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Job description for the head of the dining room. Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

  1. The head of the dining room belongs to the category of leaders.
  2. He is hired and dismissed from her by order of the director of the enterprise.
  3. A person with a higher professional education and work experience in the specialty of at least _______ years or secondary vocational education and work experience in the specialty of at least _______ years is appointed to the position of head of the canteen.
  4. The head of the dining room reports to _______.
  5. During the absence of the head of the dining room (business trip, vacation, illness, etc.), his duties are performed by a deputy appointed in the prescribed manner, who is fully responsible for their proper performance.
  6. In his activities, the head of the dining room is guided by:
  • normative documents regulating the organization of public catering;
  • the charter of the enterprise;
  • labor regulations;
  • orders and instructions of their immediate supervisor;
  • this Job Description.
  1. The manager of the dining room should know:
  • resolutions, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering;
  • organization of production and management of the dining room, tasks and functions of its divisions;
  • advanced domestic and foreign experience in organizing public catering and customer service;
  • canteen hours of operation;
  • rules of internal labor regulations;
  • catering economics;
  • organization of payment and stimulation of labor;
  • labor legislation of Ukraine;
  • rules and regulations of labor protection.

II. Official duties

To perform the functions assigned to him, the head of the dining room must:

  1. To manage the production, economic and trade and service activities of the canteen, ensuring the effective interaction of production units - workshops and sites, direct their activities to ensure high quality food preparation and a high culture of serving visitors.
  2. Organize the timely provision of the canteen with food products necessary for the production and trade and service process.
  3. To ensure a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.
  4. Taking into account market methods of management, to study consumer demand for catering products.
  5. Organize the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities, as well as the rational division of labor and the trade and service activities of the canteen.
  6. Organize record keeping and timely reporting on the production and economic activities of the canteen, ensure the correct application of existing forms and systems of remuneration and labor incentives.
  7. Monitor the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and hygienic condition of production and trade and service premises.

III. Rights

The head of the dining room has the right:

  1. Get acquainted with the draft decisions of the enterprise management, on the activities of the canteen.
  2. Submit proposals to improve the activities of the canteen for consideration by the management of the enterprise.
  3. Sign and endorse documents within their competence.
  4. Submit for consideration by the management of the enterprise submissions on the appointment, relocation and dismissal of canteen workers, proposals for their encouragement or the imposition of penalties on them.
  5. Require the management of the enterprise to assist in the performance of their duties and rights.

IV. A responsibility

The Canteen Manager is responsible for:

  1. For failure to perform (improper performance) of their official duties provided for by this Job Description, within the limits determined by the labor legislation of Ukraine.
  2. For offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of Ukraine.
  3. For causing material damage - within the limits determined by the labor, criminal and civil legislation of Ukraine.

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