community life. To take part in holding sanitary days (hours), subbotniks for the improvement of the territory of the enterprise.
2.26. Fulfill the requirements of the collective agreement.
2.27. Ensure the complete safety of the property entrusted to him, equipment located in the dining room. Treat the property of the sanatorium with care and take measures that contribute to its safety and prolong its service life and take urgent measures to prevent damage. Monitor compliance with the requirements for the safety of property directly by each employee of the canteen, regardless of position and workplace.
3. MUST KNOW
4. RIGHTS
5. RESPONSIBILITY
6. RELATIONSHIPS
6.1. Receives from the director of the enterprise, his deputies, the head physician service information, documentation, materials for the performance of their official duties.
6.2. Provides the necessary oral and written information about the work of the canteen and about his work to the director of the enterprise or the head physician.
6.3. With the head of production of the canteen on the organization of the smooth operation of the canteen.
6.4. With financial and economic department:
6.4.1. when submitting the necessary reports and other documentation on the work of the canteen;
6.4.2. on the issue of reconciliation of the register of dieters eligible for nutrition services;
6.4.3. upon receipt of information on the conditions of remuneration, accrued wages, staffing structural unit and others financial matters relating to the work of the dining room, as well as on accounting and write-off of goods and materials.
6.5. With the chief physician to receive information about the provision of catering services in the room in case of illness of the vacationer.
6.6. With the department of marketing and sale of vouchers on the issues of keeping records of the provided catering services, the time of arrival, departure of those who eat, the transfer of services as a result of extending the terms of treatment, the exclusion of the provision of services as a result of early departure, etc.
6.7. With the administrator of the corps when receiving information about early leaving vacationers.
6.8. With the department of organizational, legal and personnel work:
6.8.1. when receiving information about work experience, availability of benefits, legal advice;
6.8.2. when submitting the documents required for employment;
6.8.3. when providing information about changes in credentials (family composition, home address, military registration, passport data, etc.);
6.8.4. when providing correctly executed applications, memos and other documents necessary for drawing up orders.
6.9. Resolves issues related to the issuance of inventory items with the head of the economic service.
7. QUALIFICATION REQUIREMENTS
8. EVALUATION OF WORK
8.1. The main criteria for evaluating the work are the completeness, timeliness and high quality of the tasks and duties provided for in this job description.
8.2. The work of the head of the dining room is evaluated by the chief physician and director of the enterprise in the course of daily activities and by the certification commission once every five years.
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.
