Job description for a restaurant director

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Job description for a restaurant manager. Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

The director of the restaurant belongs to the category of managers.
The director of the restaurant conducts business on behalf of the founder (owner).
A person who has a higher professional education and at least 3 years of professional experience in the public catering system or a secondary vocational education and at least 5 years of professional experience in the public catering system is appointed to the position of the restaurant director.
Appointment to the position of director of the restaurant and dismissal from it is carried out by order of the founder of the enterprise (owner).
The restaurant manager 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 the restaurant, tasks and functions of its divisions;
advanced domestic and foreign experience in organizing public catering and customer service;
catering economics;
pricing procedure;
organization of payment and stimulation of labor;
legislation on labor and labor protection of Ukraine;
rules of internal labor regulations;
rules and norms of labor protection, safety measures, industrial sanitation, fire protection and personal hygiene;

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.
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 the prescribed manner), who acquires the appropriate rights and is responsible for the proper performance of his duties.

II. Official duties

Restaurant director:

Prepares the documents necessary for the implementation of activities for the provision of public catering services.
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.).
Organizes, plans and coordinates the activities of the restaurant.
Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.
Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.
Studying consumer demand for restaurant 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 and quality of receipt and sale of products.
Carries out the organization of accounting for the work and services performed, reporting on production activities, incl. restaurant owner.
Represents the interests of the restaurant and acts on its behalf.
Provides information related to the provision of catering services to regulatory authorities.
Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment.
Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline.
Monitors 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 restaurant employees involved in the production, storage and sale of food undergo a medical examination within the time limits established by the sanitary supervision body.
Manages restaurant staff.

III. Rights

The restaurant manager has the right to:

Get acquainted with the draft decisions of the founder of the enterprise (owner) relating to the activities of the restaurant.
Participate in the discussion of issues related to their official duties.
Submit proposals to the founder of the enterprise (owner) to improve the activities of the restaurant and improve the quality of services provided.
Sign and endorse documents within their competence.
Require the founder of the enterprise (owner) to assist in the performance of their duties and rights.

IV. A responsibility

The restaurant manager is responsible for:

For improper performance or non-performance of their official duties provided for by this Job Description, within the limits determined by the labor legislation of Ukraine.
For offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of Ukraine.
For causing material damage - within the limits determined by the labor and civil legislation of Ukraine.

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