Job descriptions of the cafe director. Sample of a typical restaurant director's job description. Output product

Job description

Directors ____________________________________________________

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

  1. General Provisions

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

The director belongs to the category of managers.

The director conducts business on behalf of Director General

A person with 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 made by order of the General Director of the Civil Code.

The director should know:

- decrees, orders, orders, other governing and normative documents of higher and local governing bodies concerning catering establishments;

- 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 overseas experience catering and visitor services;

- the economy of public catering;

- pricing procedure;

- organization of payment and labor incentives;

- legislation on labor and labor protection of the Russian Federation;

- internal labor regulations;

- rules and norms of labor protection, safety precautions, industrial sanitation, fire protection and personal hygiene;

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

  1. Job responsibilities

Director of a catering company:

Draws up the documents necessary for the implementation of activities to organize the production of public catering.

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

Provides availability for every batch food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and the quality of the product (certificate of conformity, hygienic conclusion, etc.)

Carries out the organization, planning and coordination of activities.

Provides a high level production efficiency, implementation new technology and technology, progressive forms of service and work organization.

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

Examines 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 overstock on the first day of the month. The remainder of the raw materials must be absolutely equal to the amount owed to suppliers. Track the prices and quality of incoming raw materials.

Carries out the organization of accounting production works, submission of reports 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 catering to regulatory authorities.

Establishes for subordinate workers job responsibilities and takes measures to ensure their implementation. Improves and monitors the shift - daily task.

2.13. Makes decisions on the appointment, relocation and dismissal of workers from their positions, applies measures to encourage distinguished workers, imposes penalties on violators of production and labor discipline, having agreed in advance with the General Director. Personnel policy The director should be held in the interests, above all, of the enterprise. Encourage in every way professional growth specialists and employees. Conduct certification or recertification 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, timely provides moral support, conducts a conversation. Anniversaries of employees and significant dates of production (work experience, anniversary of the enterprise, etc.) are not disregarded.

Monitors the observance by employees of the rules and regulations of labor protection and safety measures, sanitary requirements and the rules of personal hygiene, production and labor discipline, internal labor regulations.

Ensures the passage of workers associated with the production, storage and sale of food, medical examination within the time limits established by the sanitary inspection body.

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

The director must strictly adhere to the rules:

- Business with the director, not the director with business

- Cooking everything, always and for everyone, both for yourself and your child

- Only quality is more important than quality. Under no circumstances should we accept "conditionally acceptable" quality

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

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

2.19 Gives special attention, and exercise strict control in the work with spices and herbs. Spices and herbs should be good quality... Strictly ensures that spices and herbs are added to culinary products in proportions that do not interrupt the taste of the main products used in culinary products.

2.20. Strictly control compliance with the rules internal regulations, control over the work of security. Strictly control the timely removal and removal of garbage.

2.22. Do not smoke, try to wean people from bad habit... Hire non-smoking chefs and pastry chefs whenever possible. It is strictly forbidden to celebrate any holidays with drinking alcoholic beverages.

2.23. Monitor the ban on the use of a mobile phone at the workplace for all employees of the company. Employees of the enterprise can use a mobile phone with the permission of the director.

Demand from the production manager an approved weekly menu for the company's employees. Food 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 holders).

2.25. Control over the safety of equipment, inventory, over its rational use, over its technically sound condition.

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

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

2.28. In the event that immediately after the start of work in the team, conflicts begin, opposition to the established team, traditions, etc., the general director decides on the disposal of the contract unilaterally.

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

3. Rights

The director has the right:

3.1. To get acquainted with the draft decisions of the Director General concerning the activities.

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

3.3. Submit for the General Director's consideration proposals for improving the activities and improving the quality of manufactured products and services provided.

3.4. Sign and endorse documents within their competence.

3.5. Require the General Director to assist in the performance of their duties and rights.

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

3.7. To enjoy mobile phone in production.

4. Responsibility

The director is responsible for:

4.1. Per improper performance or failure to fulfill their official duties, provided for by this job description, within the limits determined by the labor legislation of the Russian Federation.

4.2. For offenses committed in the course of carrying out their activities - within the framework 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, no product can be released on the counter or distribution without rejection.

4.5. The director is responsible for:

- results and efficiency of activities

- ensuring the fulfillment of their functional responsibilities, as well as the work of staff

- the accuracy of the information provided to the Director General.

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

- to organize the work of the enterprise according to the shift - daily assignment and strictly monitor.

APPROVED by ___________________________________ (Surname, initials) (name of the organization, enterprise, etc., its organizational- (director or other legal form) a person authorized to approve the job description) "" ____________ 20__. m. Job description of the restaurant director ______________________________________________ (name of organization, enterprise, etc.) "" ____________ 20__ N__________ This job description was developed and approved on the basis of an employment contract with __________________________________________ (name of the position of the person for whom ______________________________________________________ and in accordance with this job description) by the provisions of the Labor Code of the Russian Federation and other regulations governing labor legal relations in the Russian Federation. 1. General Provisions 1.1. The restaurant director belongs to the category of executives. 1.2. The restaurant director conducts business on behalf of the founder (owner). 1.3. A person with a higher professional education and work experience in the specialty in the public catering system for at least 3 years or secondary vocational education and work experience in the specialty in the public catering system for at least 5 years is appointed to the position of a restaurant director. 1.4. Appointment to the position of director of the restaurant and release from it is made by order of the founder of the enterprise (owner). 1.5. The director of the restaurant must know: - decrees, orders, orders, other governing and regulatory documents of higher and local authorities management related to catering establishments; - rules for the production and sale of products (services) of public catering; - organization of production and management of the restaurant, tasks and functions of its departments; - advanced domestic and foreign experience in organizing public catering and serving visitors; - the economy of public catering; - pricing procedure; - organization of payment and labor incentives; - legislation on labor and labor protection of the Russian Federation; - internal labor regulations; - rules and norms of labor protection, safety, industrial sanitation, fire protection and personal hygiene; - _________________________________________________________________. 1.6. The director of the restaurant in his activities is guided by the charter of the enterprise, this job description and reports directly to the founder (owner) of the enterprise. 1.7. During the absence of the director of the restaurant (illness, vacation, business trip, etc.), his duties are performed by a deputy (in the absence of such, a person appointed in accordance with the established procedure), who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him. 1.8. ______________________________________________________________. 2. Job responsibilities Restaurant director: 2.1. Draws up the documents necessary for the implementation of activities for the provision of public catering services. 2.2. Ensures that clients are provided with the necessary and reliable information about the services provided. 2.3. Ensures the availability of food products for each consignment, incl. raw materials used for the preparation of public catering products, a document containing information about the manufacturer and the quality of the product (certificate of conformity, hygienic conclusion, etc.). 2.4. Carries out the organization, planning and coordination of the restaurant. 2.5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. 2.6. Monitors the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service. 2.7. Studies consumer demand for restaurant products. 2.8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of receipt and sale of products. 2.9. Carries out the organization of accounting of works and services performed, submission of reports on production activities, incl. the owner of the restaurant. 2.10. Represents the interests of the restaurant and acts on its behalf. 2.11. Provides information related to the provision of catering services to regulatory authorities. 2.12. Establishes official duties for subordinate employees and takes measures to ensure their fulfillment. 2.13. Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished workers, imposes penalties on violators of production and labor discipline. 2.14. Monitors the observance by employees of the rules and norms of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations. 2.15. Ensures the passage of the restaurant employees associated with the production, storage and sale of food, medical examination within the time limits established by the sanitary inspection body. 2.16. Supervises the employees of the restaurant. 2.17. _____________________________________________________________. 3. Rights The director of the restaurant has the right to: 3.1. To get acquainted with the projects of decisions of the founder of the enterprise (owner) concerning the activities of the restaurant. 3.2. Participate in the discussion of issues related to the duties performed by him. 3.3. Submit to the founder of the enterprise (owner) proposals for improving the activities of the restaurant and improving the quality of services provided. 3.4. Sign and endorse documents within their competence. 3.5. Require the founder of the enterprise (owner) to assist in the performance of their duties and rights. 3.6. ______________________________________________________________. 4. Responsibility The director of the restaurant is responsible for: 4.1. For improper performance or non-performance of their duties provided for by this job description, within the limits determined by the labor legislation of the Russian Federation. 4.2. For offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation. 4.3. For causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation. 4.4. ______________________________________________________________. The job description is developed in accordance with ________________ (name, _____________________________. Number and date of the document) structural unit(initials, surname) _________________________ (signature) "" _____________ 20__. AGREED: Head of the Legal Department (initials, surname) _____________________________ (signature) "" ________________ 20__ I have read the instructions: (initials, surname) _________________________ (signature) "" _____________ 20__.


Typical sample

APPROVED

___________________________________ (Last name, initials)
(name of the organization, before - ________________________
acceptance, etc., his organizational- (director or other
legal form) legal entity, authorized
to approve the
(see instructions)

"" ____________ 20__

Job description
restaurant director
______________________________________________
(name of organization, enterprise, etc.)

"" ____________ 20__ N__________

This job description was developed and approved for
on the basis of an employment contract with __________________________________________
(name of the position of the person for whom
______________________________________________________ and in accordance with
the present job description has been drawn up)
provisions of the Labor Code of the Russian Federation and other regulatory
acts regulating labor relations in the Russian Federation.

1. General Provisions
1.1. The restaurant director belongs to the category of executives.
1.2. The restaurant director conducts business on behalf of the founder (owner).
1.3. A person who has
higher professional education and work experience in the specialty in
catering system for at least 3 years or secondary vocational
education and work experience in the specialty in the system of public
food for at least 5 years.
1.4. Appointment to the position of restaurant director and exemption from
it is made by order of the founder of the enterprise (owner).
1.5. The restaurant director should know:
- decrees, orders, orders, other governing and
regulatory documents of higher and local authorities,
catering establishments;
- rules for the production and sale of products (services) of public
food;
- organization of production and management of the restaurant, tasks and functions
its divisions;
- advanced domestic and foreign experience of the organization
catering and visitor services;
- the economy of public catering;
- pricing procedure;
- organization of payment and labor incentives;
- legislation on labor and labor protection of the Russian Federation;
- internal labor regulations;
- rules and norms of labor protection, safety measures,
industrial sanitation, fire protection and personal hygiene;
- _________________________________________________________________.
1.6. The restaurant director in his activities is guided by the charter
enterprises, this job description and obeys
directly to the founder (owner) of the enterprise.
1.7. During the absence of the restaurant director (illness, vacation,
business trip, etc.), his duties are performed by his deputy (in the absence
such - a person appointed in accordance with the established procedure) who
acquires the corresponding rights and is responsible for the proper
fulfillment of the duties assigned to him.
1.8. ______________________________________________________________.

2. Job responsibilities
Restaurant director:
2.1. Draws up the documents necessary for the implementation of activities
for the provision of catering services.
2.2. Ensures that clients are provided with the necessary and reliable
information about the services provided.
2.3. Ensures the availability of food for each shipment
goods, incl. raw materials used for the preparation of products
catering, a document containing information about the manufacturer and
quality of the product (certificate of conformity, hygienic conclusion,
etc.).
2.4. Carries out the organization, planning and coordination
activities of the restaurant.
2.5. Provides a high level of production efficiency,
introduction of new equipment and technology, progressive forms of service and
organization of labor.
2.6. Monitors rational use
material, financial and labor resources, assessment of results
production activities and the quality of customer service.
2.7. Studies consumer demand for restaurant products.
2.8. Negotiates and concludes supply contracts
food products, semi-finished products and raw materials, provides them
timely receipt, controls the timing, assortment, quantity and
quality of receipt and sale of products.
2.9. Carries out the organization of accounting of works and services performed,
reporting on production activities, incl.
the owner of the restaurant.
2.10. Represents the interests of the restaurant and acts on its behalf.
2.11. Provides information related to the provision of services
catering, regulatory authorities.
2.12. Establishes service workers for subordinate employees
duties and takes measures to ensure their fulfillment.
2.13. Makes decisions on the appointment, relocation and release from
positions held by employees of the restaurant; applies incentives
distinguished workers, imposes penalties on violators
production and labor discipline.
2.14. Monitors the observance of labor protection rules and regulations by employees
and safety measures, sanitary requirements and rules of personal hygiene,
industrial and labor discipline, rules of internal labor
routine.
2.15. Provides passage for restaurant employees associated with
production, storage and sale of food, medical
surveys within the time frame established by the sanitary supervision authority.
2.16. Supervises the employees of the restaurant.
2.17. _____________________________________________________________.

3. Rights
The restaurant director has the right:
3.1. Get acquainted with the projects of decisions of the founder of the enterprise
(owner) concerning the activities of the restaurant.
3.2. Participate in the discussion of issues related to the performed by him
job responsibilities.
3.3. Submit for consideration by the founder of the enterprise (owner)
suggestions for improving the restaurant's activities and improving the quality
services provided.
3.4. Sign and endorse documents within their
competence.
3.5. Require the founder of the enterprise (owner) to provide
assistance in the performance of their duties and rights.
3.6. ______________________________________________________________.

4. Responsibility
The restaurant director is responsible for:
4.1. For improper performance or non-performance of their official
duties stipulated by this job description, in
the limits determined by the labor legislation of the Russian Federation.
4.2. For offenses committed in the process of exercising their
activities - within the limits determined by the administrative, criminal and
the civil legislation of the Russian Federation.
4.3. For causing material damage - within the limits determined
labor and civil legislation of the Russian Federation.
4.4. ______________________________________________________________.

The job description is developed in accordance with ________________
(Name,
_____________________________.
document number and date)

Head of structural unit (initials, surname)
_________________________
(signature)

"" _____________ 20__

AGREED:

Head of the legal department

(initials, surname)
_____________________________
(signature)

"" ________________ 20__

I have read the instructions: (initials, surname)
_________________________
(signature)

Job description

the head of the cafe.

Position: head of the cafe.

Job profile (hiring requirements): Man or woman 28-50 years old. Higher education. Excellent specialist (at least three years of work experience). Has good organizational and leadership skills (experience in leadership position at least 1 year). Resistant to stress. Customer-centric (customer experience). Communicable. Correct and competent speech.

General purpose of the position:

Lead according to current legislation production and economic activities of the institution, bears full responsibility for the consequences of decisions. Supervise the work of the establishment in order to ensure the provision of quality services, constant growth in the efficiency and effectiveness of activities for the sale of products and expansion of the client base, as well as ensuring the safety of inventory and monitoring employees' compliance with labor protection rules.

Functional responsibilities

Output product

Product quality indicator

1. Control the process of serving guests and customers in accordance with service standards

Satisfied guest and customer

Maximum amount

2. Strictly monitor compliance with the cooking technology

Absence of facts of presence of defective products on the shelves of the establishment

No customer complaints

3. Monitor compliance with the rules for the operation of equipment

No equipment breakdowns

Minimal amount

4. Complete the required documentation

1. Product report. Transfer it daily to the accounting department through the driver

On time and daily

2. Daily pick-up sheet. Transfer it daily to the accounting department through the driver

On time and daily

3. Notebook detailing the consumption of raw materials (kept by the director).

Matching data with a product report

5. Resolve conflict situations within the team

Fairness and validity of the decision

Satisfaction of the parties

6. Monitor employees' compliance with labor and production discipline

Compliance by employees with labor and production discipline

Minimum number of violations

7. Monitor employees' compliance with health and safety rules

Compliance by employees with safety measures and labor protection rules

Elimination of the facts of injury by employees of the institution in the performance of their official duties

8. Monitor employees' compliance with requirements sanitary hygiene and passing a medical examination every six months.

Compliance by employees with the requirements of sanitary and personal hygiene

Conformity appearance personnel in accordance with the requirements described in the "Standards of Visitor Service"

Timeliness

Efficiency

10. Organize the promotion of new products

Drawing guests' attention to new items

Show interest in new products from buyers;

Increase in the number of sales

11. Control the execution of applications, the timing of implementation and the availability of accompanying documents for deliveries

Supplier's fulfillment of requirements for delivery times, transportation conditions and availability of the necessary documentation

The minimum number of disrupted deliveries for any reason

12. Monitor compliance with the FIFO principle when laying out dishes and goods on display windows

13. Be responsible for the facts of sales of products with an expired shelf life

Material and criminal liability

Complete exclusion of the facts of sales of products with an expired shelf life

14. Implement and motivate the placement of personnel

Competent and employee-friendly arrangement

The most efficiently working staff

15. Promote the professional development of employees

Employees gaining additional knowledge, skills and abilities necessary for work

Efficiency

16. Take full responsibility for the work of the institution

Compensation for losses incurred by the institution through the fault of the director

Timeliness

Full amount of compensation

17. Monitor compliance trade secrets their subordinates

Confidentiality of information

Inaccessibility of information for unauthorized persons

18. Conduct familiarization of employees with their job descriptions and issue instructions for familiarization on hand against signature

An employee familiar with the job descriptions; Employee's signature in the job description

Maximum familiarization depth

Making suggestions and additions

must know:

  1. Resolutions, orders, orders and other normative documents related to the provision of services in the field of public catering.
  2. The Law on the Protection of Consumer Rights of 07.02.1992, No. 2301-1.
  3. Sale rules certain types goods. (Approved by the decree of the government of the Russian Federation of 19.01.1998 №55).
  4. SanPin 2.3.6.1066-02.

Qualification requirements:

  1. Special knowledge and skills:

Higher education, additional education (in the field of catering)

Leading work experience at least 3 years

Work experience in the field of at least 3 years

Knowledge of the schedule and workflow requirements

Knowledge of the governing documents of your functional unit (institution)

Knowledge of the technology of providing services in the field of public catering

Knowledge of the range of products sold (composition, terms and conditions of storage, etc.)

Knowledge of the principles of merchandising

  1. Management knowledge and skills:

Knowledge and skills practical application methods of forecasting and planning activities

Ability to organize work and delegate tasks, authority and responsibility

Knowledge and skills of practical application of personnel motivation methods

Knowledge and skills in the practical application of methods for measuring, evaluating and analyzing activities

Knowledge of laws and regulations governing the financial and economic activities of the institution as a whole

  1. General knowledge and skills:

Knowledge of ethics business communication and possession of negotiation skills

Knowledge and skills of time management

User-level computer skills

SUBORDINATION:

Direct: to the general director.

IN SUBMISSION:

Live: the entire staff of the establishment.

General Provisions:

direct subordination

network director

direct subordination

All employees of the institution

indirect subordination

Rights:

In relation to the immediate supervisor

Make proposals to improve the efficiency of their work and the work of the institution.

To get acquainted with the draft decisions of the management regarding its activities and make proposals for changing these projects.

Inform the management about all the shortcomings identified in the course of the performance of their duties, and make proposals for their elimination.

Require assistance in the performance of their official rights and duties.

In relation to subordinates

Demand high-quality performance by subordinates of their official duties.

Make proposals for the imposition of penalties and bonuses individual workers institutions.

If necessary, adjust the work plans of direct subordinates - add, delete, change the priority of work.

In relation to employees of other departments

Request information and documents from representatives of other departments necessary for the activities of the institution and appropriate to its level of access and seek the implementation of justified requests.

Make decisions

Within the scope of their functions listed in the job description

Other rights

The right to participate in seminars and trainings related to professional activity employee

A responsibility:

Financial

For inconsistency of the results of the institution's activities with the established criteria of efficiency and effectiveness

For losses incurred by the organization through the fault of the director of the institution

For a malfunction or inconsistency of the state and / or equipment of the equipment at the workplace through the director's own fault

For inventory items, refrigeration units, ovens and other fixed assets of the institution (the director of the institution is the materially responsible person)

Functional

For inaccurate information on the status of implementation of the work plans of the institution

For failure to fulfill their official duties

For non-compliance with laws and regulations relating to the activities of the employee and institution

Organizational

For failure to comply with the provisions of guidelines (rules, orders, instructions, regulations and other regulatory documents)

For non-compliance of the workplace with labor protection standards, safety measures, sanitary and hygienic, ergonomic and other standards and requirements

For non-compliance with labor and performing discipline subordinate personnel and the manager himself, including the work regulations

For non-observance of commercial and official secrets

WORK STANDARDS:

  1. Comes to work, puts on a uniform, attaches a badge. Shoes should be with a closed toe, comfortable heels and fit. The form must be clean and ironed.
  2. Conducts a production tour.
  3. Carries out the reception of products in terms of quantity and quality. Checks documentation (receipts). Monitors the execution of applications and adherence to deadlines.
  4. Makes a report.
  5. Checks the output of dishes. Carries out rejection of ready meals.
  6. Checks compliance with sanitary and technological standards.
  7. Supervises the work of production, distribution, administration and waiters.
  8. Resolves conflict situations arising in the process of serving guests. Listens carefully to complaints and suggestions from guests and takes all necessary measures.
  9. Leads the timesheet.

Working conditions:

1 Irregular working day.

2 Possibility of business trips.

I have read the instructions:

Full name Signature Date

____________________________ ________________ _______

Full name Signature Date

The "tasty" industry is one of the most incredible and interesting paths you can take in your life. Restaurants, cafes, pastry shops, bakeries, coffee shops are actively developing all over the world: from Paris to Tokyo. Every day there are more and more non-standard approaches to serving dishes, cuisine, interior decoration and location of the institution. So catering business opens up a lot of opportunities for managers, chefs, pastry chefs and sommeliers. A special role in the restaurant is played by the manager, who is responsible for the work of the entire team, the general concept of the establishment and the dishes served.

The manager is the main person in the restaurant, the success of the whole company depends on his professionalism, personal qualities and experience. And this is not an exaggeration. At the opening stage, he is responsible for staff recruitment, interior design, participates in the development of the general concept, menu and wine list. In the future, the tasks of the restaurant manager include financial reporting, promotion, marketing, communication with suppliers, visitors, and organization of the team's work. This is a difficult but interesting job that requires full dedication. To become a truly experienced manager, you need to try yourself in a variety of positions in a restaurant, this will give you the opportunity to better understand “how everything works” and not be cut off from the real situation.

Qualities of a restaurant manager

This profession is not suitable for everyone.To become a restaurant manager, you must have a number of qualities:

  • Sociability
  • Organizational ability
  • Stress resistance
  • Loyalty and flexibility
  • Analytical mind
  • Learning ability and commitment to self-improvement
  • Punctuality
  • Social openness
  • Be able to multitask
  • A responsibility

Responsibilities of a restaurant manager

The duties of a restaurant manager include a huge number of tasks. As mentioned above, he is responsible for both the opening and the operation of the company. He is responsible for making critical decisions from choosing the location of the restaurant to agreeing on the design of the menu. Let's take a closer look:

  • Personnel Management... She is looking for employees, draws up work regulations, holds meetings, forms a system of financial incentives, ensures correct communication between departments, organizes personnel training, conducts safety briefings.
  • Financial management... Controls the pricing policy of the institution, conducts financial statements, calculates payments to employees, signs invoices, monitors the company's income and expenses.
  • Organization and control of the work of all departments of the company: kitchen, bar, purchasing, accounting, waiters, security, marketing.

Restaurant manager training

What should a restaurant manager know? Almost everything: what is the work of each team member, industry trends, the specifics of the culinary arts, marketing and advertising moves, methods for calculating the cost of meals, and much more. All this knowledge and skills can be obtained on campuses

If you want to go through, but do not know where to start, which university and program to choose, please contact detailed information to the STUDIES & CAREERS consultant.

 

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