"APPROVED" _______________________________ (manager position) _______________________________ (name of organization) _______________/ _____________/ (signature) (full name) "___"___________ ____ Mr. M.P.
JOB DESCRIPTION for catering service manager
I. General provisions
1.1. This job description defines the functional responsibilities, rights and responsibilities of the catering service manager (hereinafter referred to as the Employee) ______"_____________".
1.2. An employee is appointed to a position and dismissed from a position in the manner established by current labor legislation by order of the head of the Employer.
1.3. The employee reports directly to ___________________________.
1.4. A person who has _____________ is appointed to the position of Employee professional education, additional training in the direction of "Management in the hotel business", work experience in the hotel business of at least _________________.
1.5. The employee must know:
1.5.1. Law of the Russian Federation "On the Protection of Consumer Rights", Rules for the provision of hotel services in Russian Federation, Rules for the provision of public catering services, other regulations legal documents regulating the activities of hotels.
1.5.2. The structure and layout of a restaurant, cafe, bar.
1.5.3. Standards for equipping and furnishing hotel restaurant premises.
1.5.4. Service types.
1.5.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
1.5.6. Principles and technologies of serving dishes.
1.5.7. Psychology of product promotion and sales.
1.5.8. Types of product, assortment.
1.5.9. Techniques and methods for creating menus, wine and drink lists.
1.5.10. Fundamentals of restaurant marketing and sales theory.
1.5.11. Special vocabulary on the subject of catering services.
1.5.12. The theory of interpersonal communication.
1.5.13. Customer needs and expectations.
1.5.14. protocol and etiquette.
1.5.15. Rules for preparing documentation for public catering.
1.5.16. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
1.5.17. Methods of information processing using modern technical means communications and communications, computers.
1.5.18. Reporting methods.
1.5.19. Security systems and procedures.
1.5.20. Fundamentals of labor legislation, rules and regulations of labor protection, fire safety rules.
1.6. During the period of temporary absence of the Employee, his duties are assigned to ____________________________.
II. Job responsibilities
2.1. Worker:
2.1.1. Coordinates the work of catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2.1.2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for carrying and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
2.1.3. Monitors compliance by service employees with business style and neatness.
2.1.4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
2.1.5. Monitors the reception of orders by staff (the procedure and procedure for waiters presenting menus, wine lists, drink lists; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, points out their mistakes and demands bug fixes.
2.1.6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, different ways serving food, serving wine, alcoholic and non-alcoholic drinks.
2.1.7. Oversees the preparation of customer invoices and acceptance of payment.
2.1.8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
2.1.9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
2.1.10. Monitors the preparation of a restaurant, cafe, bar for the end of the working day.
2.1.11. Plans the needs of service departments.
2.1.12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
2.1.13. Participates in and coordinates work on preparing menus and decorating the halls of a restaurant, cafe, bar.
III. Employee Rights
3.1. The employee has the right:
Providing him with work stipulated by the employment contract;
A workplace that meets state regulatory requirements for labor protection and the conditions provided for by the collective agreement;
Complete reliable information about working conditions and labor protection requirements in the workplace;
Professional training, retraining and advanced training in the manner established by the Labor Code of the Russian Federation and other federal laws;
Receiving materials and documents related to its activities, familiarizing itself with draft decisions of the Organization’s management relating to its activities;
Interaction with other departments of the Employer to resolve operational issues of their professional activities;
Submit proposals on issues of your activities for consideration by your immediate supervisor;
Independently determine the forms of work with guests.
3.2. The Employee has the right to demand from the Employer assistance in the performance of his official duties.
IV. Responsibility
4.1. The employee is responsible for:
4.1.1. Failure to perform or improper performance of one's duties as provided for in this job description - in accordance with current labor legislation.
4.1.2. Violation of safety rules and labor protection instructions.
Failure to take measures to suppress identified violations of safety, fire and other rules that pose a threat to the activities of the Employer and its employees.
4.1.2. Offenses committed during the period of its activities are in accordance with current civil, administrative and criminal legislation.
4.1.3. For causing material damage - in accordance with current legislation.
V. Working conditions
5.1. The Employee’s work schedule is determined in accordance with the Internal Labor Regulations established by the Employer.
5.2. Due to production needs, the Employee is required to go on business trips (including local ones).
This job description has been developed in accordance with __________________________________________________________________________. (name, number and date of the document) AGREED BY: Legal Adviser __________________ ______________ "___" _________ ____ (full name) (signature) I have read the instructions: __________/___________/ "__" ________ ____ (signature) ( FULL NAME.)
BY SUBMITTING AN ONLINE APPLICATION FOR LEGAL SERVICES RIGHT NOW, YOU WILL RECEIVE A 10% DISCOUNT
I. General provisions
1. The catering service manager belongs to the category of managers.
2. A person with ____________ (higher; secondary) professional education, additional training in the direction of “Management in the hotel business”, work experience in the hotel business of at least ____________ (1 year; 2 years; etc.) is appointed to the position of catering service manager. .
3. The catering service manager must know:
3.1. Law of the Russian Federation "On the Protection of Consumer Rights", Rules for the provision of hotel services in the Russian Federation, Rules for the provision of public catering services, other regulatory legal documents regulating the activities of hotels.
3.2. The structure and layout of the restaurant, cafe, bar.
3.3. Standards for equipping and furnishing restaurant premises.
3.4. Types of service.
3.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
3.6. Principles and technologies of serving dishes.
3.7. Psychology of product promotion and sales.
3.8. Product types, assortment.
3.9. Techniques and methods for creating menus, wine and drink lists.
3.10. Fundamentals of restaurant marketing and sales theory.
3.11. Special vocabulary on the subject of catering services.
3.12. The theory of interpersonal communication.
3.13. Customer needs and expectations.
3.14. Protocol and etiquette.
3.15. Rules for preparing documentation for public catering.
3.16. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
3.17. Methods of information processing using modern technical means of communication and communications, computers.
3.18. Reporting methods.
3.19. Security systems and procedures.
3.20. Fundamentals of labor legislation, rules and regulations of labor protection, fire safety rules.
3.21. ______________________________________________________________.
4. Appointment to the position of catering service manager and dismissal from the position is made by order of the hotel manager.
5. The catering service manager reports directly to the hotel manager.
6. During the absence of the catering service manager (vacation, illness, etc.), his duties are performed by a person appointed to in the prescribed manner. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
7. _________________________________________________________________.
II. Job responsibilities
Catering Service Manager:
1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Monitors compliance by service employees with business style and neatness.
4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Monitors the reception of orders by staff (the procedure and procedure for waiters presenting menus, wine lists, drink lists; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks.
7. Monitors the preparation of the client's invoice and acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
10. Monitors the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service departments.
12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
14. ________________________________________________________________.
The catering service manager has the right:
1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of official duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties.
3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
5. _________________________________________________________________.
I. General provisions
1. The catering service manager belongs to the category of managers.
4. Appointment to the position of catering service manager and dismissal from the position is made by order of the hotel manager.
5. The catering service manager reports directly to the hotel manager.
6. During the absence of the catering service manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II. Job responsibilities
Catering Service Manager:
1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Monitors compliance by service employees with business style and neatness.
4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Monitors the reception of orders by staff (the procedure and procedure for waiters presenting menus, wine lists, drink lists; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks.
7. Monitors the preparation of the client's invoice and acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
10. Monitors the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service departments.
12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
The catering service manager has the right:
1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of official duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties.
3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
IV. Responsibility
The Food Service Manager is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the current labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage to the hotel - within the limits established by the current labor and civil legislation of the Russian Federation.
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(person who approves the job description) | ||||||
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Familiarized with the instructions: | ||||||
I. General provisions
1. The catering service manager belongs to the category of managers.
3. The catering service manager must know:
3.1. Law of the Russian Federation “On the Protection of Consumer Rights”, Rules for the provision of hotel services in the Russian Federation, Rules for the provision of public catering services, other regulatory legal documents regulating the activities of hotels.
3.2. The structure and layout of the restaurant, cafe, bar.
3.3. Standards for equipping and furnishing restaurant premises.
3.4. Types of service.
3.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
3.6. Principles and technologies of serving dishes.
3.7. Psychology of product promotion and sales.
3.8. Product types, assortment.
3.9. Techniques and methods for creating menus, wine and drink lists.
3.10. Fundamentals of restaurant marketing and sales theory.
3.11. Special vocabulary on the subject of catering services.
3.12. The theory of interpersonal communication.
3.13. Customer needs and expectations.
3.14. Protocol and etiquette.
3.15. Rules for preparing documentation for public catering.
3.16. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
3.17. Methods of information processing using modern technical means of communication and communications, computers.
3.18. Reporting methods.
3.19. Security systems and procedures.
3.20. Fundamentals of labor legislation, rules and regulations of labor protection, fire safety rules.
4. Appointment to the position of catering service manager and dismissal from the position is made by order of the hotel manager.
5. The catering service manager reports directly to the hotel manager.
6. During the absence of the catering service manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II. Job responsibilities
Catering Service Manager:
1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Monitors compliance by service employees with business style and neatness.
4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Monitors the reception of orders by staff (the procedure and procedure for waiters presenting menus, wine lists, drink lists; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks.
7. Monitors the preparation of the client's invoice and acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
10. Monitors the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service departments.
12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
The catering service manager has the right:
1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of official duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties.
3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
IV. Responsibility
The Food Service Manager is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the current labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage to the hotel - within the limits established by the current labor and civil legislation of the Russian Federation.
I. General provisions
1. The catering service manager belongs to the category of managers.
3. The catering service manager must know:
3.1. Law of the Russian Federation “On the Protection of Consumer Rights”, Rules for the provision of hotel services in the Russian Federation, Rules for the provision of public catering services, other regulatory legal documents regulating the activities of hotels.
3.2. The structure and layout of the restaurant, cafe, bar.
3.3. Standards for equipping and furnishing restaurant premises.
3.4. Types of service.
3.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
3.6. Principles and technologies of serving dishes.
3.7. Psychology of product promotion and sales.
3.8. Product types, assortment.
3.9. Techniques and methods for creating menus, wine and drink lists.
3.10. Fundamentals of restaurant marketing and sales theory.
3.11. Special vocabulary on the subject of catering services.
3.12. The theory of interpersonal communication.
3.13. Customer needs and expectations.
3.14. Protocol and etiquette.
3.15. Rules for preparing documentation for public catering.
3.16. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
3.17. Methods of information processing using modern technical means of communication and communications, computers.
3.18. Reporting methods.
3.19. Security systems and procedures.
3.20. Fundamentals of labor legislation, rules and regulations of labor protection, fire safety rules.
II. Job responsibilities
Supply:
1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Monitors compliance by service employees with business style and neatness.
4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Monitors the reception of orders by staff (the procedure and procedure for waiters presenting menus, wine lists, drink lists; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks.
7. Monitors the preparation of the client's invoice and acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
10. Monitors the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service departments.
12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
III. Rights
The catering service manager has the right:
1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of official duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties.
3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
IV. Responsibility
The Food Service Manager is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the current labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage to the hotel - within the limits established by the current labor and civil legislation of the Russian Federation.
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